Go Back
–+ servings
Crunchy Whole Grain Chocolate Chip Cookies

Crunchy Whole Grain Chocolate Chip Cookies for Guilt-Free Indulgence

Delight in Crunchy Whole Grain Chocolate Chip Cookies that balance indulgence and nourishment, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Unsalted Butter Substitute with margarine for a dairy-free option.
  • 1/3 cup Vegetable Oil Can be replaced with melted coconut oil.
  • 1 cup Granulated Sugar Replace with coconut sugar for a lower glycemic index.
  • 1/2 cup Light Brown Sugar Dark brown sugar can be used for a richer taste.
  • 1 tbsp Vanilla Extract Use almond extract for a different twist.
  • 1 tbsp Espresso Powder Optional; omit if unavailable.
  • 1 tsp Table Salt Sea salt can be an alternative for flavor enhancement.
  • 1 tbsp Cider Vinegar Lemon juice can be used as a substitute.
  • 1 large Egg Use a flax egg for a vegan option.
  • 1 tsp Baking Soda Ensure it's fresh for best results.
  • 1 tsp Baking Powder Can be replaced with additional baking soda if unavailable.
  • 2 cups King Arthur Golden Wheat Flour Substitute with all-purpose flour for a lighter version.
  • 1 cup Semisweet Chocolate Chips Milk or dark chocolate can be substituted.
For Special Touches
  • 1/2 cup Chopped Nuts Walnuts or pecans work great.
  • 1/2 cup Dried Fruits Cranberries or raisins for sweet contrast.
  • 1 tbsp Almond Extract Swap for vanilla for a unique flavor twist.
  • 1 pinch Cayenne Pepper For an unexpected spicy kick.
  • 1 cup Alternative Chocolate Use dark chocolate chips for intense flavor.

Equipment

  • Mixing Bowl
  • electric mixer
  • baking sheets
  • Parchment paper
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two baking sheets by lightly greasing them or lining with parchment paper.
  2. In a large mixing bowl, cream together the unsalted butter, vegetable oil, granulated sugar, light brown sugar, vanilla extract, espresso powder, and salt using an electric mixer.
  3. Add the cider vinegar and large egg to the creamed mixture. Beat until well combined.
  4. In a separate bowl, whisk together the baking soda, baking powder, and King Arthur Golden Wheat Flour. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
  5. Fold in the semisweet chocolate chips carefully, ensuring they are evenly distributed throughout the dough.
  6. Drop dollops of dough onto your prepared baking sheets, spacing them about 2 inches apart.
  7. Bake the cookies for 15-17 minutes, until golden brown around the edges and firm to the touch.
  8. Remove cookies from the oven and allow to cool on the baking sheets for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

For a vegan version, substitute the egg with a flax egg. Ensure cookies cool completely on a wire rack for optimal crunchiness.

Tried this recipe?

Let us know how it was!