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Bev's Chocolate Chip Cookies

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

Your rating: None Average: 4 (1235 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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174 Reviews for Bev's Chocolate Chip Cookies

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

Comments
09/01/2009
Anonymous

I tried Bev's substitution of almond meal for rolled oats, and the results were terrific! This is a yummy cookie with great flavor, and the almond meal added a nice bit of nuttiness to it. I'll definitely make these again. I spent a little extra on premium chocolate chips (bittersweet instead of semisweet) and the rich, dark taste made it well worth the extra buck or so.

Frank, Philadelphia, PA

Comments
09/01/2009
Anonymous

Step aside Pillsbury and Nestle, this recipe has trumped any classic chocolate chip recipes. Its light, healthy, and a great base to experiment so let your creative juices flow. I prefer to add 1/4 c extra oats, 1 tsp cinnamon and maybe a touch of ginger to add a nice smell to the home. Bless you Bev!

Connie Clegg, New York, NY

Comments
09/01/2009
Anonymous

This is my new favorite cookie recipe! Thanks for sharing it.

Sara, Minneapolis, MN

Comments
09/01/2009
Anonymous

Yummy! Taste great and were easy to make. They even actually look like the picture!

Laura, OK

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