Wholewheat chocolate chip cookies recipe

(193 ratings)

These wholewheat chocolate chip cookies are just 86 calories and take 30 minutes to make

wholewheat chocolate chip cookies
(Image credit: Future)
  • healthy
Preparation Time20 mins
Cooking Time10 mins
Total Time30 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories86 Kcal4%
Fat3.5 g5%
Saturated Fat1 g5%

Our wholewheat chocolate chip cookies require seven ingredients and take only 10 minutes to cook. 

Unlike our easy chocolate chip cookies, which use regular plain flour in the ingredients, this recipe uses wholemeal flour. This gives a subtle but delicious flavour and an extra boost of fibre too. You only need seven ingredients and we’ve used margarine which makes the cookies dairy-free. 


  • 200g wholemeal flour
  • 50g dark muscovado sugar
  • ½ tsp bicarbonate of soda
  • 1 tsp vanilla extract
  • 50g margarine, softened and cut into cubes
  • 1 egg, plus 1 egg yolk
  • 60g dark chocolate, broken into small chunks




  1. Put the flour, sugar, bicarbonate of soda, vanilla extract and margarine in a food processor and pulse until it looks like fine breadcrumbs. Add the egg and yolk and pulse until combined.
  2. Tip the dough onto a floured work surface and sprinkle over the chocolate chunks. Bring together with your hands, then divide into 20 balls.
  3. Heat the oven to 180C (160C fan, Gas 4). Gently flatten each ball with the palm of your hand, then put on a baking tray lined with baking parchment – spread well apart (you may need 2 trays). Chill in the freezer for 10 mins, then bake for 8-10 minutes until lightly golden. Allow to cool on the trays for a few minutes then cool completely on a wire rack or enjoy while warm with a glass of cold milk.

Watch how to make wholewheat chocolate chip cookies 

Top tips for making wholewheat chocolate chip cookies

If you want to be extra healthy, why not swap out the chocolate chips for raisins instead - they're just as nice and sweet.

Can you make wholewheat cookies without a food processor?

You can combine the ingredients in a large mixing bowl and mix with an electric mixer or simply use a wooden spoon. 

Can you freeze these cookies?

Yes the cookies can be frozen until solid and then baked as and when you need. Once the balls are solid, transfer to a freezer bag so you don’t have to keep the trays in your freezer. Add a few minutes to the cook time or defrost the dough overnight in the fridge. 

What can I use instead of wholemeal flour?

Try making the cookies with spelt flour for a more nutty flavour or experiment with rye flour. You can also simply use regular plain flour if you prefer or consider using half and half. 

Profile picture of Jessica Ransom
Jessica Ransom

“I love the flavour of dark chocolate and cardamom. Grind the seeds from a couple of pods and mix into the dough for a subtle but delicious flavour.” 

For this recipe we recommend using a food processor. If you’re yet to invest in one, read our Ninja 3-in-1 food processor review to discover its full functionality. Ninja 3 in 1 food processor which was tested for us by freelance journalist and Goodto’s parent tester Grace Holliday.

Ninja 3 in 1 Food Processor - View at Amazon

Ninja 3 in 1 Food Processor - View at Amazon

This clever 3 in 1 food processor by Ninja will quickly become one of your favourite and most used kitchen appliances. Alongside the classic blender setting, you’ll find options to chop, slice, knead, and mix too. It’s easy to clean and has accessories for you to take your smoothies on-the-go if you like. 

For a less chewy and more traditional cookie recipe, try our sugar cookies recipe next. You might also like these simple vanilla cookies or this Snickerdoodle recipe is one of our most popular bakes. 

Jessica Ransom
Senior Food Writer

Jessica is a freelance food writer, stylist and recipe tester. She previously worked as Senior Food Writer at Future. While at Future Jessica wrote food and drink-related news stories and features, curated product pages, reviewed equipment, and developed recipes that she then styled on food shoots. She is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines, and spirits.