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!
Oatmeal Chocolate Chip Cookies
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.
29 Reviews for Oatmeal Chocolate Chip 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.
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.
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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