Healthy cookies! These whole wheat chocolate chip cookies are made with 100% whole wheat flour. These chewy cookies taste delicious!
I try to add a little extra nutritional goodness wherever I can in our diet. These whole wheat chocolate chip cookies are made with 100% whole wheat flour for a bit of extra whole grains with dessert.
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.
And these cookies definitely taste good! 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
Step 1: Begin by placing the butter and sugars in a mixing bowl. Unlike most recipes, this recipe begins with cold butter.
Step 2: Beat the butter and sugars together until combined.
Step 3: Next, mix in the eggs one at a time until combined.
Step 4: Add the vanilla, and stir in.
Step 5: Add the flour mixture, and stir to combine. Do not overmix. If you overmix, you’ll end up with tough cookies.
Step 6: Stir in the chopped baking chocolate.
Step 7: Scoop 1.5 tablespoons of dough and place on the prepared baking sheets.
Step 8: Bake.
Recipe Tips!
- Chocolate: I prefer either semisweet or bittersweet chocolate as the cookies are already fairly sweet. You could use chocolate chips or chunks in the cookies instead.
- Baking sheet prep: I like to use silicone baking mats, but parchment paper also works well.
- Don’t overbake! 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.
Recipe FAQs
For this recipe, a finely milled whole wheat flour is best. I really like Prairie Gold’s whole wheat flour.
The cold butter helps to keep the dough from baking out. If you don’t use cold butter, you would need to chill the dough.
How to freeze
You can either freeze the unbaked cookie dough or freeze the baked cookies.
Freezing the dough
To freeze the dough, make the recipe through step 8. Scoop the cookie dough and place on a baking sheet lined with parchment paper or a silicone baking mat.
Don’t worry about spacing the cookie dough. You can place the scoops right up against each other.
Freeze the dough until frozen through. Remove the frozen scoops of cookie dough and place in a resealable freezer-safe container.
When baking, place the frozen scoops on the baking sheet. There’s no need to thaw the dough. Add about 3-4 minutes to the baking time.
Freezing the baked cookies
To freeze to the baked cookies, bake the cookies as-directed. Place the baked cookies on a wire cooling rack and let them cool to room temperature.
Place the cooked and cooled cookies in a freezer-safe container, and freeze for up to 1 month.
Storage
These cookies are best stored in an airtight container at room temperature. They are best eaten within 2 days.
More chocolate chip cookie recipes!
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Whole Wheat Chocolate Chip Cookies
Ingredients
- 2 ¾ cups whole-wheat flour measured correctly
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup cold butter cut into 1/2-inch pieces
- 1 ⅔ cups brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 8 ounces semisweet or bittersweet baking chocolate roughly chopped into 1/4- and 1/2-inch pieces
Instructions
- 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.2 ¾ cups whole-wheat flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt
- Add butter and the sugars to the bowl of a standing mixer fitted with a paddle attachment.1 cup cold butter, 1 ⅔ cups brown sugar, ¼ cup granulated sugar
- 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.2 large eggs
- Stir in vanilla just until incorporated.1 tablespoon pure vanilla extract
- Add the flour mixture, and stir in just until combined. Do not overmix.
- Add the chocolate, and stir in until just incorporated.8 ounces semisweet or bittersweet baking chocolate
- 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.
Notes
- Whole wheat flour: I use a finely ground 100% whole wheat flour in this recipe. More information about the type of flour is available above the recipe.
- Measuring flour: 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. For the weights, click on “metric” by the ingredients label above the ingredients.
- Salt: Or 1/2 teaspoon of table salt.
- Sugar: If you like cookies that aren’t as sweet, don’t pack the brown sugar.
- Chocolate: You can substitute chocolate chips or chunks if you prefer.
- Nutrition values are estimates.
Nutrition
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Reader Interactions
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Comments & Reviews
Kent says
I’ve made these cookies many times, and they are always a big hit. However, this time the cookies really spread. I thought the batter had gotten too warm, so I left the remaining batter in the fridge overnight, but that didn’t help. I followed the recipe to the T, except I added 12 oz of chips. Furthermore, the only change I made this time was that I used einkorn whole wheat flour. I’m not sure if this was the reason the cookies spread so much. They were still good but very gooey.
Kate Dean says
Hi! I’ve found that some of my ingredients have acted differently in recipes that I’ve made for years. For example, I’ve noticed changes with the butter that have made recipes turn out differently, and it’s definitely frustrating. More chocolate does cause slight spread, but it shouldn’t cause the cookies to end up gooey, and I haven’t used einkorn whole wheat flour to say for that. For cookies that are spreading too much, I’ve had to either increase the amount of flour or decrease the amount of baking soda.
Allan says
I followed the recipe and even weighed the ingredients.
The cookies spread so much that the cookie sheet was one huge flat cookie. For the second batch I even chilled the dough for about 30 minutes, and that made no difference.
What could have gone wrong?
Kate Dean says
I’m sorry to hear that! I’ve never had that happen with this recipe. Using chopped chocolate can cause the cookies to spread more, but they shouldn’t spread into one large cookie. Was the butter cold? The only thing I could guess is that the butter got too warm, but chilling the dough should have helped with that.
Bee says
First whole wheat flour cookie recipe I’ve tried that turned out delicious and looks beautiful. Thank you!
Kate Dean says
Thank you!
JC says
I’ve been making these cookies once a month for a while now. The recipe makes so many cookies and they have a lovely wheat flavor. The soft and chewy texture is CONSTANT between cookie batches. I mean high cookies that didn’t fall or flatter ones. I’ve been stepping up the game lately with browned butter and it’s killer. I also mix the chocolate chips with dark and some butterscotch for some fun.
5 out of 5 on this one.
Kate says
Thank you! The brown butter sounds like a delicious addition to this recipe!
Rachel says
Super yummy! I can’t tell by the taste/texture that they are made with whole wheat flour at all! I halved the recipe and used semisweet chocolate chips and they turned out great! I measured everything by weight which I think helps ensure a good, consistent result. I added some chopped pecans into the last quarter of the dough and that is a yummy addition! I might try using coconut oil or a nut butter next time instead of regular butter and see how these turn out.
Kate says
Thank you! I’m glad you liked the cookies! If you try the coconut oil or nut butter, I’d love to hear how it turns out.
Natasha Sam-Y says
Ohhh my heavens!! These cookies are amazing!!!! I followed the recipe exactly how it is written and I am simply amazed! The perfect ratio of salt to cookie! These are like oatmeal cookies baby! They have an incredible texture crispy on the outside and soft on the inside! This recipe is a keeper! I think they taste better than traditional chocolate chip cookies!
Kate says
Thank you so much!
Julie says
This is the first time taking the time to write a review for a recipe. This recipe is amazing!!! I never will make regular chocolate chip cookies ever again and I am on here today because my entire family devoured the first batch I made and now I’m back to make a second batch but positive it won’t be my last. Thank you so much for sharing this wonderful recipe.
Kate says
Thank you so much!
Cc says
These cookies were amazingly chewy in the inside and crispy on the outside & at the edges! Its fluffy, and it’s not too sweet or too mild. I baked them at exactly 12min. in the middle of the oven. I did let the butter melt into the sugars and eggs plus I used regular whole wheat flour, I’m not sure if that makes a difference but compared to the picture on this website it didn’t spread as much, mine looks like a store bought cookie! :)
Kate says
Thank you!
Terry says
Amazing! Loved them! Being diabetic I left off some of the sugar. I only used 1 cup of the packed brown sugar and a little of the Splenda blend sugar. I added a little more of the semi sweet chocolate chips on top of the cookies along with a few chopped blueberries and pecans.
1/4 of a teaspoon is about 2 tablespoons for the Splenda. They were not overly sweet and my granddaughter loved them as well.
I sifted the fine wheat organic flour as suggested and the cookies were light and soooo good! Not dry at all. Thank you so much. I will be searching your other goodies.
Kate says
Thank you! I’m so glad that you liked the cookies!
Dana says
This recipe was delicious even with a couple substitutions. I replaced the butter with olive oil and the white sugar with honey for a healthier cookie. I must say they were excellent!
Kate says
Thank you!
Liv says
Can you make the dough in advance and freezer to bake another day?
Kate says
Hi! I tested it out, and the cookie dough froze and baked-from-frozen well. I added section above the recipe with tips if you’re interested.
Railyn says
These cookies were super tasty! I love a good chewy on the instead, a little crunchy on the outside cookie and this was perfect! There was the perfect amount of salty flavor as well!
Kate says
Thank you so much!
Cookie says
I decreased the sugar to 1 cup total (and I used turbinado or raw sugar), used only 2 teaspoons of vanilla, used only 2 1/2 c flour, only 1/2 t salt, and they were great! My daughter and her friends loved them hot out of the oven! (I always reduce the salt when I reduce the sugar, or the flavor gets out of balance.).
Kate says
Thank you for sharing your substitutions! It helps to hear what has worked for other people.
Arianna Pochet says
Hi there these look amazing and I’d love to try them out! I noticed in the list of ingredients—2 3/4 cups of flour, however in your notes you state that the flour should be weighed. How many grams should it be when weighing the flour?
Kate says
Hi! In between the ingredients and the instructions, there’s a link that says “metric”. If you click on that, it will give you the weights for the ingredients. Let me know if you don’t see it. =)
Annie Russell says
Can I add walnuts
Thank you
Kate Dean says
You can!
Keri says
These are my new favourite cc cookie! I was skeptical at first as I don’t usually bale with ww flour, but these are delicious. My husband and girls agree!
Kate says
Thank you so much!! I’m glad that they were a hit! =)
Diana says
Fab recipe .. it’s a foolproof recipe.. even an amateur like me has got perfect.
Kate says
So glad that you liked the cookies! =)
ariannagolf says
Would I be able to substitute the butter for olive oil? Thanks!
Kate says
I haven’t tried that substitution to say for certain. If you try it, I’d love to hear how it turns out!
Eleanor says
These are lovely! Crispy on the edges and chewy in the middle. I can’t wait to make these again. I think next time I will go with less sugar (via recipe notes and other commenters). Love these!
Kate says
Thank you! I’m so glad that you liked the cookies! Thanks for commenting! =)
priyanka says
Wow this looks delicious! Can’t wait to try it.
Thank you for the great recipe!
Have a great day.
Priyanka
Kate says
Thank you!
Linda says
Thank you for the recipe! The cookies were wonderful. I followed your notes about using less sugar and they were perfect for us.
Kate says
Good! I’m so glad you liked the cookies! Thanks for commenting. =)