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

A Wonderful OOPS!!

I was very leery about making these cookies since other "healthy" cookies I've made before have tasted horrible. But these were absolutely delicious! Everyone in my family loved them. My daughter and her husband wanted the recipe so when I went to give it to them, what a surprise to me when I noticed that I was supposed to add 1/4 cup of canola oil! I completely missed that when I was making the dough and couldn't figure out why it was so dry. So I added a bit of water to the dough and hoped it came out good. They came out excellent and chewy despite my mistake! I also baked these on parchment paper-lined cookie sheets. These cookies have alot of substance to their consistency which we found very filling with just having a couple, not like regular chocolate chip cookies. I'll be making these again, and this time I'll PURPOSELY leave out the oil in exchange for a bit of water again!


This cookie is amazing! It is my new favorite! I did use 1 cup of oats instead of the amount on the recipe only because I wanted mine to be slightly more chewy! When I did this the cookies cooked like little hills, so if you want flat cookies when using more oats, flatten them before baking :) This recipe is totally awesome. I love the healthy factor that it brings to the table! They are nice and filling as well! Being only 100 calories it is a great start to a diet too! Really awesome! I will never lose this recipe! :D

Soft and crunchy, tastey, good for you!

My new CCC standard! The only thing missing from these cookies is calories, excess fat and sugar. I kept the oatmeal whole, and added about a cup of pecans/almonds. Do definitely follow the directions about spraying the baking sheets - I got 28 cookies [12/sheet] and used parchment on the 2 sheets, and just sprayed a smaller sheet with only 4 cookies on it - the sprayed sheet cookies were better [the added oil I'm guessing! Wow that "Bev" really knows her cookies! Thanks!


I tried these today and was astounded by the results as was my husband. I did take advice from the comments and added 1 cup rolled oats (I did grind it in blender but left some whole pieces) and Craisins. I used organic Rapunzel Whole Cane Sugar (it is unrefined so it still contains molasses); I believe it adds a nice flavor to baked goods. They came out perfect. The cookies have a chewy consistency with a slight crunch! I am looking forward to making them again and again.

Easy, delicious, and healthy

I'd made these cookies before and this time I took some modification advice from below and upped the oatmeal to one cup. The cookies were now dryer but nicely chewy. I also found them not too sweet. So when I re-redid them I added 1/4 cup sugar and 1/2 cup coconut milk (this is with the upped oatmeal). They came out very moist and soft and delicious. Highly recommended.


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