Healthy Recipes

Directions

Ingredients

• 2 cups rolled oats, (not quick-cooking)
• 1/2 cup whole-wheat pastry flour, (see Ingredient Note)
• 1/2 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup tahini, (see Ingredient Note)
• 4 tablespoon cold unsalted butter, cut into pieces
• 2/3 cup granulated sugar
• 2/3 cup packed light brown sugar
• 1 large egg
• 1 large egg white
• 1 tablespoon vanilla extract
• 1 cup semisweet or bittersweet chocolate chips
• 1/2 cup chopped walnuts

Cooking Instruction

Step 1

Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.

Step 2

Whisk oats, whole-wheat flour, all-purpose flour, cinnamon, baking soda and salt in a medium bowl. Beat tahini and butter in a large bowl with an electric mixer until blended into a paste. Add granulated sugar and brown sugar; continue beating until well combined—the mixture will still be a little grainy. Beat in egg, then egg white, then vanilla. Stir in the oat mixture with a wooden spoon until just moistened. Stir in chocolate chips and walnuts.

Step 3

With damp hands, roll 1 tablespoon of the batter into a ball, place it on a prepared baking sheet and flatten it until squat, but don’t let the sides crack. Continue with the remaining batter, spacing the flattened balls 2 inches apart.

Step 4

Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to bottom halfway through. Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely. Let the pans cool for a few minutes before baking another batch.