Chocolate chip chunk cookie without the added guilt, made healthier with whole wheat flour, no butter but instead using coconut oil!
My son’s first word was cookie. He is truly my son, he has such a sweet tooth it definitely runs in the family.
Since I started this journey of baking my kids have become my most trusted taste testers. When they hand me over a cookie back within a second of tasting it, I know it’s bad. It’s probably really bad because they would eat pretty much any type of cookie.
These are great as a snack for the whole family enjoy with a glass of milk (or in my son’s case dairy free milk, he is not a fan btw!). No need to feel guilty whilst having 2 or 3 4 as they are healthier than your average cookie recipe that usually uses 1 cup + of sugar. Instead I use 1/2 cup of unrefined brown sugar. I tried these with honey and they just came out pretty cakey. So you can try out both and let me know what you think.
Chocolate Chunk Whole Wheat Cookies (No butter)
Our favourite cookie made with wholesome ingredients.
Ingredients
Dry ingredients
- 3/4 cup whole wheat flour
- 1/2 cup unrefined light muscovado sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 100 grams dark chocolate or more!
Wet ingredients
- 1 large egg
- 1/4 cup coconut oil softened to room temp.
- 1 teaspoon vanilla extract
Instructions
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Measure flour carefully so cookies don't become to dry and add into bowl with dry ingredients except sugar.
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In a separate bowl add the eggs and sugar and whisk until smooth, then add softened coconut oil and mix again.
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Add wet and dry together mix until dough forms then add in chocolate and mix again.
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Let cookie dough chill in the fridge for 15 mins.
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Form in to balls or flatten with cookie cutter or by hand and lay out on a baking tray with baking parchment paper.
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Put in oven for a total of 7 mins BUT to get that bakery style chocolate chunk crackle, take the cookies out of the oven at 4 mins and top with 2 choc chunks. Put back in the oven for another 3 mins. Take out and leave on the tray for 5 mins then transfer on a cooling rack to cool completely. These taste best after having time to set. Makes 11/12 Cookies. Enjoy
Thank you. It turn out really tasty! The dough was a bit on the wet side for me so I ended up adding 2-3 tbsp more flour. I love that it’s not too sweet. Couldn’t find the oven temperature here, but I baked them at 375F for 18 minutes. I’m guessing you probably baked at a higher temp for 8 minutes. A success all in all. Thanks again.
Hi Amy! Thanks so much for trying the recipe and yes totally not too sweet! I am such a clutz for forgetting the oven temp, its been edited now. Thanks for pointing that out <3