Big and chunky cookies dotted with melted chocolate chunks. These whole wheat chocolate chip cookies make a brilliant snack.
Unlike our regular chocolate chip cookies, these use wholemeal flour – a healthier alternative. Wholemeal flour is slower to digest so it makes you feel full up for longer. So, these are ideal served with your morning cup of tea or for elevenses. One cookie is just 86 calories per portion. This recipe makes 20 cookies – great for sharing. They’re also ideal in lunchboxes, as after exercise snacks, or for a little energy boost on a long walk.
Watch how to make Whole wheat chocolate chip cookies
- 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
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.
Tip the dough onto a floured work surface and sprinkle over the chocolate chunks. Bring together with your hands, then divide into 20 balls.
Heat the oven to 180ºC/350ºF/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 mins.
Top tip for making whole wheat 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.