Whole Wheat Chocolate Chip Cookies


Whole Wheat Chocolate Chip Cookies

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

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Allergens: Wheat
  • Servings: 12 cookies


  • 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)


  1. Preheat oven to 350 degrees F. 

  2. In medium bowl, combine flour, baking powder, baking soda, and salt, whisking to combine, then add chocolate chips and toss well.

  3. In separate large bowl, combine coconut sugar, cane sugar, molasses, oil, and water, whisking until sugar has incorporated into oil and mixture is smooth (about 1-2 minutes).

  4. Add dry mixture to wet mixture, then stir until just combined and no more flour is visible.

  5. Line 2 baking sheets with parchment paper. 

  6. Fill ice cream scooper two-thirds with dough and place dough onto prepared baking sheets. Repeat with remaining dough, leaving 1-2 inches space around each cookie.

  7. Freeze cookies on pans for 30 minutes (it’s ok to leave longer, up to 3-4 hours).  

  8. Remove cookie sheets from freezer and transfer to oven.

  9. Bake until edges are just starting to turn golden (about 14-17 minutes). 

  10. Place baking sheet on cooling rack and sprinkle cookies with flaky salt (if using).

  11. Serve warm with almond or oat milk.