Bev's Chocolate Chip Cookies

Bev's Chocolate Chip Cookies

176 Reviews
From: EatingWell Magazine, July/August 2012

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.

Ingredients 30 servings

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Original recipe yields 30 servings
Nutrition per serving may change if servings are adjusted.
  • 3/4 cup rolled oats
  • 1 cup whole-wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup butter, softened
  • 1/4 cup canola oil
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips


  • Active

  • Ready In

  1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
  2. 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.
  3. 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 information

  • Serving size: 1 cookie
  • Per serving: 99 calories; 5 g fat(2 g sat); 1 g fiber; 12 g carbohydrates; 1 g protein; 3 mcg folate; 10 mg cholesterol; 8 g sugars; 8 g added sugars; 57 IU vitamin A; 0 mg vitamin C; 8 mg calcium; 0 mg iron; 64 mg sodium; 41 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 starch, 1/2 other carbohydrate, 1 fat

Reviews 176

October 20, 2016
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By: angelicasnelson
The cookies are great!
October 12, 2016
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By: Shelly Hunter
These cookies turned out amazing!! My husband is a chocolate chip cookie connoisseur & totally loves them! My new go-to chocolate chip cookie recipe!!- Thanks! -**Others stating that Coconut Oil makes them healthier, please keep this Mayo Clinic info. in mind: Fat Profile. ... The unsaturated fats in canola oil LOWER cholesterol and its omega-3 fatty acids REDUCE inflammation throughout the body. The saturated fat in coconut oil RAISES bad cholesterol, according to the Mayo Clinic. Medium-Chain Triglycerides.
August 16, 2016
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By: Dominique Denton
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
April 15, 2016
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By: EatingWell User
Love them! But be careful with substitutions I have made these countless times over the years, and they are one our favorites. I love the oats and whole wheat (I use white whole wheat), and I always sub out 1/4 cup ww flour for 2 tablespoons flaxseed and 2 almond flour. Most whole wheat cookies just aren't as good as those made with regular white flour. Having said that, I decided to try some of the suggestions made by others to make them more healthy. I started small: substituted 2 tablespoons of butter for 2 Greek yogurt. What a mistake! I could believe how much this changed the cookie! Dry, more cakey. Ok if you're ok with a healthy texture cookie (which I can live with), but definitely not a treat or something a kid would eat, which is why I make them. There is a tipping point here: I try to make healthier treats for my family, but they have to eat it first. Back to full amount of butter. Pros: Easy and always turns out yummy
September 22, 2015
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By: EatingWell User
Wonderful recipe, with one exception: Why not add heart-healthy walnuts? Chocolate chip cookies taste better with walnuts, and they are so good for you. Those with nut allergies would, of course, leave them out.
February 12, 2015
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By: EatingWell User
Carb count wrong? I'm only getting 7g carbs per cookie when I add everything up.
December 01, 2014
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By: EatingWell User
My favorite chocolate chip cookie recipe! I love this recipe! I've had so many people comment on these cookies when I've made them, and I always direct them to this recipe. A few changes I've tried and like: 1/4 cup coconut oil in place of canola oil, which of course provides a nice coconut flavor (I've used unsweetened applesauce in place of the butter and oil too, which changes the texture but still has a good result...I find having some butter gives it the texture I like, not too moist but not crispy either). Instead of 1/3 cup white sugar and 1/3 cup brown sugar, I do 1/4 cup brown sugar and 3 spoonfuls of honey (about 3 Tbsp) which makes them sweet enough for my taste. I've done a mixture for the flour that has turned out nice - 1/2 cup whole wheat, 1/4 cup oat bran and 1/4 almond meal. I also don't grind the oats because I like the texture of whole oats. Great recipe, thanks for sharing Bev! Pros: Healthy, great taste,
July 19, 2014
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By: shannondunfee
Make these all the time! I make these all the time, and they always turn out great. I grind the oats in the coffee grinder and enjoy the hint of coffee taste. I don't find these crumbly at all. Today I tried baking both trays together in the convection oven set at 325 for 12 minutes, and they came out perfectly. Pros: Always delicious, consistent texture
July 11, 2014
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By: EatingWell User
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