Chewy, chocolatey, and whole wheat. What else could a cookie need? These whole wheat chocolate cookies are such a favorite whenever I make them.
How many recipes of mine begin with “Whole Wheat?” A lot. For those who are still slowly making the switch, any of these recipes can be adapted. They all started out with white sugar and all-purpose flour anyway, so feel free to switch things up if you aren’t quite ready to change everything yet.
However, I have come to find that it doesn’t really make a huge difference. Maybe I’m used to it by now, but these cookies are still as soft, chewy, and delicious as they were with the refined ingredients. It makes me feel better about baking, which is something I just can’t give up.
I have fond memories of helping my mom create delicious treats in the kitchen, and I want my girls to have those same memories. We’ll just be using better ingredients!
- ¾ c butter
- ¼ c coconut oil (can use 1 c of butter or coconut oil, or a mix of the two)
- 1¼ c organic cane sugar
- 2 eggs
- 2 tsp vanilla
- 2 c whole wheat flour
- ⅔ c raw cacao powder
- ¾ tsp baking soda
- ½ tsp natural salt
- Preheat oven to 350 degrees.
- Cream butter/oil and sugar together.
- Add eggs and vanilla, beat well.
- Add in dry ingredients: flour, cacao, baking soda, and salt. Mix together until cohesive dough forms.
- Add white chocolate or peanut butter chips and mix.
- Drop by rounded spoonfuls onto cookie sheets.
- Bake 8-10 minutes.
- Remove from sheets onto a wire rack to cool.
We always made these with peanut butter chips growing up, but my daughter is allergic to peanuts (tragic, I know) so we haven’t had them that way in years. They are the perfect soft and chewy chocolate cookie. Make some to share and I doubt anyone will guess you swapped things out!