Bev's Chocolate Chip Cookies

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

Your rating: None Average: 4 (1324 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! "

178 Reviews for Bev's Chocolate Chip Cookies


These are great healthy-ish cookies! I have to admit I did make them a little healthier by subing the 1/4 cup of oil for applesauce and being a little lazy just put the oats in as is and they still turned out awesome. Definitely will make again. I used half chocolate and half white chips.


These cookies are AWESOME! My 10 year old son loves them as much as I do. I had been searching for a healthier chocolate chip cookie recipe, and luckily found this one! Thank you Bev for a delicious and healthier option. This will definitely replace all my other c.c.c. recipes!

Lydia, -Michigan


Delicious! I had to use all white sugar because I was out of brown sugar so I added a tablespoon molasses for flavor and they are awesome...The texture is great for storage too.


What a great recipe. I made them for my kids who tolerate healthy food way better than my husband, and he even liked them. I substituted the almond meal for the oat flour and they have a wonderful taste and texture. I did chill the dough (after putting them on the baking sheet) for a few minutes so they wouldn't flatten too much in the oven and baked them for only 10 minutes. They look beautiful and taste great! Thanks!!


Our standard choc chip cookies from now on. The kids love them. I prefer the almond meal variation, as the combination with whole wheat pastry flour (which we use in place of all-purpose in most of our baking) gives the cookie a terrific flavor. Will try the bittersweet choc chips to tone down the sweetness a bit.


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