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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.



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175 Reviews for Bev's Chocolate Chip Cookies

02/22/2013
Anonymous
Substitutes

Instead of using Butter, I used Coconut Oil (Preferably Virgin) and the cookies tasted the same and were even healthier!

Comments
02/21/2013
Anonymous
Healthier substitutions

Instead of using one egg, I substituted 3 egg whites. I also used 1/2 cup extra virgin olive oil in place of the 1/4 cup butter and 1/4 cup canola oil.

Comments
02/21/2013
Anonymous
Healthier substitutions

Instead of using one egg, I substituted 3 egg whites. I also used 1/2 cup extra virgin olive oil in place of the 1/4 cup butter and 1/4 cup canola oil.

Comments
01/28/2013
Anonymous
Easy and delicious

Simple recipe with a small list of ingredients. Note the cooking time listed (15 minutes) was too long. Mine were done in 10-12 minutes. Made about 30 cookies.

Comments
01/10/2013
Anonymous
Yummy!

These cookies have a great flavor and the dough came together beautifully. And they were even husband approved! Noted baking time is a little long. Mine were done around 12-13 minutes. I will be making these cookies again!

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