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Oatmeal Chocolate Chip Cookies

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

Your rating: None Average: 4 (324 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

10/28/2014
Anonymous
Deliciousness!

I've been making these cookies for a few years now and everyone loves them and asks me for the recipe. I go with only ⅓ cup granulated sugar and they turn out perfectly sweet (not overly sweet). Highly recommend.

Quick, easy, healthy and delicious
Comments
04/06/2014
Anonymous
Better than you expect

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!

right amount of "crunch", definitely healthy and adjustable for your preferences
Comments
03/03/2014
Pretty Good 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.

Interesting, complex flavor
Comments
07/17/2013
Anonymous
Healthy alternative to sugar and artificially flavoured cookies

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.

Great for substitutions
Comments
12/27/2011
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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