Whole Wheat Chocolate Chip Cookies with Oats

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Soft and chewy chocolate chip cookies made with whole wheat flour, ground oats, and ripe banana. A tasty, wholesome twist on a classic treat!

Whole Wheat Chocolate Chip Cookies with Oats

Why You’ll Love These Whole Wheat Chocolate Cookies

  • You’ll love these cookies for their soft, chewy texture and delicious flavor! Whole wheat flour and oats give them a hearty bite, while banana adds natural sweetness and keeps them moist.
  • With less butter than traditional cookies thanks to the moisture from the banana, they’re a healthier treat you can feel great about enjoying.
  • I’ve also reduced the sugar, using only regular sugar and skipping the brown sugar, thanks to the banana’s natural sweetness.
  • With mini chocolate chips (or regular ones, or even a mix of dark and white), every bite is a delicious treat that’s a bit healthier, too. Plus, they’re so easy to make!
  • I make these chocolate chip cookies often, so they’re definitely foolproof and kid-approved (my kids and even our picky-eater neighbor’s child love them!).

Why Whole Wheat Flour Matters?

We all know that whole wheat is better for us, but many of us grew up enjoying white bread, which tastes great. So, what’s the real story behind white flour?

The flour we use most for baking comes from wheat grains, which have three main parts: the bran, the germ, and the endosperm. Each part offers different nutrients and health benefits.

The bran is the outer layer, packed with fiber and providing minerals, vitamin B, phytochemicals, and antioxidants. The endosperm is the inner layer, rich in carbohydrates, protein, and some minerals and B vitamins. The germ is at the center of the kernel and is essential for sprouting the seed. It’s also high in healthy fats.

Chocolate Chip Cookies with Oats on a Plate

White Flour vs Whole Wheat Flour

The simplest way to classify wheat flours is by how they are made. Whole wheat flour is created by grinding the entire wheat kernel, which includes the bran, endosperm, and germ. In contrast, white flour is a processed version that removes the bran and germ, leaving only the endosperm. That’s right—white flour is missing some important nutrients!

To better understand what we miss by not consuming whole wheat flour, I’ve highlighted some key differences between white flour (such as all-purpose, unenriched, unbleached) and whole wheat flour (unenriched).

Portion size: 100 GWhite Flour (all-purpose, unenriched, unbleached)Whole wheat flour (unenriched)
Water11.1 g9.44 g
Nitrogen1.92 g2.41 g
Protein12 g15.1 g
Total fat1.7 g2.73 g
Carbs74.3 g71.2 g
Fiber3 g10.6 g
Minerals  
Calcium22 mg38 mg
Iron1.18 mg3.86 mg
Magnesium36.1 mg136 mg
Phosphorus134 mg352 mg
Potassium150 mg376 mg
Sodium2 mg3 mg
Zinc1.15 mg3.24 mg
Copper0.212 mg0.452 mg
Manganese0.819 mg3.56 mg
Selenium20.1 mcg23.6 mcg
 Molybdenum42.6 mcg58.5 mcg
Vitamins and Other Components  
Thiamin0.298 mg0.504 mg
Riboflavin0 mg0.128 mg
Niacin1.59 mg5.55 mg
Vitamin B-60.085 mg0.268 mg
Folate23 mcg39 mcg
Source: https://fdc.nal.usda.gov/food-search?query=flour&type=Foundation

Whole wheat flour has more nutrients compared to white flour. Let’s take a closer look at some of the important nutrients we miss out on.

  • Fiber: Whole wheat contains a lot of insoluble fiber, which can help relieve constipation.
  • Niacin (Vitamin B3): This vitamin is part of the B vitamin group. It doesn’t stay in the body; instead, it’s eliminated in urine. Niacin is important because it works with over 400 enzymes in the body to help turn food into energy. It also plays a key role in making and repairing DNA and acts as an antioxidant.
  • Minerals: Our bodies need minerals for the proper function of the brain, heart, muscles, and bones.

Enriched White Flour and Bleached vs Unbleached White Flour 

I want to clarify that I compared whole wheat flour to unenriched white flour.

White flour is usually enriched with nutrients that are lost during processing, such as iron and B vitamins (niacin, thiamine, folic acid, and riboflavin). However, don’t be fooled—this enrichment process involves extra chemical treatments that may not be good for your health.

Additionally, white flour often goes through a bleaching process to achieve its bright white color, extend its shelf life, and create fluffier baked goods. This bleaching process uses chemicals that raise safety concerns.

If you’re worried about safety, you can opt for unbleached flour. This type is naturally aged after milling by being exposed to oxygen.

With all the benefits of whole wheat flour and the downsides of processed flour, you might wonder why white flour is still so popular. The answer lies in demand and shelf life. White flour has been favored throughout history, leading to greater demand. Plus, removing the germ from whole wheat flour creates a more stable product since the germ contains fat.

Choosing between whole wheat and white flour is much like deciding between white and brown rice. For more on rice choices, take a look at my Lemon Butter Chicken Risotto in a Dutch Oven recipe.

So, Is White Flour Bad for Us?

In my opinion, the answer is that whole wheat flour is better for us. Even if we choose unbleached, enriched white flour, whole wheat still offers more fiber, more minerals, and a natural balance of vitamins.

f you’re a bread lover, here’s a tip—homemade bread is always the best choice! Try my Homemade Olive Bread recipe for a wholesome option.

What You’ll Need and Tips for Making These Delicious Chocolate Chip Cookies

Ingredients


  • 1 3/4 cups whole wheat flour
  • 1/2 cup ground oats (oats blended into a fine powder)
  • 1 tsp baking soda
  • 1/2 cup cane sugar
  • 1/2 tsp salt
  • 6 tbsp unsalted butter, melted
  • 1/2 mashed banana
  • 2 large eggs
  • 1 cup mini chocolate chips (or use regular-sized dark chocolate chips, or a mix of dark and white)

Steps


  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the whole wheat flour, ground oats, baking soda, cane sugar, and salt.
  3. In a separate bowl, mix the melted butter, mashed banana, and eggs until smooth and well combined
  4. .Gradually add the wet ingredients to the dry ingredients, mixing just until a dough forms
  5. Fold in the chocolate chips.
  6. Scoop dough into balls (about 1-1.5 tablespoons each) and place on the prepared baking sheet, leaving space between each cookie.
  7. Bake for 10-12 minutes or until the edges are golden.
  8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Quick Tip!

Chill the cookie dough for 30 minutes before baking to help the flavors develop and prevent the cookies from spreading too much.

Wrapping Up

In conclusion, choosing whole wheat flour over white flour can lead to healthier baked goods, as it offers more nutrients and fiber.

Using ingredients like ground oats and ripe bananas can enhance the flavor and texture of your recipes, making them more enjoyable.

Want more from my healthy dessert collection? Give my popular Banana Almond Flour Brownies a try—you’re going to love them!

I’d love to hear your feedback and any creative twists you try—don’t be shy, share your thoughts in the comments below!

Get In Touch!

Are you a fan of healthy and delicious recipes like this one? Stay tuned for more culinary inspiration, nutrition tips, and wellness guides here. Subscribe to the newsletter and follow me on social media to never miss an update! Remember to share your whole wheat chocolate cookies-making adventures with me in the comments below.

Print Recipe
5 from 2 votes

Whole Wheat Chocolate Chip Cookies

Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Servings: 24 cookies
Calories: 110kcal
Pin Recipe

Video

Ingredients

  • 1 3/4 cups whole wheat flour
  • 1/2 cup oats blended into a fine powder
  • 1 tsp baking soda
  • 1/2 cup cane sugar
  • 1/2 tsp salt
  • 6 tbsp butter melted
  • 1/2 mashed banana
  • 2 eggs large
  • 1 cup mini chocolate chips

Instructions

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a large bowl, whisk together the whole wheat flour, ground oats, baking soda, cane sugar, and salt.
  • In a separate bowl, mix the melted butter, mashed banana, and eggs until smooth and well combined.
  • Gradually add the wet ingredients to the dry ingredients, mixing just until a dough forms.
  • Fold in the chocolate chips.
  • Scoop dough into balls (about 1-1.5 tablespoons each) and place on the prepared baking sheet, leaving space between each cookie.
  • Bake for 10-12 minutes or until the edges are golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

  • These are the nutrition facts for 1 serving of this recipe. Total servings for this recipe: about 24 cookies.
  • Refer to the post above for video instructions and other useful information.
  • Nutrition information is an estimate and will depend on your specific ingredients.
 
Quick Tip: Chilling the cookie dough for 30 minutes before baking helps enhance the flavor and keeps the cookies from spreading too much.

Nutrition

Serving: 1cookie | Calories: 110kcal | Carbohydrates: 20g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.02g | Cholesterol: 15mg | Sodium: 131mg | Potassium: 31mg | Fiber: 1g | Sugar: 11g | Vitamin A: 38IU | Vitamin C: 0.3mg | Calcium: 25mg | Iron: 1mg
Tried this recipe?Mention @nenaswellnesscorner or tag #nenaswellnesscorner!

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