These healthy whole wheat chocolate chip cookies have a slightly crispy edge with an ooey gooey doughy center. They’re ridiculously easy to make, taste like a traditional chocolate chip cookie, and are full of wholesome, nutritious ingredients!
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Is there anyone who doesn’t love a chocolate chip cookie!? I mean, I sure have never seen anyone turn one down, have you?
What’s not to love about a cookie that’s:
- Soft in the center
- Crispy on the edges
- Has pockets of gooey chocolate
- Sweet, but not overly sweet
- Has a slight almond-y flavor
- Made without refined flour
Yup, these chocolate chip cookies are pretty traditional in texture and taste but they’re made with whole wheat flour for a boost of added fiber, vitamins, and minerals!
If you’ve never baked with whole wheat flour, this is the recipe to start with! Whole wheat flour has a slightly nutty flavor, so it does alter the taste of a recipe slightly if you’re used to plain/AP flour.
But because these cookies use almond butter instead of regular butter, the nuttiness of the whole wheat flour works really well.
Also, recipes don’t get much simpler than this. It’s a pretty straight forward dump-ingredients-and-stir method (don’t Google that method…I think I just coined it 😉 ).
The only part of this recipe you actually have to pay some attention to is making sure you measure the whole wheat flour correctly. Instead of dipping your measuring cup into the flour and scooping it out, you want to loosen the flour up in the bag a bit by stirring it. Then using a spoon, scoop the flour out of the bag and into the measuring up. Once you have a little mound over the edge of the cup, level it off (so the extra goes back into the flour bag) with the flat edge of the spoon or a knife.
This way you’re sure not to get too much flour in your recipe. Since whole wheat flour is really heavy and dense, you’d end up with a heavy and dense cookie and ain’t nobody got time for that. Not when gooey cookies are at stake!
And not that a classic really needs to be messed with, but you can totally switch up the chocolate chips in these healthy whole wheat chocolate chip cookies for white chocolate, toffee bits, nuts, peanut butter chips, or anything else you can think of!
What type of cookie is your favorite?
Kaylie | Healthy Hacks
Yields 14 cookies
Whole Wheat; Vegan; Egg Free; Dairy Free; Lower Sugar; Easy
20 minPrep Time
10 minCook Time
30 minTotal Time
- 1 cup whole wheat flour*
- 1/3 cup almond flour
- 2 Tbsp cornstarch
- 2 Tbsp white sugar (or granulated sweetener of choice)
- 2 Tbsp light brown sugar (or sweetener of choice)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup almond butter
- ¼ cup + 2 Tbsp milk of choice
- 2 Tbsp water
- 1 tsp vanilla extract
- 1/3 cup chocolate chips
- Line 2 cookie sheet trays with parchment paper.
- In a large bowl, whisk together the whole wheat flour, almond flour, cornstarch, sugars, baking powder and soda, and salt.
- In a separate bowl, combine the almond butter, milk, water, and vanilla extract.
- Add the wet ingredients to the dry and stir to combine. When there is still a little bit of dry ingredients visible, add in the chocolate chips and fold them in.
- Stir just until everything is incorporated. Don’t over mix!
- Scoop out 2 Tbsp of dough. Roll it into a ball between your hands. Place it on the prepared cookie sheet tray and press down slightly.
- Continue this process, placing cookies about 2 inches apart (you should get about 6 cookies per tray).
- Place the trays in the fridge for about 30 min.
- Preheat the oven to 350 F.
- Bake the cookies for 7-10 min. or until the edges are golden brown and the center is still squishy to the touch.
- Allow the cookies to cool slightly on the tray (about 5-10 min), then transfer to a wire rack to continue cooling. Or eat while still warm and gooey!
*Be sure to use the “scoop and level” method when measuring whole wheat flour. To do this, use a spoon to scoop the flour out of the bag and into the measuring cup. Once there is a slight mound of flour in the measuring cup, level off the flour back into the flour bag. This ensures you’re not getting too much flour in your mixture which will result in dry, dense cookies.
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