Here’s a healthier chocolate cookie recipe to try: Whole Wheat Double Dark Chocolate Brownie Cookies
I love it when I can bake cookies and call them somewhat healthy 🙂 That’s what these are. They’re made with 100% whole wheat flour (you can also opt to use buckwheat flour). You may also choose to use coconut oil over the butter that is called for in the recipe- it’s up to you. The result is a fudgy brownie-type cookie with extra chocolate chips packed in. They’re perfect for chocolate lovers who like to bake with whole grains.
This cookie recipe comes from a book by Erin Dooner of the blog, Texan Erin Baking: The Sweet Side of Ancient Grains- Decadent Whole Grain Brownies, Cakes, Cookies, Pies and More. This book is all about 100% whole grain desserts! Erin is an expert at creating whole grain desserts that don’t “taste” like whole grain desserts. In other words, they’re delicious! Beyond things like chocolate chips and extracts, all of these dessert recipes are also made without using any processed ingredients. The ancient grains featured in the book are emmer, spelt, einkorn, quinoa, teff, buckwheat, and barley. If you’re not interested in ancient grains or don’t have access to them, don’t worry! Every recipe with ancient grains has also been tested with regular whole wheat or white whole wheat flour, so as long as you have some of that then you’re good to go for making every recipe in the book. Every recipe has an accompanying photos. There are some gluten free desserts included in the book as well as some dairy free recipes too.
This is the only recipe I baked from the book, but I can confirm that these cookies don’t taste weird or freaky-whole-grain in any way. I used whole wheat flour for these, and my family happily gobbled them up just like they would any other decadent chocolate cookie. I thought they were best eaten within a couple of days of baking, but they’d probably store great in a sealed container in the freezer too.
Whole Wheat Double Chocolate Brownie Cookies
Prep Time:25 minutes
Cook Time:11 minutes
- 1 1/2 cups whole wheat flour
- 3/4 cup Dutch process cocoa powder, sifted if lumpy
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cups light brown sugar
- 2 large eggs, at room temperature
- 2/3 cup almond butter, at room temperature
- 3/4 cup unsalted butter or coconut oil, melted and cooled slightly
- 1 1/2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips, divided
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- In a large bowl, use an electric mixer to beat the sugar, eggs, almond butter, butter or coconut oil, and vanilla until well combined. Add the flour mixture and beat just until combined. Stir in 1 1/2 cups of the chocolate chips. The dough will be thick and sticky like brownie batter. Wrap the dough in plastic wrap and refrigerate for 2 hours or until firm enough to roll into balls.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Roll the dough into 1 1/2-inch balls and place 3-inches apart on the baking sheet. Press the remaining chocolate chips onto the top of the balls. Bake for 8 to 11 minutes or until the tops of the cookies are no longer wet in the middle. Let cool completely on the baking sheet. Store in an airtight container at room temperature for up to 4 days.
- Whole-grain buckwheat flour may be substituted for the whole wheat flour. Don't be tempted to overbake these. The buckwheat version will be very soft when they come out of the oven, but they will firm up as they cool.
- Raw sugar or coconut sugar may be substituted for the brown sugar.
Here are a few more cookie recipes using whole wheat flour that you may also enjoy:
- Whole Wheat Pumpkin Cookies by Cookie & Kate
- Iced Orange Cookies by RecipeGirl
- Honey- Whole Wheat Chocolate Chunk Cookies by Simple Bites
- High Energy Peanut Butter Breakfast Cookies by RecipeGirl
- Whole Wheat S’Mores Cookies by Healthy Delicious
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