Whole Wheat Chocolate Chip Cookies

These are the perfect whole wheat chocolate chip cookies. They are soft, the perfect texture with a good balance of sugar, salt, and chocolate. You would not even know they were full of nutrition from whole grains. My kids even prefer them over white flour so that’s saying something.

You can use different varieties of wheat, like Einkorn, soft white, Spelt, or store-bought whole wheat flour. We have tried them all. Yum!

Why switch to whole grain flour?

1. Nutrient-Rich: Whole grains contain all parts of the grain, including the germ, bran, and endosperm, which are rich in fiber, vitamins, minerals, and antioxidants. Processing removes these valuable nutrients.

2. Fiber Content: Whole grains are high in dietary fiber, which promotes digestive health, helps regulate blood sugar levels, and aids in weight management. Processed flour lacks much of this fiber content.

3. Lower Glycemic Index: Whole grains have a lower glycemic index compared to processed flour, meaning they cause a slower and more gradual rise in blood sugar levels, which is beneficial for overall health and may reduce the risk of type 2 diabetes.

4. Heart Health: Whole grains are associated with a reduced risk of heart disease due to their fiber content and other heart-healthy nutrients. They can help lower cholesterol levels and blood pressure.

5. Weight Management: The fiber and nutrients in whole grains can help keep you feeling full and satisfied, which may prevent overeating and support weight management efforts.

6. Long-term Health Benefits: Consuming whole grains regularly as part of a balanced diet may reduce the risk of chronic diseases such as certain cancers, stroke, and obesity.

7. Versatility in Baking: Baking with whole grain flours can add depth of flavor and texture to baked goods while still providing nutritional benefits. Plus, it opens up a wide range of options for healthier baking recipes.

Will this recipe work with all-purpose Einkorn flour?

Yes, the cookies will still be delicious and soft with all-purpose Einkorn, but you may have to add less liquid. I recommend starting with most of the liquid in the recipe and add liquid until you reach your desired consistency.

You can use whole wheat flour from the store, but I love to freshly grind the the wheat berries at home. We love fresh white wheat, but our favorite wheat variety is spelt with it’s mild but nutty flavor, soft texture, and nutritional value of an ancient grain. Unlike modern wheat that is stripped of so many nutrients and contain unhealthy additives, grinding your own wheat means you can control what’s taken from or added to your baked goods. Whole wheat quickly goes rancid so if you’re not grinding your own flour, make sure you keep your flour in the refrigerator or freezer.