OK, I just made these and added cinnamon,flax seed and used 2/3 c. Brown Sugar Splenda and dark chocolate chips. I also added applesauce to make the texture of the dough a little more moist. Don't overcook them! Be sure to pat then down because they don't spread out .They are slightly more cake like than I prefer my cookies but were very good and my hubby loves them. Always looking for healthier goody for the Gkids!
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.
178 Reviews for Bev's Chocolate Chip Cookies
I substituted coconut oil for the canola and it worked out perfectly! I also only put in 1/2 cup of chocolate chips and they were the perfect balance of cookie and chocolate! Will make again!
I changed the recipe a little: 1/2 wheat 1/2 white flour, splenda instead of granulated sugar, and 1/4 cup + 2 T butter with 2 T applesauce (no canola oil). I know its not technically the original recipe, but they are sooooo good!
I tried this recipe as a quick treat for my kids' afternoon play date. It was so simple and so good! I substituted vegetable oil for the canola, honey for the sugar, and did not grind the the oats. I added toasted pecans and used dark chocolate chips. All 5 of the kids loved them as did I!! Thanks!
I used coconut oil instead of the canola. Gave it the slightest hint of coconut flavor. Delicious!