Oatmeal Chocolate Chip Cookies (with flax seed and tahini)

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 36
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

View full nutritional breakdown of Oatmeal Chocolate Chip Cookies (with flax seed and tahini) calories by ingredient

Number of Servings: 36

Ingredients

chocolate chip cookies w/ flax seed, oatbran, and tahini. These are sooo good!

2 cups rolled oats

1/2 cup all-purpose flour

1/2 cup whole-wheat flour

2 to 3 tablespoons of oat bran (a handful), optional

1/2 teaspoon baking soda

2 to 3 tablespoons ground flax seeds (a handful), optional

1/2 teaspoon cinnamon

1/2 teaspoon salt

2/3 cup regular white sugar

2/3 cup brown sugar, packed

1/2 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

Directions

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.