A healthier spin on the original, Whole wheat chocolate chip cookies They are everything you want in a cookie: a little chewy, a little crispy and a lot decadent.
Recipe review
Why you’ll love it: For a chocolate chip cookie, these are pretty healthy with whole wheat flour and oats, and they taste great!
How long will it take: 15 minutes to prepare the dough, 10 minutes to bake each portion
Equipment you will need: Electric mixer (optional), large bowl, cookie sheets
Dishes: Makes 5 dozen, depending on size
He loves the original crunchy chocolate chip cookies and my chewy chocolate chip cookies (they’re my favorite!) but he’s always open to trying something a little better for him.
Don’t get me wrong, these cookies are still a treat! They are chocolate chip cookies after all. I try to focus on small changes, like making the cookies with whole wheat flour and oats, changes that can add up and make a difference in our health. Deprivation is not the answer, at least not for me.
I like to keep a large amount of this dough in the freezer. Ben will put a couple in a toaster oven when he craves a chocolate chip cookie. Sometimes I even bake him a small batch. or to myself Or sometimes we just eat the frozen dough.
about this recipe
This is a basic recipe for chocolate chip cookies but instead of regular all purpose flour, you will use whole wheat flour. The nutrition is further enhanced with a cup of oatmeal.
Why make cookies with whole wheat flour and oats? Both are healthy whole grains that add fiber, protein, vitamins and minerals to your diet. I often use at least half whole wheat flour to make cookies, if not all.
You may notice that your cookies are a little denser and have a grainy, almost nutty taste. You may very well not notice the difference at all; It is very delicate. My family is used to whole wheat and they really never notice anything different. So I say, why not throw in some extra nutrition when you can? Even in a cookie!
This dough does not need to be chilled before baking. If you want to refrigerate it and bake the cookies later, that’s fine too. We tested the cookies both ways and each side works.
I’ll start the recipe here and give you some nice tips. As always, keep reading or click the recipe button for the printable recipe near the end of the post. It has full instructions, measurements and nutritional information.
what do you need
- Whole wheat flour: Since whole wheat flour contains all parts of the wheat kernel (bran, germ and endosperm), it may spoil more quickly. It should be stored in the refrigerator or freezer. Wondering what to do with the rest of the wholemeal flour? Try making whole wheat pancake mix or whole wheat banana bread. You can find many more whole wheat recipes on my website.
- Oatmeal: Choose quick oats or old-fashioned oats. I usually use quick oats for these cookies because they don’t stand out quite as much as whole oats. do not use Instant oatmeal or steel cut oats (Irish oats).
- Chocolate chips: You will need one 12 oz bag of chips. I like to buy semi-sweet chocolate chips but milk chocolate is fine too if you prefer them.
- butter: Unsalted butter is the best choice for baking. Take it out a few hours ahead of time so it has time to soften. Hard chilled butter will be impossible to blend in. Butter spreads are not a good choice for making cookies; They contain too much oil.
- Brown sugar and granulated sugar: These cookies require a combination (50/50) of both types of sugar.
- Eggs: A few eggs add extra flavor and nutrition.
- Baking soda, salt: Common cookie ingredients that add leavening and seasoning.
- Vanilla extract: This baker’s friend enhances the flavor of cookies with warm vanilla notes.
How to make this recipe
If you plan to bake the cookies right away, turn on the oven to preheat. Line a few cookie sheets with baking paper (for easy cleaning).
You will need a large mixing bowl. Begin by creaming together the butter, sugar, brown sugar and vanilla. You can use a hand mixer or a stand mixer, or you can do it with good arm strength. The mixture should be creamy and well mixed.
Mix in the eggs until they are completely incorporated.
Measure the flour by spooning it into a measuring cup and level it with a straight edge, like a table knife. Avoid dragging the flour out of the container with the measuring cup or shaking it to level it. This will result in adding too much flour to your cookies and they will be hard.
Add the flour, baking powder and salt to the bowl.
Mix these three ingredients lightly right on top of the butter mixture until combined; Then mix them in. Keep mixing the dough until there is no dry flour but do not over mix.
After the flour is mixed with the butter/sugar mixture, fold in the oats.
After that, fold in the chocolate chips until evenly distributed.
Use a spoon or ladle to spread the dough onto the cookie sheets. Leave a few centimeters between the cookies because they will spread a little.
Bake the cookies in a preheated oven for about ten minutes or until they are golden brown. They will be slightly soft in the middle. The longer you bake them, the crispier they will be.
Cool the cookies for a few minutes on the cookie sheet until they harden a little, then transfer them to a wire rack to cool completely.
Common questions
You may notice that your cookies are a little denser and have a grainy, almost nutty taste. You may very well not notice the difference at all; It is very delicate. My family is used to whole wheat and it’s really not a big deal. So I say, why not throw in some extra nutrition when you can? Even in a cookie!
If your recipe calls for whole wheat flour, it’s usually fine to substitute all-purpose flour. This is true for this chocolate chip cookie recipe and most other recipes. The cookies won’t be exactly the same but will taste great either way.
Make it yours
- Not fans of wholemeal flour? Feel free to use All purpose flour Instead!
- There are some good ones Gluten free Flours that can be replaced 1:1 with wheat flour. Note: I have not tested this recipe with gluten free flour.
- Feeling nutty? Replace a cup of chopped nuts for the oats.
- There are many baking chips to choose from: Belly butter, toffee, milk chocolate, butterand so’. Mix things up a bit by using a different flavor.
- But there is M&Ms? Try my popular M&M Cookies!
Ideas for preparing ahead
You can make the cookie dough in advance and freeze or refrigerate. The dough will be kept in the refrigerator for two to four days, or in the freezer for up to two months.
I like to freeze the dough in convenient cookie-sized quantities. Freeze individual balls of dough for about an hour on a tray until they solidify; Then place them in a freezer safe container. You can spend as much as you want whenever you crave for fresh warm cookies.
Storage tips
Baked cookies, after they are thoroughly cooled, can be kept in an airtight container on the counter for up to a week. They also freeze well, and will keep for several months.
Leftovers of love
Is there such a thing as leftover cookies? I dont think so! If you seem to have an excess of cookies and you don’t want to freeze, make a chocolate chip cookie milkshake or simply crumble a cookie over a bowl of ice cream for a special treat.
did you do that? Be sure to leave a review below and tag me @rachelcooksblog Facebook, Instagramor Pinterest!
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A healthier spin on the original whole wheat chocolate chip cookies are everything you want in a cookie: a little chewy, a little crispy and a whole lot decadent.
Instructions
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Heat oven to 365 degrees Celsius. Line cookie sheets with baking paper.
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In the bowl of a stand mixer (or you can mix by hand), cream together butter, granulated sugar, brown sugar and vanilla extract. After an airy cream, beat in eggs.
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Add flour, baking soda and salt to a bowl. Mix just enough to combine the dry ingredients, then mix into the butter mixture just until combined. Stir in oats, then chocolate chips.
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Spread on a cookie sheet (1 ½ tablespoons each), leaving a little space between each cookie.
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Bake for 10-11 minutes or until golden but still slightly soft in the middle. Cool on cookie sheet for five minutes, then transfer to a wire rack to cool completely.
Remarks
- If you prefer, substitute all-purpose flour, or use a combination of wholemeal and all-purpose flour.
- You can replace a cup of chopped nuts with the oats.
- The dough can be kept in the refrigerator for two to four days or frozen for up to two months for later baking. See Ideas for preparing ahead (above) for tips on freezing dough.
Nutritional information
dose: 1cookie, Calories: 104KKL, Carbohydrates: 13G, protein: 1G, Fat: 6G, Saturated fat: 3G, Polyunsaturated fat: 1G, Unsaturated fat: 2G, trans fat: 1G, Cholesterol: 14mg, sodium: 51mg, potassium: 62mg, fiber: 1G, Sugar: 7G, vitamin: 106IU, calcium: 10mg, iron: 1mg
This site provides approximate nutritional information for convenience and as a courtesy only. Nutritional data is primarily collected from the USDA Food Composition Database, whenever available, or other online calculators.
