Print
Healthier Chocolate Chip Cookies on a sheet pan

Healthier Whole-Grain Chocolate Chip Cookies

The Toll House classic gets a healthier chocolate chip cookie makeover here by calling for whole wheat, almond, and oat flour in place of standard white flour. It cuts the amount of butter in half, the sugar by a third, and uses antioxidant-rich dark chocolate in place of semi-sweet chocolate. The result is a delicious chocolate chip cookie that doesn't taste like it was shortchanged in the decadence department.
Course Dessert, Snack
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 31 minutes
Servings 3 1/2 dozen cookies
Calories 84 kcal
Author katiemorford

Ingredients

  • 2/3 cup almond flour, spooned an leveled in the measuring cup
  • 2/3 cup oat flour, spooned and leveled in the measuring cup
  • 1 1/4 cups whole wheat pastry flour, spooned and leveled in the measuring cup (alternatively use whole-wheat or white whole-wheat
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 stick butter (4 ounces), softened to room temperature
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 eggs (use pasteurized eggs such as Safest Choice if you want to eat the dough!)
  • 1 1/3 cups dark chocolate chips or about 8 ounces chopped dark chocolate

Instructions

  1. Preheat oven to 350 degrees. Lightly grease or line baking sheets with parchment paper.
  2. Cream the butter, brown sugar, and granulated sugar with an electric mixture until light and creamy. about 2 minutes. Add the eggs and vanilla and continue to beat until light and smooth, another minute. 

  3. Add the almond flour, oat flour, whole-wheat pastry flour, baking soda, baking powder, and salt to the bowl with the butter. Use a fork to lightly mix the dry ingredients together. 

  4. Beat the ingredients together until creamy, 1 minute. Add the chocolate chps and beat to combine. 

  5. Arrange tablespoon-size balls of dough on baking sheets. Bake until the bottoms are lightly brown and you just start to see a hint of pale brown around the edges, about 10 minutes.

  6. Remove from the oven. Cool and store in an air-tight container.