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Bev's Chocolate Chip Cookies

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

Your rating: None Average: 4 (1225 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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174 Reviews for Bev's Chocolate Chip Cookies

12/01/2012
Anonymous
Doctor these to be healthy and heavenly

I followed this recipe but added some cinnamon and nutmeg and used 1/2 chopped almonds and 1/2 ground oats for the 3/4 c. oats. I also substituted raw cacao nibs by Navitas for the chocolate chips. They are so much healthier and more delicious now! I wanted a simple, healthy, cookie to make for my little brother in college who needs something he can grab that is healthy, a treat and has lots of energy and some protein.

Great simple recipe
Comments
10/04/2012
Anonymous
Just OK

I had to keep reducing the baking time, as they were way overdone. 10 minutes was about right, but the cookies were nothing special. They just tasted like sugar. A lot of calories for a mediocre cookie.

Easy to make
Comments (2)

87 comments

Anonymous wrote 1 year 34 weeks ago

they were gross

they were gross

Anonymous wrote 1 year 36 weeks ago

I agree, they did not work

I agree, they did not work for me either..

09/26/2012
Anonymous
Yummy cookie

I used 3/4 steel cut oats and 1/4 c flaxseed. I put those into the blender to grind them up. I also used applesauce instead of butter. I'm not sure how much applesauce I used, but I had to add more flour to get it to cookie dough consistency. My daughter was helping, so I adjusted it according to her taste. She wanted it sweeter, so I added more applesauce, then I would have to add more flour.
They came out chewy and muffin-like, but they taste great!

healthy cookie, tastes great
Comments
09/01/2012
Anonymous
Great base to start from

These cookies are fantastic just as written but it also is a fabulous base recipe that you can easily modify for variety. I have cut sugar even lower by using Splenda Brown Sugar Blend and Truvia Baking Blend - just remember to use HALF the amount of these substitutes otherwise it is too sweet. I also make a double batch of the cookie dough and freeze it in individual cookie portions. That way when hubby or I want cookies, we can bake just 6 or so and not have extras sitting around - excellent way to portion control sweets.

Comments
08/20/2012
Anonymous
Tried and true!

I made this cookie recipe earlier this evening, and I thought it was excellent! I'm trying to get my family to eat more whole grain foods.

Easy to make, great taste!
Delicious!
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