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Bev's Chocolate Chip Cookies

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

Your rating: None Average: 4 (1226 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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174 Reviews for Bev's Chocolate Chip Cookies

06/14/2012
Anonymous
Delicious Healthy Wholesome Cookies

Super easy, fast and absolutely delicious...my family loved these. I will most definitely be making these again! Thank you heaps.... ;-)

Easy, Adjustable
Comments
06/13/2012
Anonymous
Guiltless Pleasure

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!

Chocolatey and sweet
Comments
06/11/2012
Anonymous
Only made one substitution

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!

not too sweet, healthy
Comments
05/07/2012
Anonymous
Loved this!

I changed the recipe a little: 1/2 wheat 1/2 white flour, splenda instead of granulated sugar, and 1/4 cup + 2 T butter with 2 T applesauce (no canola oil). I know its not technically the original recipe, but they are sooooo good!

Easily adaptable
Comments
04/27/2012
Anonymous

I tried this recipe as a quick treat for my kids' afternoon play date. It was so simple and so good! I substituted vegetable oil for the canola, honey for the sugar, and did not grind the the oats. I added toasted pecans and used dark chocolate chips. All 5 of the kids loved them as did I!! Thanks!

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