- 2 cups rolled oats (not quick-cooking)
- 1/2 cup whole-wheat pastry flour
- 1/2 cup almond flour (or oat flour)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 cup tahini (see Ingredient note)
- 4 tablespoons cold unsalted plant-based butter , cut into pieces (or avocado oil, or coconut oil)
- 2 tablespoons maple syrup or coconut sugar
- 2 tablespoons monk fruit sweetener (or 2 teaspoons stevia)
- 1 large egg
- 1 large egg white
- 1 tablespoon vanilla extract
- 1 cup semisweet or bittersweet dark chocolate chips
- 1/2 cup chopped walnuts
1. Position racks in the upper and lower thirds of the oven; preheat to 350°F. Line 2 baking sheets with parchment paper or silpat silicone liners.
2. Whisk oats, all-purpose flour, whole-wheat flour, cinnamon and baking soda in a medium bowl.
3. Beat tahini and butter in a large bowl with an electric mixer until blended into a paste. Add coconut sugar and natural sweetener; 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.
4. 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.
5. Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to bottom halfway through.
6. 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.
7. Store in an airtight container for up to 2 days or freeze for longer storage.
Ingredient note: Tahini is a paste made from ground sesame seeds. Look for it in natural-foods stores and some supermarkets.
Tips:
Serve with (what else?!) a tall glass of nonfat milk to make the ultimate DASH Diet stack of whole grains and dairy.
