Bev's Chocolate Chip Cookies

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

Your rating: None Average: 4 (1339 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! "

179 Reviews for Bev's Chocolate Chip Cookies

Good cookies

I made these cookies for my teenage son who is very picky. Him and his friends all loved them.....I didn't tell them they were healthier!


I found this recipe and was hesitant. I have to start eating better. At first I didnt read the instructions just the ingredients. I didnt grind the oats. Came out just as good. More satisfying.
No big deal... But my dough mixture came out crumbly. I had to hand roll and flatten the cookies. Is there something I didnt do?

What did I do wrong?

I made the recipe as directed except for using Splenda instead of sugar. Is this the reason the cookies did not flatten for me? Hope someone can help me with this.


I've looked for a healthy chocolate chip cookie recipes at a lot of sites/magazines, and this is the best one I have found! The hint of oatmeal adds a healthy touch to the whole cookie, not to mention the wheat flour. I accidentally used 1/2 cup of butter (measuring mishap) instead of 1/4 cup and I omitted the olive oil, and the cookies still turned out great! I'll definitely keep using this recipe in the future!

This is the best cookie

I found this recipe yrs ago and it is now my favorite. It is full proof, I have made every 'mistake' you can, mixing in the wrong order, under mixing, over mixing, forgetting an ingredient and they still turn out perfect! One tip, you don't have to grind the oats, just throw them in! I also love that this recipe doesn't make too many cookies, just enough for a few days (as cookies are best fresh anyway!) When I make them for parties or my coworkers they love them too!

so easy

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