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Bev's Chocolate Chip Cookies

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

Your rating: None Average: 4 (1220 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.



READER'S COMMENT:
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174 Reviews for Bev's Chocolate Chip Cookies

08/16/2013
Yummy

Easy to make and tastes great! I used raspberry greek yogurt instead of butter and also added cinnamon and flaxseed. I flattened them before baking and they came out amazing:)

Easy,Good
Comments
06/28/2013
Anonymous
Delish!

These were super delicious and healthy enough that I was ok with the kids scoffing a few as well. I did make a few adjustments....
Vanilla Greek yogurt instead of butter
Coconut oil instead of canola oil
Organic raw Honey instead of granulated sugar
1/4 c of choc chips
I did not grind the oats

They were a little on the sweet side so I will probably use a little less brown sugar next time.

But overall really good and definitely will make again.

Easy, healthy
Comments
06/15/2013
Anonymous
Awesome!

Very nice, and somewhat healthy. I've made them twice now, once with choc chips and once with sultanas, both very nice, even my toddler ate them. Will definitely become a regular in our house :)

Comments
06/11/2013
Anonymous
Tasy and Healthy

As I didn't have brown suger I added a banana instead and it turned out to be delicious! Also a pinch of cinnamon

Easyness
Comments
05/29/2013
Anonymous
Delicious - with a few substitutions

I love these cookies - they end up a little more muffin/cake-like the way I make them - which I prefer.

sub flax seed for the egg (1TBS ground flax soaked in 3TBS warm water)
sub coconut oil for canola oil
sub applesauce for butter
use fewer chocolate chips than called for

easy
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