These ultimate, chewy, and soft Whole Wheat Chocolate Chip Cookies are a healthier version of a classic cookie. Made with whole wheat flour and coconut oil but no butter makes them delicious and the absolute best.
Cookies are one of the most heartwarming home-baked treats to come out of your oven, which is why I keep my freezer stocked with homemade frozen dough. Anytime a craving strikes I can prepare a quick batch.
Sometimes these cravings sneak up when I trying to keep my diet more healthy, which is why I always turn to these cookies or even these vegan oatmeal cookies.
Why this Recipe Works
With ingredients such as coconut oil and whole wheat flour, these cookies are a slightly healthier version. There’s also no butter, which means these cookies are dairy-free.
Named ultimate because they’re everything a chocolate chip cookie should be: soft, chewy, and crispy at the edges. These are the absolute best!
Even though they’re made with whole wheat flour they don’t taste dense or have a wheat flavor. Using traditional cookie ingredients like brown sugar and baking soda helps to achieve that delicious traditional cookie taste.
Ingredients You’ll Need
- Whole Wheat Flour: I prefer to use organic whole wheat flour for this recipe.
- Coconut Oil: melt the coconut oil in the microwave for 25 seconds so it’s slightly melted but still has some solid areas to it. Do this just before adding it to the mixing bowl.
- Coconut Oil: if you prefer a different oil you can use olive oil to replace it.
- Chocolate Chips: the chocolate chips can be swapped for chocolate chunks, raisins, white chocolate chips, nuts, or even coconut flakes. This recipe is a good base for many cookie variations.
- Vanilla Extract: you can place around with the flavoring of these cookies as well. Try coconut extract, almond extract, or even rum extract.
This recipe is extremely flexible and can be made in a variety of ways. Below are several options if you need to make changes.
- Dairy-Free: since these cookies don’t contain any dairy they’re already dairy-free, however, make sure to choose dairy-free chocolate chips too.
- Vegan/Egg-Free: to make these cookies vegan you can simply omit the egg. They will still be extremely delicious. I recommend chilling the cookie dough after you’ve scooped it out onto the cookie sheet for 30 minutes prior to baking. This will prevent the cookies from spreading.
- Gluten-Free: to make this recipe gluten-free swap the whole wheat flour for a measure-for-measure gluten-free flour.
- Beat the oil and sugar. Slightly melt the coconut oil in the microwave for 25 seconds and then add it to the bowl of an electric mixer with the brown sugar. Beat for 2 to 4 minutes.
- Incorporate the egg and vanilla. Add the egg and vanilla extract to the mixture and beat until just incorporated.
- Prepare the dough. Add the flour, cornstarch, baking soda, and salt and mix until a thick dough is formed.
- Add the chocolate chips. Add the chocolate chips and mix them in until just incorporated into the dough.
- Bake. Use a cookie scoop to portion out the dough onto a lined baking sheet. Bake at 350ºF for 11 minutes. Let cool for 5 (if you can) before eating.
These whole wheat chocolate chip cookies are already very easy to make, however, there are a few tools that make it even easier, which I’ve listed out below.
- Cookie Scoop. Using a cookie scoop helps the cookies remain in similar shapes and it’s quicker for scooping out the dough.
- Silicone Baking Mats. When baking cookies I prefer to use silicone baking mats instead of parchment paper. The cookies slide right off.
- Cookie Spatula. This isn’t a super necessary tool, but it makes removing the cookies from the baking sheet super simple.
Recipe Notes and Expert Tips:
- It’s important to spoon and level your flour since whole wheat flour is denser than all-purpose flour.
- Mix the egg in until just incorporated and don’t overmix. Overmixing will cause the cookies to fall flat.
- To get the perfect soft and chewy texture only bake the cookies for 10 minutes. They won’t look done when you pull them out of the oven, but they’ll finish baking on the cookie sheet when pulled out. This step is crucial! Trust me.
- It’s essential to line the baking pan with parchment or a silicone baking mat so the bottoms of the cookies don’t burn.
- For an even thicker and chewier cookie chill the dough for 24 hours before scooping it out onto the baking mat.
Whole Wheat Chocolate Chip Cookies FAQ’s:
Yes, but only slightly. The whole wheat brings a hint of an “earthy” flavor to the cookie, however, the taste is very subtle. Chances are you won’t even notice the difference.
There are many reasons cookies can fall flat or spread too thin when baking. The main reasons though are that the dough is too warm or there’s not enough flour. By chilling the dough for 20 minutes it should help with the spread and if you spoon and level the flour you’ll have just enough.
The main culprit to hard cookies is overbaking them. They won’t look done after just 11 minutes, but I promise you they’ll finish up baking after you pull them out of the oven and be perfect. Your oven temp could also be too high.
Whole Wheat Chocolate Chip Cookies (with Coconut Oil)
- Measuring Cups and Spoons
- Electric Mixer
- Cookie Scoop
- Parchment Paper or Silicone Baking Mat
- 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
- Preheat the oven to 350℉ and line a baking sheet with a silicone baking mat or parchment paper.
- Slightly melt the coconut oil in the microwave for 25 seconds and then add it to the bowl of an electric mixer or a large mixing bowl. Using the paddle attachment or a handheld mixer beat the brown sugar and coconut oil together for 2 to 4 minutes.
- Add in the egg and vanilla extract to the bowl and continue to mix until just combined.
- Pour the flour, cornstarch, baking soda, and salt into the bowl and mix on medium speed until a soft dough forms.
- Add the chocolate chips and mix them into the batter.
- To make even-sized cookies use a cookie scoop or measure out 2 tablespoons of dough per cookie. To prevent spreading and have a thicker cookie place them in the freezer for 20 minutes before putting them in the oven.
- Bake for 11 minutes (the cookies won't look done, but if the edges are slightly browned they're ready). Remove from the oven and let them finish cooling for 5 minutes on the baking sheet.