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Bev's Chocolate Chip Cookies

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

Your rating: None Average: 4 (1188 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:
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169 Reviews for Bev's Chocolate Chip Cookies

10/28/2013
Anonymous
Too Crumbly and Crispy

These cookies fell apart and were hard to scrape off the sheet, even after generous greasing.

Comments
10/14/2013
Anonymous
loved the idea of these

I used 1/4 cup almond meal, 1/2 cup lightly ground rolled oats, the reest whole wheat flour, and spends for the white sugar and I added dried cranberries for half of the choc chips-they were delicious but I would like them to be less crumbly and a little more chewy, anyone have a healthy suggestion to accomplish that texture?

easy to make
Comments (1)

87 comments

Anonymous wrote 27 weeks 50 min ago

oops, meant to put SPLENDA

oops, meant to put SPLENDA not spends lol

10/13/2013
Anonymous

Avocado oil is best and rice bran.Nice recipe!

Comments
10/13/2013
Anonymous

Avocado oil is best and rice bran.Nice recipe!

Comments
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
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