Who says healthier cookies can’t taste just as amazing? These Whole Wheat Chocolate Chip Cookies are made with freshly milled flour, giving them a wholesome boost while still being soft, chewy, and packed with chocolatey yumminess! You get all the flavor you love from regular chocolate chip cookies, but with the added bonus of freshly milled whole grains!

Are you looking for more Whole Wheat Recipes? Try our Banana Cake, Whole Wheat Pancakes, Whole Wheat Bread, and Pizza Muffins. I’ve also dipped these cookies in Chocolate Chip Cookie Dough Dip, can you say double yum!!!

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These Whole Wheat Cookies are a healthier twist on a classic, made with freshly milled soft white wheat flour for that perfect nutty flavor and soft texture. If you don’t have access to freshly milled flour, you can easily substitute with white whole wheat flour or whole wheat pastry flour. They’re still packed with lots of melty chocolate chips and have that same delicious chewy texture, making them the perfect treat with a bit of added nutritional value! The best part? The cookies are loaded with dark chocolate chips and chunks, making them just as satisfying as a classic chocolate chip cookie.

Baking cookies with whole grain flour is a great way to boost the nutty taste and enjoy a homemade version of your favorite chocolate chip cookies with a healthier twist. The next time you’re in the mood for something sweet but want a little extra nutrition, these cookies are the best cookie recipe to whip up!

What you’ll love about about these Whole Wheat Cookies:

WHOLESOME – Made with whole wheat flour, these cookies are a healthier version of your favorite treat.
SOFT & CHEWY – Perfectly soft in the center with just the right amount of chew.
LOADED WITH CHOCOLATE – These cookies are packed with both semi-sweet chocolate chips and chunks for double the chocolatey goodness.

Recipe Ingredients

You’ll need the following ingredients to make these amazing Whole Wheat Chocolate Chocolate Chip Cookies:

Salted butter
Granulated sugar
Light Brown sugar
Large Eggs
Vanilla extract- I love to use pure vanilla extract.
Freshly milled soft white wheat flour
Baking soda
Salt
Semisweet chocolate chips
Semisweet chocolate chunks

INGREDIENT NOTES:

Ground Beef: Use lean beef to reduce grease and make the dish lighter.
Bell Peppers: Red and green bell peppers add color and a mild sweetness to the hash.
Potatoes: I love using russet potatoes in this recipe.

HOW TO MAKE WHOLE WHEAT CHOCOLATE CHIP COOKIES STEP-BY-STEP:

Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.

STEP 1: Preheat the oven to 375°F and line two baking sheets with parchment paper.

STEP 2: In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and brown sugar on medium speed until the mixture is light and fluffy.

STEP 3: Beat in the eggs, one at a time, and then stir in the vanilla extract.

STEP 4: In a separate bowl, whisk together the freshly milled flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.

STEP 5: Fold in the semi-sweet chocolate chips and chocolate chunks.

STEP 6: Using a cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-11 minutes, or until the edges are lightly golden, and the centers remain soft.

STEP 7: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

STEP 3: Pour in the beef broth and simmer the mixture, stirring occasionally, until most of the liquid has evaporated, around 5-7 minutes.

PRO TIP:

For the best texture, make sure to use room temperature butter when creaming with the sugar. This helps the cookies spread evenly and results in a perfectly chewy center with crispy edges.

Storage and Reheating

Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.

Reheating: To enjoy warm cookies, microwave them for 10-15 seconds.

Freezing: Freeze cookie dough balls on a baking sheet, then transfer to a zip-top bag and freeze for up to 3 months. Bake directly from frozen, adding an extra minute or two to the bake time..

Additions & Substitutions

ADDITIONS:

Nuts: Add 1/2 cup of chopped walnuts or pecans for extra crunch.
Oats: Stir in 1/2 cup of old-fashioned oats for a heartier texture.

SUBSTITUTIONS:

Flour: If you don’t have freshly milled flour, regular whole wheat or all-purpose flour works too.
Butter: Unsalted butter can be used; just add a pinch more salt to the recipe.

FAQs about this Healthy Cookie Recipes:

Yes, you can substitute regular whole wheat or all-purpose flour if you don’t have freshly milled flour.

Make sure not to over-bake them. The center should still look soft when you take them out of the oven, and they will firm up as they cool. If your cookies look dry in the oven, they’re likely overbaked.

Absolutely! Chopped walnuts or pecans would be a delicious addition.

What Can I Serve with these Chocolate Chip Cookies?

Serve this Whole Wheat Chocolate Chip recipe with a cold glass of milk, hot coffee, hot cocoa, or put vanilla ice cream between two cookies and make an ice cream sandwich, yum!!

DID YOU MAKE THIS RECIPE?

I’m excited for you to try these Whole Wheat Chocolate Chip Cookies! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!