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Bev's Chocolate Chip Cookies

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

Your rating: None Average: 4 (1186 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:
"Love this recipe! "

169 Reviews for Bev's Chocolate Chip Cookies

02/21/2013
Anonymous
Healthier substitutions

Instead of using one egg, I substituted 3 egg whites. I also used 1/2 cup extra virgin olive oil in place of the 1/4 cup butter and 1/4 cup canola oil.

Comments
02/21/2013
Anonymous
Healthier substitutions

Instead of using one egg, I substituted 3 egg whites. I also used 1/2 cup extra virgin olive oil in place of the 1/4 cup butter and 1/4 cup canola oil.

Comments
01/28/2013
Anonymous
Easy and delicious

Simple recipe with a small list of ingredients. Note the cooking time listed (15 minutes) was too long. Mine were done in 10-12 minutes. Made about 30 cookies.

Comments
01/10/2013
Anonymous
Yummy!

These cookies have a great flavor and the dough came together beautifully. And they were even husband approved! Noted baking time is a little long. Mine were done around 12-13 minutes. I will be making these cookies again!

Comments
12/10/2012
Excellent Cake-type Chocolate Chip Cookie

As they were baking, we noticed that they didn't spread out. We knew before taking our first bite, that these were not going to be the traditional chocolate chip cookie. These ARE delicious. However they look like little mounds, not like a chocolate chip cookie. We did add 1/2 cup of chopped walnuts to the recipe to up the protein. The next time we make these, we are going to try flattening them out.

Healthy, Easy, Toddler Friendly Recipe
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