Whole Wheat Chocolate Chip Cookies
Easy and quick to make Whole Wheat Chocolate Chip Cookies! The perfect treat for the whole family! Ready to enjoy in 20 minutes and made with simple ingredients, these cookies are the wonderful combination of perfectly chewy and crunchy.
Whole Wheat Chocolate Chip Cookies
Ready for a sweet treat?
Of course you are👍!
These delicious whole wheat chocolate cookies are so delicious that they’ll disappear in no time at all!
Made with whole wheat flour for a healthier option and just the right sweetness, they whole family will love ♥️ them!
Quick and easy to make and your kids will love helping you make them in the kitchen!
Reasons to Love these Chocolate Chip Cookies
- made with whole wheat flour
- the perfect combination of chewy and crunchy
- toddler, kids and adult favorite
- can be made into a smaller cookie for toddlers
- easy to make
- freezer-friendly
- smaller batch – roughly 24 cookies total
- nut-free
- easily made gluten-free
Whole Wheat Chocolate Chip Cookie Video
Watch this video for step-by-step instructions on how to make these cookies!
Ingredients
- Whole Wheat Pastry Flour: The taste and texture of whole wheat pastry flour is very similar to all-purpose, but with added whole grains. If you use regular whole wheat flour, the cookies will still be delicious but they will be denser. You can also use white whole wheat flour, all-purpose or a gluten-free flour mixture.
- Butter: Use unsalted butter. If you use salted, reduce the amount of added salt.
- Sugar and Brown Sugar: I like to use a mix of brown and white sugar. The molasses in the brown sugar gives these cookies their chewy texture.
- Chocolate Chips: You can use any chocolate chips you like in these whole wheat cookies. Semi-sweet, dark, milk and white all work well. I usually use half semi-sweet and half dark, but that is just how I roll.
- Egg: To help bind the ingredients together.
- Vanilla Extract: For sweetness and flavor. Use pure rather than imitation if you can.
- Baking Soda and Salt
Instructions
- Prep: preheat the oven and grease or line a baking sheet with a silicone mat.
- Whisk Flour: in a medium bowl whisk together the flour, baking soda and salt. Set aside.
- Mix: in a large bowl with a handheld blender or in a stand mixer with a paddle attachment, cream together the butter and sugar until combined.
- Add Ingredients: add in the egg and vanilla extract.
- Cream: starting on low and increasing your speed to high, cream together the ingredients until soft and fluffy, 1-2 minutes.
- Add Ingredients: add in the flour mixture and gently blend together on low.
- Add Chocolate Chips: Add in the chocolate chips and stir with a wooden spoon or spatula by hand.
- Spoon onto Baking Sheet: using a cookie scoop or 2 spoons, scoop 1 tablespoon of cookie dough onto the baking sheet, leaving several inches between the dough.
- Bake: place the baking sheet into the oven and bake for 8-10 minutes and until just golden brown. Take the baking sheet out of the oven and let the cookies continue to cook for 2-5 more minutes. If your cookies are too fluffy, simply take the hot baking sheet and drop it onto your stovetop or counter from 5-6 inches high. Do this 2-3 times and you will see your cookies flatten.
- Eat: Let cool and serve.
Small Cookie Tip: while I usually make my cookies using a 1 tablespoon cookie scoop, you can cut this amount in half to make smaller cookies for toddlers and kids. That way they get the treat, just not too much of it.
Tips
- Store in an airtight container at room temperature and these cookies will keep for up to 5 days.
- You can freeze baked and unbaked cookies (see freezing notes at the bottom of the recipe).
- Make these whole wheat chocolate chip cookies gluten-free by using a 1:1 GF flour.
- Make sure that the butter is softened before you use it. I like to take it out of the fridge 30 minutes to an hour before I plan to use it.
- Take care not to over mix the cookie dough when you add the flour. Mix it at a low speed so that the gluten doesn’t develop too much as this can lead to tough cookies.
Cooking with Kids
You can easily get your kids to help you make these whole wheat chocolate chip cookies!
TODDLERS
- Toddlers can help measure the ingredients.
- With help they can help add the ingredients to the mixing bowl.
- They can fold in the chocolate chips.
KIDS
- They can pick out and measure all of the ingredients.
- Kids can help add the ingredients to the mixing bowl.
- They can fold in the chocolate chips.
- Kids can help to spoon the cookie dough onto the baking sheets and with adult supervision put the baking sheets into the oven.
More Cookies for Toddler + Kids
Tools Needed
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Get the recipe: Whole Wheat Chocolate Chip Cookies
Easy and quick to make, these whole wheat chocolate chip cookies are the perfect treat for the whole family. Ready to enjoy in 20 minutes and made with simple ingredients, these cookies are wonderfully chewy and crunchy.
Ingredients
- 1 cup + 2 tbsp whole wheat pastry flour (see notes)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, soften
- 6 tbsp sugar
- 6 tbsp light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup chocolate chips
Instructions
- Prep: preheat the oven to 350°. Grease or line a baking sheet with a silicone mat.
- Whisk Flour: in a medium bowl whisk together the flour, baking soda and salt. Set aside.
- Mix: in a large bowl with a handheld blender or in a stand mixer with a paddle attachment, cream together the butter and sugar until combined.
- Add Ingredients: add in the egg and vanilla extract.
- Cream: starting on low and increasing your speed to high, cream together the ingredients until soft and fluffy, 1-2 minutes.
- Add Ingredients: add in the flour mixture and gently blend together on low.
- Add Chocolate Chips: Add in the chocolate chips and stir with a wooden spoon or spatula by hand.
- Spoon onto Baking Sheet: using a cookie scoop or 2 spoons, scoop 1 tablespoon of cookie dough onto the baking sheet, leaving several inches between the dough.
- Bake: place the baking sheet into the oven and bake for 8-10 minutes and until just golden brown. Take the baking sheet out of the oven and let the cookies continue to cook for 2-5 more minutes. If your cookies are too fluffy, simply take the hot baking sheet and drop it onto your stovetop or counter from 5-6 inches high. Do this 2-3 times and you will see your cookies flatten.
- Eat: Let cool and serve.
Notes
Age: 1 year and up
Storage: you can store these in an air-tight container on the counter for up to 5 days. You can also freeze the cookie dough balls in the freezer for up to 2 months. I recommend that you roll or scoop the dough before you freeze it so you can easily pop out the number of cookies you want to bake and then place on a baking sheet before baking as directed above.
Note on Flour: I used whole wheat pastry flour for these cookies as the taste and texture is very similar to all-purpose flour. You can also use traditional whole wheat flour but your cookies will be thicker with a deeper taste. You can also use all-purpose flour, white wheat flour or a one-for-one gluten-free flour.
Note on Chocolate Chips: I usually use a mixture of semi-sweet and dark chocolate chips, but you can use whichever type you prefer – there are no wrong answers here! Semi-sweet, milk chocolate, white, dark chocolate, etc.
Dish-Saving Tip: you can definitely skip the step on whisking the flours in a separate bowl. I usually add in the flour after step 5 and then sprinkle the baking soda and salt (not just dump them into a pile) over the top of the flour before mixing.
Calories: 77kcal, Carbohydrates: 10g, Protein: 1g, Fat: 4g, Saturated Fat: 3g, Cholesterol: 18mg, Sodium: 55mg, Potassium: 25mg, Fiber: 1g, Sugar: 6g, Vitamin A: 129IU, Calcium: 6mg, Iron: 1mg
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