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With a more nutrient-filled chocolate chip cookie, taste isn't compromised either. It's downright delicious and has 66 percent less saturated fat than traditional recipes (Photo Ken Burris/EatingWell/TMS) |
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup tahini (see ingredient note)
4 tablespoons cold unsalted butter, cut into pieces
2/3 cup granulated sugar
2/3 cup packed light brown sugar
1 large egg
1 large egg white
1 tablespoon vanilla extract
1 cup semisweet or bittersweet chocolate chips
1/2 cup chopped walnuts
1. Position racks in upper and lower thirds of oven; preheat to 350 F. Line 2 baking sheets with parchment paper.
2. 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.
3. 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.
4. 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.
To make ahead: Store in an airtight container for up to 2 days or freeze for longer storage.
Tips and Notes:
Ingredient notes: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.
Tahini is a paste made from ground sesame seeds. Look for it in natural-foods stores and some supermarkets.
Nutrition information:
Per cookie: 102 calories; 5 g fat (2 g sat, 1 g mono); 7 mg cholesterol; 14 g carbohydrate; 2 g protein; 1 g fiber; 45 mg sodium; 53 mg potassium; 1 Carbohydrate Servings
EatingWell Associate Food Editor Hilary Meyer spends much of her time in the EatingWell Test Kitchen, testing and developing healthy recipes. She is a graduate of New England Culinary Institute. EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at eatingwell.com.
(c) 2011, Eating WEll Inc.
Distributed by Tribune Media Services, Inc.
1/2 teaspoon salt
1/2 cup tahini (see ingredient note)
4 tablespoons cold unsalted butter, cut into pieces
2/3 cup granulated sugar
2/3 cup packed light brown sugar
1 large egg
1 large egg white
1 tablespoon vanilla extract
1 cup semisweet or bittersweet chocolate chips
1/2 cup chopped walnuts
1. Position racks in upper and lower thirds of oven; preheat to 350 F. Line 2 baking sheets with parchment paper.
2. 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.
3. 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.
4. 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.
To make ahead: Store in an airtight container for up to 2 days or freeze for longer storage.
Tips and Notes:
Ingredient notes: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.
Tahini is a paste made from ground sesame seeds. Look for it in natural-foods stores and some supermarkets.
Nutrition information:
Per cookie: 102 calories; 5 g fat (2 g sat, 1 g mono); 7 mg cholesterol; 14 g carbohydrate; 2 g protein; 1 g fiber; 45 mg sodium; 53 mg potassium; 1 Carbohydrate Servings
EatingWell Associate Food Editor Hilary Meyer spends much of her time in the EatingWell Test Kitchen, testing and developing healthy recipes. She is a graduate of New England Culinary Institute. EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at eatingwell.com.
(c) 2011, Eating WEll Inc.
Distributed by Tribune Media Services, Inc.
