Bev's Chocolate Chip Cookies

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

Your rating: None Average: 4 (1302 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! "

176 Reviews for Bev's Chocolate Chip Cookies


Great cookie. I've made them twice, using a mix of white and dark chocolate chips. My mini-processor makes short work of the rolled oats.


YUMMY!! These cookies are so yummy. My family and I love them (I only bake what we eat and keep the rest in the fridge so not sure how they store baked) They are always delicious and a great healthy alternative!!


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.


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