Low Fat and Low Calorie Oatmeal Chocolate Chip Cookies

Ingredients

Ingredients

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.