My kids love cookies, be it almond-cacao nib or buttery crescent cookies. Of course like any other kid, they absolutely love chocolate chip cookies. In my baking, I usually sub at least half of the all purpose flour with white whole wheat or whole wheat pastry flour. But when I saw this recipe for whole wheat Chocolate chip cookies in King Arthur flour catalog, I knew I found a winner. Even though they are made with 100% whole grains, they do not taste weird. These cookies are soft and chewy which is exactly how we like our cookies around here. . Did you know that chocolate chip cookies are the most beloved in the US. Check Huffpost’s list of the top 10 all-time cookie favorites.
Why I love this recipe
made with 100% whole-wheat flourless guiltysoft & chewyno tell tale sign of whole grainseasy to make - no chilling of dough involvedtakes less than 30 minutes to makekids LOVE them
Ingredients
Whole-wheat flour - use white whole wheat flour for the best texture. Whole wheat pastry flour can also be used. Sweeteners - this recipe uses 3 types of sweetener. Light brown sugar, granulated sugar and honey - the combination of these give the cookies it’s soft, chewy texture. Chocolate Chips - either semi sweet or bittersweet chocolate chips can be used in this recipe. Egg replacer - is the secret ingredient to make these whole wheat chocolate chip cookies eggless. Unsalted Butter - this can be subbed with vegan butter. Apple cider vinegar - an unusual ingredient, but helps in taming the taste of whole grains. Espresso powder - enhances the flavor of the chocolate chips Salt Leaveners - baking soda and baking powder.
Instructions
Start by preheating the oven to 350°F. Line 2 baking sheets with parchment paper or lightly grease them. In a large bowl or the bowl of a stand mixer, beat together butter, sugars, honey, vanilla, espresso powder and salt until smooth. Beat in the vinegar, vanilla, egg replacer mixture, baking soda and baking powder. The batter at the point might look curdled. Do not panic, it will be alright later on. Stir in the flour, then the chocolate chips, mixing just until combined. Drop 1~1¼" balls of dough onto the prepared baking sheets. I love this small ice cream scoop, because it helps in making even sized cookies. Lightly flatten the dough. Bake for 10~12 minutes, until the bottom is just starting to turn brown. They might look undone and very soft, but that’s OK, these cookies are supposed to be soft. Remove the cookies from the oven. Then allow them to cool for 10 minutes before transferring them to a wire rack to cool completely.
Tips
I recommend using white whole wheat flour, but feel free to use whole wheat pastry flour or regular whole wheat flour.Apple cider vinegar can be subbed with white wine or distilled white vinegar.Substitute some of the chocolate chips with chopped nuts like walnuts, almonds etc.If you want to use the egg in the recipe, then use 1 large egg.You can make them vegan by using vegan butter, chocolate chips, sugar and egg replacer.Dough can be made upto 12 hours ahead of time. Do not thaw the dough before baking. Add 1~2 minutes more to the baking time.If you want to freeze the dough, then place the cookie dough balls on a baking sheet in the freezer. Once frozen, transfer them into a freezer safe ziploc bag and they stay good for up to 3~4 months.
Few more recipes using whole wheat flour
Whole wheat white bean breadVegan whole wheat crepesVegan sweet potato naanWhole wheat hot cross bunsInstant wheat rava dosa
I love hearing from you!! If you’ve tried this and liked it, then don’t forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
