Oatmeal Chocolate Chip Cookies (with flax seed and tahini)
- Number of Servings: 36
Ingredients
chocolate chip cookies w/ flax seed, oatbran, and tahini. These are sooo good! 2 cups rolled oats1/2 cup all-purpose flour1/2 cup whole-wheat flour2 to 3 tablespoons of oat bran (a handful), optional1/2 teaspoon baking soda2 to 3 tablespoons ground flax seeds (a handful), optional1/2 teaspoon cinnamon1/2 teaspoon salt2/3 cup regular white sugar2/3 cup brown sugar, packed1/2 cup tahini 4 tablespoons of canola spread (I use Canola Harvest tub spread)1/2 cup of Eggbeaters or similar egg-white mix 2 teaspoons vanilla 1 cup chocolate chips 1/2 cup walnuts, optional These cookies have almost no sat fat, are very high in fiber and chock full of good stuff. Surprisingly, they also taste really great. This recipe has been modified from one that originally appeared in Eating Well magazine and eliminated ALL butter and egg yolks from it and increased the fiber. Tahini is sesame paste, available in Middle Eastern markets or Wild Oats. It has a slightly nutty taste that works well with the cookies. It's high in essential fatty acids (EFAs) and has a good amount of monounsaturated fat (a/k/a
Preheat oven to 350.
Whisk together oats, oat bran, flour, baking soda, salt, ground flax seeds and cinnamon. In a separate, large bowl, mix tahini and canola spread with an electric mixer. Mix in the sugar. Then mix in the eggbeaters and vanilla.
Put away the electric mixer and get a large wooden spoon. Slowly mix the oat/flour mixture into the sugar/tahini mixture, stirring by hand. Once it's mixed, add in the chocolate chips and walnuts.
Roll the batter into individual balls by hand and drop onto a non-stick cookie sheet. (NOTE: I recommend using parchment paper because there is so little fat in these cookies to prevent sticking!). These cookies will not spread out as they cook, so flatten them slightly with the back of a spoon if you want them to come out in a flat shape.
Bake for 10-15 minutes. (Recipe said 10-12; look for golden-brown edges).
Dough keeps well for several days in the refrigerator.
Number of Servings: 36
Recipe submitted by SparkPeople user CA_LYNN.
Whisk together oats, oat bran, flour, baking soda, salt, ground flax seeds and cinnamon. In a separate, large bowl, mix tahini and canola spread with an electric mixer. Mix in the sugar. Then mix in the eggbeaters and vanilla.
Put away the electric mixer and get a large wooden spoon. Slowly mix the oat/flour mixture into the sugar/tahini mixture, stirring by hand. Once it's mixed, add in the chocolate chips and walnuts.
Roll the batter into individual balls by hand and drop onto a non-stick cookie sheet. (NOTE: I recommend using parchment paper because there is so little fat in these cookies to prevent sticking!). These cookies will not spread out as they cook, so flatten them slightly with the back of a spoon if you want them to come out in a flat shape.
Bake for 10-15 minutes. (Recipe said 10-12; look for golden-brown edges).
Dough keeps well for several days in the refrigerator.
Number of Servings: 36
Recipe submitted by SparkPeople user CA_LYNN.
Nutritional Info Amount Per Serving
- Calories: 146.2
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 51.3 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 2.0 g
- Protein: 3.2 g
Member Reviews
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KIMRINEHART
These are wonderful!! I had given up eating any treats until I lost some weight but these are just wonderful. I used stevia in the raw and 2 Tblsp of Mollassas as I didn't have any Brown sugar. My son loves these. He doesn't even realize how healthy these are comparatively! Thanks for posting!! - 2/1/11