I did substitute applesauce for canola oil so maybe that was the problem but I wasn't impressed with this recipe. It was okay, but lacked flavor. I wouldn't bother making them again.
Bev's Chocolate Chip Cookies
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.
174 Reviews for Bev's Chocolate Chip Cookies
These were the best chocolate chip cookies i have ever tasted! I used olive oil instead of canola and i didn't ground up the oats. We baked for only 10 minutes and let them sit for 5. They were super moist and incredibly delicious!
My 9,6 and 2yr olds loved these cookies. They really couldn't care they were healthy or not, they literally inhaled them. I loved that they were not very sweet and it has the fiber boost with the oatmeal.
I found that processing the oats minimally gives the recipe a great texture and adding an extra 1/4 tsp of salt makes them even more flavorful. The first time I made them they were alright, but the second time around I cannot stop eating them.
the batter is sweet enough that you don't even need chocolate chips! that should cut the calorie too, and also from now on i would just make half of the recipe since it makes a TON of cookies!