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    Home » Cookies » Whole Wheat

    Eggless Whole Wheat Chocolate Chip Cookies Recipe

    Published: May 19, 2016 · Modified: May 17, 2021 by Pavani · Leave a Comment

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    These delicious whole wheat chocolate chip cookies are eggless and easy to make. They are perfect after school snack or a quick sweet treat.

    wire rack with stacks of whole wheat chocolate chip cookies

    This post contains affiliate links to Amazon and other sites. I will earn a commission from qualifying purchases through those links. This blog generates income via ads. Click here to read my affiliate links policy.

    My kids love cookies, be it almond-cacao nib or buttery crescent cookies. Of course like any other kid, they absolutely love chocolate chip cookies.

    In my baking, I usually sub at least half of the all purpose flour with white whole wheat or whole wheat pastry flour.

    But when I saw this recipe for whole wheat Chocolate chip cookies in King Arthur flour catalog, I knew I found a winner.

    Even though they are made with 100% whole grains, they do not taste weird. These cookies are soft and chewy which is exactly how we like our cookies around here. .

    Did you know that chocolate chip cookies are the most beloved in the US. Check Huffpost's list of the top 10 all-time cookie favorites.

    Steel wire rack topped with parchment paper and 9 cookies

    Why I love this recipe

    • made with 100% whole-wheat flour
    • less guilty
    • soft & chewy
    • no tell tale sign of whole grains
    • easy to make - no chilling of dough involved
    • takes less than 30 minutes to make
    • kids LOVE them

    Ingredients

    Whole-wheat flour - use white whole wheat flour for the best texture. Whole wheat pastry flour can also be used.

    Sweeteners - this recipe uses 3 types of sweetener. Light brown sugar, granulated sugar and honey - the combination of these give the cookies it's soft, chewy texture.

    Chocolate Chips - either semi sweet or bittersweet chocolate chips can be used in this recipe.

    Egg replacer - is the secret ingredient to make these whole wheat chocolate chip cookies eggless.

    Ingredients needed for the recipe - details in recipe card

    Unsalted Butter - this can be subbed with vegan butter.

    Apple cider vinegar - an unusual ingredient, but helps in taming the taste of whole grains.

    Espresso powder - enhances the flavor of the chocolate chips

    Salt

    Leaveners - baking soda and baking powder.

    Instructions

    Start by preheating the oven to 350°F. Line 2 baking sheets with parchment paper or lightly grease them.

    In a large bowl or the bowl of a stand mixer, beat together butter, sugars, honey, vanilla, espresso powder and salt until smooth.

    Beat in the vinegar, vanilla, egg replacer mixture, baking soda and baking powder. The batter at the point might look curdled. Do not panic, it will be alright later on.

    Step by step photos showing the making of cookie dough

    Stir in the flour, then the chocolate chips, mixing just until combined.

    Drop 1~1¼" balls of dough onto the prepared baking sheets. I love this small ice cream scoop, because it helps in making even sized cookies. Lightly flatten the dough.

    Step by step photos showing the addition of flour and chocolate chip cookies to make the dough

    Bake for 10~12 minutes, until the bottom is just starting to turn brown. They might look undone and very soft, but that's OK, these cookies are supposed to be soft.

    Cookie batter being scooped onto baking sheet

    Remove the cookies from the oven. Then allow them to cool for 10 minutes before transferring them to a wire rack to cool completely.

    Tips

    • I recommend using white whole wheat flour, but feel free to use whole wheat pastry flour or regular whole wheat flour.
    • Apple cider vinegar can be subbed with white wine or distilled white vinegar.
    • Substitute some of the chocolate chips with chopped nuts like walnuts, almonds etc.
    • If you want to use the egg in the recipe, then use 1 large egg.
    • You can make them vegan by using vegan butter, chocolate chips, sugar and egg replacer.
    • Dough can be made upto 12 hours ahead of time. Do not thaw the dough before baking. Add 1~2 minutes more to the baking time.
    • If you want to freeze the dough, then place the cookie dough balls on a baking sheet in the freezer. Once frozen, transfer them into a freezer safe ziploc bag and they stay good for up to 3~4 months.
    Hand holding a half piece of cookie

    Few more recipes using whole wheat flour

    • Whole wheat white bean bread
    • Vegan whole wheat crepes
    • Vegan sweet potato naan
    • Whole wheat hot cross buns
    • Instant wheat rava dosa
    whole wheat chocolate chip cookies

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Wire rack covered with parchment paper with 9 cookies

    Wholewheat Chocolate Chip Cookies

    Soft Chocolate Chip Cookies made with 100% Whole wheat flour. These cookies are soft, chewy and are packed with chocolate chips.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 15 minutes mins
    Cook Time: 12 minutes mins
    Total Time: 27 minutes mins
    Course: Dessert
    Cuisine: American
    Servings: 36 cookies

    Ingredients

    • 6 tablespoons Unsalted Butter, at room temperature
    • ⅓ cup Granulated Sugar
    • ⅓ cup Light Brown sugar, lightly packed
    • 1 tablespoon Honey
    • 2 teaspoons Vanilla Extract
    • ½ teaspoon Espresso powder
    • ¾ teaspoon Salt
    • 1 tablespoon Apple Cider Vinegar
    • 1 tablespoon Egg replacer whisked in 3 tablespoons water*
    • ½ teaspoon Baking soda
    • ½ teaspoon Baking powder
    • 2 cups White Whole Wheat Flour
    • 2 ~ 3 cups Semisweet Chocolate Chips
    Get Recipe Ingredients

    Instructions

    • Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or lightly grease them.
    • In a large bowl or the bowl of a stand mixer, beat together butter, sugars, honey, vanilla, espresso powder and salt until smooth.
    • Beat in the vinegar, egg replacer mixture (or egg), baking soda and baking powder. Mixture might seem curdled at this point, but don't panic - it will be alright.
    • Stir in the flour, then the chocolate chips, mixing just until combined.
    • Drop 1~1¼" balls of dough onto the prepared baking sheets.
    • Bake for 10~12 minutes, until their bottoms are just starting to turn brown. They might look undone and very soft, but that's OK, these cookies are supposed to be soft.
    • Remove the cookies from the oven. Then allow them to cool for 10 minutes before transferring them to a wire rack to cool completely.

    Notes

    • I recommend using white whole wheat flour, but feel free to use whole wheat pastry flour or regular whole wheat flour.
    • Apple cider vinegar can be subbed with white wine or distilled white vinegar.
    • Substitute some of the chocolate chips with chopped nuts like walnuts, almonds etc.
    • If you want to use the egg in the recipe, then use 1 large egg.
    • You can make them vegan by using vegan butter, chocolate chips, sugar and egg replacer.
    • Dough can be made upto 12 hours ahead of time. Do not thaw the dough before baking. Add 1~2 minutes more to the baking time.
    • If you want to freeze the dough, then place the cookie dough balls on a baking sheet in the freezer. Once frozen, transfer them into a freezer safe ziploc bag and they stay good for up to 3~4 months.

    Nutrition

    Calories: 78kcal
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Varadas Kitchen

      May 19, 2016 at 12:36 pm

      Cookies and milk the classic combo. I love the chunky chocolate chips peeking out.

      Reply
    2. vaishali sabnani

      May 19, 2016 at 1:36 pm

      I want to pick those from the screen...they are absolutely fantastic..i am drooling..wow..simply wow!

      Reply
    3. Usha Rao

      May 19, 2016 at 4:52 pm

      Even before reading the post I guessed thsi recipe must be from KAF 🙂 Nice recipe and love those big choco chips in the cookies.

      Reply
    4. Priya Suresh

      May 19, 2016 at 6:55 pm

      Omg, those cookies looks absolutely stunning, my mouth is watering here.

      Reply
    5. Gayathri's Cook Spot

      May 22, 2016 at 2:07 pm

      These cookies look gorgeous Pavani. And love that huge choco chips..

      Reply
    6. Hiba abbas

      May 23, 2016 at 3:13 am

      Milk and chocolate chip cookies! !!No words to describe. Yum yum yum

      Reply
    7. Srivalli

      May 24, 2016 at 5:39 am

      Gosh I am not able to take my eyes of your cookie pictures..so lovely pavani..I don't have those huge chips..anyway the entire set looks so yum!

      Reply
    8. Harini-Jaya Rupanagudi

      May 24, 2016 at 9:02 pm

      Any version of cookies is most welcome at home 🙂 Beautiful looking cookies.

      Reply
    9. Archana Potdar

      June 01, 2016 at 4:34 pm

      Drool! Pavani I want to try these wait will show them to my budding baker. I will relax and eat them.

      Reply

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    17 shares