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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

05/29/2013
Anonymous
Delicious - with a few substitutions

I love these cookies - they end up a little more muffin/cake-like the way I make them - which I prefer.

sub flax seed for the egg (1TBS ground flax soaked in 3TBS warm water)
sub coconut oil for canola oil
sub applesauce for butter
use fewer chocolate chips than called for

easy
Comments
05/18/2013
Anonymous
Everyone loved these!

I added cinnamon and replaced the canola oil with plain yogurt

Comments
05/18/2013
Anonymous
Everyone loved these!

I added cinnamon and replaced the canola oil with plain yogurt

Comments
05/01/2013
Anonymous
Turned this into a 60 calorie cookie

I completely re-worked this recipe because the calorie count was too high. I substituted applesauce for the oil (same amount), used equivalent amounts of Splenda for baking instead of all sugar, cut the butter in half and used plain Greek yogurt for the other half, and used a cup and a half of ground oats and a quarter cup of whole wheat flour. I also substituted a half cup of walnuts for the chocolate chips. I made 24, 2 inch, substantial and really yummy cookies. Each has a calorie count of 60. I just like to eat more than one cookie!

Comments
03/27/2013
Anonymous
A few alterations I made

1 cup almond meal 3/4 cup rolled oats
1 cup whole-wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup apple sauce
2/3 cup honey powder or agave
1 large egg
1 teaspoon vanilla extract
1/2 cup chocolate chips

loved almond meal and a few alterations
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