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    Home » recipes » dessert » cookies » Whole Wheat Chocolate Chip Cookies

    by Kathy Patalsky · updated: Jun 26, 2020 · published: May 15, 2018 · About 5 minutes to read this article. Leave a Comment

    Whole Wheat Chocolate Chip Cookies

    Jump to Recipe

    These Whole Wheat Vegan Chocolate Chip Cookies are chewy and dense and rich and lovely. Nutty pecans and vegan chocolate chips in every hearty bite.

    Bake Some Cookies.

    Hop in the kitchen and have a baking moment. Because, if you are like me, baking cookies just feels good! But watch out for those cookie-baking lurkers…

    cookie dough swoon
    vegan cookies

    Someone is always hanging around when you are baking cookies, yes?

    cat shadow

    (Even cats who definitely do not eat cookies…)

    cookie time

    Bake Some Happy

    These vegan Chocolate Chip Cookies are the prefect way to make your whole house smell like vanilla-scented, buttery heaven. And they taste sooooo good warm from the oven, served with a cold glass of non-dairy milk. Cozy up to this easy vegan baking project.

    Looking for more vegan cookie recipes? Browse my vegan cookie section!

    vegan cookie recipes
    moist and texture cookies

    These are worth hanging (lurking) around for!

    tower of cookie deliciousness

    Whole Wheat Cookies.

    The word “wheat” can feel like a bad word, with so many people leaning towards gluten-free these days. But whole wheat, for those who can safely consume it, can be a great thing!

    Whole Wheat Goodness.

    Whole wheat boosts the fiber content of your baked goods and adds a nice hearty texture too. You are getting about 12 more grams of fiber per cup of flour when you use whole wheat versus all-purpose flour. That’s 4g vs 16g. (Comparing Bob’s Red Mill varieties.)

    More oomph too.

    I also find that when I use whole wheat flours, my baked goods (which are always vegan/egg-free) have a bit more oomph in terms of texture and body. And I love that.

    Some people think ‘whole wheat’ baked goods have to be grainy or dry. Well these cookies are definitely not grainy or dry! They are fluffy, chewy, moist and delicious.

    Still lurking..

    There he is!.. My favorite lurker…

    Always hanging around to watch me cook + photoshoot recipes. All while Sochi sleeps of course.
    chocolate chip whole wheat cookies

    Whole Wheat Chocolate Chip Cookies

    These vegan cookies contain melty chocolate chips, buttery flavor and crunchy walnuts too! Perfect cozy baking project.
    5 from 2 votes
    click the stars to rate
    Print Pin
    Prep: 10 mins
    Cook: 4 mins
    Total: 14 mins
    Servings: 16 cookies

    Ingredients

    Flax egg:

    • 1 Tbsp ground flax seed
    • 1/4 cup warm water

    Wet:

    • 1/2 cup vegan butter, 1 stick
    • 2/3 cup raw turbino sugar
    • 1 tsp vanilla extract
    • 1/2 tsp cider vinegar

    Dry:

    • 1/2 tsp salt
    • 1 tsp baking soda
    • 1 cup whole wheat pastry flour, + 1 Tbsp
    • 1/4 tsp cinnamon, optional

    Fold in:

    • 1 cup walnuts, chopped
    • 1/2 – 1 cup vegan chocolate chips

    Top:

    • a few pinches of coarse sea salt – for tops of cookies

    Instructions

    • Preheat oven to 350 degrees and place parchment paper on a baking sheet.
    • Whisk together the flax seed and warm water. Let sit for 3-5 minutes, until it thickens.
    • Add the wet ingredients to a large mixing bowl: vegan butter, sugar, vinegar, vanilla and flax ‘egg’ – Cream everything together using a hand or stand mixer.
    • Add the dry – flour, salt, baking powder and optional cinnamon to the mixing bowl. Beat until creamy and fluffy.
    • Fold in the nuts and chips.
    • Cover and chill in the fridge for at least 15 minutes and up to a day ahead of time. (This step is optional.) I find that chilled cookie dough doesn’t spread or flatten quite as much, which is what some people like.
    • Scoop cookie dough onto baking sheet. Top cookies with a pinch of coarsely ground sea salt. Bake at 350 degrees for 11-14 minutes. Transfer cookies to cooling rack. Add a pinch more sea salt, if desired. Serve warm!

    Equipment

    • baking sheet
    • mixer
    recipe author: Kathy Patalsky

    Notes

    optional:
    • sub pecans for walnuts
    • regular all purpose flour can be subbed for whole wheat, but add in an additional 2-3 Tbsp to account for the fiber loss. 

    nutrition estimate | per serving

    Calories: 167kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Sodium: 187mg | Potassium: 57mg | Fiber: 2g | Sugar: 11g | Vitamin A: 270IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
    Dessert
    American
    baking, chocolate, cookies, vegan, walnuts
    Did you make this?Snap a pic + tag me! @KathyPatalsky

    Still not convinced to bake some cookies? Well does it make you feel good to bake things? That is reason enough for me! Let me explain..

    Wellness: Cookies. Did you know that doing things you love is actually GOOD for you? Yup. Even if the thing you are doing isn’t rich in traditional wellness-style virtues. Like eating kale or doing yoga. I know this from my very own research, btw. Life lesson: Doing things that I feel HAPPY doing, is good for me.

    So….. Like napping and being lazy is sometimes good for me.
    Staying out too late once in a while, good for me!
    Embracing my introvert side, even when studies say socializing is good for us… Good for ME.
    Pushing myself too hard in a workout, sometimes feels darn good.
    Not exercising for a good week. Also great sometimes.
    Eating french fries, big bowls of decadent vegan ice cream and other non-virtuous foods once in a while. Good for me!

    So anyways. Cookie-baking. Totally embrace it and feel the wellness vibes flow. But PRO-Tip: Just don’t eat too many cookies. I don’t know about you, but that really doesn’t ever feel good on me. And besides that, I think that sharing cookies with people you love gets you a bonus feel-good gold star. Pass around that cookie platter and no matter what life is throwing at you, I hope you have a happy week guys! xoxo

    Pin it for later:

    …such a lurker! 😉

    « Two-Bean Pasta Salad
    Arugula Mango Avocado Macadamia Nut Salad »

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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