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Bev's Chocolate Chip Cookies

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

Your rating: None Average: 4 (1249 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! "

175 Reviews for Bev's Chocolate Chip Cookies

10/11/2011
Great!!

These chocolate chip cookies are awesome!! My husband and I enjoy a healthy, organic life style, but he craves "bad" things once in a while and asked me to make him some chocolate chip cookies...these are absolutely FABULOUS!!
Before making these, I read the comments and made some changes. First, I increased the oats to 1 cup and reduced the amount of whole wheat flour (I used whole wheat pastry flour), using only 1/2 cup. I also used 1/4 cup Egg Beaters instead of the large egg, 1/4 unsweetened organic cinnamon applesauce instead of the canola oil, and substituted 1/3 cup Splenda for the sugar and 2 tablespoons plus 2 teaspoons of Splenda Brown Sugar Blend for the brown sugar. I increased the vanilla to 1 tablespoon as well. When scooping the dough onto the cookie sheets (which I lined with a Silpat), I used a small 1 teaspoon cookie scooper (this recipe yielded 35 cookies). Due to the Splenda, I flattened my cookies slightly before baking, too (they don't spread out when baked when using Splenda). With these changes, per cookie, the calorie count is 57.7!!!
These cookies are light yet buttery and the extra vanilla with a hint of cinnamon is to die for! Although they are on the small side, these cookies are the best! Like many others, I'm replacing my regular cookie recipe with this one! Great job, Bev!!!

Healthy, Easy, DELICIOUS
Comments
09/23/2011
A Wonderful OOPS!!

I was very leery about making these cookies since other "healthy" cookies I've made before have tasted horrible. But these were absolutely delicious! Everyone in my family loved them. My daughter and her husband wanted the recipe so when I went to give it to them, what a surprise to me when I noticed that I was supposed to add 1/4 cup of canola oil! I completely missed that when I was making the dough and couldn't figure out why it was so dry. So I added a bit of water to the dough and hoped it came out good. They came out excellent and chewy despite my mistake! I also baked these on parchment paper-lined cookie sheets. These cookies have alot of substance to their consistency which we found very filling with just having a couple, not like regular chocolate chip cookies. I'll be making these again, and this time I'll PURPOSELY leave out the oil in exchange for a bit of water again!

Comments
08/27/2011
AMAZING!!!

This cookie is amazing! It is my new favorite! I did use 1 cup of oats instead of the amount on the recipe only because I wanted mine to be slightly more chewy! When I did this the cookies cooked like little hills, so if you want flat cookies when using more oats, flatten them before baking :) This recipe is totally awesome. I love the healthy factor that it brings to the table! They are nice and filling as well! Being only 100 calories it is a great start to a diet too! Really awesome! I will never lose this recipe! :D

Soft and crunchy, tastey, good for you!
Comments
07/13/2011
Wonderful!!!

My new CCC standard! The only thing missing from these cookies is calories, excess fat and sugar. I kept the oatmeal whole, and added about a cup of pecans/almonds. Do definitely follow the directions about spraying the baking sheets - I got 28 cookies [12/sheet] and used parchment on the 2 sheets, and just sprayed a smaller sheet with only 4 cookies on it - the sprayed sheet cookies were better [the added oil I'm guessing! Wow that "Bev" really knows her cookies! Thanks!

Quick,Easy,Healthy,Deeeeeeeeeeelicious!
Comments
07/11/2011
Fabulous!

I tried these today and was astounded by the results as was my husband. I did take advice from the comments and added 1 cup rolled oats (I did grind it in blender but left some whole pieces) and Craisins. I used organic Rapunzel Whole Cane Sugar (it is unrefined so it still contains molasses); I believe it adds a nice flavor to baked goods. They came out perfect. The cookies have a chewy consistency with a slight crunch! I am looking forward to making them again and again.

Easy, delicious, and healthy
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