These oatmeal chocolate chip cookies have the familiar flavors of brown sugar and chocolate, but get a sophisticated twist from tahini (sesame paste). Tahini helps to lower the saturated fat by more than 66 percent while adding a nutty flavor to an old classic. Source: EatingWell Magazine, February/March 2005

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Position racks in upper and lower thirds of oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper.

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  • 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 granulated 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.

  • 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.

  • 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.

Tips

Make Ahead Tip: Store in an airtight container for up to 2 days or freeze for longer storage.

Ingredient notes: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.

Tahini is a paste made from ground sesame seeds. Look for it in natural-foods stores and some supermarkets.

Nutrition Facts

102 calories; 4.8 g total fat; 1.6 g saturated fat; 7 mg cholesterol; 45 mg sodium. 41 mg potassium; 13.9 g carbohydrates; 1 g fiber; 8 g sugar; 2 g protein; 40 IU vitamin a iu; 9 mcg folate; 13 mg calcium; 1 mg iron; 10 mg magnesium;

Reviews (31)

Read More Reviews
31 Ratings
  • 5 star values: 26
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/16/2017
Delicious! I used an ice cream scoop to make larger ones so they needed a few extra minutes to bake. I had to add another entire egg to make the dough come together. I added coconut dried cranberries and golden raisins to the mix. You could probably do with a bit less sugar and more cinnamon. We are taking them hiking in lieu of energy bars. Yum Read More
Rating: 5 stars
10/28/2014
Deliciousness! I've been making these cookies for a few years now and everyone loves them and asks me for the recipe. I go with only Gàô cup granulated sugar and they turn out perfectly sweet (not overly sweet). Highly recommend. Pros: Quick easy healthy and delicious Cons: None Read More
Rating: 4 stars
04/06/2014
Better than you expect I made switches per some of the other reviews-added flax meal for half of the whole wheat flour. I also subbed chick pea flour and teff flour for the regular flour. I halved the overall sugar used 1/4 c honey and about 1/4 coconut sugar. I added some unsweetened organic coconut flakes instead of nuts and used applesauce for butter and just one egg. They were crisp not overly sweet and quite tasty. I highly recommend - there are lots of ways you can play with this recipe and make it yours! Pros: right amount of crunch definitely healthy and adjustable for your preferences Cons: Mine didn't take 16 minutes to cook-more like 12 Read More
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Rating: 4 stars
03/04/2014
Pretty Good Cookies This cookie is best eaten when it's still warm from the oven. That's when it's soft with a crisp bottom (but the chocolate is still messy). Tahini imparts the slightly bitter taste of halvah candy. Once the cookie has completely cooled though it has a hard dry texture. Pros: Interesting complex flavor Cons: Hard dry texture Read More
Rating: 3 stars
07/17/2013
Healthy alternative to sugar and artificially flavoured cookies I replaced all the sugar with a half cup of agave syrup. Applesauce for the butter. And no nuts because I find if they are sitting too long they tend to get soft and stale. Also didnt put the vanilla flavouring because all I had was artificial. trying to get away from that. I was hoping they'd be crunchier for my kids and husband but I love that they're soft and cakey. Kids like them haven't tried them on my husband yet. Pros: Great for substitutions Cons: Too many ingredients. Read More
Rating: 4 stars
12/27/2011
Good enough for healthy These cookies were okay. I could taste the tahini and so could my husband. He didn't like them at all but the kids liked them. I would make them again but next time I may reduce the amount of tahini a couple tablespoons without increasing the butter. I will still substitute the sugar for stevia sweetener like I did last time. They were good though I love to eat them in the morining for that sweet and healthy taste to go with my eggs. Read More
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Rating: 5 stars
10/31/2011
While these cookies did have more sugar than I would like they turned out FANTASTIC....cannot...stop...eating...though... Read More
Rating: 5 stars
10/30/2011
I love these cookies. I make them every chance I get! I enjoy the depth of flavor of the tahini. Read More
Rating: 5 stars
10/30/2011
I've made these a few times now and have found that 16 minutes is too long even with the rotating. I love them though! Very good cookies! Read More
Rating: 5 stars
10/30/2011
We ended up using all oat flour instead of whole wheat & white but thats only because we spaced out. I use tahini all the time in hummus never in cookies. The kids ate them up and well we did too. Oh so good! Read More
Rating: 5 stars
10/30/2011
The only chocolate chip cookie I'll ever bake! These are amazing. The kids love 'em as well as adults! Read More
Rating: 5 stars
10/30/2011
Good cookie - but way too difficult to form into the balls - sooooooo time consuming so for me - not worth the effort. Sesame taste is a bit much too Read More
Rating: 5 stars
10/30/2011
We have been trying new chocolate chip cookie recipes for weeks including "Bev's Chocolate Chip Cookies" from Eating Well... and this is our NEW FAVORITE! We have found the richness of traditional cookies too much... and have been switching to whole wheat & healthier recipes. The sugar is just right (use 2/3 cup for each) BUT ADD 1 TBSP to Butter to TOTAL 5 TBSP for recipe. I used extra large eggs and they were perfectly chewy. We like the flavor after they have cooled down. EVEN MY 12 YEAR OLD (who doesn't like oatmeal) LOVES THESE!!! YOU MUST TRY THIS RECIPE! Read More
Rating: 5 stars
10/30/2011
These cookies are delicious! I had no problem shaping them into balls just used my cookie dough scoop. I followed the recipe and baked for the 16 minutes and they turned out perfect. Nice and chewy but cooked through. They are wonderful and the kids love them! Read More
Rating: 5 stars
10/30/2011
The cookies are good. I divided the batter to two added dried cherry and chocolate to one and nuts with chocolate to the other. I did not used granulated sugar and it is sweet enough for me. Read More
Rating: 5 stars
10/30/2011
These are definitely a keeper...they are delicious. My grandsons (age 18 mos and 3) love them!! The tahini adds great flavour and less fat. Read More
Rating: 5 stars
10/30/2011
Thease are very good. I ended up baking for at least 12mins and they turned out just fine. Read More
Rating: 5 stars
10/30/2011
These are very easy and healthy snack for the week! I went for the nutty flavor as well but since I didn't have tahini I tried substituting about 1/4 cup of almond butter (since I had it). I can use the extra protein and the flavor was great. As another reader commented I also used a cookie scoop and omitted the white sugar. They turned out great! Read More
Rating: 5 stars
10/30/2011
I made these with my daughter this afternoon and they are a big hit! Even the hubby likes them and he's not a fan of anything whole wheat. My only complaint would be that they turned out a little bit more crunchy than what I like but I'll try cooking them for less time next go around. Read More
Rating: 5 stars
10/30/2011
Awesome! I used Almond butter instead of tahini and cut the sugar down to only 1 cup brown sugar and no white and used oat flour instead of white and whole wheat. I will make these again! Read More
Rating: 5 stars
10/30/2011
these taste great-you can't taste the tahini and the cinnamon really makes them unique. but putting all the ingredients together takes a while plus rolling them into balls is nearly impossible-make sure your hands are wet at all times! my husband loves that they are chewy but chocolate-y-and slightly healthy too;) Read More
Rating: 5 stars
10/30/2011
I have made the same cookie for years my own recipe. I use 1/2 cup of peanut butter instead of tahini. Prefer more brown sugar than white sugar and unbleached flour. Back then I would not have know what tahini was. I call them Mom's breakfast cookies. My oldest son now 27 as a toddler would only eat food he could put his hands on. So I came up with this cookie. Read More
Rating: 5 stars
10/30/2011
I liked this recipe have made the cookies twice without substitutions. Healthy choice but sweet enough. My husband will eat the whole batch if I let him! Any ideas on swapping applesauce for butter? Read More
Rating: 5 stars
10/30/2011
I just made these for my family and they loved them! I changed it a tad though. Instead of Tahini butter (didn't have any) I used organic peanut butter. I used about 1/4 cup and used 1 cup brown sugar...no white sugar. They turned great. Wonderful recipe. Thanks! Read More
Rating: 5 stars
10/30/2011
These cookies are amazing! Read More
Rating: 5 stars
10/29/2011
I just made these cookies and they are very yummy. I did add my own twist to it by substituting 1/4 c honey for the white sugar cut down choc. chips and added raisins sunflower seeds flax seeds cranberries and did the drop by spoon cookie. love the tahini in it. Read More
Rating: 5 stars
10/29/2011
These cookies have as much sugar (no matter how you slice it - white brown honey chocolate chips raisins) as any recipe for cookies store bought or home made. The bottom line is glycemic index and although they may contain some healthy ingredients it doesn't make up for the amount of sugar which turns straight to fat. There goes your healthy... Read More
Rating: 5 stars
10/29/2011
To reduce sugar in a dessert recipe especially cookies is a challenge to say the least. Here are some things I have tried: I use a sweetener called "More Fiber" which is basically stevia and fiber and measures like sugar. It does not impart the same browning properties as regular sugar but I have used it successfully in combination with Whey Low another sugar alternative. It is actually a combination of lactose and sucrose but if you go to their web site and read about it it is low-glycemic and claims to have 75% fewer calories than pure table sugar. It comes in a brown sugar variety so I usually substitute the white sugar with More Fiber and the brown sugar with Whey Low brown sugar. You can find dark chocolate and/or grain sweetened chocolate chips that are lower in sugar then milk chocolate chips. I also use 100% whole wheat or whole wheat white or whole oat flours. I still only bake cookies ocassionally since they are really a food to be eaten on occasion not every day even with these substitutions. Read More
Rating: 5 stars
10/29/2011
Good cookies! I used all whole wheat flour stevia instead of the white sugar 1/2 the amt of chocolate chips only egg whites and added some nutmeg. Cutting out most of the sugar and the fat from the nuts fits in better with my way of eating. They are still awesome cookies! Read More
Rating: 4 stars
10/29/2011
Yummy with a few changes... I subbed agave for the white sugar and flaxseed meal for the whole wheat flour. These turned out terrific with the changes: very textured and super with a cup of coffee/tea! Read More
Rating: 5 stars
10/29/2011
Changes Instead of butter i used all applesauce. THen i cut half the sugar with honey. It turned out Great! Pros: less fat and sugar Read More