Bev's Chocolate Chip Cookies

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

Your rating: None Average: 4 (1302 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.

"Love this recipe! "

176 Reviews for Bev's Chocolate Chip Cookies


My kids loved this recipe !!! We have made it once like "Bev" tells you too and then once we played a little bit. Both versions were excellent. For our play version we used equal amounts applesauce in place of the oil + 3 Tbsp of Nutella, 2 Tbsp of greek plain yogurt and 2 egg whites instead of the whole egg. Kids liked them both !! Enjoy


these are the BEST cookies! Everyone who tries them loves them! I make extra and freeze them then I always have some ready to bake.


Great taste and very easy to make!


I made two big cookies in my toaster over and they turned out quite soft. Maybe those who like softer cookies should try one big one! I didn't use the blender. Just creamed everything together and added the wet mix to the dry mix. I had to use whole wheat pastry flour instead of the oats...I found I had no oats while I was mixing them up. We loved this!!


This may be my new base cookie recipe. It has the right amout of spread and softness. I did use all brown sugar and may cut back a little next time. I made a batch with a good handful of mini chocolate chips and a batch with cinnamon chips. I think next time I might do dried cherries or candied ginger. Like virtually all the EatingWell recipes I've tried, this is a keeper.


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