Good stuff! I substituted the oil with apple sauce and subbed the oats with milled flax (mostly because I was too lazy to ground up the oats) and it still turned out great! It's so nice to eat cookies that doesn't leave an oily film on your hand and a ton of guilt on your conscience...esp when you're dieting. Even my kids and husband approve. Thanks for the recipe!
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.
175 Reviews for Bev's Chocolate Chip Cookies
I tried this recipe with a few changes. Instead of the oats I use almond meal, I use olive oil instead of canola and use 2/3 cup Splenda brown sugar blend. I bake them for about 11-13 minutes. Everyone who has tried my version have absolutely loved them. They disappear quite fast. I love these so much better than any store bought brand, including the refrigerated dough kind. They do come out cripsy, so if you are a chewy fan, you may want to pass.
These are wonderful cookies. At first taste, I thought they weren't sweet enough. But they grew on me quickly. I only wish they were less crispy--I like chewy ccc's. But I would definitely make again.
What a great alternative! I substituted unsweetened applesauce for the oil & used 63% dark chocolate chips & baked about 11-12 minutes. I can't wait to experiment adding nuts, wheat bran & other flavors!
If you are looking for a healthy recipe that is as good as regular chocolate chip cookies this is not it. They are ok, but chewy and grainy. My husband and I do not like the texture at all and they are not nearly as sweet. I was hoping they would be very similar to my old standby, but sadly they are not. I know they are a healthy version, but I think I would rather eat the regular cookies less often. They are much better.