2 cups rolled oats 1 1/4 cups whole wheat flour 1 1/2 tsp cinnamon 1/4 tsp baking soda 1/2 tsp salt 1/2 cup tahini 4 tbsp butter substitute 1 1/4 cups brown rice syrup 1 large egg 1 1/2 tsp vanilla extract 1/2 cup chopped walnuts 1 cup 60% cacao dark chocolate chips 1/3 cup dried cranberries
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Whisk oats, flour, cinnamon, baking soda and salt in a bowl. In a mixer bowl, beat tahini and butter substitute until smooth. Add brown rice syrup and beat on low speed until well blended. At low speed, beat in egg and vanilla just until blended. With a spatula, fold in walnuts, chocolate chips and cranberries until blended.
Drop a tablespoon of dough onto baking sheet. Flatten dough slightly with fingertip. Place dough 2 inches apart on cookie sheet. Bake for 10-11 minutes to light golden brown.
Allow to cool on cookie sheet for 5 minutes before removing.
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