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

12/27/2011

mbluvJC_mom3

Recommends this recipe

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.

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07/09/2011

cpssoccergirl6

Recommends this recipe

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

Comments (1)

23 comments

Anonymous wrote 1 year 21 weeks ago

Agave has been

Agave has been misrepresented.
Agave, or Organic Agave, Clogs your Arteries the same as eating , High Fruitose Corn syrup.

It would be healthier to put the white sugar in this recipe, then Agave..
Using Stevia would be a good choice.

02/26/2011

chadandginger_1

Recommends this recipe

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!

Comments

10/27/2010

Anonymous

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!

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10/22/2010

Anonymous

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.

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