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Bev's Chocolate Chip Cookies

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

Your rating: None Average: 4 (1215 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.



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173 Reviews for Bev's Chocolate Chip Cookies

11/08/2010
Anonymous

These were awesome! Loved the flavor of the oats and the texture was soft but not too chewy! I used bittersweet Ghirardelli chocolate chips and added 1/4 teaspoon of cinnamon.

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11/02/2010
Anonymous

Loved them! The only changes I made was to substitute the oil for applesauce and added some flax seed- Crossing my fingers for my kids to like them as much as I did! Thanks for the recipe!! :D
Maria.

Comments
10/29/2010
Anonymous

this is a great recipe. My kids love it.

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10/25/2010
Anonymous

Made them just how the recipe is listed... amazing! Even my reluctant boyfriend loved them :D And the best part: only 99 calories each!

Comments
10/16/2010
Anonymous

I changed this recipe up a little bit also; used egg substitute instead of the large egg, reduced granulated sugar by about 2 tablespoons, only used 3/4 cup of chocolate chips, and added 2 tablespoons of toasted flax seeds, 1/4 cup each of cranberries and dried, chopped dates. The seeds added a slightly nutty flavor and the cranberries added a little tartness. The cookies were very "well-received" by my husband and teenagers!

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