Due to popular demand, here is the delicious recipe for the Tahini Choc Chip cookies, ENJOY.
TAHINI CHOC CHIP BISCUITS
2 cups ORGANIC rolled oats (not quick-cooking)
1/2 cup ORGANIC light wholemeal flour
1/2 cup wholemeal flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup tahini
4 tablespoons cold unsalted butter, cut into pieces
2/3 cup ORGANIC raw sugar
2/3 cup packed light brown sugar
1 large ORGANIC FREE RANGEegg
1 large ORGANIC FREE RANGE egg white
1 tablespoon ORGANIC vanilla extract
1 cup semisweet or bittersweet ORGANIC chocolate chips
1/2 cup chopped ORGANIC walnuts
1. Position racks in the upper and lower thirds of the oven; preheat to 180 c. Line 2 baking sheets with baking paper.
2. Whisk oats, flours, 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 sugar 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.
3. 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.
4. 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.