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Bev’s Chocolate Chip Cookies

Bev’s Chocolate Chip Cookies

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.


  • ¾ cup rolled oats
  • 1 cup whole-wheat flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup butter, softened
  • ¼ cup canola oil
  • ⅓ cup granulated sugar
  • ⅓ cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips


  • Preheat oven to 350°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.


  • The cookies will keep in an airtight container for up to 3 days or in the freezer for up to 2 months.

AUTHOR EatingWell Test Kitchen
BRAND EatingWell

YIELD about 2 ½ dozen cookies
ACTIVE TIME 10 minutes
TOTAL TIME 35 minutes


Per serving 99 Calories
Total Fat 5 g
Saturated Fat 2 g
Mono Saturated Fat 2 g
Cholesterol 10 mg
Sodium 64 mg
Fiber 1 g
Protein 1 g
Potassium 41 mg
Added Sugars 8 g
Total Sugars 8 g
Calcium 8 mg
Folate 3 mcg
Omega-6 1 g
Vitamin E 1 mg
Carbohydrate Servings 1

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