One-Bowl Whole Wheat Chocolate Chip Cookies
Whole Wheat Chocolate Chip Cookies are chewy, delicious, and made with 100% whole wheat flour in just one bowl, so there's no need to feel guilty about enjoying an extra cookie…or three!
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If you're a fan of chocolate-studded treats, you might also enjoy Cowboy Cookies, Chocolate Chip Mug Cake, Triple Chocolate Fudge Cookies, or The Best Classic Blondies recipe!
It's not one of my most boast-worthy qualities, but I've never met a sweet I didn't like. From cake to cookies, from candy to ice cream, from pudding to pie...if it qualifies as dessert, I'm most likely a fan. 😉
And so that's why it took me many years to come to the definitive conclusion that -- if I had to pick a favorite sweet treat amongst alllll of the delectable choices -- I think I'd have to choose simple, humble chocolate chip cookies.
When I want to feel slightly less guilty about enjoying those chocolate chip cookies, these Whole Wheat Chocolate Chip Cookies are the way to go! Baking them up with 100% whole wheat flour means it's permissible to eat twice as many, right? 🙂 And in the spirit of keeping things easy, I decided to to ahead and make said chocolate chip cookies using a simple, one-bowl recipe.
Ingredients
Making Whole Wheat Chocolate Chip Cookies requires standard ingredients, with one slight caveat...
- Unsalted butter. Softened.
- Granulated sugar + brown sugar. A combo of both yields a balanced texture and more complex flavor.
- Egg. At room temperature.
- Whole wheat pastry flour. The magic ingredients that sets this recipe apart from regular chocolate chip cookies and lends a wholesome twist without tasting dense or "wheat-y!" Whole wheat pastry flour is the key to 100% whole wheat cookies that aren't heavy. If you can't find it, you can always substitute half white flour and half regular whole wheat flour...just keep in mind that the cookies won't turn out quite the as light in texture, and they won't be 100% whole wheat.
- Baking soda. My preferred leavening agent for cookies with a chewy texture and crispy edges.
- Salt. I prefer using fine sea salt.
- Semisweet chocolate chips. I actually like using mini chocolate chips in these Whole Wheat Chocolate Chip Cookies, but you could definitely use regular-sized chips if you like.
How to Make Whole Wheat Chocolate Chip Cookies
I typically use an electric mixer to make this recipe. But in a pinch, a wooden spoon works, too!
- In a large bowl, beat together the butter, sugars, and vanilla until well-combined and creamy.
- Add the egg and blend well.
- Add the flour to the bowl and evenly sprinkle the baking soda and salt over the top.
- Stir until just combined.
- Mix in the mini chocolate chips.
- Refrigerate the cookie dough for 30 minutes. In the meantime, preheat the oven and line a large baking sheet with parchment paper.
- Drop cookies by rounded tablespoons onto your prepared cookie sheets, spacing them at least 1 ½ inches apart.
- Bake for 8 to 12 minutes or until your Whole Wheat Chocolate Chip Cookies are set and light golden brown.
- Allow to cool on the baking sheet for 5 minutes before removing the cookies to a rack to cool completely...if you have the restraint to wait!
Enjoy!
Store any leftover Whole Wheat Chocolate Chip Cookies in an airtight container for up to a few days, after which they'll probably start drying out. But you can always add a piece of white bread to the storage container to help your cookies stay soft and fresh longer!
So do yourself a favor!
The next time you have a hankering for soft, chewy, chocolate chip cookies, keep the dirty dishes to a minimum and see what whole wheat pastry flour can do for a baked treat!
I feel certain you'll be pleasantly surprised by the tasty flavor and texture of these Whole Wheat Chocolate Chip Cookies. And as a bonus, once they're whipped up, you'll only have one bowl to clean. 🙂
More Yummy Cookies
- Brown Butter Chocolate Chip Cookies
- {No-Roll} Soft & Puffy Sugar Cookies
- Pistachio Shortbread Cookies
- Classic Coconut Macaroons
- Chewy Ginger Cookies
- Thumbprint Cookies
One-Bowl Whole Wheat Chocolate Chip Cookies
Video
Ingredients
- ½ cup (1 stick) unsalted butter, softened
- ⅓ cup granulated sugar
- ⅓ cup packed brown sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 ⅓ cup whole wheat pastry flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup mini chocolate chips
Instructions
- In a large bowl, beat together butter, sugars, and vanilla until well-combined and creamy. Add egg and mix well. Add flour to bowl and evenly sprinkle baking soda and salt over top. Stir until just combined. Mix in mini chocolate chips and refrigerate cookie dough for 30 minutes.
- Position oven rack in center of oven and preheat to 350°F. Line a large baking sheet with parchment paper. Drop cookies by rounded tablespoons onto prepared cookie sheet, spacing at least 1 ½ inches apart. Bake for 8 to 12 minutes or until set and light golden brown. Allow to cool on baking sheet for 5 minutes before removing to a rack and cooling completely. Store in an airtight container.
Equipment Needed
Notes
- You may use an electric mixer for this recipe if you wish, but a wooden spoon works as well. Just be sure to thoroughly combine the ingredients in each step.
- Whole wheat pastry flour is the key to 100% whole wheat cookies that aren't heavy and dense. If you can't find WW pastry flour, you may substitute half white flour and half regular whole wheat flour...but the cookies won't turn out quite the same and they won't be 100% whole wheat.
- Be sure you sprinkle the baking soda and salt over the flour rather than dumping it in one clump, to ensure even distribution. This step saves you from having to whisk the dry ingredients separately in another bowl.
- You may skip refrigerating the cookie dough before baking if you're short on time. However, this step prevents the cookies from spreading too much and results in thicker, chewier cookies. The cookies will probably bake faster if the dough is not chilled, so watch the cooking time carefully.
Nutrition
Adapted from Nestle. Recipe originally published on May 26, 2015 and updated on October 17, 2025.
They're perfect! So soft and chewy and they taste richer with the whole wheat.
Whole wheat is not the same as “whole wheat pastry”.
Not real whole wheat recipe.
Hi Fred! Actually, whole wheat pastry flour is considered 100% whole wheat flour, as it is made from the entire wheat kernel, including the bran, germ, and endosperm, just like regular whole wheat flour. The primary difference is that it is milled from a softer variety of wheat, resulting in a lighter color and lower protein content, making it suitable for more delicate baked goods. Hope this helps clear up any confusion! 🙂
thank you for the recipe
These are the best whole wheat chocolate chip cookies ever!!! This will be my new go to recipe for sure 🙂
I was looking for a recipe to use up some whole wheat flour, and came across this one. I made these using what I had on hand. I used chocolate chunks, all coconut sugar, regular whole wheat flour and shortening. They exceeded my expectations. Absolutely delicious and everyone was surprised they were whole wheat. Will definitely make these again!
They are tasty, but crumbly. Not sure what I did wrong. I used the exact ingredients. The dough was crumbly even after being in the frig for 45 minutes.
I used canola oil and all purpose white whole wheat flour. Came out very good