Oatmeal Chocolate Chip Cookies

From EatingWell: February/March 2005, The EatingWell Diabetes Cookbook (2005)

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.

READER'S COMMENT:

"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...

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26 Reviews for Oatmeal Chocolate Chip Cookies

07/12/2010

Anonymous

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.

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06/20/2010

Anonymous

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 ;)

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04/22/2010

Anonymous

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!

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04/13/2010

Anonymous

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.

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03/29/2010

Anonymous

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!

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