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Oatmeal Chocolate Chip Cookies

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

Your rating: None Average: 4 (309 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 Recipe

29 Reviews for Oatmeal Chocolate Chip Cookies

01/31/2010

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!

Comments
12/11/2009
Anonymous

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!

Comments
10/22/2009
Anonymous

I love these cookies. I make them every chance I get! I enjoy the depth of flavor of the tahini.

Comments
09/06/2009
Anonymous

While these cookies did have more sugar than I would like, they turned out FANTASTIC....cannot...stop...eating...though...

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