Bev's Chocolate Chip Cookies

Bev's Chocolate Chip Cookies

185 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

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Original recipe yields 30 servings
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  • 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

Preparation

  • 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 185

August 28, 2018
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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
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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
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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
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By: Dolores
I used natural applesauce instead of the canola oil and added chopped walnuts and it was wonderful!
September 09, 2017
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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.
March 17, 2017
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By: Evan DeVries
It was great!
January 08, 2017
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By: Debcapi
These are my new go to chocolate chip cookies. Followed the recipe with a slight twist. I used the mini chocolate chips and added some coconut. Love these cookies they have a lighter texture than traditional cookies and a yummy chocolate flavor. Will make these again.
January 06, 2017
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By: Lucy M. Casale
These are my go-to chocolate chip cookies. Better than Tollhouse! (The back-of-the-chip-bag recipe I grew up eating).
December 25, 2016
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By: Ray
Perfection! I am not a bake-from-scratch girl, but was craving homemade chocolate chip cookies with better than typical ingredients & nutrition. I followed the recipe to the letter! Will indeed make again. Next time subbing almond meal for oatmeal as another reviewer enjoyed!
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