One-Bowl Whole Wheat Chocolate Chip Cookies
Chewy and delicious One-Bowl Whole Wheat Chocolate Chip Cookies are made with 100% whole wheat flour, so there's no need to feel guilty about enjoying an extra cookie...or three!
If you're a fan of chocolate-studded cookies, you might also enjoy Cowboy Cookies, Triple Chocolate Fudge Cookies, or The Best Classic Blondie recipe!
In case you missed the memo, a couple of weeks ago was National Chocolate Chip Cookie Day. I have to admit that before I became a food blogger, I was blissfully unaware of all of these "national" food-related "holidays." These days, however, I'm sure to see evidence of them sprawled all over my Facebook and Instagram feeds. So even if I didn't have the foresight to plan a new corresponding recipe that day, I can at least join the masses in saying, "Yay! Happy National Chocolate Chip Cookie Day!"
And that's exactly what I did earlier this month. Because you know what? When you're inundated with pics of warm-from-the-oven chocolate chip cookies all day, you kind of start craving them yourself. And when that craving lasts all the live-long day, you ultimately give in and make them, dangit.
But in the spirit of keeping things easy, I decided to make said chocolate chip cookies using a simple, one-bowl recipe. And furthermore, I made them a little less guilt-ridden (which means it's permissible to eat twice as many, right?) by baking them up with 100% whole wheat flour.
That's right, friends...I whipped up my quick chocolate chip cookie dough using whole wheat pastry flour, which lends a wholesome twist without tasting dense or "wheat-y." And as a bonus, I did so (one bowl! one bowl!) without dirtying up a sink full of dishes.
Then, after my cookies were baked, I snapped an iPhone pic and posted it to Instagram, which inevitably influenced some other poor, unsuspecting soul to crave fresh chocolate chip cookies...until they could no longer resist baking their own batch. Like sands through the hourglass, so are the days of our lives...
So do yourself a favor (and no, you don't even have to wait for National Chocolate Chip Cookie Day!)...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 One-Bowl Whole Wheat Chocolate Chip Cookies.
In the meantime, I think it would be prudent to start planning ahead for the next national food holiday. Grape popsicles, anyone? 😉
More Yummy 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
Ingredients
- ½ cup (1 stick) unsalted butter, softened
- ⅓ cup 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
Video
Notes
- You may use an electric mixer for this recipe if you wish, but a wooden spoon works just fine.
- 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
It was so good when I took a bite it tasted like a regular cookie. It didn't taste weird because of the wheat, and that is a good thing! 🙂
Just made these, and they came out nice and fluffy and chocolatey. My daughter tried one, and I asked her if she liked it, and she said "yes". I then told her I made them with whole wheat pastry flour and she was surprised. They are picky about stuff I make with whole wheat flour or whole wheat pastry flour.
This recipe is easy and the cookies are delicious 😋 I have to force myself to stop eating them. Better than Lay’s
So good! Made these for my family of five tonight. We all loved them! Found your blog while searching for whole wheat pastry flour recipes. This one is a keeper and will be on regular rotation. Thank you Samantha!
I followed the instructions with the exception that I used Monkfruit instead of sugar, but the ingredients were very dry and crumbled. Wouldn’t hold together. They didn’t bake well - were dry. 🙁
I'm sorry to hear that, Rosie. I haven't baked with monkfruit before, but I frequently make these cookies as directed using the combo of sugars and they have never turned out dry or crumbly. So I would imagine that using monkfruit is what made the difference.
I used date purée with a couple tsps of brown sugar (enough to make 2x 1/3cups) and it worked perfectly!
I love this recipe!! I had to make a few substitutions based on what I had on hand, and they still worked great. I subbed coconut oil for butter (slightly less oil than butter plus a bit of almond milk to make up the difference) and honey for white sugar (eyeballed). I also froze the balls of dough I didn’t bake and they come out perfect at 350 for 18 minutes! I will definitely be exploring through your recipes after loving this one! 🙂 thank you!
Loved this recipe. The recipe is so quick and simple and yet so delicious. I will bake a whole new batch once these are over. Thanks so much for this recipe!
Delicious and chewy!
Spot on. Perfect texture and my favorite, one bowl!
How long can the dough stay refrigerated for before baking? I ate so much dough that I don’t want to bake the cookies tonight anymore 🙈😂 the dough was delicious!
Ha ha, Kelly...not a bad problem to have! As long as you tightly cover and refrigerate, the cookie dough should be fine for at least 4 or 5 days (or you could freeze for longer). Just let it come to room temp for a few minutes before scooping. 😉
Hi! I substituted olive oil for the butter and stevia fir the white and brown sugar and the dough came out super dry. Is there something you would recommend?
Hi Lanae! I'm sorry your dough came out dry. I probably would have tried adding more olive oil in that instance? But honestly, I've never made this recipe using your substitutions, so I'm not able to vouch for your results.
Thanks for this recipe - it's a good one. I made them with margarine, large chocolate chips, 100% all purpose whole wheat flour, and while I don't know what heights I failed to attain by such a sacriligious approach, they were still a little too edible, if you know what I mean :). I think this is the easy and flexible whole wheat chocolate chip cookie recipe I was looking for!
Ha, Janet..."too edible" equals success! 😉
thanks for sharing that you used 100% whole wheat flour. I was wondering about this!
I'm baking these today - but I'm pressing the dough into a shallow baking dish and cutting them up as squares as I'm short on time and have to have them baked before the kids get off the bus today. I love the simplicity of the one-bowl recipe.
Great recipe....cooked fine without the parchment paper on ungreased cookie sheet. However, I got 28 rounded-tablespoon-size cookies. I bet nuts would make them even better. Thanks for sharing!
I've made these time and time again, but tonight I substituted 1/4 cup of the flour with cocoa powder to make double chocolate chip cookies... And they were so darned good!! Like brownie crisps!
Ooooo, that sounds yummy, Alice! I make these cookies all the time but I'm going to have to try your suggestion next time...thanks for sharing! 🙂
Can regular wheat flour be used in this recipe? They sounds delicious but I need to use up some flour I already have on hand.
Hi Lori! I've only made this recipe using whole wheat pastry flour due to its lighter taste and texture. So I can't say how these cookies would turn out using regular whole wheat flour. But if I were going to try it, I'd probably substitute 50% of the wheat flour with all-purpose white flour, just so the cookies didn't turn out overly heavy/dense/wheat-y. Good luck!
I made these yesterday and they were super good! My husband who usually frowns when I use whole wheat applauded these cookies. I only had all purpose whole wheat flour, so I added a little cornstarch to it. Thanks for sharing!
I made them today. Turned out great
Hi! I've made this recipe several times, and they are by far the best whole wheat cookies I've ever had! I realized today that I know the recipe by heart haha and that I wanted to tell you you did a great job with these!
Oh, yay, Lindsey...I'm so happy to hear that you enjoy these cookies so much! Thanks for taking the time to come back and share. 🙂 They're a family favorite around here, too!
Hi Samantha! These look yummy and love that they're one bowl and healthy 😉 Hope you and your family are not in harms way with all the flooding! I can't imagine...
Thank you, Kristin! I hope you enjoy these cookies if you have a chance to try them, and I appreciate your commiseration on the flooding. Fortunately, the rain has finally stopped (for now, at least), but the devastation in some areas was awful so clean-up and recovery will take a long time. My family was never affected, but my heart goes out to those who were. Thanks again for your concern... 🙂
Hi I have been making these for some time now and they are delicious!!! Could I add peanut butter. Not sure best way to incorporate. Thanks
Hi Dee! I'm so glad you enjoy these! But hmmm...I'm afraid that adding peanut butter to your cookie dough could negatively affect the texture of the cookies. I would probably suggest keeping the recipe as-is and simply adding peanut butter chips instead of chocolate chips for PB flavor. 🙂
These turned out amazing - the whole batch was gone within 2days in a family of 3.5 (2nd batch in the oven just now!) I had to convince my better half that these were made from 100% wholewheat flour as you wouldn't be able to tell (taste) the difference with this and any other regular cookie! Also i substituted the pastry wholewheat flour with regular 100%wholewheat flour and added a about a heaped tbsp of cornstarch as that's what was in the pantry. Only one thing though what other sugar substitutes can i use in this recipe to cut down the sugar in the recipe.
Thank you for sharing this super simple recipe!
Hi Naquiya! I'm glad these cookies turned out well using your substitutions! To cut down on the sugar in this recipe, you could try simply reducing the amount you use by a bit (but not too much, or the texture of the cookies could be affected). Or you could try substituting a less refined sugar -- such as sucanat -- for the regular sugars in this recipe. But I don't think you could sub honey or maple syrup in this recipe without otherwise needing to alter the ingredient ratios. Hope that helps!