Bev's Chocolate Chip Cookies

Rating: 4.65 stars
193 Ratings
  • 5 star values: 146
  • 4 star values: 34
  • 3 star values: 5
  • 2 star values: 8
  • 1 star values: 0

EatingWell reader Beverley Sharpe of Santa Barbara, California, contributed this healthy chocolate chip cookie recipe. She gave chocolate chip cookies a healthy update by cutting back on sugar and incorporating whole grains. To increase protein, Sharpe replaces the rolled oats with 1 cup almond meal.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2012

Gallery

Recipe Summary

total:
35 mins
Servings:
30
Nutrition Profile:
Heart Healthy
Low-Calorie
Low Carbohydrate
Diabetic Appropriate
Low Sodium
Nutrition Info
Advertisement

Ingredients

Directions

  • Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.

    Advertisement

  • Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.

  • Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.

Tips

Make Ahead Tip: The cookies will keep in an airtight container for up to 3 days or in the freezer for up to 2 months.

Storage smarts: To extend the life of your baked goods, store them in an airtight container in a single layer or between layers of parchment paper to prevent sticking.

Nutrition Facts

Serving Size: 1 cookie
Per Serving:
99 calories; protein 1.3g; carbohydrates 12.5g; dietary fiber 1g; sugars 7.8g; fat 5.5g; saturated fat 2.2g; cholesterol 10.3mg; vitamin a iu 56.7IU; folate 3.3mcg; calcium 7.6mg; iron 0.5mg; magnesium 12.4mg; potassium 41.2mg; sodium 63.7mg; added sugar 8g.
Exchanges:

1/2 starch, 1/2 other carbohydrate, 1 fat
Advertisement

Reviews (61)

Read More Reviews
193 Ratings
  • 5 star values: 146
  • 4 star values: 34
  • 3 star values: 5
  • 2 star values: 8
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Debcapi
Rating: 5 stars
01/09/2017
These are my new go to chocolate chip cookies. Followed the recipe with a slight twist. I used the mini chocolate chips and added some coconut. Love these cookies they have a lighter texture than traditional cookies and a yummy chocolate flavor. Will make these again. Read More
EatingWell User
Rating: 4 stars
05/18/2013
Everyone loved these! I added cinnamon and replaced the canola oil with plain yogurt Read More
EatingWell User
Rating: 4 stars
02/28/2012
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! Pros: These cookies are wonderful! Read More
Advertisement
Dominique Denton
Rating: 5 stars
08/16/2016
My husband kept coming back for more; I substituted with vegan egg replacement powder olive oil instead of canola smart balance instead of dairy butter brown sugar instead of granulated with maybe a tablespoon extra of the brown sugar and an extra tablespoon of vanilla extract. I also used about half a cup or less of 60% cacao bittersweet chocolate chips to make this healthier Read More
EatingWell User
Rating: 4 stars
07/11/2014
Delicious These cookies were really good though I made some modifications. I used a whole banana in place of the butter unsweetened applesauce for the oil (same amount) I used light brown sugar and only added about 3/4 cup of chocolate chips. They came out great and were delicious Pros: Not too sweet and easy to make Read More
EatingWell User
Rating: 5 stars
01/30/2012
AMAZING! These were the best chocolate chip cookies i have ever tasted! I used olive oil instead of canola and i didn't ground up the oats. We baked for only 10 minutes and let them sit for 5. They were super moist and incredibly delicious! Read More
Advertisement
lisa.osborne2@gmail.com
Rating: 5 stars
10/29/2011
My new favorites! This is my new favorite recipe for chocolate chips cookies! By far the best I've had possibly ever. I added some walnuts and thought they were perfect. Read More
EatingWell User
Rating: 5 stars
06/15/2013
Awesome! Very nice and somewhat healthy. I've made them twice now once with choc chips and once with sultanas both very nice even my toddler ate them. Will definitely become a regular in our house:) Read More
EatingWell User
Rating: 4 stars
03/15/2012
Loved! I used coconut oil instead of the canola. Gave it the slightest hint of coconut flavor. Delicious! Pros: Quick easy Read More
More Reviews
Advertisement
© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 03/02/2021