I'm only getting 7g carbs per cookie when I add everything up.
Bev's Chocolate Chip Cookies
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.
176 Reviews for Bev's Chocolate Chip Cookies
I love this recipe! I've had so many people comment on these cookies when I've made them, and I always direct them to this recipe. A few changes I've tried and like: 1/4 cup coconut oil in place of canola oil, which of course provides a nice coconut flavor (I've used unsweetened applesauce in place of the butter and oil too, which changes the texture but still has a good result...I find having some butter gives it the texture I like, not too moist but not crispy either). Instead of 1/3 cup white sugar and 1/3 cup brown sugar, I do 1/4 cup brown sugar and 3 spoonfuls of honey (about 3 Tbsp) which makes them sweet enough for my taste. I've done a mixture for the flour that has turned out nice - 1/2 cup whole wheat, 1/4 cup oat bran and 1/4 almond meal. I also don't grind the oats because I like the texture of whole oats. Great recipe, thanks for sharing Bev!
I make these all the time, and they always turn out great. I grind the oats in the coffee grinder and enjoy the hint of coffee taste. I don't find these crumbly at all.
Today I tried baking both trays together in the convection oven set at 325 for 12 minutes, and they came out perfectly.
These cookies were really good, though I made some modifications.
I used a whole banana in place of the butter, unsweetened applesauce for the oil (same amount), I used light brown sugar and only added about 3/4 cup of chocolate chips.
They came out great and were delicious ^^
The best chocolate chip cookies I've ever made. A little bit of an oatmeal taste/texture compared to regular cookies, but so good. My husband actually finished off the first batch!