Whole Wheat Chocolate Chip Cookies Recipe

These whole wheat chocolate chip cookies are so easy to make and taste delicious. Plus, they are made of whole wheat flour and are more beneficial to your health. Make it with white and dark chocolate chips, and enjoy each bite of this famous baked good.

We have all heard by now that whole wheat is better for us. But we all grew up eating white bread. And quite honestly, it tastes good. So, what is the real deal with this white flour business?  

Where does Flour come from

The flour we use the most for baking comes from wheat grain. The wheat grain kernel comprises three major parts: the bran, the germ, and the endosperm. All three have different nutrition profiles, and all have a unique health contribution to the consumer.

The bran is the outer layer rich in fiber that supplies minerals, vitamin B, phytochemicals, and antioxidants. The endosperm is the inside layer rich in carbohydrates, protein and some minerals, and B vitamins. The germ represents a center of a kernel, and its central role includes sprouting the seed. The germ is very rich in healthy fats.

White Flour vs Whole Wheat Flour

The most basic classification of wheat flours comes from their production method. Whole wheat flour is a product of grinding the entire wheat kernels (the bran, the endosperm, and the germ). White flour is a processed version made by removing the bran and the germ, and only the endosperm remains. Wait! What? Yes, you read it correctly. White flour lacks some essential nutrients.

To understand better what we are missing when not consuming whole wheat flour, I highlighted some of the differences between white flour (all-purpose, unenriched, unbleached) and whole wheat flour (unenriched). 

Portion size: 100 G	White Flour (all-purpose, unenriched, unbleached)	Whole wheat flour (unenriched)
Water	11.1 g	9.44 g
Nitrogen	1.92 g	2.41 g
Protein	12 g	15.1 g
Total fat	1.7 g	2.73 g
Carbs	74.3 g	71.2 g
Fiber	3 g	10.6 g
Minerals
Calcium	22 mg	38 mg
Iron	1.18 mg	3.86 mg
Magnesium	36.1 mg	136 mg
Phosphorus	134 mg	352 mg
Potassium	150 mg	376 mg
Sodium	2 mg	3 mg
Zinc	1.15 mg	3.24 mg
Copper	0.212 mg	0.452 mg
Manganese	0.819 mg	3.56 mg
Selenium	20.1 mcg	23.6 mcg
Molybdenum	42.6 mcg	58.5 mcg
Vitamins and Other Components
Thiamin	0.298 mg	0.504 mg
Riboflavin	0 mg	0.128 mg
Niacin	1.59 mg	5.55 mg
Vitamin B-6	0.085 mg	0.268 mg
Folate	23 mcg	39 mcg

All of the parameters are higher in whole wheat flour. Let’s now dig in further to discover some of the nutrients we deprive ourselves of. 

• Fiber – whole wheat mostly has a type of insoluble fiber that can help relieve constipation

• Niacin (Vitamin B3) – belongs to the vitamin B group, and it is a soluble vitamin that doesn’t store in the body but instead gets eliminated in urine. Niacin is essential since it cooperates with over 400 enzymes in the body to support various reactions involved in obtaining energy from the food we ingest. It also has a vital role in DNA creation and repair and acts as an antioxidant.  

• Minerals – our body needs them for the proper function of the brain, heart, muscles, and bones. 

Enriched White Flour and Bleached vs Unbleached White Flour 

I have to point out that I compared whole wheat flour vs. unenriched white flour. 

White flour is typically enriched with ingredients that are stripped out during processing. Added are iron and vitamin B (niacin, thiamine, folic acid, and riboflavin). But don’t be deceived, however. Replenishing ingredients involves additional chemical processing of the flour, which potentially can harm your body.  

White flours can undergo additional processing called bleaching to achieve nice white color, increase shelf life, and make fluffier baked goods. The bleaching process involves using bleaching chemicals with a controversial view on safety aspects. 

If safety is a concern for you, you can always buy unbleached flour. This type is aged naturally after milling when exposed to oxygen. 

When one read all the positives of whole wheat flour and negatives of processed flour, one cannot ask why is white flour so widely available then? The answer lies in a combination of demand and shelf-life. White flour has been more popular throughout history, so there is still bigger demand. Additionally, the more stable final product is produced by removing the germ of the whole wheat that holds the fat. 

It is similar when deciding whether to use white or brown rice. Check out my Lemon Butter Chicken Risotto in a Dutch Oven recipe for more info regarding rice.

Is White Flour Bad For Us, then? 

In my opinion, the correct answer would be – that whole wheat flour is better for us. Even if we consume unbleached, enriched white flour, the whole wheat flour will have more fiber, more minerals, and a natural combination of vitamins.

And one more thing to keep in mind – homemade bread is the best. Check out my Homemade Olive Bread recip

The same goes for the delicious homemade Chocolate Chip Cookies below! They are crunchy and perfect for chocolate lovers out there.

How to Make Whole Wheat Chocolate Chip Cookies

Jump down for a detailed recipe on how to prepare them. But, here are some tips to keep in mind.

You should prepare two bowls – one for the dry ingredients and one for the wet ingredients.

• First, combine your dry ingredients and mix them well with a wooden spoon or spatula.
• Second, get all your wet ingredients ready.
  • Tip 1: mash your banana with a fork.
  • Tip 2: you don’t have to beat the eggs with a mixer; you can use a fork to beat them lightly.
  • Tip 3: you can melt the butter on the stove or in the microwave; just don’t overheat it.
  • Tip 4: freshly squeezed orange juice gives the best taste, but bottled orange juice will work if you don’t have a fresh orange handy.
  • Another secret: add orange zest to the batter for a more citrusy, tangy flavor.
• Combine dry and wet ingredients and mix well with a spatula.
• Did you notice that there is no chilling involved?
• You can decide on the size of the cookies. I typically use a tablespoon scoop.
• Once they are lying on the baking sheet, gently press to flatten the dough.

What do you do after they are baked? Enjoy it! But not too much (I know, it’s easier said than done).