Forget any notion you’ve ever had about whole wheat or “healthy cookies” and their lack of texture or flavor! This sweet buttery whole wheat chocolate chip cookie recipe will change your life! Or at the very least, it’ll have you eating less refined carbs while still enjoying every single thing you love about your favorite chocolate chip cookies recipe. And you don’t even have to break out your mixer to enjoy these chewy chocolate chip cookies.
Healthy Whole Wheat Chocolate Chip Cookies
These are the best whole wheat chocolate chip cookies! We like to call this our award-winning chocolate chip cookie recipe for a couple of reasons. It has the same sweet, salty, buttery, goodness of a classic chewy chocolate chip cookie, but it comes packed with minerals, fiber, and antioxidants you won’t find in cookies made with regular white flour (like iron and magnesium, niacin, folic acid, and more).
Basically, these make the best grownup milk and cookies you’re ever going to eat (but kids love them just as much)!
Baking With Whole Wheat Flour
I grew up in a home that never had a bag of whole wheat flour in the pantry (unless someone had given it to my Mama). But as an adult, I’ve realized how delicious and versatile it is, not to mention it makes one of the best pizza crusts you’ll ever eat! So, I can personally assure you that these cookies pass the yum test and you’ll want to make them over and over again.
And unlike white flour, cookies with whole wheat flour keep you satiated longer because of the extra fiber in them. These are not “diet cookies” by any stretch, but if you’re looking for a way to pack a little more nutrition into your (or your kids) homemade cookies, this recipe does the trick.
In fact, if you don’t tell anyone they’re made using whole wheat flour they’ll never know.
Why Chocolate Chip Cookies With Whole Wheat Flour Works
These soft chocolate chip cookies can be made using one bowl, a fork, and a spatula. And if you’re in a hurry (or have hungry, impatient kids) you don’t even have to chill the dough first (although we recommend chilling it for less spreading). Plus, extra fiber, minerals, and antioxidants are a win for the whole family.
Overview: Whole Wheat Chocolate Chip Cookies Ingredients
As you can see, chocolate chip cookies made with whole wheat flour are just as delicious as regular chocolate chip cookies and use all the same ingredients. This recipe makes a soft and chewy chocolate chip cookie with crispy outer edges — the perfect cookie in our opinion! I’ve chopped a 72% dark chocolate bar and added the chunks to the cookie dough, but feel free to use semi-sweet chocolate chips or mini semi-sweet chocolate chips.
- King Arthur whole wheat flour (or white whole wheat flour)
- baking soda
- kosher salt *see notes if using a different salt
- unsalted butter
- white granulated sugar
- brown sugar (light or dark brown sugar or use coconut sugar for a less sweet cookie)
- eggs
- pure vanilla extract
- 70-72% dark chocolate bar (sub semi-sweet chocolate chips)
*I use Molino Rossetto ‘Farina Integrale’ (whole wheat flour) with 11.2% protein when I’m in Italy and King Arthur Whole Wheat Flour when I’m in the States. But I’ve also used Trader Joe’s Whole Wheat White flour which will work great for these cookies too.
Overview: How to Make Whole Wheat Chocolate Chip Cookies
Although you can absolutely use a hand mixer or stand mixer to cream the butter and sugar, I almost never do for this recipe because it’s less clean up and these cookies are easy to make without one. Instead, I use a fork to “cream” the butter and sugar together then place the bowl onto my scale and start adding the dry ingredients. It’s a very easy cookie recipe to make. You can find the complete instructions below in the recipe card.
- Preheat the oven and line baking sheets with a nonstick Silpat or parchment paper.
- Cream the butter and sugar.
- Add the dry ingredients to the butter-sugar mixture and give them a stir using a rubber spatula.
- Add the egg and vanilla and mash and mix everything until no flour streaks remain and the mixture is just combined.
- Fold in the chopped chocolate chunks and chill the dough.
- Bake the cookies until golden brown and remove them from the oven to cool.
*To make small-batch whole wheat chocolate chip cookies, halve the recipe.
Ways to Customize This Whole Wheat Cookie Recipe
Here are a few ways to switch up these healthy whole grain cookies:
- Make whole wheat chocolate chip walnut cookies by adding 1/2 cup of toasted chopped walnuts to the cookie batter.
- Make white whole wheat chocolate chip cookies using white whole wheat flour instead of regular whole grain flour.
- Make confetti chocolate chip cookies by rolling cookie dough balls in candy sprinkles before baking.
- Make whole grain christmas cookies by rolling the dough balls in green or red sanding sugar before baking.
- Make crunchy chocolate chip cookies by mixing the dough a little longer then bake the cookies a few minutes longer until the middle is visibly set and no longer puffy or soft-looking.
Whole Wheat Chocolate Chip Cookie Step-by-Step Recipe Photos
Whole Wheat Chocolate Chip Cookies Best Tips
Why are my cookies crumbly? Crumbly or dry cookies mean you may have either over-mixed the cookie dough or added too much flour, not enough butter, or a combination of these things. You may be able to remedy this if you find your cookie dough is too dry by adding a little extra softened butter to the mix. Whatever you do, don’t throw away cookie dough or cookies that aren’t perfect. You can add them to a bowl of ice cream, or even use them to make a cookie crust for your next no-bake dessert or key lime pie!
Why are my cookies cakey? Usually, a cakey cookie means the flour-to-fat and sugar ratio is out of balance. Which means you may have added too much flour. It can also be if you’ve added more egg or a larger egg than is called for (a typical large egg should weigh about 50-55g once it’s cracked in a bowl). Do not use cake flour which can also give you cakey cookies.
Why are my chocolate chip cookies hard? If your chocolate chip cookies are hard, you may have overmixed the cookie dough, or you may have baked them too long. Baking cookies longer than required leads to vital moisture from butter and eggs evaporating leaving you with a harder cookie. Also, don’t leave them out uncovered for too long if you’re in a dry environment especially. This can also zap moisture from your cookies.
How do you store chocolate chip cookies? Chocolate chip cookies can be stored at room temperature for 2-3 days in an airtight container. They last up to two weeks in the fridge but keep them away from smelly foods. It’s best to either freeze baked cookies layered between wax or parchment paper in freezer bags and pull out cookies as you want. This way they maintain their peak freshness. Alternatively, you may freeze portioned and frozen pan-banging cookie dough balls in freezer bags. When you want a freshly baked cookie add a dough ball to a lined cookie sheet and let temper at room temperature for 10-15 minutes before baking.
Why are my cookies spreading out so much? As you know from above, too much flour in your cookie dough can make cookies crumbly and dry. Alternatively, too much butter and sugar can make cookies spread out and lose their shape when baked. Also, if you chill the dough beforehand, it will help keep them from spreading.
Can you overmix cookie dough? Yes, you can over-mix cookie dough. Doing so will leave you with flatter, crispier cookies because overmixing adds more air to your dough which causes them to rise higher and then fall flat. But this method is great if you want extra crispy cookies.
Can you freeze chocolate chip cookie dough? Yes, you can freeze chocolate chip cookie dough for 3 months and even up to 12 months if it’s stored properly. Wrap it well in sustainable cling film, wax paper, or parchment paper and place it into an airtight freezer-safe bag or container. Alternatively, you may freeze scooped, portioned cookie dough balls which makes it easy to grab and bake straight from the freezer. If you use this method, add portioned dough balls to a parchment-lined plate or tray and freeze them until they’re solid. Then pop them into a freezer bag and back into the freezer.
Looking for More Easy Cookie Recipes to Make?
We’ve got a few cookie recipes we think you’ll love, everything from the classics to the very special. Here are a couple of our favorites.
- Bakery Style Pan-Banging Chocolate Chip Cookies
- Best Bakery Style Sugar Cookies (Soft & Chewy)
- Strawberry-Lemon Sugar Cookies (Soft & Chewy)
- Double Oreo Chocolate Chip Confetti Cookies
- Aunt Betty Pecan Tassies (Mini Southern Pecan Pie Cookies)
- Easy Dump Truck Royale Chocolate Chunk Cookies (Compost Cookies)
- Half-Batch Bakery-Style Soft & Chewy Chocolate Chip Pecan Cookies
Need a Few More Whole Wheat Flour Recipes?
If you’ve got a bag of whole wheat flour or white whole wheat flour just taking up space in your pantry, why not try a few of these family-favorite recipes? You may even decide to keep it stocked after you’ve tried a few of them!
- Best Whole Wheat Pizza Dough Recipe (For Thin Crust Pizza)
- Easy 20-Minute Thin & Crispy St. Louis-Style Whole Wheat Pizza
- Easy Whole Wheat Everything Naan Bread
- Fluffy Whole Wheat Naan Bread
Let’s get started!
Print
Best Whole Wheat Chocolate Chip Cookies (1 Bowl, No-Mixer Needed)
- Total Time: 35 minutes
- Yield: 36 Smaller Cookies or 18 Large Bakery Style Cookies 1x
- Diet: Vegetarian
Description
Forget any notion you’ve ever had about whole wheat or “healthy cookies” and their lack of texture and flavor! This sweet buttery whole wheat chocolate chip cookie recipe will change your life! Or at the very least, it’ll have you eating less refined carbs while still enjoying everything you love about your favorite chocolate chip cookies recipe. And you don’t even have to break out your mixer to enjoy these chewy chocolate chip cookies.
Ingredients
- 2 1/4 cups whole wheat flour like King Arthur (or white whole wheat flour) (315g)
- 1 teaspoon baking soda (6g)
- 1 teaspoon Diamond Crystal kosher salt (4g)*see notes if using a different salt
- 1 cup unsalted butter, room temperature (2sticks) (227g)
- 3/4 cup white granulated sugar (150g)
- 3/4 cup light brown sugar, packed (150g) (sub dark brown sugar)
- 2 large eggs, room temperature (100g)
- 2 teaspoons pure vanilla extract (9g)
- 3 1/2 ounces dark chocolate bar chopped, or more to taste (100g) (sub semi-sweet chocolate chips)
*I use Molino Rossetto ‘Farina Integrale’ (whole wheat flour) with 11.2% protein when I’m in Italy and King Arthur Whole Wheat Flour when I’m in the States. But I’ve also used Trader Joe’s Whole Wheat White flour which will work great for these cookies too.
Instructions
- Preheat oven to 350°F/176°C and prepare the baking sheet. Line baking sheets with a nonstick Silpat or parchment paper.
- Cream the butter and sugar. Add the butter and sugar to a large mixing bowl. Using a fork, (or a handheld mixer) cream the butter and sugar until the mixture is cohesive (1-2 minutes).
- Add the dry ingredients to the butter-sugar mixture. Add the flour, salt, and baking soda to the creamed butter-sugar mixture and use a spatula to give it a few stirs.
- Add eggs and vanilla & finish the dough. Add the beaten eggs and vanilla extract to the flour mixture and gently stir it together using a rubber spatula, pressing and mashing the mixture as needed until no flour streaks remain and just until combined. Do not over-mix the dough. Add the chocolate chunks and stir to combine.
- Chill the dough. Add the dough to a sheet of parchment paper and roll it up twisting the ends closed. Place it in an airtight container and chill the dough in the refrigerator or freezer for 1 hour (or up to overnight).
- Bake the cookies. Slice off cookie dough about 1 to 2 inches thick (or to the size you prefer) and bake smaller cookies for 12 to 15 minutes (and larger cookies for 21-22 minutes) just until golden brown around the edges and soft and chewy-looking in the center. Remove cookies from the oven and allow them to cool directly on the baking sheet for a couple of minutes before removing them to a wire rack to finish cooling, Enjoy!
Notes
Chocolate Chip Cookies Tips
How do I get a pool of chocolate in the middle of my cookies? Add a chunk of chocolate right to the top of each cookie just before popping them into the oven.
Leave plenty of space for these cookies to spread, otherwise, they’ll run into each other. Make your first test cookie and then bake the rest to see how much they spread
Freeze chocolate chip cookie dough for 3 months (and even up to 12 months) if it’s stored properly. Wrap it well in sustainable cling film, wax paper, or parchment paper and place it into an airtight freezer-safe bag or container. Alternatively, you may freeze scooped, portioned cookie dough balls which makes it really easy to grab and bake straight from the freezer. If you use this method, add portioned dough balls to a parchment-lined plate or tray and freeze them until they’re solid. Then pop them into a freezer bag and back into the freezer.
Why are my cookies crumbly? Crumbly or dry cookies mean you may have either over-mixed the cookie dough or added too much flour, not enough butter, or a combination of these things. You may be able to remedy this if you find your cookie dough is too dry by adding a little extra softened butter to the mix. Whatever you do, don’t throw away cookie dough or cookies that aren’t perfect. You can add them to a bowl of ice cream, or even use them to make a cookie crust for your next no-bake dessert or key lime pie!
Why are my cookies cakey? Usually, a cakey cookie means the flour-to-fat and sugar ratio is out of balance. Which means you may have added too much flour. It can also be if you’ve added more egg or a larger egg than is called for (a typical large egg should weigh about 50-55g once it’s cracked in a bowl). Do not use cake flour which can also give you cakey cookies.
Why are my chocolate chip cookies hard? If your chocolate chip cookies are hard, you may have overmixed the cookie dough, or you may have baked them too long. Baking cookies longer than required leads to vital moisture from butter and eggs evaporating leaving you with a harder cookie. Also, don’t leave them out uncovered for too long if you’re in a dry environment especially. This can also zap moisture from your cookies.
How do you store chocolate chip cookies? Chocolate chip cookies can be stored at room temperature for 2-3 days in an airtight container. They last up to two weeks in the fridge but keep them away from smelly foods. It’s best to either freeze baked cookies layered between wax or parchment paper in freezer bags and pull out cookies as you want. This way they maintain their peak freshness. Alternatively, you may freeze portioned and frozen pan-banging cookie dough balls in freezer bags. When you want a freshly baked cookie add a dough ball to a lined cookie sheet and let temper at room temperature for 10-15 minutes before baking.
Why are my cookies spreading out so much? As you know from above, too much flour in your cookie dough can make cookies crumbly and dry. Alternatively, too much butter and sugar can make cookies spread out and lose their shape when baked. Also, if you chill the dough beforehand, it will help keep them from spreading.
Can you overmix cookie dough? Yes, you can over-mix cookie dough. Doing so will leave you with flatter, crispier cookies because overmixing adds more air to your dough which causes them to rise higher and then fall flat. But this method is great if you want extra crispy cookies.
Can you freeze chocolate chip cookie dough? Yes, you can freeze chocolate chip cookie dough for 3 months and even up to 12 months if it’s stored properly. Wrap it well in sustainable cling film, wax paper, or parchment paper and place it into an airtight freezer-safe bag or container. Alternatively, you may freeze scooped, portioned cookie dough balls which makes it easy to grab and bake straight from the freezer. If you use this method, add portioned dough balls to a parchment-lined plate or tray and freeze them until they’re solid. Then pop them into a freezer bag and back into the freezer.
- Prep Time: 13 minutes
- Cook Time: 22 minutes
- Category: Cookies
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 large cookie
