Bev's Chocolate Chip Cookies

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

Your rating: None Average: 4 (1290 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! "

176 Reviews for Bev's Chocolate Chip Cookies


I've always wanted to try this recipe and I finally did last week. I made them for my sister for school desserts and she LOVES them! I love the crunchiness from the ground oats - but you can't tell that there is oats in them. I did the recommended heaping teaspoon portion and made 56 cookies! They are perfect bite size cookies. Have had a request to make a double batch next time around. Thank you!!!!!

Amazing taste

considering there's very little butter in this recipe, the cookies tasted far better than i thought they would. The whole family loved them. I used olive oil, 2/3 cup evaporated cane juice sugar instead of the other sugars listed in the recipe, and quick-cooking oats, and the taste was amazing! These are chunky,crunchy cookies, and take exactly 15 minutes to cook. i also love the use of rolled oats.

bev's chocolate chip cookies

these are amazing! my 3 boys loved them and gobbled them up. used 3/4 cup almond meal and 1/4 oats the second time and we liked them even better! next time i will try using stevia for the white sugar and applesauce to make them even more healthy.


This is my new recipe for chocolate chip cookies! This is a super recipe! I use all butter and no oil and the cookies are super!


Love this recipe!


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