Low Fat & Low Calorie Oatmeal Chocolate Chip Cookies
Yesterday I brought these cookies to my husband's friend's bonfire, they disappeared quickly. Everyone loved them. Tahini actually tasted delicious in these cookies! Will be making these sweets again.
Yield
45 servingsPrep
15 minCook
20 minReady
58 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
rolled oats
not quick-cooking |
|
| ½ | cup |
whole-wheat pastry flour
|
|
| ½ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
tahini (sesame paste)
|
*
|
| 4 | tablespoons |
butter, unsalted
cold, cut into pieces |
|
| ⅔ | cup |
sugar
|
|
| ⅔ | cup |
brown sugar, light
packed |
*
|
| 1 | large |
eggs
|
|
| 1 | large |
egg whites
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 1 | cup |
chocolate chips
semisweet or bittersweet |
*
|
| ½ | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
rolled oats
not quick-cooking |
|
| 118 | ml |
whole-wheat pastry flour
|
|
| 118 | ml |
all-purpose flour
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
tahini (sesame paste)
|
*
|
| 6E+1 | ml |
butter, unsalted
cold, cut into pieces |
|
| 158 | ml |
sugar
|
|
| 158 | ml |
brown sugar, light
packed |
*
|
| 1 | large |
eggs
|
|
| 1 | large |
egg whites
|
|
| 15 | ml |
vanilla extract
|
|
| 237 | ml |
chocolate chips
semisweet or bittersweet |
*
|
| 118 | ml |
walnuts
chopped |
|
Directions
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; continue beating until well combined—the mixture will still be a little grainy.
Beat in egg, then egg white, then vanilla.
Stir in the oat mixture with a wooden spoon until just moistened.
Stir in chocolate chips and walnuts.
With damp hands, roll 1 tablespoon of the batter into a ball, place it on a prepared baking sheet and flatten it until squat, but don’t let the sides crack.
Continue with the remaining batter, spacing the flattened balls 2 inches apart.
Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to bottom halfway through.
Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely.
Let the pans cool for a few minutes before baking another batch.
