Looking for softer whole wheat chocolate chip cookies? King Arthur White Whole Wheat Flour produces superior results in delicate baked goods that are typically weighed-down, hard, or dry when using whole wheat flours. We don’t eat dessert much anymore, so when we do it has to be worth it. Although whole wheat is better than processed white flour, it is still dessert, so I wouldn’t exactly call these “healthy”, but rather a step in the right direction.
To make ahead, freeze the dough for fresh cookies in just minutes, or you can even freeze the cookies once they are baked and cooled so there is always something on-hand for the impromptu picnic lunch or unexpected guests. Sometimes, my kids eat them right out of the freezer and let them defrost while they dip them in milk … oh yes, cookies have always been good friends with milk.
Whole Wheat Chocolate Chip Cookies
- 1 1/2 cup coconut palm sugar packed
- 1 cup butter , softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups white whole wheat flour
- 1 teaspoon baking soda
- 3/4 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 2 cups Ghirardelli Double Chocolate Bittersweet Chips
- Heat oven to 375°F. Cream butter, sugars, vanilla, and eggs. Mix flour, baking soda, cinnamon, and salt in a separate bowl until well blended; add to butter mixture.
- Stir in chocolate chips. Drop dough by rounded teaspoonfuls about 2 inches apart onto a cookie sheet lined with parchment paper.
- Bake until light brown, about 8 minutes. Remove from pan and cool on baking racks.
- Store in an airtight container or resealable bag.
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