100% Whole Wheat Chocolate Chip Cookies

  • Author: Katie Kimball


  • 3/4 c. granulated sugar
  • 3/4 c. packed brown sugar
  • 1/2 c. butter, softened
  • 1/2 c. unrefined coconut oil, melted
  • 1 tsp. vanilla
  • 1 egg
  • 2 c. whole wheat flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase)
  • 1 c. chocolate chips
  • optional: chopped walnuts (use the code STEWARDSHIP for 10% off at that site!) (Mmmm!)


  1. Heat oven to 375°F.
  2. In large bowl, cream sugars, butter and oil for a few minutes with an electric mixer.
  3. Add vanilla and egg, beating until well combined.
  4. Beat in flour, baking soda and salt until well blended.
  5. Stir in chocolate chips and optional nuts.
  6. On ungreased cookie sheets, drop dough by rounded measuring teaspoonfuls about 2 inches apart. The smaller cookies make a better shape and don’t spread out so much.
  7. Bake 8 to 12 minutes or until very light golden brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack.


Recipe also works with sprouted flour, but I added an extra 1/4 cup.

If your first batch spreads out too much, add about 1/4 cup more flour. Another alternative that helps sometimes is to give the dough a rest in the fridge overnight to allow the flour to absorb the liquids.