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Bev's Chocolate Chip Cookies

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

Your rating: None Average: 4 (1214 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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172 Reviews for Bev's Chocolate Chip Cookies

10/13/2013
Anonymous

Avocado oil is best and rice bran.Nice recipe!

Comments
10/13/2013
Anonymous

Avocado oil is best and rice bran.Nice recipe!

Comments
09/11/2013
Anonymous
Bev's Beauties!

Thanks Bev for a delicious cookie recipe. It is nice to offer kids a favourite cookie with an improved ingredient list that the kids find even more delicious than the standard/typical recipe. This will be a new regular in our house. (I did bake them for 11 minutes only.)

Sweet, delicious, quick
Comments
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
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