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WHOLEGRAIN CHOCOLATE CHIP COOKIE
07

WHOLEGRAIN CHOCOLATE CHIP COOKIE

NUTRITION
HEALTHY RECIPES
Mar 03, 2025

WHOLEGRAIN CHOCOLATE CHIP COOKIE

This Wholegrain Chocolate Chip Cookie is the perfect balance of chewy, crispy and wholesome, offering a healthier take on the classic treat. Made with whole wheat flour, rolled oats, baking powder, a pinch of salt and dark chocolate chips, it provides a dose of fibre and natural sweetness while keeping the indulgent, rich flavours of a traditional cookie. The combination of butter and brown sugar creates a soft texture with a slightly crisp edge, while vanilla extract enhances the aroma. This single-serving cookie is ideal for anyone looking for a quick homemade dessert without baking an entire batch. Whether you enjoy it as an afternoon snack, a post-dinner treat or alongside a warm cup of tea, this cookie delivers the perfect blend of flavour and nutrition. With its simple ingredients and easy preparation, this wholegrain cookie is a satisfying choice for health-conscious cookie lovers.

RECIPE CATEGORY

Snack, Dessert

SERVING SIZE

1

CUISINE

American

PREPARATION/TECHNIQUES

Bake, One-Pot Wonders

OCCASION/HOLIDAY

Back to School, Casual Dessert, Family Treat, Comfort Food, Movie Night

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, High Fibre, Low Sugar, Quick & Easy, Vegetarian

DISH TYPE

Cookie

INGREDIENTS

  • 2 tablespoons whole wheat flour
  • 1 tablespoon rolled oats
  • 1 teaspoon brown sugar
  • ½ tablespoon butter
  • ⅛ teaspoon baking soda
  • 4-5 dark chocolate chips
  • ½ teaspoon vanilla extract
  • Pinch of salt

FULL NUTRITIONAL INFORMATION

  • Calories: 120 kcal
  • Carbohydrates: 18g
  • Protein: 2g
  • Fats: 4g
  • Fibre: 2g
  • Sugar: 6g
  • Sodium: 50mg

PREPARATION

  • Preheat the oven: Preheat the oven to 175°C (350°F) and line a small baking tray with parchment paper.
  • Melt the butter: Melt the butter in a microwave-safe bowl or on the stovetop until just melted, then allow it to cool slightly.
  • Mix the wet ingredients: In a bowl, combine the melted butter, brown sugar and vanilla extract. Stir well until smooth.
  • Prepare the dry ingredients: In a separate bowl, whisk together the whole wheat flour, rolled oats, baking soda and salt.
  • Combine the wet and dry ingredients: Gradually mix the wet ingredients into the dry mixture, stirring until fully combined. The dough should be slightly sticky but firm enough to shape.
  • Fold in the chocolate chips: Distribute them evenly throughout the dough for a balanced flavour.
  • Shape the cookie: Form the dough into a small ball and flatten slightly on the prepared baking tray.
  • Bake the cookie: Bake the cookie for 10–12 minutes or until golden brown around the edges.
  • Cool before serving: Allow the cookie to rest on the tray for a few minutes before transferring it to a wire rack to cool completely.

PREP TIME

5 minutes

COOKING TIME

10–12 minutes

TIPS

  • Use room temperature ingredients: This ensures even mixing and a consistent texture.
  • For extra chewiness: Let the cookie dough rest for 5 minutes before baking.
  • Do not overbake: The cookie will continue to firm up as it cools, so remove it from the oven when the edges turn golden.
  • Enhance the flavour: Add a pinch of cinnamon or a dash of almond extract for extra warmth and depth.
  • Substituting chocolate chips: Swap them for chopped nuts, dried fruit or white chocolate chips for variety.
  • For a crunchier cookie: Bake for an additional 1–2 minutes and let it cool completely before eating.

VARIATIONS

  • Dairy-Free: Replace butter with coconut oil or a plant-based butter alternative.
  • Vegan: Swap brown sugar with coconut sugar and use plant-based butter.
  • Gluten-Free: Use oat flour or a gluten-free flour blend.
  • Higher Protein: Add ½ teaspoon of chia seeds, flaxseeds or a small scoop of protein powder.
  • Nutty Cookie: Mix in a teaspoon of chopped walnuts or almonds for added crunch.

PREPPING AND STORAGE

  • Refrigeration: Store the baked cookie in an airtight container for up to 3 days.
  • Freezing: Place the cookie in a freezer-safe bag and freeze for up to 1 month.
  • Reheating: Warm in a microwave for 10–15 seconds or a low-temperature oven for a crispier texture.

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