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The Softest Whole Wheat Chocolate Chip Cookies

A one-bowl easy recipe for the best chewy whole wheat chocolate chip cookies ever. These are hands down the softest whole wheat chocolate chip cookies you’ve ever had.

A stack of whole wheat chocolate chip cookies on a plate with a glass of milk

I can feel you rolling your eyes. I can sense it from here. This world does not need another chocolate chip cookie recipe for goodness sake. You can’t look anywhere online without seeing someone touting that their chocolate chip cookie recipe is the best.

Well friends, today I join those annoying ranks. These really are the best whole wheat chocolate chip cookies around. And because they’re whole wheat, you can tell people you’re pretty much making health food!

Can You Use Whole Wheat Flour For Cookies?

Yes, and because these cookies are whole wheat, you can feel good better about giving someone a sweet snack. Unlike their white flour brethren, whole wheat cookies have some girth to them and allow you to feel full on fewer cookies.

When baking with whole wheat flours, you’ll want to add one tablespoon of vital wheat gluten per cup of flour. The vital wheat gluten gives the cookies the bounce and fluff you’d find in normal flours. You can read more about grinding your own wheat, whole wheat flours, and my love of whole wheat baking in this post.

Does Whole Wheat Flour Make Cookies Taste Different?

Yes, but in the best way possible. Whole wheat flour provides a nutty and toasty flavor to these cookies. When I have run out of whole wheat flour and have to use all-purpose, I find the cookies are missing a depth of flavor and something special.

How Do I Keep Cookies From Falling Flat?

Cookies usually fall flat due to the temperature of the fat. In this case, we’re using delicious, delicious butter. If your butter was too warm when the other ingredients were mixed in, when baked, the butter melts too quickly to allow the other ingredients to keep the cookie shape.

You can prevent the cookie spread by making sure your butter isn’t too melty at the start. This recipe is written so that you don’t have to chill the dough if you don’t want to, but it never hurts if you’re not pressed for time.

Can I Freeze These Whole Wheat Chocolate Chip Cookies?

You sure can! I make a batch of these cookies every week. I pre-make the balls and store them uncooked in the fridge.

You can also freeze the balls (hee hee) on a parchment-lined plate for a few hours. Transfer them to a freezer bag and they’ll store for months. They won’t last in anyone’s freezer that long, but hypothetically it will work.

You can bake them frozen, or transfer them to the fridge prior to baking. To avoid heating up my house for just a few cookies, I bake them in my convection/toaster oven. Make sure you cover your baking sheet with parchment to save yourself some dishes. Because I know you, and you don’t want to do extra dishes.

Baked cookies can be stored in an air-tight container on the counter for up to five days.

How to Make Whole Wheat Chocolate Chip Cookies

In a microwave-safe bowl, microwave the butter for 20 seconds. You want some of it melted, but the vast majority of the butter should be soft but solid.

Add the brown and white sugar and mix. Add the egg and vanilla extract and mix.

ingredients for whole wheat chocolate chip cookies in a mixing bowl

Add the dry ingredients, and mix until everything is about 50% combined. Add the chocolate chips and mix. Optional: Refrigerate dough for an hour at this point.

ingredients for whole wheat chocolate chip cookies being mixed in a glass mixing bowl

Make balls about 2-inches wide and place on a parchment-lined baking sheet. Bake, enjoy, and try not to gorge!

two photos - cookie dough and baked cookies on baking sheets

Pro Tips/Recipe Notes

  • Both the butter and egg should be room temperature for optimal results.
  • Vital wheat gluten is really a magic ingredient for these cookies. If you don’t have any on hand, you can sub in 1 tsp of baking powder, but the results may vary.
  • Use a mix of chocolate chips for the best taste. I like half semi-sweet and half milk chocolate. But, let’s be clear, almost any kind of chocolate chips are amazing, so do whatever your cookie-loving heart desires.
  • To take these cookies to the next level, try making them with homemade brown sugar and homemade vanilla extract.

two whole wheat chocolate chip cookies on parchment with milk

More Recipes Like This

Making this recipe or others?

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A stack of whole wheat chocolate chip cookies on a plate with a glass of milk
Print
5 from 2 votes
The Softest Whole Wheat Chocolate Chip Cookies
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
 

These are the softest whole wheat chocolate chip cookies you've ever had. A one-bowl easy recipe for the best chewy whole wheat chocolate chip cookies ever.

Course: Dessert
Cuisine: American
Keyword: healthier chocolate chip cookies, soft chocolate chip cookies, whole wheat cookies
Servings: 18
Calories: 248 kcal
Author: Sarah
Ingredients
Instructions
  1. Preheat oven to 350 degrees.

  2. In a microwave-safe bowl, microwave the butter for 20 seconds. You want some of it melted, but the vast majority of the butter should be soft but solid.

  3. Add the brown and white sugar and mix. 

  4. Add the egg and vanilla. Mix.
  5. Add the dry ingredients, and mix until everything is about 50% combined. Add the chocolate chips and mix. Optional: Refrigerate dough for an hour at this point.

  6. Add the chocolate chips. Mix.
  7. Make balls about 2-inches wide and place on a parchment-lined baking sheet. Bake for 10 minutes. They’ll look pretty underbaked. Allow the cookies to rest on the pan for 10-15 minutes.

Recipe Notes

Both the butter and egg should be room temperature for optimal results.

 

Vital wheat gluten is really a magic ingredient for these cookies. If you don't have any on hand, you can sub in 1 tsp of baking powder, but the results may vary.

Nutrition Facts
The Softest Whole Wheat Chocolate Chip Cookies
Amount Per Serving (1 cookie)
Calories 248 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 7g 35%
Cholesterol 23mg 8%
Sodium 122mg 5%
Potassium 173mg 5%
Total Carbohydrates 29g 10%
Dietary Fiber 3g 12%
Sugars 16g
Protein 4g 8%
Vitamin A 3.6%
Calcium 2.6%
Iron 10.5%
* Percent Daily Values are based on a 2000 calorie diet.

This Whole Wheat Chocolate Chip Cookies post contains affiliate links and we may earn a commission at no additional cost to you if you click through and make a purchase. This allows me to continue to provide free content, and I only share products that I use and love myself.

A one-bowl easy recipe for the best chewy whole wheat chocolate chip cookies ever. These are hands down the softest whole wheat chocolate chip cookies you've ever had. #sustainablecooks #chocolatechipcookies #wholewheatcookies #wholewheatbaking #wholewheatchocolatechipcookies

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11 comments on “The Softest Whole Wheat Chocolate Chip Cookies”

  1. I love your humor. I will have to try this recipe. After I buy some more chocolate chips. Of course, I still have M&M’s. Hmmmm…

  2. Purchased a Grain Maker grain mill last month and today received my first order of wheat berries from Azure. (Both of these events are partly your fault…specifically the Azure part) and am so excited about grinding our own flour and other grains to make our own chicken and sheep feed. However, I am a bit freaked out about switching my tried and true family favorite bread, cake, cookies, pasta recipes to whole wheat form. Do you add vital wheat gluten to all the baked goods??? Do you ever sift the flour repeatedly to make it more like a traditional white flour??? Inquiring minds (MINE) want to know…really.

    • Welcome to the dark side!!
      So, I have sifted the flour in the past but stopped because it didn’t make that big of a difference. I still buy a bag of AP flour from time to time and go through a bag of bread flour every month (for communion bread I make for church). For anything with whole wheat, I add 1 tbsp of vital wheat gluten per cup of flour. It makes the flour act a bit more like AP flour.

      With any of your favorite recipes, I would start small. I would try 25% whole wheat, to 75% “normal” flour. See how that works out and what you may need to adjust. As you get more comfortable using it, you can increase the whole wheat until you feel like you’ve achieved the results you want. Be ok with failing a few times, because it happens to any baker using a new ingredient.

      When baking with whole wheat, if the recipe calls for baking powder, I tend to amp it up a bit in addition to adding the vital wheat gluten.

  3. I have to make these! I also want to make the vanilla extract. How long will the extract keep once it is made?

  4. Is the wheat gluten necessary?

    • If you use whole wheat, it will give your cookies the soft and fluffy texture that most people want in a cookie. If you use normal flour, you can leave it out.

  5. I made these cookies Saturday night & though the recipe process is a bit odd, I will suck it up & make these again because they were utterly delicious & a big hit all around!!! Thanks for the great recipe.

  6. These were amazeballs. Fluffy and delicious (wholewheat!), more chocolate than cookie. Thanks for the recipe. 

    • So glad you liked them Steph! I can make those cookies in my sleep and even I am still surprised at how fluffy they are considering they’re whole wheat!