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Whole Wheat Chocolate Chip Cookies


Whole Wheat Chocolate Chip Cookies

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We all need a chocolate chip cookie with a glass of milk every once in a while, right? These guilt-free chocolate chip cookies are vegan and made with whole wheat flour and olive oil, and go perfectly with homemade almond or oat milk! 
Servings: 12 cookies
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes


  • 2 cups whole wheat pastry flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 1/4 cups vegan chocolate chips
  • 2/3 cup coconut sugar, (lightly packed)
  • 1/4 cup cane sugar
  • 2 tablespoons molasses
  • 1/2 cup virgin olive oil
  • 1/4 cup water
  • Maldon flaky sea salt, (optional)


  • Preheat oven to 350 degrees F. 
  • In a medium bowl, combine flour, baking powder, baking soda, and salt, whisking to combine, then add chocolate chips and toss well.
  • In a separate large bowl, combine coconut sugar, cane sugar, molasses, oil, and water, whisking until sugar has incorporated into the oil and the mixture is smooth (about 1-2 minutes).
  • Add dry mixture to wet mixture, then stir until just combined and no more flour is visible.
  • Line 2 baking sheets with parchment paper. 
  • Fill the ice cream scooper two-thirds with dough and place the dough onto prepared baking sheets. Repeat with the remaining dough, leaving 1-2 inches of space around each cookie.
  • Freeze cookies on pans for 30 minutes (it’s ok to leave longer, up to 3-4 hours).  
  • Remove cookie sheets from the freezer and transfer them to the oven.
  • Bake until the edges are just starting to turn golden (about 14-17 minutes). 
  • Place the baking sheet on a cooling rack and sprinkle cookies with flaky salt (if using).
  • Serve warm with almond or oat milk.