Bev's Chocolate Chip Cookies

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

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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154 Reviews for Bev's Chocolate Chip Cookies

04/16/2010

Anonymous

I replaced the oats with the almond meal and they were a beautiful even my fussy husband liked them. He said "they don't leave a flourly after taste like most cookies". A sure winner in my house. Thanks

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04/13/2010

king.kaela

I followed this recipe almost exactly, with one minor adjustment: I left the oats whole instead of grinding them. I didn't tell my friends that these were "healthy" cookies and everyone was surprised to learn of their whole-grain ingredients! I'll definitely make them again, but they do dry out fast...definitely a must-share recipe :)

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04/06/2010

Anonymous

These cookies are great for many reasons including their lower calorie value. I do wish that they had a bit more moistoir, but they are very tasty! With the oatmeal I mixed it and the other dry ingredients in the mixer. I will definitely be using this more often, and using it to base my future cookies off of.

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04/05/2010

Anonymous

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

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