While you ponder your response, make these cookies and eat them for breakfast or snack. (I realize the recipe looks scary, but it IS just a cookie recipe and so very, very good. There's no extra work here, just a lengthy description of some of the ingredients. Tahini is sesame paste you buy in your grocery store in the ethnic food section, you may know it as a main component of hummus, yeah baby!) More on tahini here. My Mum likes it on toast.
Oatmeal Chocolate Chip Cookies
inspired by UrbanVeganista's site
my notes are in green
- 2 cups rolled oats
- 1/3 cup all-purpose flour
- 1/3 cup whole wheat flour
- 1/3 cup Mesquite flour* I did not use, but mixed flax meal, wheat germ and oat bran
- 1 teaspoon ground cinnamon, rounded
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup tahini
- 4 tablespoons extra virgin cold-pressed coconut oil
- 2/3 cup xylitol ** I used white sugar, sorry Veganista
- 2/3 cup packed light brown sugar ***
- egg replacer – equivalent of 2 eggs**** I used 2 eggs
- 1 tablespoon vanilla extract
- 1 cup semisweet or bittersweet chocolate chips
- 1/2 cup chopped walnuts
** I use xylitol because it kills me to use sugar. Xylitol is suppose to be much healthier (less calories, lower GI, good for your teeth, a natural not artificial sweetener). It is a sugar derived from birch bark and corn. Keep away from pets – they cannot digest it and a small amount can kill them!
***I am going to try to replace this with Coconut sugar which contains nutrients and is lower glycemic.
**** I use EnerG egg replacement powder because it is easy, works and is not messy. A flax or chia seed replacement would most likely work but may change the texture.
1. Preheat oven to 350°F
2. Make egg-replacer and set aside.
3. Combine flour, oats, cinnamon, baking soda and salt in large bowl.
4. Beat tahini and coconut oil with electric mixer, add sugar and beat, add egg replacer and beat, add vanilla and beat.
5. Add the wet mix to the dry mix and stir in evenly.
6. Fold in walnuts and chocolate chips.
7. Form into balls and flatten slightly on baking sheet. Use wet hands. Also, you may want to chill the dough first to prevent spreading when cooking and to make the dough more manageable.
8. Bake for about 14 minutes. (It all depends on how soft you want to cookies.)
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