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Bev's Chocolate Chip Cookies

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

Your rating: None Average: 4 (1215 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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173 Reviews for Bev's Chocolate Chip Cookies

01/27/2010
Anonymous

These are wonderful cookies. At first taste, I thought they weren't sweet enough. But they grew on me quickly. I only wish they were less crispy--I like chewy ccc's. But I would definitely make again.

Comments
01/26/2010
Anonymous

What a great alternative! I substituted unsweetened applesauce for the oil & used 63% dark chocolate chips & baked about 11-12 minutes. I can't wait to experiment adding nuts, wheat bran & other flavors!

Comments
01/07/2010
Anonymous

If you are looking for a healthy recipe that is as good as regular chocolate chip cookies this is not it. They are ok, but chewy and grainy. My husband and I do not like the texture at all and they are not nearly as sweet. I was hoping they would be very similar to my old standby, but sadly they are not. I know they are a healthy version, but I think I would rather eat the regular cookies less often. They are much better.

Comments
01/01/2010
Anonymous

My kids ate them! Enough said

Comments
12/30/2009
Anonymous

I'm 10 and I made them (I'm a health nut). My grocery store doesn't carry wheat flour so I substituted it with all porpose flour. They were great!! One of my brothers thinks that they were brick solid!!!!! Definitly making them again!!!

SophiaS, Raleigh, NC

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