I followed the recipe but also added 1/4 cup ground flaxseed and 1/4 cup of chopped pecans. I will definitely be making these 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.
176 Reviews for Bev's Chocolate Chip Cookies
I used Agave Nectar instead of the sugar and they aren't worth the calories to eat. Maybe they would be better with real sugar but I wouldn't serve these to anyone. I won't recommend this recipe to anyone
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.
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.