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


I did substitute applesauce for canola oil so maybe that was the problem but I wasn't impressed with this recipe. It was okay, but lacked flavor. I wouldn't bother making them again.

Quick, easy

These were the best chocolate chip cookies i have ever tasted! I used olive oil instead of canola and i didn't ground up the oats. We baked for only 10 minutes and let them sit for 5. They were super moist and incredibly delicious!

Wonderful cookies

My 9,6 and 2yr olds loved these cookies. They really couldn't care they were healthy or not, they literally inhaled them. I loved that they were not very sweet and it has the fiber boost with the oatmeal.

Soft, and chewy. Not very sweet
Better the second time around...

I found that processing the oats minimally gives the recipe a great texture and adding an extra 1/4 tsp of salt makes them even more flavorful. The first time I made them they were alright, but the second time around I cannot stop eating them.

Comments (1)


Anonymous wrote 4 years 10 weeks ago

yep, that's the reason! Try

yep, that's the reason! Try half splenda and half brown sugar

Awesome cookies

the batter is sweet enough that you don't even need chocolate chips! that should cut the calorie too, and also from now on i would just make half of the recipe since it makes a TON of cookies!

Comments (2)


Anonymous wrote 4 years 21 weeks ago

Make the whole recipe and

Make the whole recipe and freeze half the dough in single cookie portions in a freezer bag/container. Then bake as many as you like, as you like!

Anonymous wrote 4 years 24 weeks ago

I used real sugar and they

I used real sugar and they did not flatted for me either. The second batch i made i just fletten the cookie before i out them in the oven.

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