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.