Anyway, enough about my oven. These cookies are fantastic to make because instead of scooping the dough out and rolling it into individual balls, or freezing the dough first for a few hours and cutting it into rounds, or rolling the dough out then cutting out shapes then putting the dough together and rolling it out again and you repeat and you repeat and you repeat -- this you simply press down and you break apart once it's baked.
Recipe adapted from The Food Network
1/2 cup plain flour
1/2 cup whole wheat flour
1/4 cup + 1 tbsp rolled oats
2 tsp chia seeds
1/2 tsp salt
1/4 tsp ground cinnamon
1/3 cup + 3 tbsp tahini
1/3 cup + 1 tbsp brown sugar
1 large egg white
50g dark chocolate, finely chopped
Preheat oven to 180C. Line a large (9x13") baking tray with greaseproof paper with a bit of overhang on all sides.
In a large bowl, mix together the flours, oats, chia seeds, salt and cinnamon.
In a separate bowl, beat together the tahini, brown sugar and egg white for 2-3 minutes until it's creamy. Stir in the dry ingredients until a dough forms.
Turn the dough onto the prepared baking tray and press down into an even layer.
Bake for 25-30 minutes or until golden.
When you pull the tray out of the oven, sprinkle on the chopped chocolate and leave to cool. When the chocolate hardens and the cookie has cooled, break into even pieces.