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Bev's Chocolate Chip Cookies

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

Your rating: None Average: 4 (1249 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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175 Reviews for Bev's Chocolate Chip Cookies

09/11/2013
Anonymous
Bev's Beauties!

Thanks Bev for a delicious cookie recipe. It is nice to offer kids a favourite cookie with an improved ingredient list that the kids find even more delicious than the standard/typical recipe. This will be a new regular in our house. (I did bake them for 11 minutes only.)

Sweet, delicious, quick
Comments
08/16/2013
Yummy

Easy to make and tastes great! I used raspberry greek yogurt instead of butter and also added cinnamon and flaxseed. I flattened them before baking and they came out amazing:)

Easy,Good
Comments
06/28/2013
Anonymous
Delish!

These were super delicious and healthy enough that I was ok with the kids scoffing a few as well. I did make a few adjustments....
Vanilla Greek yogurt instead of butter
Coconut oil instead of canola oil
Organic raw Honey instead of granulated sugar
1/4 c of choc chips
I did not grind the oats

They were a little on the sweet side so I will probably use a little less brown sugar next time.

But overall really good and definitely will make again.

Easy, healthy
Comments
06/14/2013
Anonymous
Awesome!

Very nice, and somewhat healthy. I've made them twice now, once with choc chips and once with sultanas, both very nice, even my toddler ate them. Will definitely become a regular in our house :)

Comments
06/11/2013
Anonymous
Tasy and Healthy

As I didn't have brown suger I added a banana instead and it turned out to be delicious! Also a pinch of cinnamon

Easyness
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