Compared to traditional chocolate chip cookies, these whole-grain chocolate chip cookies use whole wheat flour. In addition, we cut some sugar and replaced the butter with coconut oil, but we bet your family and friends won't even know the difference!
You can store them in an airtight container at room temperature for up to 3 days, but we were pretty sure they'd be eaten up before that!
For more whole wheat-inspired desserts, check out these recipes: Healthy chocolate chip cookies, white whole wheat chocolate chips cookie cake, whole wheat Chocolate Chip Cookie Cups, Maple White Whole wheat Oat Scones andWhole Wheat Cinnamon Rolls with Maple Cream Cheese Frosting
How to Make Whole Wheat Chocolate Chip Cookies
Note: The full instruction is provided in the recipe card below.
Put the coconut oil or butter in a microwave-safe bowl, cover it, and microwave it on medium power until melted. (Alternatively, melt in a small saucepan.) Cool slightly.
Whisk the light brown sugar, eggs, butter, salt, and both types of vanilla in a large bowl until smooth. Whisk the flour and baking soda in another bowl.
Stir the dry ingredients into the wet ingredients with a wooden spoon; don't over-mix. Finally, stir in the bittersweet chocolate chips and walnuts, if using; cover it tightly, and chill in the refrigerator for at least 30 minutes.
If chilling for 3+ hours, make sure you let the cookie dough sit at room temperature for at least 1o to 15 minutes before rolling into balls; the cookie dough will be very stiff after being in the fridge that long.
Form and bake the cookies: Preheat the oven to 350 °F. Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside.
If you only have 1 baking sheet, let it cool completely between batches. Scoop two heaping tablespoons of the dough onto the prepared pans. Roll each mound in your hands to form a ball.
Place on the prepared baking sheet, about 2 to 3 inches apart. Bake one sheet at a time until golden brown around the edges but still light in the center, about 10 to 11 minutes.
Remove from the oven and let cool slightly on the baking sheet, then transfer the cookies to a wire rack to cool completely. Repeat forming the remaining dough into balls. Store cookies in a tightly sealed container for up to 3 days.
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Recipe
Easy Whole Wheat Chocolate Chip Cookies
Equipment
Ingredients
- 190 g (1 ½ cups) whole wheat flour spoon and level to measure off with the back of a knife
- 105 g (½ cup light brown sugar) packed, level off with the back of a knife
- ½ cup coconut oil or unsalted butter , melted (allow to cool briefly)
- 138 g (½ cup+ ¼ cup) dark chocolate chips, to taste
- ½ tablespoon pure vanilla extract
- ½ tablespoon clear vanilla or pure vanilla extract
- 2 large eggs at room temperature
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
Instructions
- Put the coconut oil or butter in a microwave-safe bowl, cover, and microwave on medium power until melted. (Alternatively, melt in a small saucepan.) Cool slightly. Whisk the light brown sugar, eggs, butter, salt, and both types of vanilla in a large bowl until smooth.
- Whisk the flour, and baking soda, in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over-mix. Finally, stir in the bittersweet chocolate chips and walnuts, if using; cover it tightly, and chill in the refrigerator for at least 30 minutes.
- If chilling for 3+ hours, make sure you let the cookie dough sit at room temperature for at least 1o to 15 minutes before rolling into balls; the cookie dough will be very stiff after being in the fridge that long.
- Form and bake the cookies: Preheat the oven to 350 °F. Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside. If you only have 1 baking sheet, let it cool completely between batches.
- Scoop two heaping tablespoons of the dough onto the prepared pans. Roll each mound in your hands to form a ball.
- Place on the prepared baking sheet, about 2 to 3 inches apart. Bake one sheet at a time until golden brown around the edges but still light in the center, about 10 to 11 minutes. Remove from the oven and let cool slightly on the baking sheet, then transfer the cookies to a wire rack to cool completely. Repeat forming the remaining dough into balls. Store cookies in a tightly sealed container for up to 3 days.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
