Try these nutty, wholesome Whole Wheat Chocolate Chip Cookies! Soft, chewy, and loaded with chocolate chips—plus a festive M&M option for Christmas baking. Quick, easy, and deliciously healthier.
Looking for a healthier, flavorful twist on the classic chocolate chip cookie? These Whole Wheat Chocolate Chip Cookies are just what you need! With a delightfully nutty texture from whole wheat flour, they’re slightly denser than traditional all-purpose flour cookies, yet wonderfully soft, chewy, and quick to whip up. Bursting with chocolate chips and customizable with festive additions like colorful M&Ms, they’re the perfect treat for Christmas, holiday baking, or anytime you crave wholesome, nutty cookies.
Why these Cookies are a HIT
- Healthy & Wholesome: By using whole wheat flour, these cookies offer more fiber and nutrients compared to regular cookies.
- Quick to Make: With just a few simple steps, you can have delicious cookies ready in no time.
- Customizable: Add festive touches like colorful Christmas M&Ms or even nuts for holiday fun.
- Egg Substitutes: You can use 2 tablespoons of unsweetened applesauce or a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) instead of the whole egg + yolk to make these egg-free.
Don’t Skip Chilling the Dough! Here’s why –
Chilling the cookie dough is a small step that makes a big difference. When the dough rests in the fridge, the melted butter solidifies, preventing the cookies from spreading too much in the oven. This gives you thicker, chewier cookies with a beautifully defined shape. The resting time also allows the whole wheat flour to fully hydrate, deepening its naturally nutty flavour and creating a richer, more balanced cookie. Plus, the sugars and vanilla have time to meld into the dough, giving you a more developed, bakery-style taste. Skipping this step can leave you with flatter cookies and a less pronounced flavour—so that chill time is absolutely worth it!
Storing Instructions
- Room Temperature: Store cooled cookies in an airtight container for up to 5 days.
- Freezing: Freeze baked cookies for up to 2 months. Reheat in a warm oven for a few minutes to regain that freshly-baked texture.
- Dough: You can also freeze cookie dough balls and bake directly from frozen—just add 1–2 minutes to baking time.
Like this recipe? Try some more cookie recipes –
Whole Wheat Chocolate Chip Cookies
20
servings15
minutes12
minutes120
minutesIngredients
190 g whole wheat flour
60 g all-purpose flour
1 tsp baking powder
1.5 tsp cornstarch
1/2 tsp salt (if using unsalted butter)
170 g melted butter
150 g light brown sugar
100 g granulated sugar
1 whole egg + 1 yolk
2 tsp vanilla extract
90 g chocolate chips
90 g Christmas M&Ms or gems (optional for festive version)
Directions
- In a bowl, whisk together whole wheat flour, all-purpose flour, baking powder, cornstarch, and salt.
- In a separate bowl, whisk melted butter with both sugars until smooth. Add the egg and yolk and mix until creamy.
- Fold the dry ingredients into the wet mixture until just combined. Add chocolate chips and M&Ms if using.
- Cover the dough and refrigerate for 2 hours. This step helps the cookies maintain their shape.
- Preheat the oven to 175°C (350°F). Scoop dough into 20–22 portions onto a lined baking tray. Bake for 12 minutes or until edges are golden but centers remain soft.
- Let the cookies cool on the tray for 5 minutes before transferring to a wire rack.
Notes
- Egg Substitutes: You can use 2 tablespoons of unsweetened applesauce or a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) instead of the whole egg + yolk to make these egg-free.
