Healthier Chocolate Chip Cookies

Chocolate Chip "Makeover" 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 11 minutes
Total Time 31 minutes
Servings 3 1/2 dozen cookies
Calories 84 kcal
Author katiemorford


  • 2/3 cup unsalted almonds (raw or roasted)
  • 2/3 cup rolled oats
  • 1 1/3 cups whole wheat pastry flour
  • 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
  • 1 teaspoon vanilla extract
  • 2 large 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 finely chopped dark chocolate


  1. Preheat oven to 350 degrees. Lightly grease or line baking sheets with parchment paper.
  2. Put the almonds and oats in the bowl of a food processor fitted with a metal blade. Run the processor until the nuts and oats are ground to the texture of fine bread crumbs. Add the whole wheat pastry flour, baking soda, baking powder, and salt to the food processor. Pulse a few times to blend.
  3. Cream the butter, brown sugar, and granulated sugar with an electric mixture until light and creamy. Add the eggs and vanilla and continue to beat until light and smooth. Add the dry mixture to the butter mixture and beat just until combined. Add the chocolate chips and stir to combine.
  4. Roll tablespoon-size balls of dough between your palms and arrange 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 11 minutes.
  5. Remove from the oven. Cool and store in an air-tight container.