Low Fat and Low Calorie Oatmeal Chocolate Chip Cook

Name: Low Fat and Low Calorie Oatmeal Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups rolled oats not quick-cooking; 1/2 cup pastry flour, whole wheat; 1/2 cup flour, all-purpose; 1 teaspoon cinnamon; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 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; 1/2 cup walnuts chopped

Servings: persons

2 cups rolled oats not quick-cooking
1/2 cup pastry flour, whole wheat
1/2 cup flour, all-purpose
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 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
1/2 cup walnuts chopped

1
Position racks in upper and lower thirds of oven; preheat to 350F.
2
Line 2 baking sheets with parchment paper.
3
Whisk oats, whole-wheat flour, all-purpose flour, cinnamon, baking soda and salt in a medium bowl.
4
Beat tahini and butter in a large bowl with an electric mixer until blended into a paste.
5
Add granulated sugar and brown sugar; continue beating until well combinedthe mixture will still be a little grainy.
6
Beat in egg, then egg white, then vanilla.
7
Stir in the oat mixture with a wooden spoon until just moistened.
8
Stir in chocolate chips and walnuts.
9
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 dont let the sides crack.
10
Continue with the remaining batter, spacing the flattened balls 2 inches apart.
11
Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to bottom halfway through.
12
Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely.
13
Let the pans cool for a few minutes before baking another batch.

1066

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups rolled oats not quick-cooking, 1/2 cup pastry flour, whole wheat, 1/2 cup flour, all-purpose, 1 teaspoon cinnamon, and more.

Yes, Low Fat and Low Calorie Oatmeal Chocolate Chip Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Low Fat and Low Calorie Oatmeal Chocolate Chip Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions