100% Whole Wheat Chocolate Chip Cookies

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If you are a friend of mine on Facebook, you have already heard just how excited I am about these cookies. I decided months ago that I wanted a traditional chocolate chip cookie made with 100% whole wheat.

Somehow that wasn’t nearly as easy as I thought it might be. After watching several batches of cookies flatten out and either fall apart or become way too crispy for my liking, I put the idea aside for a little while.

100% Whole Wheat Chocolate Chip Cookies recipe by Barefeet In The Kitchen

This past weekend, I decided to try again and these cookies delivered all of my wishes.

Soft and chewy, (even after a few days! and yes, it was hard to make a few of them last that long just to see how they would taste), with the perfect amount of chocolate and not-too-sweet cookie, this is going to be a new favorite.

They don’t taste overly “wheat-y” but there is a distinct whole-grain flavor. I love it. They taste different from the traditional chocolate chip cookie, but in a good way.

100% Whole Wheat Chocolate Chip Cookies recipe by Barefeet In The Kitchen

* This dough freezes well and the finished cookies froze beautifully too.

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100% Whole Wheat Chocolate Chip Cookies

5 from 3 votes
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Servings: 3 -4 dozen, depending on size


  • 1/2 cup butter barely softened
  • 1/4 cup white sugar
  • 1/2 cup light brown sugar
  • 1/4 cup dark brown sugar
  • 1/2 teaspoon vanilla
  • 1 egg
  • 1 3/4 cup whole wheat flour I used freshly ground hard white wheat
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon arrowroot powder cornstarch works too (this contributes to the soft and chewy texture of this cookie)
  • 1 cup semi-sweet chocolate chips


  • Preheat the oven to 375 degrees. In a mixing bowl, beat the butter until it is smooth. Add the sugars and beat for at least 3-4 minutes, until the mixture is light and almost fluffy. Add the egg and vanilla and beat until combined.
  • In a separate bowl, sift together the dry ingredients. Slowly add to the wet ingredients and stir until well combined. Add the chocolate chips and stir to combine.
  • Using a small or medium size scoop, place the dough on a large baking sheet lined with a silpat mat. Bake for 8 minutes, until just barely browned at the edges. Remove from the oven and let the still soft cookies cool on the baking sheet for 2 minutes before transferring them to a wire cooling rack. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Zoe says

    Love the idea of replacing plain flour with wholemeal flour for these cookies. That's a great way to make all these yummy treats more guilt-free to enjoy.

  2. Becki's Whole Life says

    I can tell just by looking at these that I would like them. After the success of doing half whole wheat in CC cookies I think my next batch will be all whole wheat – I will try these and let you know when I do:-). I honestly think that the whole wheat flavor is actually better than the AP flavor. Maybe the wheat counteracts some of the sugar and adds some depth? Not sure, but I am really liking it and that is a good thing!

  3. Anonymous says

    I baked these cookies during last week's east coast snow storm! They are fantastic and have just the right balance of flavor. My only question is how might I get them to spread a bit more? I did use crisco baking sticks instead of butter, so that may contribute. Either way, they're awesome!