Bev's Chocolate Chip Cookies

From EatingWell: Spring 2004, The Essential EatingWell Cookbook (2004) — Subscribe Now!

EatingWell reader Beverley Rosenber of Santa Barbara, California, contributed this recipe to our Kitchen to Kitchen department. She updated a favorite treat by cutting back on sugar and incorporating whole grains. To increase protein, Ms. Rosenber replaces the rolled oats with 1 cup almond meal.

READER'S COMMENT:

"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. "

Comments

Comment	Posted
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.	2 weeks 2 days ago
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!! sarazollars	4 weeks 6 days ago
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. turnbull	6 weeks 13 hours ago
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.	8 weeks 3 days ago
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! Inaecis	8 weeks 3 days ago
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.	8 weeks 5 days ago
wonderful flavor... but for some reason the second batch didn't expand.	10 weeks 1 day ago
Amazing - my family loves them - I followed the recipe, they turned out great! I made a double batch, and froze a bunch so I can pull them out later. So tasty, crispy around the edges, just delicious. Highly recommend! DaniM, Bloomington, IN	11 weeks 4 days ago
I tried Bev's substitution of almond meal for rolled oats, and the results were terrific! This is a yummy cookie with great flavor, and the almond meal added a nice bit of nuttiness to it. I'll definitely make these again. I spent a little extra on premium chocolate chips (bittersweet instead of semisweet) and the rich, dark taste made it well worth the extra buck or so. Frank, Philadelphia, PA	11 weeks 4 days ago
Step aside Pillsbury and Nestle, this recipe has trumped any classic chocolate chip recipes. Its light, healthy, and a great base to experiment so let your creative juices flow. I prefer to add 1/4 c extra oats, 1 tsp cinnamon and maybe a touch of ginger to add a nice smell to the home. Bless you Bev! Connie Clegg, New York, NY	11 weeks 4 days ago