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Bev's Chocolate Chip Cookies

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

Your rating: None Average: 4 (1221 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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174 Reviews for Bev's Chocolate Chip Cookies

12/30/2009
Anonymous

I'm 10 and I made them (I'm a health nut). My grocery store doesn't carry wheat flour so I substituted it with all porpose flour. They were great!! One of my brothers thinks that they were brick solid!!!!! Definitly making them again!!!

SophiaS, Raleigh, NC

Comments
12/09/2009
Anonymous

These are great healthy-ish cookies! I have to admit I did make them a little healthier by subing the 1/4 cup of oil for applesauce and being a little lazy just put the oats in as is and they still turned out awesome. Definitely will make again. I used half chocolate and half white chips.

Comments
12/09/2009
Anonymous

These cookies are AWESOME! My 10 year old son loves them as much as I do. I had been searching for a healthier chocolate chip cookie recipe, and luckily found this one! Thank you Bev for a delicious and healthier option. This will definitely replace all my other c.c.c. recipes!

Lydia, -Michigan

Comments
11/05/2009
Anonymous

Delicious! I had to use all white sugar because I was out of brown sugar so I added a tablespoon molasses for flavor and they are awesome...The texture is great for storage too.

Comments
10/18/2009

What a great recipe. I made them for my kids who tolerate healthy food way better than my husband, and he even liked them. I substituted the almond meal for the oat flour and they have a wonderful taste and texture. I did chill the dough (after putting them on the baking sheet) for a few minutes so they wouldn't flatten too much in the oven and baked them for only 10 minutes. They look beautiful and taste great! Thanks!!

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