Tahini gives this cookie a subtle sesame flavor!
Prep Time:
15 mins
Additional Time:
45 mins
Total Time:
1 hr
Servings:
45
Yield:
45 cookies
Ingredients:
2 cups rolled oats
½ cup whole-wheat pastry flour
½ cup all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ cup tahini
4 tablespoons cold unsalted butter, cut into pieces
⅔ cup granulated sugar
⅔ cup packed light brown sugar
1 large egg
1 large egg white
1 tablespoon vanilla extract
1 cup chocolate chips
½ cup chopped walnuts
Directions:
Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.
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; beat until well combined. Beat in egg, then egg white, then vanilla. Stir in the oat mixture until just moistened. Stir in chocolate chips and nuts.
With damp hands, roll 1 tablespoon of the dough into a ball, place on a prepared baking sheet and flatten until squat, but don’t let the sides crack. Continue with the remaining dough, spacing the flattened balls 2 inches apart.
Bake the cookies, switching pans back to front and top to bottom halfway, until golden brown, about 16 minutes. Cool on the pans for 2 minutes, then transfer to a wire rack to cool. Let the pans cool for a few minutes between batches.
Tips
Make Ahead Tip: Store in an airtight container for up to 2 days or freeze for longer storage.
Nutrition Facts (per serving)
105
Calories
5g
Fat
14g
Carbs
2g
Protein
As posted online at EATINGWELL.COM. Check out the other low carb desserts here!