Advertisement

Bev's Chocolate Chip Cookies

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

Your rating: None Average: 4 (1337 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.



READER'S COMMENT:
"Love this recipe! "

185 Reviews for Bev's Chocolate Chip Cookies

04/15/2016
Anonymous
Love them! But be careful with substitutions

I have made these countless times over the years, and they are one our favorites. I love the oats and whole wheat (I use white whole wheat), and I always sub out 1/4 cup ww flour for 2 tablespoons flaxseed and 2 almond flour. Most whole wheat cookies just aren't as good as those made with regular white flour.
Having said that, I decided to try some of the suggestions made by others to make them more healthy. I started small: substituted 2 tablespoons of butter for 2 Greek yogurt. What a mistake! I could believe how much this changed the cookie! Dry, more cakey. Ok if you're ok with a "healthy" texture cookie (which I can live with), but definitely not a treat or something a kid would eat, which is why I make them. There is a tipping point here: I try to make healthier treats for my family, but they have to eat it first. Back to full amount of butter.

Easy and always turns out yummy
Comments
04/15/2016
Anonymous
Love them! But be careful with substitutions

I have made these countless times over the years, and they are one our favorites. I love the oats and whole wheat (I use white whole wheat), and I always sub out 1/4 cup ww flour for 2 tablespoons flaxseed and 2 almond flour. Most whole wheat cookies just aren't as good as those made with regular white flour.
Having said that, I decided to try some of the suggestions made by others to make them more healthy. I started small: substituted 2 tablespoons of butter for 2 Greek yogurt. What a mistake! I could believe how much this changed the cookie! Dry, more cakey. Ok if you're ok with a "healthy" texture cookie (which I can live with), but definitely not a treat or something a kid would eat, which is why I make them. There is a tipping point here: I try to make healthier treats for my family, but they have to eat it first. Back to full amount of butter.

Easy and always turns out yummy
Comments
04/15/2016
Anonymous
Love them! But be careful with substitutions

I have made these countless times over the years, and they are one our favorites. I love the oats and whole wheat (I use white whole wheat), and I always sub out 1/4 cup ww flour for 2 tablespoons flaxseed and 2 almond flour. Most whole wheat cookies just aren't as good as those made with regular white flour.
Having said that, I decided to try some of the suggestions made by others to make them more healthy. I started small: substituted 2 tablespoons of butter for 2 Greek yogurt. What a mistake! I could believe how much this changed the cookie! Dry, more cakey. Ok if you're ok with a "healthy" texture cookie (which I can live with), but definitely not a treat or something a kid would eat, which is why I make them. There is a tipping point here: I try to make healthier treats for my family, but they have to eat it first. Back to full amount of butter.

Easy and always turns out yummy
Comments
04/15/2016
Anonymous
Love them! But be careful with substitutions

I have made these countless times over the years, and they are one our favorites. I love the oats and whole wheat (I use white whole wheat), and I always sub out 1/4 cup ww flour for 2 tablespoons flaxseed and 2 almond flour. Most whole wheat cookies just aren't as good as those made with regular white flour.
Having said that, I decided to try some of the suggestions made by others to make them more healthy. I started small: substituted 2 tablespoons of butter for 2 Greek yogurt. What a mistake! I could believe how much this changed the cookie! Dry, more cakey. Ok if you're ok with a "healthy" texture cookie (which I can live with), but definitely not a treat or something a kid would eat, which is why I make them. There is a tipping point here: I try to make healthier treats for my family, but they have to eat it first. Back to full amount of butter.

Easy and always turns out yummy
Comments
04/15/2016
Anonymous
Love them! But be careful with substitutions

I have made these countless times over the years, and they are one our favorites. I love the oats and whole wheat (I use white whole wheat), and I always sub out 1/4 cup ww flour for 2 tablespoons flaxseed and 2 almond flour. Most whole wheat cookies just aren't as good as those made with regular white flour.
Having said that, I decided to try some of the suggestions made by others to make them more healthy. I started small: substituted 2 tablespoons of butter for 2 Greek yogurt. What a mistake! I could believe how much this changed the cookie! Dry, more cakey. Ok if you're ok with a "healthy" texture cookie (which I can live with), but definitely not a treat or something a kid would eat, which is why I make them. There is a tipping point here: I try to make healthier treats for my family, but they have to eat it first. Back to full amount of butter.

Easy and always turns out yummy
Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner