oatmeal chip cookies in JOSEPHINE oatmeal chip cookies JOSEPHINE

oatmeal chip cookies in JOSEPHINE

oatmeal chip cookies JOSEPHINE

oatmeal chip cookies in JOSEPHINE.Line 2 baking sheets with parchment paper.
Whisk oats, allpurpose flour, wholewheat 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.
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.
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.
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 naturalfoods stores and some supermarkets.
Health advantages: low calorie, low carb, low sat fat, low sodium, heart healthy, diabetes appropriate, healthy weight.
oatmeal chip cookies in SUNOL oatmeal chip cookies SUNOL