Go Back
+ servings
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
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Course: Dessert
Cuisine: American
Servings: 36 cookies


  • 6 tablespoons Unsalted Butter, at room temperature
  • cup Granulated Sugar
  • 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


  • 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.


  • 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.


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