September 06, 2021
Whole Wheat Chocolate Chip Cookies
I love enjoying a chewy cookie just like everyone else but don't make them nearly enough. With us being home so much more this last year, the kids have had a lot of fun helping me cook and bake and together, we came up with these thick and chewy whole wheat chocolate chip cookies. They are so delicious! I made them for social media and decided that they were so good that I had to share them on the blog. I hope you enjoy!
Healthier Chocolate Chip Cookies
What makes these chocolate chip cookies healthier? They are made with 100% white whole-wheat flour which gives them more fiber and vitamins than using white flour. They also have less sugar than other chocolate chip cookies but still taste plenty sweet. I have made them with walnuts as well which are very delicious- if you want, feel free to add in 1/2 cup of chopped walnuts.
These cookies turned out chewy but firm. They are thick and taste delicious with a glass of milk. I'm sure you can imagine that my entire family loved them. They are cookies after all!
Storing Whole Wheat Chocolate Chip Cookies
You can store these whole wheat chocolate chip cookies in a plastic container on the counter for about 5 days. If you don't plan to eat them in that timeframe, you can freeze them wrapped in plastic wrap in a container for up to 6 months. If the cookies get too hard, you can easily microwave them for a few seconds to soften them up.
Whole Wheat Chocolate Chip Cookies
Whole Wheat Chocolate Chip Cookies
INGREDIENTS
- 6 tablespoons butter, softened
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon apple cider vinegar
- 1 large egg
- 1 1/2 cups white whole-wheat flour
- 1/2 cup chocolate chips
INSTRUCTIONS
- Preheat oven to 350 degrees. Spray 2 baking sheets with nonstick spray.
- Beat together the butter, brown sugar, sugar, vanilla, salt, baking soda, vinegar and egg.
- Mix in the flour. Then, mix in the chocolate chips.
- Place heaping tablespoons of cookie dough on baking sheets leaving room between each cookie.
- Bake for 10 minutes or until the bottoms of the cookies are lightly browned. Let cool on baking sheets for 5 minutes then transfer to a wire rack to fully cool.
- Store cookies in a plastic container on the counter for about 5 days. If you don't plan to eat them in that timeframe, you can freeze them wrapped in plastic wrap in a container for up to 6 months.
Like this recipe? Check out other dessert recipes:
Chocolate Peanut Butter Cookie Bars
Healthier Fudgy Brownies
Chocolate Cherry Oatmeal Cookies
Peanut Butter Cups
Peppermint Chocolate Chip Skillet Cookie
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