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Bev's Chocolate Chip Cookies

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

Your rating: None Average: 4 (1215 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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173 Reviews for Bev's Chocolate Chip Cookies

09/23/2009
Anonymous

I love that they have whole-wheat flour in them. It makes them much more filling. They have a just the right amount of sweetness. I used all purpous flour instead of the ground oats and it works just as well.

Comments
09/23/2009

Awesome recipe! So delicious! Even picky cousin loved them. I think these will replace our standard Chocolate Chip Cookies for a while. Thanks for the recipe Bev!

Comments
09/21/2009
Anonymous

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.

Comments
09/11/2009
Anonymous

wonderful flavor... but for some reason the second batch didn't expand.

Comments
09/01/2009
Anonymous

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

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