I have been using this recipe since is first was published in 2004. The first time I made them, I used the almond meal and loved it so much I always make them that way. Some day I'll try the oatmeal.
Bev's Chocolate Chip Cookies
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.
176 Reviews for Bev's Chocolate Chip Cookies
These cookies are truly delicious, and not hard to make, easy to vary (I use dark chocolate, walnuts and craisins - yum!)
Super easy, fast and absolutely delicious...my family loved these. I will most definitely be making these again! Thank you heaps.... ;-)
OK, I just made these and added cinnamon,flax seed and used 2/3 c. Brown Sugar Splenda and dark chocolate chips. I also added applesauce to make the texture of the dough a little more moist. Don't overcook them! Be sure to pat then down because they don't spread out .They are slightly more cake like than I prefer my cookies but were very good and my hubby loves them. Always looking for healthier goody for the Gkids!
I substituted coconut oil for the canola and it worked out perfectly! I also only put in 1/2 cup of chocolate chips and they were the perfect balance of cookie and chocolate! Will make again!