Struggling to incorporate whole wheat into your favorite cookie recipe? Does your family protest, insisting that whole wheat is fine for bread but a no-go for cookies? This Perfectly Sneaky Chocolate Chip Cookie Recipe is our solution! By swapping in half of the flour with hard white wheat, you can add a wholesome twist without anyone noticing. Deliciously sneaky and undeniably tasty!
Below is a picture of freshly milled wheat berries. Remember that whole wheat is heavier than processed flour. It contains germ oil when freshly milled. Manufactured flour has to omit the good stuff during processing so the flour won’t spoil. We recommend using freshly milled flour!
What types of wheat should I use in cookie recipes?
There are a few types of whole wheat – hard red, hard white, and soft white. Hard and soft refer to gluten – that magic ingredient that develops your bread and makes it rise. Hard wheat has a high gluten and protein content; soft wheat is low-gluten which won’t rise the cookies.
See our post on How to Make Whole Wheat Bread for more information on the types of wheat.
Therefore, the best choice for an all-wheat cookie would be soft white wheat – also referred to as pastry flour. I decided not to use soft white wheat in this cookie because I wanted a little more protein, plus we are using half white flour. So, in this case, hard white wheat will do a nice job in a cookie.
Want an all-wheat cookie recipe we’ve used and love? We have Chocolate Chip and Peanut Butter Chocolate Chip cookie recipes made with whole wheat.
Any whole grain can be purchased in berries and milled in a home grain mill.
Let’s make these yummy cookies!
Perfectly Sneaky Chocolate Chip Cookies
Makes about 70 cookies
Chocolate Chip Cookie Recipe Instructions:
In a glass bowl mix your flour, baking soda, and salt. Set aside. In a heavy-duty mixer, cream together the butter and sugar until lightened in color and well mixed.
Add the vanilla and the eggs and mix well. I got a chance to use my homemade vanilla in this! YUM.
Remove the mixer bowl and add the chocolate chips! Stir these in, don’t use the mixer.
The cookies will be slightly underdone in the middle, so let them cool on the hot cookie sheet for at least 5 minutes.
ENJOY these Sneaky Chocolate Chip Cookies!
Perfectly Sneaky Chocolate Chip Cookies
- Total Time: 30 minutes
- Yield: 70 cookies 1x
Description
Make a wonderful chocolate chip cookie combining wheat and white flour. They’re never going to know there’s healthy wheat in this cookie!
Ingredients
- 3 sticks unsalted butter (at room temperature)
- 3 c. brown sugar
- 2 fresh eggs
- 3 tsp. vanilla
- 2 c. unbleached white flour
- 2 c. hard white wheat
- 1 tsp. baking soda
- 1 tsp. sea salt
- 2–3 c. chocolate chips
Instructions
- In a glass bowl mix your flours, baking soda, and salt. Set aside
- In a heavy-duty mixer, cream together the butter and sugar until lightened in color and well mixed.
- Add the vanilla and the eggs and mix well. I got a chance to use my homemade vanilla in this! YUM.
- Now add the dry ingredients a little at a time, mix well.
- If you are putting the batter into the refrigerator until the next for some reason, my suggestion would be to roll the batter into 1 1/2″ logs and wrap tightly with plastic wrap. The next day slice and bake. If baking right away, use an ice cream scooper for medium cookies or melon scoop for smaller cookies.
- Bake at 350 degrees for 10 minutes. The cookies will be slightly underdone in the middle, so let them cool on the hot cookie sheet for at least 5 minutes.
ENJOY these Sneaky Chocolate Chip Cookies!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cookies
