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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.



READER'S COMMENT:
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175 Reviews for Bev's Chocolate Chip Cookies

05/28/2014
Anonymous
extra chewy

These cookies are so yummy . If you want to make them more chewy you can substitute your butter for the same amour of apple sauce. It taste just the same if you would of added butter. It also makes it a bit healthier.

The sweetness that I enjoy
Comments
03/19/2014
Anonymous
Great cookies with some slight changes

2 things to make them less crumbly and more yummy:
1 - use 1/2 cup butter and no oil
2 - use 1/2 whole wheat flour and 1/2 white flour

Also add 1/2 - 1 tsp cinnamon if you like cinnamon

I recognize these changes make the cookie slightly less healthy, BUT they taste a bazillion times better and are still a much healthier alternative than traditional chocolate chip cookies

Comments
01/19/2014
Anonymous
Delicious

Just made these with my kids. They loved them.

Chewy and tasty
Comments
01/08/2014
Anonymous
excellent with a few additions and substitutions

I substituted 1/2 cup canola with 1/2 cup banana and added a generous spoonful of natural peanut butter and some pecans. Yummy!

Comments (1)

87 comments

Anonymous wrote 49 weeks 22 hours ago

correction: i doubled the

correction: i doubled the recipe hence the 1/2 cup banana.

01/07/2014
Anonymous
great

tried ur recipe.turned out great.thx:) stay blessed

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