Wow I am impressed that these stray so much from traditional chocolate chip cookies and yet taste so similar. No one would ever notice that these were not full fat, white flour cookies unless you told them. Definitely a recipe I will make 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
wonderful flavor... but for some reason the second batch didn't expand.
Amazing - my family loves them - I followed the recipe, they turned out great! I made a double batch, and froze a bunch so I can pull them out later. So tasty, crispy around the edges, just delicious. Highly recommend!
DaniM, Bloomington, IN
I tried Bev's substitution of almond meal for rolled oats, and the results were terrific! This is a yummy cookie with great flavor, and the almond meal added a nice bit of nuttiness to it. I'll definitely make these again. I spent a little extra on premium chocolate chips (bittersweet instead of semisweet) and the rich, dark taste made it well worth the extra buck or so.
Frank, Philadelphia, PA
Step aside Pillsbury and Nestle, this recipe has trumped any classic chocolate chip recipes. Its light, healthy, and a great base to experiment so let your creative juices flow. I prefer to add 1/4 c extra oats, 1 tsp cinnamon and maybe a touch of ginger to add a nice smell to the home. Bless you Bev!
Connie Clegg, New York, NY