whole wheat chocolate chip cake cookies

September 10, 2018

Whole wheat chocolate chip cake cookies

The whole wheat chocolate chip cookies are cakey and fluffy and made with better ingredients.

So I know I have said this before, but now I am serious. These are the best cookies I have ever made. They are fluffy and cake-like, they didn't go flat, they are not overly sweet, they have the perfect amount of chocolate chips. They are truly perfect and were gone so quick I barely was able to get a picture.

And these chocolate chip cake cookies are made with healthier ingredients.
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  • 100% whole wheat, but not at all heavy and dense
  • Less sugar than most recipes
  • Less chocolate chips and the chips I used only have 3 ingredients!!
Now don't get me wrong. They are still a cookie! I am not suggesting these can be an everyday or even a more regular-occasion treat. (Sugar has not been my friend) A cookie is still a cookie. They still have sugar. They are still dessert. But they can be made slightly healthier - which is always nice.

I really do not think I even need to ever try another chocolate chip recipe (although I probably will). I can really foresee that these will be THE go to cookies that I make for every occasion.

If you like cakier cookies and don't need every bite to be overrun with chocolate chips, then this recipe is for you.

Whole Wheat Chocolate Chip Cake Cookies


2 1/2 cups white whole wheat flour*
1 teaspoon baking soda
14 Tbsp unsalted butter
3/4 cup brown sugar
1 vanilla bean or 1 tsp vanilla extract
1 teaspoon salt
2 eggs
1 cup chocolate chips


Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a medium bowl combine the flour and baking soda and set aside.
With a mixer, mix the butter and sugar on medium until combined.
Add the vanilla, salt and the eggs and beat on low-med until all the ingredients are well combined. The dough will look a bit thin, that is okay.
With mixer on low, add the flour mixture until just combined.
Stir in the chocolate chips by hand.
Drop a heaping tablespoon of dough on to the baking pan. Space the cookies about an inch apart. These cookies will spread a bit, but not like most cookies. They hold their shape really well.
Bake for ~17 minutes.
Makes about 24 cookies.

*I almost exclusively use this white whole wheat flour and am never disappointed. The white whole wheat makes your products much less dense than a traditional whole wheat flour.