Bev's Chocolate Chip Cookies

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

Your rating: None Average: 4 (1339 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.

"Love this recipe! "

179 Reviews for Bev's Chocolate Chip Cookies


I replaced the oats with the almond meal and they were a beautiful even my fussy husband liked them. He said "they don't leave a flourly after taste like most cookies". A sure winner in my house. Thanks


I followed this recipe almost exactly, with one minor adjustment: I left the oats whole instead of grinding them. I didn't tell my friends that these were "healthy" cookies and everyone was surprised to learn of their whole-grain ingredients! I'll definitely make them again, but they do dry out fast...definitely a must-share recipe :)


These cookies are great for many reasons including their lower calorie value. I do wish that they had a bit more moistoir, but they are very tasty! With the oatmeal I mixed it and the other dry ingredients in the mixer. I will definitely be using this more often, and using it to base my future cookies off of.


My kids loved this recipe !!! We have made it once like "Bev" tells you too and then once we played a little bit. Both versions were excellent. For our play version we used equal amounts applesauce in place of the oil + 3 Tbsp of Nutella, 2 Tbsp of greek plain yogurt and 2 egg whites instead of the whole egg. Kids liked them both !! Enjoy


these are the BEST cookies! Everyone who tries them loves them! I make extra and freeze them then I always have some ready to bake.


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