Healthy cookies! These whole wheat chocolate chip cookies are made with 100% whole wheat flour. These chewy cookies taste delicious!
This time of year, healty eating gets a lot of attention, and I try to add a little extra nutritional goodness where I can.
These whole wheat chocolate chip cookies are made with 100% whole wheat flour.
But are they good? Really, that's the most important thing. There's no point to eating a cookie if it doesn't taste good.
My whole family and I really love the flavor of these cookies. The whole wheat gives them sort of a graham cracker taste, and the butter and brown sugar give them a rich caramel-y flavor.
How to make whole wheat chocolate chip cookies
Begin by placing the butter and sugars in a mixing bowl. Unlike most recipes, this recipe begins with cold butter.
My stand mixer was able to handle the butter in whole sticks. However, you may find it easier to cut the butter into small pieces.
Next, beat the butter and sugars together until combined.
Next, mix in the eggs one at a time until combined.
Add the vanilla, and stir in.
Then, add the flour mixture, and stir to combine. Do not overmix. If you overmix, you'll end up with tough cookies.
Next, stir in the chopped baking chocolate. I prefer either semisweet or bittersweet chocolate as the cookies are already fairly sweet.
If you prefer, you can use chocolate chips or chunks in the cookies instead.
Scoop 1.5 tablespoons of dough and place on the prepared baking sheets. I like to use silicone baking mats, but parchment paper also works well.
Do not overbake the cookies unless you want crispy cookies. The cookies should look soft and underdone in the middle and just golden brown at the edges.
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Which whole wheat flour do you use?
For this recipe, a finely milled whole wheat flour is best. I really like Prairie Gold's whole wheat flour.
How to store the cookies
These cookies are best stored in a resealable container at room temperature. They are best eaten within 2 days.
More chocolate chip cookie recipes!
- Easiest Chocolate Chip Cookie Recipe
- Chewy Brown Sugar Chocolate Chip Cookies
- Chocolate Chocolate Chip Cookies
- Mexican Chocolate Chip Cookies
If you’ve tried this whole wheat chocolate chip cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!
Whole Wheat Chocolate Chip Cookies
- 2 ¾ cups whole-wheat flour¹ measured correctly²
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt³
- 1 cup cold butter cut into ½-inch pieces
- 1 ⅔ cups brown sugar⁴ packed
- ¼ cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 8 ounces semisweet or bittersweet baking chocolate⁵ roughly chopped into ¼- and ½-inch pieces
- Preheat oven to 350F. Line two baking sheets with parchment or silicone baking mats. Set aside.
- In a medium bowl, whisk whole wheat flour, baking powder, baking soda, and salt together. Set aside. Check out the notes on measuring flour for tips.
- Add butter and the sugars to the bowl of a standing mixer fitted with a paddle attachment.
- With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Scrape down sides of the bowl.
- Add the eggs one at a time, and mix until just combined.
- Stir in vanilla just until incorporated.
- Add the flour mixture, and stir in just until combined. Do not overmix.
- Add the chocolate, and stir in until just incorporated.
- Scoop 1.5 tablespoon scoops of dough onto the baking sheet, leaving 2 inches between them.
- Bake the cookies for 10-15 minutes or until the cookies are golden brown at the edges and just set in the centers. The cookies should be slightly underbaked to stay soft and chewy. If you prefer a crispier cookie, bake an additional 1-2 minutes.
- Transfer the cookies still on the baking mat or parchment paper onto the counter to cool.
- I use a finely ground 100% whole wheat flour in this recipe. More information about the type of flour is available above the recipe.
- I highly recommend either weighing the flour or sifting/aerating the flour, lightly spooning, and then leveling the flour. Too much flour will cause the cookies to be dry or crumbly.
- Or ½ teaspoon table salt.
- If you cookies that aren't as sweet, don't pack the brown sugar.
- You can substitute chocolate chips or chunks if you prefer.
- Nutrition values are estimates.