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.
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.
Ingredients
| 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)
|
*
|
| 60 | 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.
