Chocolate chip cookies made with a wholesome blend of whole wheat and all-purpose flour, flaxseed, oats and plenty of chocolate chips. They are a healthier twist on the classic chocolate chip cookie that is perfect for lunch boxes, or an afternoon treat.
This recipe for chocolate chip cookies is made healthier by using half whole wheat flour, oats and a bit of flax for added fiber and nutrition. I like to make most of my kid's lunchbox snacks from scratch, so I set out to create a "healthier" chocolate chip cookie that my kids would still love. These cookies are loaded with chocolate chips - my boys like to pick out the ones with the most - and I like that the whole grains make them more filling.
These cookies are made in a stand mixer for ease. They turn out best after a short chill in the fridge. This allows the whole wheat flour time to hydrate, so the cookies stay chewy and don't spread too much.
Ingredients
- Butter - Unsalted butter, softened to room temperature.
- Sugar and brown sugar - I love the combination of the sugars for flavor and chewy texture.
- Eggs - The recipe uses two large eggs.
- Vanilla Extract and Cinnamon - Provides a warm, classic cookie flavor.
- Oats - Old-fashioned rolled oats add some texture and fiber to these chewy whole wheat cookies.
- Baking powder and baking soda - The combination helps to give the cookies a nice rise and prevents too much spreading.
- Salt - A little salt helps enhance the sweetness.
- Whole-Wheat Flour - This recipe was tested with Golden Whole Wheat Flour from King Arthur, which has a mild flavor.
- All-Purpose Flour - Blending AP flour with whole wheat creates the best texture for these healthier chocolate chip cookies.
- Flaxseed Meal - Adds fiber and omega-3's for a nutrient boost.
- Chocolate Chips - I use semi-sweet, standard size chocolate chips. This recipe calls for a little more than a standard 10 oz. bag of chocolate chips. I recommend using standard size chips and not using chunks for this recipe.
How to make
- Cream butter and sugars together. Add in eggs and vanilla extract.
- Add dry ingredients.
- Fold in chocolate chips. Let dough chill for at least 1 hour.
- Scoop cookie dough onto baking sheet. Bake cookies.
Recipe tips and variations
- Use standard-size chocolate chips. I do not recommend using chocolate chunks in this cookie recipe.
- Flax meal is optional. You can omit it or replace it with extra oats.
- Mix-in ½ cup of chopped pecans or walnuts.
- No whole-wheat flour? This recipe can be made with all-purpose flour only.
- If dough feels too soft, add an additional 1-2 extra tablespoons of flour.
- Chill the dough for at least 1 hour (and up to 24 hours) before baking for best results.
Baking Tips
- For smaller cookies, bake for 12 to 15 minutes.
- For larger cookies, bake for 20-22 minutes.
- Cookies should be golden brown on the edges and still look slightly soft in the center. Remove from oven and allow cookies to cool on baking sheet for 5 minutes. Then transfer cookies to wire rack to finish cooling.
Storage & Freezing
Storage: Once cookies are completely cooled, they can be transferred to an airtight container for storage at room temperature. Best if eaten within 4-5 days.
Freezing: Freeze cooled, baked cookies in the freezer for up to 3 months. I like to bake a batch and store half in the freezer so the cookies taste fresh all week.
📖 Recipe
Hearty Chocolate Chip Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar lightly packed
- 2 eggs
- 1 ½ teaspoons vanilla extract
- ½ cup old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Pinch of cinnamon
- 1 ¼ cup whole-wheat flour*
- 1 cup all-purpose flour
- 2 Tablespoons ground flaxseed meal
- 2 ½ cups chocolate chips
Instructions
- In a stand mixer fitted with a paddle attachment, cream together butter and sugars on medium-high speed until creamy (about 3 minutes). Add in eggs and vanilla extract and beat on high for 1 minutes or until mixture is light and fluffy. Scrape the sides of the bowl as needed.
- Add oats, baking powder, baking soda, salt and cinnamon to butter mixture. Mix on low, scraping sides as needed
- Add whole-wheat flour, all-purpose flour and flaxseed meal. Mix on low until flour is incorporated, avoid overmixing. Fold in chocolate chips.
- Cover and let the dough chill in the refrigerator for at least one hour and up to 24 hours.
- Preheat oven to 350°F. Line a baking sheet with parchment paper, drop by rounded tablespoon onto baking sheet. Bake for 12-15 minutes or until edges are golden brown and center is soft. Let cool on baking sheet for 5 minutes, then remove and finish cooling cookies on wire rack.
Notes
Hershey's Dark Chocolate Chips
Manitoba Flaxseed Meal For larger ice cream scoop size cookies, bake for 20-22 minutes.
Nutrition
I hope you enjoy this easy recipe for hearty whole wheat chocolate chip cookies!
Alaine
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Alaine says
Friends and family loved these! I love the flavor from the mix of oats and flax.