February 8, 2010

Healthy Mama Mondays

Okay...here's the deal:
I never used to like cooking and would bake the odd weekend that I had some really ripe bananas on the counter. Before having Chloe, I was working long hours and didn't really have the headspace to think up healthy dinners. That and the fact that I am blessed beyond measure to be married to a beautiful boy that enjoys cooking. (Ladies - go out and find yourself a firefighter because they are a lot more than just a beautiful month on the calendar).

But now that I am living the domestically chic life, I have really enjoyed cooking up healthy meals and it has turned into a bit of a crazy passion. So, I thought I'd start sharing a healthy recipe each week. I promise it will always be super yummy & super good for you! And, I thought I'd re-mention the meal planning website I have fallen in love with called Plan to Eat . You must try this out...there's a 1 month free trial!

Enough rambling...here's this week's recipe: Tahini Oat & Chip Cookies


  • 2 cups rolled oats, (not quick-cooking)
  • 1/2 cup whole-wheat pastry flour
  • 1/2 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp Sea Salt
  • 1/2 cup tahini
  • 4 tbsp butter (or try Earth balance for Vegan)
  • 2/3 cup sugar/12 Purevia
  • 1/4 cup agave syrup
  • 1 large egg
  • 1 large egg white
  • 1 tbsp vanilla extract
  • 1/2 cup dark choc chips
  • 1/2 cup chopped walnuts
  • 1/2 cup sunflower seeds

Directions |

Preheat to 350°F. Line 2 baking sheets with parchment paper.

Whisk oats, whole-wheat flour, all-purpose 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 brown sugar & agave; 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, walnuts & seeds.

With damp hands, roll 1 tablespoon of the batter into a ball, place it on a prepared baking sheet and flatten it with wet spatula. 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.


Marla said...

these cookies were fantastic Ang!!!!! thank you :)

Jennifer said...

Sounds delish! I left you an award on my blog :-)

Mr. and Mrs. Stoneking said...

just came across your blog. cookies look amazing, I may have to stir some up tonight! very cute blog :)

BOWquet said...

those cookies look great! :)

Charlotte said...

These cookies look amazing! I actually wish I had stumbled on this recipe earlier because the only ingredient I'm missing is tahini... Maybe I'll stop off at the grocery store on my way home from work tomorrow and pick some up. Anyway, thanks for sharing :)