Bev's Chocolate Chip Cookies

Bev's Chocolate Chip Cookies

179 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 179

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!
October 20, 2016
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By: angelicasnelson
The cookies are great!
October 12, 2016
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By: Shelly Hunter
These cookies turned out amazing!! My husband is a chocolate chip cookie connoisseur & totally loves them! My new go-to chocolate chip cookie recipe!!- Thanks! -**Others stating that Coconut Oil makes them healthier, please keep this Mayo Clinic info. in mind: Fat Profile. ... The unsaturated fats in canola oil LOWER cholesterol and its omega-3 fatty acids REDUCE inflammation throughout the body. The saturated fat in coconut oil RAISES bad cholesterol, according to the Mayo Clinic. Medium-Chain Triglycerides.
August 16, 2016
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By: Dominique Denton
My husband kept coming back for more; I substituted with vegan egg replacement powder, olive oil instead of canola, smart balance instead of dairy butter, brown sugar instead of granulated with maybe a tablespoon extra of the brown sugar and an extra tablespoon of vanilla extract. I also used about half a cup or less of 60% cacao bittersweet chocolate chips to make this healthier
April 15, 2016
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By: EatingWell User
Love them! But be careful with substitutions I have made these countless times over the years, and they are one our favorites. I love the oats and whole wheat (I use white whole wheat), and I always sub out 1/4 cup ww flour for 2 tablespoons flaxseed and 2 almond flour. Most whole wheat cookies just aren't as good as those made with regular white flour. Having said that, I decided to try some of the suggestions made by others to make them more healthy. I started small: substituted 2 tablespoons of butter for 2 Greek yogurt. What a mistake! I could believe how much this changed the cookie! Dry, more cakey. Ok if you're ok with a healthy texture cookie (which I can live with), but definitely not a treat or something a kid would eat, which is why I make them. There is a tipping point here: I try to make healthier treats for my family, but they have to eat it first. Back to full amount of butter. Pros: Easy and always turns out yummy
September 22, 2015
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By: EatingWell User
Wonderful recipe, with one exception: Why not add heart-healthy walnuts? Chocolate chip cookies taste better with walnuts, and they are so good for you. Those with nut allergies would, of course, leave them out.
February 12, 2015
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By: EatingWell User
Carb count wrong? I'm only getting 7g carbs per cookie when I add everything up.