Rating: 4.5 stars
12 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This makeover recipe was one of the favorites chosen for our 30th anniversary issue. Tahini gives this cookie a subtle sesame flavor.

EatingWell Magazine, February/March 2005; October 2020 30th Anniversary


Recipe Summary

15 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.

  • Whisk oats, whole-wheat flour, all-purpose flour, cinnamon, baking soda and salt in a medium bowl. Beat tahini and butter in a large bowl with an electric mixer until blended into a paste. Add granulated sugar and brown sugar; beat until well combined. Beat in egg, then egg white, then vanilla. Stir in the oat mixture until just moistened. Stir in chocolate chips and nuts.

  • With damp hands, roll 1 tablespoon of the dough into a ball, place on a prepared baking sheet and flatten until squat, but don't let the sides crack. Continue with the remaining dough, spacing the flattened balls 2 inches apart.

  • Bake the cookies, switching pans back to front and top to bottom halfway, until golden brown, about 16 minutes. Cool on the pans for 2 minutes, then transfer to a wire rack to cool. Let the pans cool for a few minutes between batches.


Make Ahead Tip: Store in an airtight container for up to 2 days or freeze for longer storage.

Equipment: Parchment paper

Nutrition Facts

1 cookie
105 calories; protein 2g; carbohydrates 14g; dietary fiber 1g; sugars 8g; fat 5g; saturated fat 2g; cholesterol 7mg; vitamin a iu 39.8IU; vitamin c 0.1mg; folate 9mcg; calcium 12.6mg; iron 0.6mg; magnesium 9.8mg; potassium 55mg; sodium 45mg; thiamin 0.1mg; added sugar 8g.