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Bev's Chocolate Chip Cookies

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

Your rating: None Average: 4 (1224 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

09/01/2009
Anonymous

I added a handful of ground flax seeds...they were awesome!

Anonymous, Los Angeles, CA

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09/01/2009
Anonymous

These cookies were delicious! They got rave reviews from my entire family, and my dad was surprised to hear they were made with wheat flour. Very flavorful...who would want to go back to the regular chocolate chip cookies after trying these? :) I think I may add walnuts next time as well...

Anonymous, MA

Comments
09/01/2009
Anonymous

These are excellent. I was a little skeptical with the whole wheat and the canola oil, but once baked and eaten they were yummy! Light, crispy and delicious. I used chocolate chips that were 60% cocoa. This recipe made the taste of the cocoa stand out. Thanks for this recipe, Ms. Rosenber.

Anonymous, Boulder, CO

Comments
09/01/2009
Anonymous

This cookie came out great! I have tried many recipes, which are all good, but for a low fat, low carb cookie, you cannot find anything that tastes as good. I used 1/2 white & 1/2 whole wheat flour, because I thought they might come out too heavy, but next time, I will go with 100% whole wheat flour. The oats are a great addition to cut the carbs. Thanks, Bev!

Anonymous, San Diego, CA

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