Can you make soft, chewy, delicious chocolate chip cookies with freshly milled wheat?
Yes you can! No white flour needed!
In this recipe, we use soft white wheat flour that has been freshly milled right at home for a 100% whole grain cookie without the guilt (sorta).
Bonus points, this recipe has less sugar. I prefer to use unsweetened chocolate chips or, when those can’t be found, bittersweet chocolate chips to back off on the sweetness. In my opinion, semi-sweet chocolate chips add way too much sugar to the cookies.
You can use even less sugar than the recipe calls for, but I wouldn’t back off more than 1/4 cup. If you back off on the sugar too much, the cookies won’t do well!
This is an excellent recipe to have on hand for those who are slightly intimidated by freshly milled wheat. There is no worrying about your bread not rising with this!
It’s also a great way to “sneak” in healthy whole grains to those picky eaters as well.
Now, let’s go make some cookies!!
100% Whole Grain Soft, Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup sugar cane sugar or honey granules
- 1 cup brown sugar sucanat can also be used
- 2 large eggs room temperature
- 3.5 cups freshly milled soft white wheat flour sifted
- 1 tsp baking soda sifted
- 1 tsp salt
- 2 cups chocolate chips I prefer bittersweet or unsweetened
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees Fahrenheit
- Cream butter, brown sugar, and sugar. Beat for about 3-5 minutes until creamy
- Add eggs, one at a time
- Add vanilla, mix it all together
- In a separate bowl, sift 3 1/2 cups of freshly milled soft white wheat flour. You can sift the baking soda with it or separately.
- Add salt to the flour and baking soda. Mix together.
- Carefully add flour mixture to the creamed butter about a third of the flour at a time. Mix until it's all combined.
- Fold in chocolate chips. If desired, set aside some extra to garnish the top.
- With an ice cream scoop (about 3TB), scoop dough out onto baking pan lined with parchment paper. Space about 2-3 inches apart.
- Bake for 12 - 15 minutes until the bottom of cookies are slightly brown. The tops should look under-baked. For me, 12 minutes was perfect.
- Let cookies rest on baking pan about 1-2 minutes. Gently transfer to cooling rack.
Notes
If your cookies come out too flat, not enough flour was added.
If your cookies come out too domed, too much flour was used.
I just finished baking the 100% Whole Grain Soft Chocolate Chip Cookies. I made a double batch using my brand new BOSCH Universal Plus mixer and my new Nutrimill Harvest Mill that I purchased during the FLASH SALE. They are so good!
Thanks for sharing the recipe!
Donna
Oh yes the Bosch makes this SO easy to do a double batch! Glad you enjoyed them!
I used honey granules, and sukonaut, and did not sift the flour, they are terrific. This is my new go to chocolate chip cookie recipe.
Can I add Vital Wheat Protein to help solve the flat cookie issue?
If cookies come out too flat just add a bit more flour. I don’t know what vital wheat protein would do.
Turned out perfect. I added cranberries, nuts and coconut and they were a hit.
I used hard white & they were well loved by this house full of boys haha! New go-to chocolate chip recipe, thank you!
Made these tonight, and they tasted delicious but baked flat. Next time, I’m going to keep adding flour until it looks like typical cookie batter. The flavor of the fresh flour made it entirely worth trying again to see if I can figure out the flat cookie problem. Thanks for sharing this recipe!
Yep, if they’re flat just add a bit more flour next time! 🙂
Would you please weigh, in grams, your flour the next time you make these for your family?
Weight will always be spot on, but everyone’s gear, technique, and even flour fineness (which affects measurement) add variables. Thank you.
Mine turned out very cakey… muffin like. What did I do wrong?
It sounds like too much flour was used.
Wish I could say zero stars.
Please let me know what is so terrible about this recipe. I’m always looking to improve! 🙂
Do you know what your 3 1/2 cups of flour weighs in grams?
I do not. If you need to convert the recipe over to the metric system, there are free sites that allow you to copy and paste it. You can Google it 🙂
can these made with flax egg for vegetarians?
I have no idea. Feel free to try it and see!
Felicia, I followed the recipe to a tee and they were perfect! After reading the comments, I’m going to try using my hard white wheat and see what happens. Thanks for sharing this one!
I made this recipe, and it is amazing! A new favorite for sure. This one I will need to double the recipe.
I double the recipe all the time lol
Fabulous. I did try a tip I read in another recipe and added 2 tsp cornstarch (supposed to help prevent cookies from spreading) and also added about 1-2Tbsp ground flaxseed. Best chocolate chip cookies I’ve ever had.
I have made this recipe a few times, and these are so super yummy! I usually “go big” and double the recipe to freeze extra when I make them. This is a solid chocolate chip cookie that my husband and 4 kids love! Thanks so much! You are my very fave FMF resource!
Just made a batch with exact measurements above but did not sift. Came out perfect! Thank you Felicia for the excellent recipe!!
I need to update the recipe because I don’t sift at all either!
I’m so excited to give this recipe a try! Any chance you’ve ever tried this recipe baked like cookie bars? I’m a very lazy baker and like one and done baked goods!
lol I’m sure it would work just fine. The baking time may need to be adjusted, but otherwise I don’t see why it wouldn’t work.
So so so yummy!!!! Thanks for the recipe!
Hi Felicia,
I have made these cookies a few times. Exactly like you say and it’s perfect, puffy, soft, and chewy, nutty, great cookie. My regular chocolate chip cookie recipe is exactly the same as this one except the other one is 2 1/2 cups AP flour and this one is 3 1/2 cups of freshly milled soft white wheat berries. Thank you for this recipe! Love your channel
This was my first attempt at making cookies with fmf, and they turned out just right! Not flat at all! I did add a little cinnamon to the flour and some chopped pecans with the chocolate chips (because that’s how I’ve made other chocolate chip cookies). I milled 2 1/2 cups soft wheat berries and had about 1/4 cup flour left. I didn’t sift the flour, I just whisked the dry ingredients together.
These were great, my first time making cookies with FMF. Perfect!! I’d probably add nuts next time for a bit of a crunch but other than that wouldn’t change a thing
Ohhh boy! These were fantastic! I think I messed up on the brown sugar though because I packed it and they were a little sweet but no one complained to get to 3.5 cups of flour I milled 2 1/3 cups of berries. They were beautiful, thick and chewy. I really would never go back to store bought flour. These were way better than any recipe I’ve ever used. My stove runs weird so I baked them for 13 minutes.
I’ve not done this so my math hasn’t been verified… but to convert to grams.. AP flour is 125 grams per cup and 42 grams per 1/3 cup so that’s I believe 292 grams of wheat berries to get 3.5 cups of flour. But I just milled the 2 1/3 cups berries and it was perfect.
I’m new to FMF and my other attemps for cookies did not work, so I tried this one and I used flax egg to replace the eggs and it worked perfect. Best cookies I’ve ever had. I did end up closer to 4 cups flour. I used soft white wheat. Added alittle cinnamon.
Wonderful!!!
We made these exactly as the recipe states (except I didn’t sift the flour) and they are fantastic! They did not get flat. This is a winner and our new goto chocolate chip cookie recipe. Thanks!
I actually don’t sift at all anymore and they always turn out great!
These were amazing. My daughter made them but goofed on the vanilla. Used the tablespoon instead of teaspoon. And we used mini chocolate chips. They were so good there were none left to save lol. Worked up fast also.
I just made these cookies with fmf soft white- I used Truvia white sugar and Truvia brown sugar same measurements as in recipe- sprinkled a tiny bit of kosher salt on them – OMGOODNESS absolutely delicious- a better choice for those watching their sugar. Thank you Felicia.
I doubled the recipe, did not sift the flour and added 2 cups of rolled oats and 1 1/2 cups of toasted slivered almonds. I also only used 1 bag of chocolate chips and it made 53 cookies instead of the 36 stated. I recommend putting the dough in the fridge to help with flat cookies.
I’m new with FMF. What a home run!!! The bran makes them a bit nutty. Very much impressed! Thank you for doing all the hard work of converting!
These are wonderful.the texture was just like the recipe said. I used coconut sugar in place of white. I didn’t sift because my flour was fluffy. And I added 1 teaspoon cinnamon. I baked them on a Pampered Chef stoneware bar pan so they took several extra minutes because it takes time for the pan to get heated.
I find that 5 cups of unsifted soft wheat flour gives the perfect puff to the cookies. I also added 2 cups of rolled oats. Baked for 14 min at 350° and they were just right. I found that a 16 oz bag of chocolate chips is the right amount for this batch. It makes 52 cookies using my largest cookie scoop.
P.s. I just scoop the flour with my measuring cup and shake off excess. No pressing down or sifting.
Thank you Felicia for all your recipes, I use your bread and roll recipe weekly and even sell some to friends.
I am a choc chic cookie stickler and wont stray for from the tried & true tollhouse recipes. But let me tell you. THESE cookies. THESE ARE IT. Easy. Simple. Soft. RICH. Not overly sweet. Filling. I’m addicted. I’ve made them 4 times already and I’m making them again. Just make them. Stop second guessing.
lol best comment EVER. I have to agree. The only thing that keeps me from making these all the time is I run out of chocolate chips!
These were excellent! I need to add more chocolate chips and nuts. Thank you so much for this recipe!
Hi Felicia! Do you have the nutrition info for these cookies? I am going to use stevia for the white sugar and Truvia brown sugar for the other. Thank you for any numbers you are able to provide. I’m asking I am prediabetic and don’t want to overdo the cars etc.
I can see if I can add it!
Felicia, I just made these last night and everyone loved them. I’ve been milling for about a year now and loving it. Your site is a wonderful resource, thank you! I used a bag of the chocolate chunks instead of the morsels and omgoodness…..yum!
Hi! Do I have to make any changes to your recipe if I want to use Stevia? Thank you!
I would think you could substitute 1:1, but not sure.
Love this recipe! Used Sucanat for the brown sugar and organic white sugar… a tiny bit less of each in the measuring cups. I added a few tablespoons more of the freshly milled flour. Used chocolate and peanut butter chips. In some I also added chopped pecans and unsweetened coconut. Used a 2Tbsp. cookie scoop. Baked them on a parchment lined tray for exactly 12 minutes. They were incredibly delicious! There’s something so good about the flavor with the freshly milled flour. My husband and daughter like these too and it’s a great way to get them to eat all the good nutrients in the freshly milled flour.
I subbed sucanat, European butter, white chocolate chips and roasted pecans. These are delicous. My 2 TBS scope baked at 10 minutes, yielding 3.5 dozen. I overbaked a few at 12 mins, but they’re still good. I jusr couldn’t share those with my neighbor. 😉
YES!!! I just made these and they are soooo soft and delicious. Don’t hesitate go make a batch. Thanks so much for your efforts. Appreciate all your videos and recipes and info. I am new to all this so need all the info lol.
I’ve made these twice. This time I added roasted pecans and shredded coconut. My family believes nuts go in everything!