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Didn't have whole wheat flour so used 3/4 cup all purpose and 1/4 cup "Durum Atta" flour (it was all I had), and also ran out of canola oil so used half canola, have evoo. I also threw in a handful of dried, tart cherries. They still came out great!
Anonymous, Salem, MA |
This cookie came out great! I have tried many recipes, which are all good, but for a low fat, low carb cookie, you cannot find anything that tastes as good. I used 1/2 white & 1/2 whole wheat flour, because I thought they might come out too heavy, but next time, I will go with 100% whole wheat flour. The oats are a great addition to cut the carbs. Thanks, Bev!
Anonymous, San Diego, CA |
These cookies are one of the best i have tried. Husband and son big fans also.
Anonymous, Windsor, ON |
These are better than "real" chocolate chip cookies!
Anonymous, Salem, MA |
These are excellent. I was a little skeptical with the whole wheat and the canola oil, but once baked and eaten they were yummy! Light, crispy and delicious. I used chocolate chips that were 60% cocoa. This recipe made the taste of the cocoa stand out. Thanks for this recipe, Ms. Rosenber.
Anonymous, Boulder, CO |
I tried the almond meal as a substitute for the rolled oats and the cookies were fabulous!!!! I agree that they are better than the old standby chocolate chip cookie recipe!!!
Anonymous, Santa Barbara, CA |
These cookies were delicious! They got rave reviews from my entire family, and my dad was surprised to hear they were made with wheat flour. Very flavorful...who would want to go back to the regular chocolate chip cookies after trying these? :) I think I may add walnuts next time as well...
, MA |
I opted for the finely chopped almonds instead of rolled oats and they came out AMAZING! After tasting one, the family wanted me to make 2 extra batches (a lot of work, but well worth it!) <3
Anonymous, Long Beach, CA |
My nephew (6yrs old) and I loved these cookies!!He is a big chocolate chip cookie fan and I was surprised to see that he loved the healthier version. They were all gone in two days! Next time...we are going to try them out with mini chocolate chips instead. Thanks for the great recipe!!!
Anonymous, Brooklyn, NY |
REALLY good! - they are so addictive and simply disappear off the plate. I don't buy Chocolate Chip cookies any more - I make these :)
Anonymous, Phoenix, AZ |
I added a handful of ground flax seeds...they were awesome!
Anonymous, Los Angeles, CA |
I thought these were quite good and so did my boyfriend (who's very picky about his chocolate chip cookies, by the way). I used 1/2 cup ground almonds and 1/2 cup ground pecans instead of the oats because that's what I had on hand. I was skeptical at the greasy looking dough, but the cookies baked up quite well. I will make them again.
Penelope, Burlington, VT |
I quadruple this recipe by using my big kitchenaid mixer and make extras to freeze and share with family and friends. I use 'smartbalance' margarine instead of butter and joke that they will help lower one's cholesterol too. These are the best chocolate chip cookies ever and I have done lots of research on the subject! I love eating and sharing these, knowing they are absolutely delicious and full of healthy ingredients.
Melissa, Spokane, WA |
I used M & M and M & M almonds. I smashed up the M&M almonds. Wife said they were better than sex. I'll make these far and few between. Worked out great! Thanks.
Wild Bill, Providence, KY |
Excellent! Even when using 1/2 splenda! Sprayed a little cooking spray on top to get brown and crispy!
Sdevoe, Dayton, OH |
Yummy! Taste great and were easy to make. They even actually look like the picture!
Laura, OK |
Loved it!
Karen, San Diego, CA |
When I made these cookies they spread like crazy - so much so that they were plain FLAT. Yummy, but flat... Any suggestions on how to make then not so flat? I followed the directions, but forgot to use the hand mixer (maybe that was it?) I don't know - someone help? I'm willing to make them again, this time with the mixer, cuz they tasted so good!
Lisa, Farmingville, NY |
Thank you, these are great! My variation is to use orange flavored dried cranberries instead of chocolate and add 1/2 t. orange extract, and sometimes white chocolate chips. Another is to replace half the oil and butter (1/4 c. total) with peanut butter, and milk chocolate chips.
Fran Nelson, Sausalito, CA |
To the above poster, Lisa, perhaps your baking soda was old. That's really the only reason I can come up with that your cookies didn't rise properly.
Jen, Aurora, IL |
I was very skeptical about a cookie with whole wheat flour as most I have tried taste like... well, cardboard. I used my 3/4 cup measure and filled half way with oatmeal and 1/2 way with almonds then ground it up. I thought they were good warm but the real test came after they cooled and the next day. Still moist, flavorful and one of the best tests was my five year old. She loved them!!! I will definitely be making again. If I am going to eat cookies, they might as well have some health benefits to them. Thanks for a great recipe!!1
CL, FL |
ONE OF ZE BEST CHOC CHIP COOKIES. I belong to the crisp and crunchy choc chip cookie camp as opposed to moist and chewy. So i baked them slightly longer and they were D.E.L.I.C.I.O.U.S. even my kids (one is 4 and the other is 2) LOVED them. I think they r even better then their full fat counter-parts.
Veron from Singapore |
These are really good. If I didn't know any better, I wouldn't have guessed they were made from whole wheat. My family gobbled them up! Lastly, I should add that I used salted butter, which resulted in salty cookies. Use unsalted butter when you make them! I'll definitely bake these again!
Anonymous, Flushing, NY |
I love these cookies...better than normal chocolate chip cookies and better for you. Can't beat that! I used quick oats this time and didn't blend them for sake of time...cookies still turned out terrific.
Michelle, SLC, UT |
This is my new favorite cookie recipe! Thanks for sharing it.
Sara, Minneapolis, MN |
This recipe has great flavor but the cookies always turn out flat for me. I'm going to try adding a little more flour today to see if that gets them to stay a little softer and not so flat. Any suggestions for me?
Jody, Hingham, MA |
This recipe has great flavor but the cookies always turn out flat for me. I'm going to try adding a little more flour today to see if that gets them to stay a little softer and not so flat. Any suggestions for me?
Jody, Hingham, MA |
I LOVED this recipe. I've attempted to make a moist and delicious healthy cookie many times but they ended up tasting not too good. I was skeptical about using 100 percent whole wheat flour at first but it turned out beautiful. I made my cookies small and baked them for only 5 minutes to keep them extra soft and they turned out great. I also put them in the fridge before I baked them off since I found the dough kind of runny. After taking them out of the fridge the dough was much harder so my cookies didn't turn out to be flat. Definitely something I would make again. I will also be trying the peanut butter suggestion that a previous user suggested! =D
Christine, NY |
I filled a 9x9 round pan with the batter to make a chocolate chip cookie cake for a birthday. It turned out great! We used "Sugar In The Raw" for the granulated sugar and light-tasting olive oil for the canola oil - tasted great still. It's definitely more "bready" than a decadent, buttery cookie, but still very enjoyable. We will now be making these as our new chocolate chip cookies!
K |
These cookies are so good, my 2 yr old eats these with no hesitation. Instead of adding the egg, I substitute milled flax seed solution (1 Tbsp milled flax seed: 3Tbsp water- mix and allow to sit for a couple of minutes). The flax solution makes the cookies moist and chewy.
aCb, MS |
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 |
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 |
These were wonderful! Like others, I was initially skeptical about the whole wheat flour and oil, but they turned out beautifully. I think they tasted better the next day than fresh out of the oven. They are good for fans of crunchy cookies (like me). But the real test was my boyfriend, who usually doesn't like my attempts to make healthier baked goods. I didn't mention the addition of whole wheat flour. He said they were "amazing" and hasn't stopped eating them! Thank you for a fabulous recipe.
J. |
I used orange-flavored olive oil in place of the canola for a tiny hint of orange flavor. One of my house guests is the pickiest eater I know, and his favorite cookies are the typical, full-fat, high-sugar chocolate chip cookie. Surprisingly, these cookies even passed his picky tastes! He was thrilled to take the left-overs home. :) Another score for EatingWell!!
Stephanie, Friday Harbor, WA |
Loved this cookie! Did rise for me and extremely tasty. Husband could not tell it was whole wheat. I used milk choc chips and would definitely cut back the sugar a bit next time. Very tasty!
Jeannette, CA |
I make these cookies all the time. Sometimes I make them with mint chocolate chips for a change of flavor. They freeze excellent.
Jolanta, Saskatoon, CA |
**HELP!!**
After reading the reviews, I really want to make this for my surprise anniversary dinner. Has anybody tried adding almonds in addition to the oatmeal? He loves oatmeal and I love almonds so I wanted to know if they would taste ok together. Also, is there anyway that I could completely get rid of the butter? I honestly don't like using butter. Your help will be VERY much appreciated!
sophia, Rowland Hts, CA |
This is the best recipe I have ever found for healthy cookies. My disabled husband has a sweet tooth but I must watch his weight. I have found that adding flax seed, dates, orange peel, and brown sugar blend rather than chocolate chips makes a fantastic cookie. This recipe is so versatile. Thanks to Bev!
Pam, Charleston, SC |
You recipe was excellent. I have a couple of children at church that cannot eat processed foods, so I excited to see how the kids liked...not only did the kids I made them for everyone else couldn't get enough of them. I substituted the rolled oats with almond meal as suggested by others. Mom always said you can always tell when you have a winner, when the plate is empty. Thanks!
redwingfan_detroit, Southgate, MI |
Amazing - my family loves them - I followed the recipe, they turned out great! I made a double batch, and frozen a bunch so I can pull them out later. So tasty, crispy around the edges, just delicious. Highly recommend!
DaniM, Bloomington, IN |
Cookies came out great. I used an egg substitute and instant pudding mix because I was told that it helps the cookies to remain soft. I made sure not to tell my husband that it was a healthier version and he said they were really good.
Sarah, NC |
I put rolled oats with flaxseed for extra "healthiness" in my food processor. I also substituted unsweetened applesauce for the butter and canola oil. Didn't include any salt. Doubled the brown sugar and didn't use granulated sugar. Used 60% Cacao chips. Cookies were Awesome!!! Only complaint from my testers was that pecans would have been nice lol
sarah, Union, NJ |
Awesome! Good hot, too! Used whole wheat pastry flour, and a few less 60% cocoa chips, but otherwise followed recipe exactly. I think I will use all brown sugar next time and throw in the ground flax that someone suggested. Very good!
Ara, Castle Rock, CO |
I am a serious chocolate chip eater and I was very hesitant about the wheat...BUT after carefully ready everyone elses comments, I made it today as instructed. IT WAS AWESOME! This will definately be my most favorite when craving for some delicious chocolate chips. I'll have to try some of the lower fat alternative from the other commentors and try those next time. THANK YOU!
ApelilaRains, Frisco, TX |
Thank goodness.... My boyfriend is a chocolate chip cookie monster and I was hesitant about this recipe but we were sweetly suprised. We used dark chocolate chips and almond meal instead of rolled oats. We are definitely using this recipe from now on!
Shannon, Virginia Beach, VA |
My cookies came out soft but 3 hours later in an air tight container they became hard. They still taste great but I like thm to be softer. What can I do.
jam, San Antonio, TX |
I do not bake a lot of sweets but my husband likes one cookies with his low-fat ice cream. I made these cookies and they are a hit. It takes less than one hour to gather ingredients, mix and bake. Kids love them, too.
Diane J. Johnson, Dowling Park, FL |
I just tried this recipe, and love it! I've always been looking for a tasty, healthy oatmeal choc-chip recipe, and this it. The cookies didn't come out nearly as pretty as the picture, but they are delish! I ran out of vanilla, and use veg oil instead of canola. Also I chopped 2 ounces of semi-sweet bakers chocolate instead of chips. I was pretty conservative in my spoonfuls, but the recipe definitly did not year 2.5 dozen cookies - more around 20 or so. Still, this one's a keeper!
Melissa, Boston, MA |
Best Chocolate Chip cookies I've ever had. Fast and easy to prepare. I did not change the recipe with the exception of one egg. I used eggbeater (with egg yolk) instead of an egg and it tastes just wonderful. My husband also loves them and I know these will be added to our favorites to be made over and over. Thank you!!
Ilse, Port Charlotte, FL |
This cookie is WONDERFUL! I changed 1 thing though. I only added 1/4 tsp. of salt because I used salted butter and Im on a low sodium diet.
Also, I checked this recipe at a nutrition data website and using the exact amounts of everything I used and it came up with 105 cal per serving, 50 fat cal, total fat 6g, sat fat 2g, trans fat 0g, 12mg cholesterol, 13mg carbohydrate, 81mg sodium; 1 g protein; 1g fiber and 8g sugar. Not a big difference but I dont want that extra 17mg of sodium. Im guessing they used unsalted butter in this recipe. Next time I will do that!
Florida Mommy, Tavares, FL |
The cookies turn out really well. I used non-stick cookie sheets so I didn't grease them as the directions said. However, I would double the recipe next time I make them. Also, I would like to add wheat germ and substitute honey and/or molasses for the sugars. Has anyone done that? Can you pass along your recipe?
Lisa, Bloomington, MN |
Wowie!!! What a great healthy cookie- finally! I did make some changes to lighten the cookie up a bit more, but believe me it still retained its flavor! Here's what I did:
1. I left the oats whole. It gave the cookie more texture, and still tasted great!
2. I used 4 tbsp of Brummel and Brown yogurt butter instead of the real butter.
3. I used Splenda blend instead of granulated sugar.
4. I used an egg substitute to replace the 1 egg.
5. Instead of adding 1 cup of chocolate chips, I placed a few dark chocolate chips on top of each cookie before baking.
6. I added 1/2 C. chopped walnuts. I don't worry about the fat in walnuts since they are a 'superfood'.
Don't be scared to try these substitutions, as I promise the cookie will turn out great! Thanks to Bev for sharing this fantastic recipe! Aloha!
Jenn, Princeville, Kauai, HI |
These were amazingly good. Thank you so much for the recipe!
Thea, Oslo, Norway |
it was good, but it was too dry
bigeater20000, Cupertino, CA |
I've made this recipe twice. In both cases I've used all new ingrediants and both times the cookies bake up like balls. They do not spread out nicely at all (as the posted picture suggests). I've also doubled the recipe and they still don't make many - a double recipe *may* give you 2 1/2 dz. Although the cookie tastes nice even with Splenda and the Splenda Brown Sugar mix, I'm not overly thrilled... I bake cookies often and they always turn out very nice. I was hoping to find a healthier chocolate chip recipe, but I don't believe this is the one for me.
Mary, Pittsburgh, PA |
hi! so far i have made several recipes on here that are really good. however, these cookies and the whole-wheat biscuits that i made just weren't very good at all. my friend seemed to like them, but i found the grainy texture to be a big turnoff (and i am very used to "healthy" versions of things). i think maybe it's the brand of flour i am using (hodgson mill). does anyone have any suggestions for a good whole wheat pastry/regular flour to use?
rach, Bloomington, IN |
These are very good healthy cookies. I still have another chocolate chip cookie recipe that beats this one out though.
Ashley, Charlotte, NC |
Exceptionally good cookies and that they are relatively healthy is a huge bonus! Love that they are lower in sugar and they are still plenty sweet. Perfectly crunchy. I didn't finely grind oats - only did a medium grind and that added great texture. We will be making these regularly.
Hound Dog Mama, Great Falls, VA |
I love these cookies just the way the recipe is. But because of sugar issues, I also do my own take on them with the help of the comments above the recipe. I keep the oatmeal the same, I use almond flour (more protein) 1/2 cup and 1-1/2 cups of whole wheat flour, agave nectar, turbinado sugar, and cane sugar (1/3 of each), I use chopped pecans in place of chocolate chips. They are chewy in the middle, a little crispy on the edges. And such a treat!!!
Kim, Omaha, NE |
I tried this using spelt flour instead of whole wheat flour, sucranat instead of white and brown sugar, and regular vegetable oil instead of canola. The appearance, texture and flavor is outstanding!
Anonymous, Seattle, WA |
Loved them! Great cookies! For the people who complained that their cookies spread too much, I have found that when I overbeat the butter the cookies tend to be flatter. For these cookies I beat the butter, then incorporated the sugar and then added the oil last. They turned out like the picture.
Susan, Pittsford, NY |
This recipe is fabulous! They turned out so yummy! I did do a few modifications, like using the almond meal instead of oats, and olive oil instead of canola oil. I wanted to use flax seed meal as well, and I forgot. I also used Splenda (white and brown) instead of sugar. I saw some questions regarding the flour, and I used the Red Mill Wheat Flour for pastries. Yay for healthy and delicious treats!
Emmz, Maricopa, AZ |
Hello,
I enjoyed these cookies very much. I did make a few alterations:
1. Instead of 1/4 cup butter, I did 1/8 cup butter, and 1/8 cup Flax Seed Meal with 1/8 cup water, (you can use flax seed meal with water to exchange 1:1 ratio for a lower fat recipe).
2. I added 1/2 cup pure cocoa powder. Heck, it helped in two ways...cocoa is the new anti-oxidant...and it soothed my choco-holism with the choco chips!!
3. I really like moist, soft chewy cookies, so I added 1/4 cup yoghurt.
4. I added 1/4 cup oat bran and 1/4 cup hazlenut meal, the first for more fiber; and the 2nd for some protein.
5. I added 1/2 cup walnuts, again, for more protein, and for the nutritional benefits of walnuts that has recently come to press.
6. I live alone, so I don't know what anyone else thinks of them...yeah! More for me!
I'm sure these cookies would've been excellent the way it's written - I just like
Brenda, Marysville, WA |
These are delicious. I use whole wheat pastry flour and have also substituted low cholesterol margarine for the butter. My whole family loves these... even those less fond of healthy alternatives
Lois, Williamsburg, VA |
This recipe is a winner,the cookies were so delicious, I added walnuts and used whole wheat white flour.Will try the almond meal next time
Anonymous, boston, ma |
Made these delicious cookies using 1 1/4 cups of spelt flour ,as I am intolerant of wheat,I used sunflower oil,all I had in cupboard, and flora light margarine, I also used half and half porridge oats and almonds ground together and splenda instead of ordinary sugar and only 1/2 cup of choc chips.They rose no bother and were a great success and I will definitely make them again.Thanks for a great web site.
Jean, Donegal ,Ireland, Ireland |
I have to say this is the best low calorie cookie I have ever tasted. I followed the recipe to the tee...and my boyfriend couldn't believe that these were only 90 calories! - I also substituted Brown splenda for brown sugar. I will make these cookies again!!
cookie lover |
These were great and easy too! I liked that all of the ingredients are easily found in my pantry!
jaime, Des Moines, IA |
Great cookie, similar in flavor and texture to a traditional chocolate chip cookie. The cookie has a slightly nutty flavor (perhaps from the WW flour?). I baked just 10 minutes using the convection bake setting of my oven.
Jeanne, Grosse Pointe Woods, MI |
I have been making these cookies for years! My kids love them. I have tried the almond meal as well with good results.
Pam, Clarkston, MI |
OMG these rock my world. I have tweaked the recipe to add (to a DOUBLE recipe): 1/4 c cocoa, 1Tb cinnamon, 1/4 tsp nutmeg, 1/4 tsp almond extract. Loooove them!
Claire, Bend, OR |
Forgot to mention--I use whole wheat PASTRY flour or WHITE whole wheat flour. Both Bob's Red Mill (west coast) and King Arthur (east coast) have their respective versions. Some WW flours taste bitter. The pastry I sub in all quick breads, cookies, pie crusts...awesome. Also, I used the Ghiradelli dark chocolate chips. Man, they rock!
I wonder how almond butter would work instead of butter or PB? My kids would never know.....
Claire, Bend, OR |
used 1 cup of cream of wheat instead of whole wheat flour. and 1/4 veggie oil instead of canola. Also added 1 tbls. of Cocoa powder. Only because that is what I had in the cabinet and thought cocoa powder might add color and additional flavor. Spread out batter across baking pan to make bars. Cooked for aprox. 25 min.(until center looked cooked). Cut bars while warm and then let sit til cool. Came out nice and soft. Tasted yummy too. Will make it again this way next time. Oh what fun it is to experiment with these recipes.
Michelle, Laurel Springs, NJ |
I made these today after reading everyones reviews. They turned out really well and everyone loved them.
Amanda |
Loved this cookie recipe! Second time I made it, I replaced the chocolate chips with some chopped dark chocolate, toasted walnuts and Craisins. Yum!!
Robyn, Chicago, IL |
This is a very good recipe. Easy and taste great. I followed the recipe and they were perfect. I have a grain mill so I milled whole oats and whole wheat into flour. It's important to mix the butter as stated and add ingredients in proper order.Even the time and temp are just right .Thanks for a great recipe. My family loved them .It made 34 cookies .Less calories in smaller cookies!
motheroflittle, Bailey, NC |
Awesome cookies. Actually added cocoa powder and substitued whole wheat pastry flour to the cookies and they still came out good. Came out a little flatter than I wanted but they were still very tasty. You would never know that these are healthy as they taste very buttery and sinful.
Hemmy, New York, NY |
This recipe is out of this world! I was skeptical after I mixed the dry into the wet ingredients - looked oily and stiff and I could not figure out what was going to turn out. Fear not! These may be low on many things to make them healthier, but they are NOT low on taste!!! Everyone kept grabbing more and more of them, had to finally put them away for later! I did add some walnuts to add crunch and a little more protein - yummy! Fabulous and quick recipe - will make these again and again and again!!!
Alison, Miami, FL |
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