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Oatmeal Chocolate Chip Cookies

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

Your rating: None Average: 4 (343 votes)

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...
Oatmeal Chocolate Chip Cookies

30 Reviews for Oatmeal Chocolate Chip Cookies

09/19/2010
Anonymous

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.

Comments
09/09/2010
Anonymous

These cookies are amazing!

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09/05/2010
Anonymous

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!

Comments
09/03/2010
Anonymous

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?

Comments
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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