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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154 Reviews for Bev's Chocolate Chip Cookies

10/10/2009

turnbull

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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09/23/2009

Anonymous

I love that they have whole-wheat flour in them. It makes them much more filling. They have a just the right amount of sweetness. I used all purpous flour instead of the ground oats and it works just as well.

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09/23/2009

Inaecis

Awesome recipe! So delicious! Even picky cousin loved them. I think these will replace our standard Chocolate Chip Cookies for a while. Thanks for the recipe Bev!

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09/21/2009

Anonymous

Wow I am impressed that these stray so much from traditional chocolate chip cookies and yet taste so similar. No one would ever notice that these were not full fat, white flour cookies unless you told them. Definitely a recipe I will make again.

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