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Bev's Chocolate Chip Cookies

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

Your rating: None Average: 4 (1214 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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172 Reviews for Bev's Chocolate Chip Cookies

05/04/2010
Anonymous

This were the best chocolate chip cookies I have ever eaten! They were moist and chewy, not overly sweet, and the oatmeal gave them an amazing chewy texture and flavor. The only modification I made was I substituted the 1/4 cup of canola oil for applesauce because I didn't have any, and I also added some cinnamon to the dry ingredients. They came out amazing and didn't last long in my house. Thanks for this great recipe.

Comments
05/03/2010

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.

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04/16/2010
Anonymous

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!!

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04/16/2010
Anonymous

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

Comments
04/13/2010

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 :)

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