Bev's Chocolate Chip Cookies

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

Your rating: None Average: 4 (1337 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! "

185 Reviews for Bev's Chocolate Chip Cookies


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!


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

Quick, easy

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!!

better than my fav nestle recipe
Made some changes

I added:
1/4 c ground flax seeds
did not use all whole wheat, I used 1/4 c whole wheat and 3/4 cup unbleached all purpose flour
1/2 cup of butter and 1/4 cup almond butter
and 1/4 cup of honey in addition to the sugars
did not use any canola oil either

great start for a healthy chocolate chip cookie
Comments (1)


Anonymous wrote 4 years 15 weeks ago

So you criticize the recipe,

So you criticize the recipe, even though you didn't follow it? Some people just shouldn't write reviews.

Possibly Addictive

I followed the recipe but also added 1/4 cup ground flaxseed and 1/4 cup of chopped pecans. I will definitely be making these again!

These cookies are wonderful!

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