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Chocolate Chip Cookie Cups: 100% Whole Wheat

Easy Chocolate Chip Cookie Cups

Camila Benitez
Looking for a quick & healthy dessert recipe?  Try these delicious and super easy-make Healthy Chocolate Chip Cookie Cups; 100% Whole Wheat. Pair with sugar-free vanilla ice cream for a perfect quick treat
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 12 Chocolate Chip Cookie Cups

Tools

Ingredients
  

  • 135 g (⅔ cup) light brown sugar
  • 1 egg , room temperature
  • 113 g (½ cup) unsalted butter (I used Smart Balance Original, melted and omitted the salt)
  • 1 Tablespoon pure vanilla extract
  • 138 g (1 cup + 1 tablespoon) white whole wheat flour or whole wheat *(Spooned, leveled, and Sifted)
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 104 g (½ cup plus 1 tablespoon) semisweet chocolate chips *(preferably dark)
  • Sugar-free vanilla ice cream & chocolate sauce for serving , if desired!

Instructions
 

  • For the Chocolate Chip Cookie Cups: Heat oven to 350 ºF. Lightly butter the bottoms of 12 regular-sized muffin cups and set them aside.
  • In a medium-sized bowl, sift together the flour and baking soda. Stir in chocolate chips and set aside.
  • In a medium bowl, whisk the melted butter, salt, and sugar until blended. Whisk in the egg and vanilla until combined. Add flour mixture and mix until just combined.
  • Divide batter evenly between the muffin cups; each should be about ½ full.
  • Bake the Whole Wheat Chocolate Chip Cookie Cups for 10-12 minutes until lightly brown and puffy.
  • Cool in the tin for 30 minutes to 1 hour until the cookie cup centers have sunk, creating the 'cup' for ice cream. Remove cookie cups from the tin, loosen them with a knife, and continue cooling on a wire rack.
  • Serve with a scoop of ice cream drizzled with chocolate syrup, if desired. Enjoy!

Notes

How to Store & Re-Heat
  • To store: Let them cool completely, then transfer them to an airtight container. You can store them at room temperature for up to 3 days or in the refrigerator for up to 1 week. If you want to store them for longer, you can freeze them in an airtight container for up to 2 months.
  • To reheat: Preheat your oven to 350°F (175°C). Place the cookie cups on a baking sheet and heat them in the oven for 5-10 minutes or until warm. Alternatively, microwave the cookie cups on a microwave-safe plate for 10-15 seconds or until warm. Be careful not to overheat them, as they can become too soft or melt the chocolate chips.
Make-Ahead
Chocolate Chip Cookie Cups dough can be made a day ahead and stored in an airtight container in the refrigerator for up to 3 days.
How to Freeze
Chocolate Chip Cookie Cups dough can be frozen for up to 3 months: Drop the cookie dough in heaping tablespoons onto a sheet pan, let them set in the freezer until solid, then place them in a freezer bag and press out as much air as possible. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
Nutrition Facts
Easy Chocolate Chip Cookie Cups
Amount per Serving
Calories
207
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
0.5
g
Monounsaturated Fat
 
3
g
Cholesterol
 
34
mg
11
%
Sodium
 
104
mg
5
%
Potassium
 
86
mg
2
%
Carbohydrates
 
24
g
8
%
Fiber
 
2
g
8
%
Sugar
 
14
g
16
%
Protein
 
3
g
6
%
Vitamin A
 
259
IU
5
%
Calcium
 
27
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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