These delicious, chewy and soft Whole Wheat Chocolate Chip Cookies, are a delicious traditional cookie recipe you’ll want to make many times.
Some of my other favorite cookie recipes include these Salted White Chocolate Chip Cookies and these Vegan Oatmeal Cookies.
Whole Wheat Chocolate Chip Cookies
Cookies are likely one of the most heartwarming home-baked treats to come out of your oven. I personally keep my freezer stocked with homemade frozen dough to easily prepare a batch of my favorite cookies anytime the cravings strike.
I’ve found these cravings can arise even when I’m trying to eat healthier and these Whole Wheat Chocolate Chip Cookies are a slightly healthier version than the traditional recipe.
Does Whole Wheat Change the Taste?
Yes, but only slightly. The whole wheat brings a hint of an “earthy” flavor to the cookie, however, the taste is very subtle. You’ll likely not even notice the difference.
Ingredients in Whole Wheat Cookies
- Coconut Oil
- Brown Sugar
- Egg
- Vanilla Extract
- Whole Wheat Flour
- Cornstarch
- Baking Soda
- Salt
- Chocolate Chips
How to Make Whole Wheat Cookies
These delicious whole wheat chocolate chip cookies are just as easy and simple to make as the original version.
- Beat
Cream the coconut oil and brown sugar using a mixer set to medium-high speed, until light and fluffy
- Mix
Add in the egg and vanilla extract and mix. Then pour the flour, cornstarch, baking soda, and salt into the bowl and mix on medium speed until combined
- Fold
Use a spatula to gently fold in the chocolate chips
- Prep
Measure out 2 tablespoons of dough per cookie, and place on a parchment-lined baking sheet.
- Chill
Place them in the fridge for about 15 minutes.
- Bake
Bake for 10 to 12 minutes or until the cookies turn slightly brown. Let cool for about 10 minutes on the baking sheet and then place on a wire rack to finish cooling.
Ingredients
- 1/2 cup Coconut Oil melted
- 1/2 cup Brown Sugar packed
- 1 large Egg
- 2 teaspoons Vanilla Extract
- 1½ cups Whole Wheat Flour
- 2 teaspoons Cornstarch
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 cup Chocolate Chips
Instructions
- Preheat the oven to 350℉.
- Using a stand mixer fitted with the paddle attachment or a handheld mixer, cream the coconut oil and brown sugar on medium-high speed, until light and fluffy.
- Add in the egg and vanilla extract and mix until just combined.
- Pour the flour, cornstarch, baking soda, and salt into the bowl and mix on medium speed until combined.
- Use a spatula to gently fold in the chocolate chips.
- To make even-sized cookies use a cookie scoop or measure out 2 tablespoons of dough per cookie, and place on a parchment-lined baking sheet. If you don’t want the cookies to spread during the baking process place them in the fridge for about 15 minutes.
- Bake for 10 to 12 minutes or until the cookies turn slightly brown. Let cool for about 10 minutes on the baking sheet and then place on a wire rack to finish cooling.
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