*The GOOIEST* Soft-Baked Whole Wheat Chocolate Chip Cookies {Healthier Recipe with Powdered Milk}

Chocolate chip cookies are basically in my bloodstream, I guess. They were the first full recipe I ever remember baking by myself…and memorizing. I made them so often, in fact, that my reputation was–uh-hum–sweetened by them.

But one thing I don’t like about chocolate chip cookies is their use of refined flour.

(Yep. On that soapbox again.)

But, of course, we aren’t here to talk about those kind of cookies. We are here to talk about these amazing chocolate chip cookies with whole wheat flour.

Soft-Baked Whole Wheat Chocolate Chip Cookies That Actually Taste Amazing

So I have made several attempts at whole wheat chocolate chip cookies.

Over-baking is definitely an issue.

And so is the delicate balance of flour with wet ingredients…even more so in these types of recipes because whole wheat flour just doesn’t have the same gluten-izing features as all-purpose flour. (I think I coined a word there, but you’ll get it in a moment.)

This recipe for whole wheat chocolate chip cookies is nothing like any of my early attempts. In fact, it is right in (dare I say it?) every way that gooey chocolate chip cookies should be.

Why Use Freshly-Milled Whole Wheat Flour?

If you are new here to the blog or you haven’t yet heard me brag on the benefits of freshly-milled whole wheat flour, here is a little crash course for you.

The way that flour is prepared matters. Intensely.

Not only does the process of grinding flour change its flavor and–in some ways–nature, it also affects the nutritional value of that flour.

And here in my household (and this blog), healthy snack recipes are the way to go.

Here is what freshly-milled whole wheat flour has going for it: all the nutrients of the grain are intact.

Um, what? And other flours don’t?

That’s right: All-purpose flour (the kind that people normally use for recipes like chocolate chip cookies) has several parts of the grain removed (source).

But get this: Whole wheat flour also can be pretty empty of nutrients if not freshly-milled. In fact, the first 24 hours are crucial for preserving the vitamins present in whole grains (source).

Freshly-milled (or flour frozen immediately after grinding) are the best bet for preserving all the good nutrients, so I encourage other health-minded cooks and bakers to invest some time in researching the benefits of freshly-milled flour. If you don’t know where to start, then Bread Beckers is a great place to begin. They are a family-owned business that provides education on whole wheat flour, recipes, and our favorite at-home flour mill.

What You Will Love About This Recipe

Ok, I’ll drop all the megaphone for a minute and just fill you in on why you’re going to want to keep this recipe.

• It’s 100% whole wheat...which means that you get all the vitamins and minerals present in whole grain wheat. Have I said enough about this already? 😉
• These cookies are super-gooey–exactly the way chocolate chip cookies are meant to be.
• Powdered milk takes these cookies to the next level, giving this whole wheat chocolate chip cookies recipe a caramel-like texture.

Whole Wheat Chocolate Chips Cookies with POWDERED MILK

So what is this about powdered milk?

Just let me tell you!

Powdered milk has become one of my favorite go-to ingredients when I want to add a caramel-like flavor to cookies or extra moist density to cakes. It is absolutely incredible.

In this recipe for whole wheat chocolate chip cookies, powdered milk is the superpower ingredient (well, ok, the wingman) that makes these cookies stand out.

Chocolate chip cookies, in my opinion, should be gooey. They should have a caramel-like middle. And powdered milk accomplishes both of those things.

Ingredients for Soft-Baked Whole Wheat Chocolate Chip Cookies

8 Tbsp. salted butter (grass-fed, if possible), softened
1/2 cup white sugar
1/4 cup light brown sugar
2 tsp. pure vanilla extract
1 egg
1 1/3 cups whole wheat flour
2/3 cup powdered whole milk
1/2 tsp. baking soda
1/4 tsp. sea salt
3/4 cup chocolate chips or dark chocolate chunks

Ingredients for Healthy (ier) Whole Wheat Chocolate Chip Cookies

Now you might be wondering why I have sugar in the list above. To be honest, that ingredient list is the one I use most often in my home. However, I wouldn’t be serving you to the best of my ability if I didn’t also give you an ingredient list with a “slightly healthier” option for sugar.

I’ve tried honey, and take my word for it: Honey is not a great substitute for sugar in whole wheat chocolate chip cookies. You end up having to use so much of it to gain the sweetness that cookies should have that it is actually counterproductive. (Honey, after all, is a form of sugar–albeit a not-as-refined one.)

So here is my recommendation: If you want healthier chocolate chip cookies, use raw cane sugar (or coconut sugar) in place of the other sugars:

8 Tbsp. salted butter (grass-fed, if possible), softened
2/3 cup raw cane sugar or coconut sugar
2 tsp. pure vanilla extract
1 egg
1 1/3 cups whole wheat flour
2/3 cup powdered whole milk
1/2 tsp. baking soda
1/4 tsp. sea salt
3/4 cup chocolate chips or dark chocolate chunks

Step-by-Step Instructions

STEP 1: Preheat the oven to 350F.

STEP 2: In the bowl of a stand mixer fitted with the paddle attachment, whip together the softened butter, white sugar, brown sugar, and vanilla extract on high until fully mixed and slightly fluffy.

STEP 3: Add the egg and mix until fully incorporated.

STEP 4: Pour in the whole wheat flour, powdered whole milk, baking soda, and sea salt and mix on low speed until a dough forms.

STEP 5: Stir in the chocolate chips.

STEP 6: Using your hands or a spoon, shape the cookie dough into about 24 equal-sized balls. Place 3 inches apart on a cookie sheet.

STEP 7: Bake for 8 minutes. Do NOT over-bake. These cookies need to be slightly gooey in the center, with set edges, when removed from the oven. Otherwise, they will be too dry when cooled.

STEP 8: Allow to cool until warm. Then devour.

STEP 9: If any cookies are left, store in an airtight container at room temperature for up to a week.

Variations and Substitutions

• You can totally make these with fancy chips! Try butterscotch or peanut butter. (Mmmm….)
• Add chopped nuts. (Start small, though, so that the cookies don’t fall apart.)

If consuming within a day, store these cookies in an airtight container at room temperature. To ensure that they don’t stick to one another, place a piece of parchment paper between each layer.

(Normally, I like using ziplock bags for storing cookies, but these ones are so soft-baked that they would fall apart without the support of a container.)

If you want to keep these cookies for later, freeze them in an airtight container, with parchment paper between each layer to prevent sticking.

More Healthy Cookie Recipes

• Healthy Cookie Dough Bars (No-Bake, Sugar-Free, Gluten-Free, Vegan)
• Protein Cookie Dough Bites (No-Bake, Gluten-Free, Vegan)
• Healthy Edible Cookie Dough (Without Almond Flour)

Got to Have More?

Here are some other favorite healthy homemade snacks:

• High-Protein Dark Chocolate Marshmallows
• Easy + Authentic Brazilian Cheese Bread (Pão de Queijo)

More Healthy Snack Recipes Made With Whole Wheat Flour

• Healthy Chocolate Zucchini Muffins {made with Freshly Milled Whole Wheat Flour}

My No-AI Promise

I have strong convictions about the goodness of work–yes, even everyday work like cooking. All of my efforts on this blog reflect this conviction.

And so this is my no-AI recipes pledge to you: I promise to never use AI to develop recipes, alter/edit photos, or write my blog posts.

I take joy in my work. All of the recipes are developed in my own kitchen and pass family taste-testing before I share them with you. So rest assured that these are tried-and-true recipes vetted (and loved) by real humans–not a data system–for nourishing real human bodies and tables. ❤️

Lots of love, Sarah

Recipe Card for Gooey + Soft-Baked Whole Wheat Chocolate Chip Cookies (Healthy)

Continue to Content

Gooey + Soft-Baked {Healthier} Whole Wheat Chocolate Chip Cookies

Yield: about 2 dozen

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

These are simply the BEST and GOOIEST and MOST AMAZING Soft-Baked Whole Wheat Chocolate Chip Cookies on the entire planet--full stop. And when you just cannot get enough of these delectable treats, it helps knowing that they are a healthier chocolate chip cookie recipe made with freshly milled whole wheat flour...and the super-secret ingredient of powdered milk. 😉

5.0 Stars (1 Review)

Print

Ingredients

• 8 Tbsp. salted butter (grass-fed, if possible), softened
• 1/2 cup white sugar (see note)
• 1/4 cup light brown sugar (see note)
• 2 tsp. pure vanilla extract
• 1 egg
• 1 1/3 cups whole wheat flour
• 2/3 cup powdered whole milk
• 1/2 tsp. baking soda
• 1/4 tsp. sea salt
• 3/4 cup chocolate chips or dark chocolate chunks

Instructions

1. Preheat the oven to 350F.
2. In the bowl of a stand mixer fitted with the paddle attachment, whip together the softened butter, white sugar, brown sugar, and vanilla extract on high until fully mixed and slightly fluffy.
3. Add the egg and mix until fully incorporated.
4. Pour in the whole wheat flour, powdered whole milk, baking soda, and sea salt and mix on low speed until a dough forms.
5. Stir in the chocolate chips.
6. Using your hands or a spoon, shape the cookie dough into about 24 equal-sized balls. Place 3 inches apart on a cookie sheet.
7. Bake for 8 minutes. Do NOT over-bake. These cookies need to be slightly gooey in the center, with set edges, when removed from the oven. Otherwise, they will be too dry when cooled.
8. Allow to cool until warm. Then devour.
9. If any cookies are left, store in an airtight container at room temperature for up to a week.

Notes

If you want to trade out the sugar for a healthier option, use 2/3 cup raw cane sugar (or coconut sugar) in place of both the white sugar and light brown sugar.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

*Some of the links in this post may be affiliate links. As an Amazon affiliate and a member of other affiliate programs, I earn a commission on some purchases made through these links, at no extra cost to the purchaser. Thanks for helping keep this blog going!