½ cup all-purpose flour
½ cup whole-wheat pastry flour
1 tsp ground cinnamon
½ tsp baking soda
½ tsp salt
½ cup tahini (see ingredient note)
4 Tbsp cold unsalted butter, cut into pieces
⅔ cup granulated sugar or half as much Splenda sugar blend for baking
⅔ cup packed light brown sugar
1 large egg
1 large egg white
1 Tbsp vanilla extract
1 cup semisweet or bittersweet chocolate chip
½ cup chopped walnut
- Position racks in the upper and lower thirds of the oven; preheat to 350°F. Line 2 baking sheets with parchment paper.
- Whisk oats, all-purpose flour, whole-wheat 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 (or Splenda) 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.
- 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.
- 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.
Ingredient Note: Tahini is a paste made from ground sesame seeds. Look for it in natural-foods stores and some supermarkets.
Provided by: EatingWell
Per Single Serving / Serves 45 Total
- Calories 101
- Calories from fat 45
- Total Fat 5gm 8%
- Saturated Fat 2gm 10%
- Monounsaturated Fat 1gm
- Sodium 45mg 2%
- Total Carbohydrates 12gm 4%
- Fiber 1gm 4%
- Protein 2gm
- Cholesterol 7mg 2%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.