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Bev's Chocolate Chip Cookies

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

Your rating: None Average: 4 (1242 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.



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174 Reviews for Bev's Chocolate Chip Cookies

03/19/2014
Anonymous
Great cookies with some slight changes

2 things to make them less crumbly and more yummy:
1 - use 1/2 cup butter and no oil
2 - use 1/2 whole wheat flour and 1/2 white flour

Also add 1/2 - 1 tsp cinnamon if you like cinnamon

I recognize these changes make the cookie slightly less healthy, BUT they taste a bazillion times better and are still a much healthier alternative than traditional chocolate chip cookies

Comments
01/19/2014
Anonymous
Delicious

Just made these with my kids. They loved them.

Chewy and tasty
Comments
01/08/2014
Anonymous
excellent with a few additions and substitutions

I substituted 1/2 cup canola with 1/2 cup banana and added a generous spoonful of natural peanut butter and some pecans. Yummy!

Comments (1)

87 comments

Anonymous wrote 45 weeks 4 days ago

correction: i doubled the

correction: i doubled the recipe hence the 1/2 cup banana.

01/07/2014
Anonymous
great

tried ur recipe.turned out great.thx:) stay blessed

Comments
11/23/2013
Anonymous
too sweet

Hi i made these today with my kids ;) i substituted the white sugar with honey which made the mixture custard like and super sweet. We achieved the chewy texture by grinding the oats into a flour and adding the honey. Next time i will try a couple of tablespoons of maple syrup as my kids dislike the excessive sweetness. The honey was over powering!

easy to make by hand
Comments (2)

87 comments

Anonymous wrote 30 weeks 4 days ago

It is unfair to give a recipe

It is unfair to give a recipe two stars when you modified it and were, as a result of your modications, unhappy with the results. The two stars apply to your unsuccessful attempt at adapting this recipe. Honey and maple syrup change the texture of a cookie and less of either is needed when substituting for white or brown sugar. If you are going to substitute, at least understand the science of baking and the role each ingredient plays in a recipe.

Anonymous wrote 49 weeks 12 hours ago

You changed the recipe then

You changed the recipe then give it 2 stars because the honey that wasnt in the recipe to begin with made it too sweet????

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