Whole Wheat Chocolate Chip Cookies
Delicious and nutritious vegan cookies made with whole wheat flour.
whole wheat
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- Total time
- 30 minutes
- Makes
- 12 cookies
- Oven
- 350°F
- Ingredients
- 8
About these cookies
These cookies have a nutty, toasty flavor from whole wheat flour and a deep caramel sweetness from brown sugar and maple syrup. Melted coconut oil gives them crisp golden edges and soft, slightly cakey centers, and the dairy-free chocolate chips melt into pockets all through the dough. You only need two bowls and no mixer, and they're ready in about half an hour.
Steps
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Tips for success
- Let the melted coconut oil cool until it's warm, not hot, before you mix it with the sugar and maple syrup. Hot oil can melt the dairy-free chocolate chips as you fold them in and make the dough greasy.
- Spoon the whole wheat flour into the measuring cup and level it off instead of scooping straight from the bag. Packed whole wheat flour makes dry, crumbly cookies.
- This dough starts out soft because of the liquid maple syrup and oil. If it's too loose to scoop, let it rest for 10 to 15 minutes, or chill it for a bit. The bran in the flour soaks up moisture, and the dough firms up and spreads less.
- Take the cookies out when the edges are golden, even if the centers still look soft and a little puffy. They keep setting as they cool on the baking sheet for those few minutes.
- Leave about 2 inches (5 cm) between scoops on the parchment, since the coconut oil makes them spread a little.
Swaps
- Coconut oil: use 1/2 cup melted vegan butter for a richer, more buttery cookie that spreads a little more. Or use 1/2 cup of a neutral oil like sunflower or canola, which removes any coconut flavor and gives a slightly softer texture.
- Maple syrup: use the same amount of agave nectar for a milder, slightly sweeter and paler cookie, or brown rice syrup for a less sweet, slightly chewier one.
- Whole wheat flour: white whole wheat flour gives a lighter color and a gentler flavor and keeps the whole grain. Swapping half the whole wheat flour for all-purpose flour makes a softer, less nutty cookie.
- Brown sugar: use the same amount of coconut sugar for a darker, less sweet cookie that tastes faintly of toffee. If you keep brown sugar, choose one labeled vegan or organic, because some cane sugars are filtered with bone char. In place of the chips, you can use 1 cup of a chopped dairy-free dark chocolate bar, which gives you bigger melty puddles.
Storing
Store the cooled cookies in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 3 months. To bring back that fresh-baked softness, warm one for 5 minutes in a 300°F (150°C) oven or for about 10 seconds in the microwave.
