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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.

Source: EatingWell Magazine, July/August 2012


Recipe Summary

35 mins


Ingredient Checklist


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

  • 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.


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

1 cookie
89 calories; protein 0.8g; carbohydrates 11.1g; dietary fiber 0.8g; soluble fiber 0.1g; insoluble fiber 0.4g; sugars 7.7g; other carbs 2.6g; fat 5.2g; saturated fat 2.1g; mono fat 2.1g; poly fat 0.7g; trans fatty acid 0g; cholesterol 4.1mg; water 0.9g; ash 0.3g; vitamin a iu 47.6IU; vitamin a re 13.2RE; vitamin a carotenoid 0.5RE; vitamin a retinol 12.7RE; vitamin a carotene 3.2mcg; vitamin b1 thiamin 0mg; vitamin b2 riboflavin 0mg; vitamin b3 niacin 0.3mg; niacin equivalents 0.5mg; vitamin b6 0mg; vitamin b12 0mcg; biotin 0.2mcg; vitamin c 0mg; vitamin e alpha equivalents 0.4mg; vitamin e iu 0.6IU; vitamin e mg 0.4mg; folate 2.6mcg; vitamin k 1.9mcg; pantothenic acid 0.1mg; calcium 5.7mg; copper 0.1mg; iron 0.3mg; magnesium 12.2mg; manganese 0.2mg; phosphorus 21.8mg; potassium 40.6mg; selenium 3.1mcg; sodium 55.1mg; zinc 0.2mg; 40 butyric 0g; 60 caprioc 0g; 80 caprylic 0g; 100 capric 0g; 120 lauric 0g; 140 myristic 0.2g; 160 palmitic 0.9g; 180 stearic 0.8g; 161 palmitol 0g; 181 oleic 2g; 201 eicosen 0g; 221 erucic 0g; 182 linoleic 0.5g; 183 linolenic 0.2g; 184 stearidon 0g; 204 arachidon 0g; 205 epa 0g; 225 dpa 0g; 226 dha 0g; omega 3 fatty acid 0.2g; omega 6 fatty acid 0.5g; alanine 0g; arginine 0g; cystine 0g; glycine 0g; histidine 0g; isoleucine 0g; leucine 0.1g; lysine 0g; methionine 0g; phenylalanine 0g; proline 0.1g; serine 0g; threonine 0g; tryptophan 0g; tyrosine 0g; valine 0g; alcohol 0g; caffeine 3.5mg; pyramid bread 0; exchange starch 0; energy 88.7kcal; aspartic acid 0.1g; glutamic acid 0.2g; thiamin 0mg; riboflavin 0mg; monosaccharides 0.1g; disaccharides 2.3g; chromium 0mcg; fluoride 0.1mg; phytosterols 0mg; boron 1mg; pyramid fat 0; exchange fat 0; 200 arachidic 0g; 220 behenate 0g; 240 tetracos 0g; exchange other carbs 0; theobromine 27.2mg.