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Bev's Chocolate Chip Cookies

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

Your rating: None Average: 4 (1214 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:
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172 Reviews for Bev's Chocolate Chip Cookies

06/30/2014
Anonymous
fantastic!

The best chocolate chip cookies I've ever made. A little bit of an oatmeal taste/texture compared to regular cookies, but so good. My husband actually finished off the first batch!

Comments
06/30/2014
Anonymous
fantastic!

The best chocolate chip cookies I've ever made. A little bit of an oatmeal taste/texture compared to regular cookies, but so good. My husband actually finished off the first batch!

Comments
05/28/2014
Anonymous
extra chewy

These cookies are so yummy . If you want to make them more chewy you can substitute your butter for the same amour of apple sauce. It taste just the same if you would of added butter. It also makes it a bit healthier.

The sweetness that I enjoy
Comments
03/19/2014
Anonymous
Great cookies with some slight changes

2 things to make them less crumbly and more yummy:
1 - use 1/2 cup butter and no oil
2 - use 1/2 whole wheat flour and 1/2 white flour

Also add 1/2 - 1 tsp cinnamon if you like cinnamon

I recognize these changes make the cookie slightly less healthy, BUT they taste a bazillion times better and are still a much healthier alternative than traditional chocolate chip cookies

Comments
01/19/2014
Anonymous
Delicious

Just made these with my kids. They loved them.

Chewy and tasty
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