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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157 Reviews for Bev's Chocolate Chip Cookies

09/23/2009

Inaecis

Awesome recipe! So delicious! Even picky cousin loved them. I think these will replace our standard Chocolate Chip Cookies for a while. Thanks for the recipe Bev!

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09/21/2009

Anonymous

Wow I am impressed that these stray so much from traditional chocolate chip cookies and yet taste so similar. No one would ever notice that these were not full fat, white flour cookies unless you told them. Definitely a recipe I will make again.

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09/11/2009

Anonymous

wonderful flavor... but for some reason the second batch didn't expand.

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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

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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

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