Share:
Healthier Chocolate Chip Cookies

Whole Wheat Chocolate Chip Cookies

Whole Wheat Chocolate Chip Cookies

These whole wheat cookies have less butter and less sugar with dark chocolate chips and toasted nuts. The darker the chocolate, the better so I sometimes chop up a dark chocolate bar for my chocolate chips. You can also make these cookies using only all-purpose flour. Use 1 1/8 cups (that's 1 cup + 2 Tbsp). - Jenny Jones

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Makes: About a dozen

Whole Wheat Chocolate Chip Cookies

Ingredients:

  • 3 Tablespoons vegetable oil (reduced from 1/4 cup)
  • 3 Tablespoons butter
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla

  • 2/3 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt (reduced from 1/4 tsp.)

  • 1/2 cup dark chocolate chips
  • 1/2 cup toasted nuts (optional) I use walnuts & pecans

Instructions:

  1. Preheat oven to 375° F.
  2. With an electric mixer on medium-high, beat oil, butter, sugars, egg, and vanilla until well combined - about 1 minute.
  3. On lowest speed add flours, baking soda, and salt followed by chocolate chips and nuts. Do not overmix.
  4. Drop by rounded tablespoonfuls onto ungreased or parchment-lined baking sheet about 2 inches apart.
  5. Bake for 10 to 12 minutes. Remove to a cooling rack.

No whole wheat pastry flour? See Substitutions in my blog.

Note: For more on this recipe in my blog click here.

25 Comments on "Whole Wheat Chocolate Chip Cookies"

  1. Suzanne

    This is the best recipe for chocolate chip cookies. Thanks for developing one that’s healthier that is also tender with a bit of crunch.
    The egg I used was a large egg, so I added 1/4 cup extra flour because when it was mixed up it looked too wet and I didn’t want them spreading a lot..
    I’ll be doubling the recipe to send to my grandson in college and I know he and his buddies will love them.

  2. Terry

    I too, prefer to make more cookies, double or triple each batch, a little math will do it, as I bake each batch , I keep the dough chilling in refrigerator, they will not spread as much, come out perfect, always keep a few in cookie glass jar, freeze the rest, so much healthier than all the butter I was using and just as delicious, thank you so much Jenny,

  3. Donna

    Just made these delicious cookies for the first time but made 24 instead of 12 by making them a little smaller. They were still a good size and, besides, this way I can eat more of them. Thanks so much Jenny for all your fabulous and healthier recipes. I love every one I’ve tried and have recommended your website to several people.

  4. Alana

    I love everything you make, Jenny!

  5. Mariana

    These cookies are the bomb dot com! So soft and delicious you can’t go wrong when making these bad boys! Enjoying 1 or 2 with a glass of warm flax milk. 😜💗

  6. Sylvia

    Amazing. These are now my go to cookies. Thank you Jenny for such an awesome recipe!

  7. Jeanne

    Oh my Jenny. I thought the Everyday Cookies were my very favorite but now that I baked these Chocolate Chip ones it’s a tie. They are delicious. I made them just as the recipe said. I did add really good Vanilla. It’s Black Vanilla from Dominican Republic. Best ingredients in..best product out. Thanks for a wonderful recipe. Its a keeper.

  8. Cooky girl

    Really good and less sugar and oil

  9. Lynda

    Hello and Thanks for your site. I have a problem with cookies getting hard. Have a good suggestion?

  10. Sylvia Han

    Hi Jenny can I make this with only all purpose flour?

  11. Mana

    Hi Jenny:
    We love this cookies…f ew questions… Why needs to cool in paper towels and not in the cookie rack?, The cookie supposed to be crunchy? chewing? or soft? mine I can say are crunchy. Did you baked in one cookie tray or two cookies tray? I can not do it just in one time.

    Thanks

    • Jenny

      Wow! I have no idea why I wrote “cool on paper towels.” Duh!! That was just a huge mistake so thank you for asking about it. I am fixing it to say “remove to a cooling rack.” The cookie should have a little crunch on the outside but soft on the inside. I can not bake 12 cookies on one tray. I always use two baking sheets (one at a time) and make sure the sheet has cooled completely before making the 2nd batch. That’s why I have two sheets. If your cookies are too crunchy, you may be over-baking them or using a dark baking sheet. Don’t bake them any longer than 9-10 minutes and don’t use a dark baking sheet. If you don’t make any ingredient changes, you should get great cookies. Please let me know. I want to be sure my recipes work for everyone.

      • Mana

        Hi Jennu. Do you have a preferred brand for cookie sheets ? At this moment I did not remember which is recommended by American test kitchen.

  12. Radha

    Hi Jenny,

    Your other cookie recipe is only oil with no butter. Do you think this recipe can be made with only oil?

    • Jenny

      I was not able to get a good chewy chocolate chip cookie without a little butter. I keep trying though, and I will post it if it ever works.

  13. khabirah

    Can this recipe be used with only whole wheat pastry flour?

  14. nasreen

    can i use glutenfree flour for these cookies?

  15. Jennie

    Hi Jenny, I seen regular whole wheat flour but never seen whole wheat pastry flour. Is there a difference? What brand do you use? Thank you for this recipe, I can’t wait to try it!

    • Jenny

      Regular whole wheat flour is very different from whole wheat pastry flour, which is a much finer grind and more suitable for baking cookies. I buy two brands: “365” brand at Whole Foods and Arrowhead Mills brand at the grocery store.

      • Jennie

        Hi Jenny, Publix had Arrowhead Mills Organic Pastry Flour. Can I use that? Thanks again.

  16. sue

    Jenny I love your cookie recipes but they don’t make much. I make cookies when we have company and I would love to make these recipes but one dozen for 10 people never goes far especially with your recipes. How would you make these and be able to put out 4 or 5 dozen without having to double or quadruple the ingredients?

    • Jenny

      I don’t know of any way except to quadruple the recipe.

Leave a Comment

My FAQs answer many question. I am not always able to answer questions.