Bev's Chocolate Chip Cookies

Bev's Chocolate Chip Cookies

189 Reviews
From: EatingWell Magazine, July/August 2012

EatingWell reader Beverley Sharpe of Santa Barbara, California, contributed this healthy chocolate chip cookie recipe. She gave chocolate chip cookies a healthy update by cutting back on sugar and incorporating whole grains. To increase protein, Sharpe replaces the rolled oats with 1 cup almond meal.

Ingredients 30 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 30 servings
Nutrition per serving may change if servings are adjusted.
  • ¾ cup rolled oats
  • 1 cup whole-wheat flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup butter, softened
  • ¼ cup canola oil
  • ⅓ cup granulated sugar
  • ⅓ cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips


  • Active

  • Ready In

  1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
  2. Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.
  3. Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.
  • Make Ahead Tip: The cookies will keep in an airtight container for up to 3 days or in the freezer for up to 2 months.
  • Storage smarts: To extend the life of your baked goods, store them in an airtight container in a single layer or between layers of parchment paper to prevent sticking.

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 99 calories; 5 g fat(2 g sat); 1 g fiber; 12 g carbohydrates; 1 g protein; 3 mcg folate; 10 mg cholesterol; 8 g sugars; 8 g added sugars; 57 IU vitamin A; 0 mg vitamin C; 8 mg calcium; 0 mg iron; 64 mg sodium; 41 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ½ starch, ½ other carbohydrate, 1 fat

Reviews 189

June 08, 2019
profile image
By: Lynn Johnson Pesta
These are really good. I used 1 cup of gluten free flour instead of the wheat. I am very happy with how they turned out. Delicious!!
June 03, 2019
profile image
By: Anh N' Jamey Drury
This is my new FAVORITE recipe!!! Thanks so much for sharing. A lot of people are asking for more and wanting the recipe so I’m so happy to share. I usually make 4 batches at a times and they don’t last long. I am making them right now and the total of 12 batches to take to Italy with me and my daughter to share with her 12 classmates and five of us adults. I use 100% olive oil since I don’t like to use margarine because it seems to dry out the cookies within a few short hours. My daughter is allergic to peanuts, tree nuts, and dairy so I use Enjoy Life Foods’ Chocolate Mega Chunkcs. I am so happy that you shared this amazing recipe. Thank you! You are such a blessing!!!!
January 20, 2019
profile image
By: Arie
I tried this with a loss fat tea and that was very delicious!! to get the tea >>
October 15, 2018
profile image
By: MeMe
Great cookies and a lot less sugar than other recipes. I like the saltiness too.
August 28, 2018
profile image
By: Jessica F
I used unsweetened applesauce and coconut oil in place of canola oil and butter. I was a little worried that replacing the butter might result in a bland cookie, but they were anything but. I will definitely use this recipe again!
March 14, 2018
profile image
By: Nikki
I've been baking for years, trying tons of different recipes for the best chocolate chip cookie. Honestly, this recipe is by far THE BEST one I've ever tried. Not only do I personally love them, but my brother's can't get enough.
March 14, 2018
profile image
By: Sarah Prust
I've been making Bev's recipe for years and it's perfect as is. Tonight, in an effort to make them even healthier, I swapped out the oil and used unsweetened applesauce. I also used 1/4 c. ground flax seed in place of 1/4 c. of the whole wheat flour. The cookies came out softer and a little fluffier than usual but are also a bit drier, which I expected. In the future when I make them for myself, I'll make them this way again. My family prefers them by the recipe, however. This is definitely a keeper.
September 24, 2017
profile image
By: Dolores
I used natural applesauce instead of the canola oil and added chopped walnuts and it was wonderful!
September 09, 2017
profile image
By: Monica P
As a die hard Toll House cookie maker, I thought these were ok. The plus side is that the canola oil makes the batter inedible, so I didn't eat half the batter (bonus!), but ya .. probably will stick good o'l TH.
More Reviews