Advertisement

Bev's Chocolate Chip Cookies

Spring 2004, The Essential EatingWell Cookbook (2004), July/August 2012

Your rating: None Average: 4 (1337 votes)

EatingWell reader Beverley Sharpe of California contributed this recipe. She updated a favorite treat by cutting back on sugar and incorporating whole grains. To increase protein, she replaces the rolled oats with 1 cup almond meal.



READER'S COMMENT:
"Love this recipe! "

185 Reviews for Bev's Chocolate Chip Cookies

04/15/2016
Anonymous
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.

Easy and always turns out yummy
Comments
04/15/2016
Anonymous
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.

Easy and always turns out yummy
Comments
09/22/2015
Anonymous

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.

Comments
09/22/2015
Anonymous

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.

Comments
02/12/2015
Anonymous
Carb count wrong?

I'm only getting 7g carbs per cookie when I add everything up.

Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner