Bev's Chocolate Chip Cookies

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

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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157 Reviews for Bev's Chocolate Chip Cookies

06/11/2012

Anonymous

Recommends this recipe

Only made one substitution

I substituted coconut oil for the canola and it worked out perfectly! I also only put in 1/2 cup of chocolate chips and they were the perfect balance of cookie and chocolate! Will make again!

Pros: not too sweet, healthy

Comments

05/07/2012

Anonymous

Loved this!

I changed the recipe a little: 1/2 wheat 1/2 white flour, splenda instead of granulated sugar, and 1/4 cup + 2 T butter with 2 T applesauce (no canola oil). I know its not technically the original recipe, but they are sooooo good!

Pros: Easily adaptable

Comments

04/27/2012

Anonymous

Recommends this recipe

I tried this recipe as a quick treat for my kids' afternoon play date. It was so simple and so good! I substituted vegetable oil for the canola, honey for the sugar, and did not grind the the oats. I added toasted pecans and used dark chocolate chips. All 5 of the kids loved them as did I!! Thanks!

Comments

03/15/2012

Anonymous

Recommends this recipe

Loved!

I used coconut oil instead of the canola. Gave it the slightest hint of coconut flavor. Delicious!

Pros: Quick, easy

Comments

03/11/2012

kelsann12

Recommends this recipe

dont even taste healthy! i love these little cookies, in fact i'm having a hard time stoping at 1. adding the flax and almond butter adds more of a health benifit to these tastey things. also try adding 1/4tsp baking powder to really send nestle tollhouse a run for their money!!

Pros: better than my fav nestle recipe

Comments