Whole-Wheat Chocolate Chip Cookies (with sugar!)

35 Reviews / 4.8 Average
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This is very out of character for me, but today I am posting a dessert recipe made with sugar! Yes, regular ol’ white (and brown) sugar. And here’s the reason why. We wholeheartedly agree that junk food is okay in moderation, but as I’ve said before I think junk food can be broken down into two very different categories

Traditional Junk Food vs. Artificial Factory-Made Junk Food

Whole-Wheat Chocolate Chip Cookies from 100 Days of Real Food

Now if you are a real food junkie like me, and you get a hankering for something sweet, I would much rather you eat something like these homemade cookies as opposed to a bag of Chips Ahoy. Not only would this homemade version taste a great deal better, but they would also be better for you due to the following reasons:

  1. They are made with mostly whole-wheat flour.
  2. They don’t contain high-fructose corn syrup or artificial additives.
  3. They can be made with organic ingredients.

Another reason I am posting this recipe is because some who just recently switched to “real food” may not have a good recipe in their files for homemade cookies and cakes. Before our family’s drastic transformation to real food I used to solely rely on Betty Crocker boxed cake mixes for birthday celebrations. When it came time to celebrate the first birthday after our “100 Days of Real Food” pledge I was at a loss for making a homemade cake from scratch.

So this cookie recipe will be the first of a (very small!) series for those of us that want to occasionally indulge in something extra special without having to rely on mass produced food.

So just to be clear this is one of the few recipes on this blog that would not be “approved” during the “10 Days of Real Food” pledge, but this could also be the perfect reward after working hard to successfully complete your pledge!

Whole-Wheat Chocolate Chip Cookies from 100 Days of Real Food

Whole-Wheat Chocolate Chip Cookies (with sugar!)

This is very out of character for me, but today I am posting a dessert recipe made with sugar! Yes, regular ol’ white (and brown) sugar. And here’s the reason why. We wholeheartedly agree that junk food is okay in moderation.
35 Reviews / 4.8 Average
Prep Time: 20 mins
Cook Time: 7 mins
Total Time: 27 mins
Print Recipe
Servings: 18 cookies

Ingredients
  

Instructions
 

  • Preheat oven to 375 degrees F.
  • In a small bowl, mix together the dry ingredients with a hand-held whisk including the flour, baking soda, and salt.
  • In a large, separate bowl use an electric mixer to cream the butter. The butter is the KEY ingredient in this recipe and for best results it must be “slightly” colder than room temperature. I usually take my stick of butter out of the fridge and let it sit on the counter for a half hour or so before making the cookies. If your butter gets too soft/warm you can alternatively chill the cookie batter after mixing everything together.
  • Add the egg, both sugars, and vanilla to butter until well mixed. Scrape sides of bowl as necessary.
  • With the electric mixer on low, add the flour mixture (in batches) to the butter mixture.
  • With a large spatula stir in the chocolate chips.
  • If you have time, and for the very best results, it is recommended that you chill the batter for 10 – 15 minutes before putting the cookies in the oven (even if your butter was the perfect temperature!).
  • Put spoonfuls of batter on an ungreased cookie sheet and bake for 7 – 9 minutes. Transfer cookies to a cooling rack.
    Enjoy!

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Whole-Wheat Chocolate Chip Cookies (with sugar!)
Amount Per Serving
Calories 137 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 24mg8%
Sodium 117mg5%
Potassium 27mg1%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 10g11%
Protein 2g4%
Vitamin A 185IU4%
Calcium 16mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

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323 thoughts on “Whole-Wheat Chocolate Chip Cookies (with sugar!)”

  1. Any special reason a mixer is needed? The recipe doesn’t seem that different from regular chocolate chip recipes which are easy to do with a spoon

  2. I made these two days ago with all whole wheat flour, did not use white flour and I was very curious how it would taste and all of my kids loved them! We are slowly transitioning to whole wheat flour to a healthier living. I will be making these often! Thank you Lisa for anther great recipe that didn’t dissapoint ☺️

  3. 5 stars
    Hi!
    Can this batter be frozen for future use, or is it just as good to make a few extra cookies and freeze those?
    Thanks!
    p.s. I love this recipe and it has been well-received by everyone I treat! :D

  4. Hmmm, mine seriously flattened out, and even dripped off the cookie sheet! I used all whole wheat flour, but other than that, followed the recipe exactly. Where do you think I went wrong?

  5. Lauren Russell

    I consider myself to be a good cook and terrible baker. These turn out perfect every time. I think the tips on temperature really help. No more sad flat cookies for me, and they taste great! Thanks.

  6. Could I sub earth balance vegan “butter” whipped organic spread for this? My son is allergic to dairy.
    Thanks!

    1. ive also used butter flavored crisco and works fine. just remember to always weigh out 20% less of the amount of butter called for and replace it with water to get the same effect

  7. Love this recipe and feel a little better about serving these cookies to my family. I don’t even use the white flour in this recipe . I use all wheat 1/2 and 1/2 flour and my loves it. Great recipe!

  8. 5 stars
    The whole family ate ’em up, and asked for more !!!! I used mini chocolate chips. It turned out wonderful !!!

  9. 5 stars
    We use whole wheat flour instead of white and the pastry flour. We love them!!! I pre-make these and freeze them to have ready to pull out when company comes over. I have also used coconut sugar when we were out of of cane sugar and they were just as fantastic.
    Thank you for sharing!

  10. I love your recipes. They are all healthy. You really know what is healthy and what is not. I’ve started trying some of your recipes.

  11. 3 stars
    My cookies came out dry. When I was mixing the ingredients I couldn’t even get all the flour incorporated and had to add mor butter. The cookie dough seemed stiff and hard but I cooked it up anyways and they are pretty dry. The only things I did differently were to use whole wheat and white wheat flour, and madava’s better baking blend of cane sugar and coconut sugar.

    1. Try measuring the flour by weight rather than volume. I do this for all my baked goods including bread. Whole wheat flour is heavy and this
      just might fix that. I used all fresh ground whole wheat and it was great.

    2. Two things come to mind. Sugar is hygroscopic. I don’t know if coconut sugar is. Also, sometimes your flour will be dryer than at other times and may obsorb more liquid. If cookie dough is too dry, add milk a tsp at a time until the dough seems right. Freshly ground whole wheat absorbs less liquid than flour which has been stored a while.

  12. I should also mention that she can’t have molasses, that is the reason for no brown sugar. Thank you once again.

  13. Have you tried these with honey? I have a sister who can’t brown sugar or anything with brown sugar in it. I have been using our new life of “Real Food” to help her find some things she is able to eat.

    1. Amy Taylor (comment moderator)

      Hi Lou Ann. Nope, sorry. Lisa has only used sugar in this one. Curious if she can have palm sugar?

  14. I made these for a play date at our house with 2 other families that are health conscience like we are. They were a huge hit! Definitely making these again for our next get together.

  15. 5 stars
    Awesome! I general I am not a fan of whole wheat flour (though I am trying and getting better over time), but these are Amazing! I prefer these whole wheat cookies to regular white flour ones (so does my 3 year old). We have now made these several times (with all whole wheat flour) and will never use another recipe! Thanks so much!!

  16. I just made these cookies with all whole wheat and subbed coconut palm sugar for the sugar….if the cookies are anything like the batter, WIN!!!

  17. 5 stars
    Delicious!!! I made them with all whole wheat flour and they are out of this world! I’ll never make white flour choc chip cookies again!

  18. Just made these and LOVE them!! Seriously, don’t miss the ton of sugar that is usually in cookies. Cannot wait for my kids and husband to try them!

  19. My hubby was craving cookies and wanted to stop at a bakery. I told him I would make him cookies at home knowing I had this gem of a recipe ready and waiting. He loved them and my 9 year said they were the best cookies he has ever had! Thank you!!!

    1. I’ve made cookies with both and with no noticeable difference. Baking purists will say to use unsalted, which i usually do now, but both work equally well.

  20. I am new to baking-after creaming the butter, sugar, eggs, and vanilla for a while, my mixture still had small chunks of butter in it. What am I doing wrong? Does that mean that the butter I am using is too cold? Or is that the texture that the mixture is supposed to be?

      1. I used frozen butter so I softened it in the microwave first. Could this have been the problem? The butter may not have been soft enough?

      2. Room temp my dear. I touch it with my finger, when it squishes it’s ready. Haha. Just use a fork to mash up the pieces of butter if it happens again.

  21. Do you recommend coconut sugar as a replacement? I’ve baked with it before and it was wonderful, but I am new to the real food cooking and wonder if it falls under the “ok” list?

    1. Assistant to 100 Days (Amy)

      Hi Melissa. Lisa doesn’t really use coconut sugar but it is a good alternative to the refined stuff. I use it in my morning coffee. There is some question as to its sustainability, so look for one that is sustainably sourced. ~Amy

  22. I read through 10 of the 18 pages of comments before I gave up and just asked my question. So I apologize if it has already been asked! Have you tried to form the dough into balls and then put it in the freezer? I ask because my son’s school had sold pre-formed frozen cookie dough and, before starting to eat more real food, this was a great, quick snack. It would also keep me from eating all the cookies at once! :)

  23. Florence Mascarenhas

    What is a stick of butter in your choc-chip cookie recipe. You say it is equal to 8 tablespoons. Could you please tell me how many grams is a stick of butter.

  24. I am not a baker in any sense. I have messed up cakes that come in a box. But these turned out GREAT!! Gave them to my toddler who has never tasted chocolate chip cookies before and he loved them. I’ll be making these again. Love knowing what’s going into the food I’m making for my son. Thanks again!

  25. 5 stars
    I love this recipe! As is, makes a delish cookie. I have made it with 1/2 butter 1/2 coconut oil when I was low on butter and they turned out great as well. For a vegan version I have made 1/2 coconut 1/2 applesauce to sub for butter and it turns out a delish pillow cookie. Thanks for a great recipe! Would love an oatmeal chocolate chip recipe one day…. :)

  26. What do you think about chocolate chips that are using Stevia (they sell them at Whole Foods). Helps cut down the sugar?

    1. Assistant to 100 Days (Amy)

      Hi Renu. Lisa doesn’t really use stevia. She buys the Enjoy Life brand of chocolate chips also available at Whole Foods. ~Amy

  27. Oh my goodness these are so yummy! I just made them with
    my 3 year old and they are a big hit. I did the wheat white combo
    but next time I will try all wheat.

  28. 5 stars
    I made these for the very first time the other day, and they came out great! They were fluffy and moist, not all thin like the ones you would buy from the store. They had a great taste to them, and I will be making these from now on! I ended up using mostly the King Arthur white- whole wheat flour. I will say that my husband didn’t like them as much as I do, but he will eat them and that is all that matters! Thank you for sharing this awesome recipe!

  29. These are Wonderful!!!! I made them with 100% whole wheat flour. Instead of refrigerating the whole batch, I just popped the pan in the freezer for 5 mins. before baking. I also baked them on the top rack, so the bottoms wouldn’t over bake, for about 9 mins. The were just as good as regular…..maybe even better…..yummy :-)

  30. Melissa Shirts

    5 stars
    my kids and I make these all the time. We love them! Thanks so much for the recipe and keep inspiring everyone! :)

  31. These cookies are AWESOME!!! Ive made three batches of them and no one can tell that they are a healthier version! LOVE this recipe Thank you!!

  32. 5 stars
    Made these last night and they were PERFECT!!! I usually cut a recipe in half because I DON’T want there to be a lot extra (I have zero self control when sweets are available!) and this was just the right amount for our family of 5…with a little extra.

  33. Buffy McLaughlin

    5 stars
    I just made two batches of these, one with red fife flour and one with spelt. I used the little bit of white flour recipe called for and kept dough chilled. They both were delicious husband and kids all loved them!

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    1. Assistant to 100 Days (Amy)

      Hi Abbey. Nope, not at this time. I searched a bit and could not find one to forward to you the followed “the rules”. ~Amy

    2. Abbey, I modified Lisa’s Pecan Maple Breakfast Cookies (in the recipe index) to be more of an oatmeal cookie and they are wonderful! I swapped the amounts of whole wheat flour and oats (so that there were more oats than flour), and then I substituted honey for the maple syrup. You could do the same and also swap raisins for the pecans and you’d have a terrific oatmeal raisin cookie, in my opinion. You could add another Tblsp. of maple syrup or honey if you wanted them to be more of a treat than a breakfast bar.

  35. Yum! I used white whole wheat and oats instead of the AP flour. I also used 1/2 cup of coconut palm sugar instead of regular white. I find that the white stuff makes one of my kids go insane behavior wise:) I also needed to make these dairy free so I subbed Earth Balance coconut spread instead of butter. I added enjoy life mega chocolate chunks and Eden brand juice sweetened dried cherries. Great recipe and easily adaptable. I refrigerated them as suggested and they puffed up nicely. They came out a bit softer than usual cookies probably because there was no AP flour I’m guessing.

  36. I just made these and since I only had 1/4 cup of butter on hand, I used half butter and half coconut oil. I also added in a tablespoon of (freshly) ground flax. I made small cookies, perfect size for my two toddlers, and ended up with 24 cookies =). While I must admit I prefer a “traditional” chocolate chip cookie, these were pretty delish! Definitely satisfied my sweet tooth tonight.

  37. 5 stars
    I LOVE these and the amount the recipe makes is perfect! The taste of whole wheat flour does take some time to adjust too but we’re getting used to it at my house. I want to experiment with different chips soon. I’ve been sharing this recipe with my family and friends and they love them too.

  38. 5 stars
    Just made these, All I had was organic unbleached flour, so they were not as healthy as having whole wheat, but turned out wonderful.

  39. 5 stars
    Just made these cookies for the first time and they are great! After reading some of the comments I added a half cup of whole oats and everyone likes them. Thank you for another great recipe; this will definitely be my go to chocolate chip recipe. ps-I used my small cookie scoop and was able to make about 24 cookies!

  40. Hi, I was wondering if it would work to premix the dry ingredients so they are ready in the pantry for a special treat? Thanks!

    1. Assistant to 100 Days (Amy)

      Hi Erin. Whole wheat flour should be kept in the fridge or freezer in order to keep it from going rancid. ~Amy

  41. I bake quite frequently and I find the best way to freeze the dough is to portion it out on a cookie sheet and flash freeze it just until it’s no longer sticky. Then you can place them in a freezer bag to freeze completely and hang out until you need them. I’ve done it with traditional chocolate chip cookie recipes and white whole wheat cookie recipes with great success, although I haven’t had a chance to try it with this recipe just yet! I bake them straight from the freezer and just watch them during the last few minutes in the oven, adding a couple extra minutes as needed.

  42. Hey, I make my chocolate chip cookies using organic oat flour all of the time with wheat pastry flour, but please don’t tell my kids. I sometimes put in oat bran as well. I have used part coconut oil instead of all butter and they turn out just fine. I haven’t used coconut sugar, where can I find it?

    I have never had much luck saving dough and baking it later, any tricks you can share?

    1. Assistant to 100 Days (Amy)

      Hi Kathy. You can find coconut palm sugar at places like whole foods or other healthier food stores. Traditional grocers might carry it as well (mine does) or you can request that they do. Regarding freezing, I’ve had much better luck freezing the cookies than freezing cookie dough. :) ~Amy

      1. And to think I’m only half way through those recipes, lol. This blog has really changed my life, I love what you all are doing. I’m so blessed to have found it when I did. Thank you, thank you!!!

  43. 5 stars
    A big hit! We recently found out that my daughter may have a nut allergy so I wanted to make a dessert to bring to a family party we have tomorrow. Though I’ve been moving towards organic and whole grain food for years I’ve definitely been a consumer of “organic junk food”. I’m new to cooking and baking most things from scratch and cutting out the processed foods. Therefore I didn’t feel like using all purpose flour and sugar quite yet. I used the brown sugar but subbed maple syrup for the white sugar (1/2 :1 ratio). I also used all whole wheat pastry flour. I doubled the recipe but only used about 1 cup of chocolate chips for the two batches. We combined enjoy life brand and grain sweetened chocolate chips. This gave the cookies a really rich flavor. Because of my substitutions and the fact that I didn’t take my butter out of the fridge early enough the batter was pretty sticky to deal with refrigerating it before spooning it out really helped! Thanks as always for sharing such wonderful recipes!

  44. In a lot of your recipes you say whole wheat flour. I live in England and we have wholemeal (which apparently is the same as your whole wheat) plain flour and wholemeal selfraising flour. If your recipe needed self raising flour would you state that.
    Thanks

    1. Assistant to 100 Days (Amy)

      Hi Emily. Coconut flour absorbs a lot of liquid and I believe it would require changing the recipe a good bit. I can’t advise you, however, as my experience baking with it is somewhat limited. ~Amy

    1. Assistant to 100 Days (Amy)

      Hi Amanda. We’ve not tried in this recipe so we can’t predict the outcome. I do use coconut sugar often in my baking and almost always successfully. ~Amy

  45. Too funny, was thinking about making this recipe in a cookie bar form vs cookie cake, so glad to know it is doable!! One question I have on Whole-wheat flour, is whether there is a 1:1 ratio for subbing out white flour, and does anything else need to be included??

    Thanks for all you do!
    Danielle

    1. Assistant to 100 Days (Amy)

      Hi Danielle. You do not need to change the amount. It would remain a half cup. No other changes are necessary. ~Amy

  46. I’m confused. How much partially hydrogenated soybean oil do I use? And do I add the caramel coloring at the end?

    Just kidding. I love that I can read over your recipes and all of the ingredients are normal, regular items. Thanks for sharing this!

  47. I bake cookies quite regularly with my kids using this as a base recipe. I use coconut sugar instead of white/brown sugars, and all whole wheat flour. I also throw in flax, bran, and oats or whatever I have in my pantry. Then I add unsweetened organic coconut and pecans or walnuts, sometimes even dried cranberries or raisins. The added dry ingredients create a chunkier, bulkier cookie which we enjoy. It doesn’t seem to matter how many ingredients I add, they always get gobbled up happily by family and friends (often with a recipe request)! This last batch, I didn’t have chocolate chips so I chopped up an organic dark chocolate coconut bar. Amazing!

  48. Kristen….I believe the Enjoy Life brand are vegan. I would also love to know what combination of GF flour would work in this recipe, I am GF as well. Oat flour and brown rice…maybe?

      1. I just made these tonight, subbing 1/2c coconut sugar for the 1/2c combined sugars called for, and they came out great! I added walnuts to the about 1/3 of the batch, and everyone at my house is happy. :)

    1. Assistant to 100 Days (Amy)

      Hi Sue. We have not adapted this recipe to be gluten free. You are welcome to experiment and let us know your results. ~Amy

  49. I have not tried myself yet but I have read that if you use whole wheat pastry flour your baking will not be as dense as when using regular whole wheat. Has to do with how it is ground I believe.

    1. It’s actually not about how the flour is ground. Pastry flour is made from a blend of soft wheat and hard wheat. Using it makes a more tender dough than using all purpose flour because pastry flour is lower in gluten. In baking school we used it for pie crusts – more tender than using bread flour or AP flour, a little stronger than cake flour.

      1. 5 stars
        I use spelt flour for these cookies all the time (and don’t use any white flour at all as the recipe suggests) and the cookies turn out great, super delicious and moist, my husband and kids love them! (and I do too, of course!) :)

  50. I didn’t see it mentioned anywhere, but can you freeze these cookies? Or maybe just freeze the dough? I don’t eat a lot of cookies, but when my daughter goes to her grandmother’s house, she gets to eat the worst cheapest processed treats possible, so I thought I would make them myself and take them there, at least if she eats sweets they won’t be full of chemicals. But I don’t want to keep cookies in my house all the time, that’s why I just wanted to freeze the leftovers, so I can get them out only when I have to. Thank you

  51. 5 stars
    I made these, and even did a few substitutions – They turned out GREAT. I used spelt flour and coconut sugar. I served them to “non health food” people, and they had no idea these were a healthier alternative to a traditional chocolate chip cookie.

    Excellent recipe.

  52. I just made these cookies and they have to be one of the best cookies I have ever had! They are full of flavor, soft and almost cake-like. So delicious! I substituted applesauce for the butter and used all whole wheat flour. Great recipe, thanks for sharing!

  53. I made these cookies tonight with fresh ground wheat flour and sucanat/honey crystals. Only thing I added was a little rolled oats (sounded good). Delicious cookies! I can’t wait to make them again. Thanks for a reasonably sized recipe so we can enjoy, but not overdo it.

  54. Something I’ve observed. Some sacks of sugar in the grocery are clearly labeled ‘cane’ sugar, others just sugar. I assume the one labeled sugar means it’s made from sugar beets which almost always are GMO. Something to consider.

  55. I’m not much of a baker, so this may be a silly question, but can you use baking powder instead of baking soda? Does anyone know?

    1. Hi Kristi, baking powder is a leavener just like baking soda, however, it reacts a bit differently than baking soda in the recipe because its actually a combination of a couple of different things. You can certainly use it, but the results may not be entirely the same in terms of how much they rise. Taste wise, I don’t think you’ll find it that much different!

  56. I have made these cookies three times. The first batch was all whole wheat flour because that was all I had. Family loved them. The second batch I used the white flour as listed in the recipe. Everyone complained that they were not as good. Today made my third batch, all whole wheat, and was informed they are great again. Looks like I am going with all whole wheat from now on! Now I do not know what to do with all this white flour!
    Yummy recipe. We did not do cookies that often, but my hubby has a real sweet tooth. These have become his secret guilty pleasure, and a weekly request.

  57. 5 stars
    I am in love with this site. This is the second go-around of doing this type of eating (yep, the crap snuck back in) and I found your blog and decided to follow your recipes for a month. My husband requested chocolate chip cookies last night and I was so pleased I had everything on hand for this one (although it made a dozen cookies). We both loved the cookies.

  58. Do you have any thoughts on how I could alter the chocolate chip cookie recipe using Stevia? I have recently cut all sugar out of my diet due to health issues but allow myself the occasional dark chocolate just so that I can have something, even if it’s something little. I was hoping I could make a batch of these to have on hand when I have a sweet craving because these use to be my favorite, but I wasn’t sure the best way to do it. Thank you!

    1. Assistant to 100 Days (Amy)

      Hi Melissa. Because commercial stevia is highly processed, we do not use it in our recipes. Sorry that I can’t really provide guidance on this. ~Amy

      1. Bummer. I am very new to the idea of stevia, and obviously didn’t know as much about it as I thought. I have tried so hard to cut out processed foods even before having to give up sugar fully. I have noticed a huge difference in my pain since cutting out sugar but have a horrible sweet tooth still and am looking for ways to indulge without causing pain. I had read that honey would have the same affect on my body so I have not even been using that, but it might be worth trying it in a few recipes and seeing how my body responds. Thank you for the information.

      2. Assistant to 100 Days (Amy)

        Hi again Melissa. You know your body, how you feel, and have to make decisions (including what you eat) based on what is best for you. ~Amy

      3. Have you tried coconut palm sugar? I avoid sugar as well and have had good success in substituting with coconut palm sugar, which has a lower glycemic index.

    1. Assistant to 100 Days (Amy)

      Hello Holly. Look for brands at Earthfare, Whole Foods, or the like that contain no soy lechitin. The darker the chocolate the better but aim for >70% cacao. ~Amy

  59. making these right now. looking forward to these. trying to eat a little healthier and been on the look out for a easy and quick choc chip cookie receipe. i usually make the logs lol.

  60. Hi, do you think the Betty Crocker Gluten Free cookie Mix would be ok? The ingredients seem very similar except they use: Rice Flour, semi-sweet chocolate chips (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla), Brown sugar, sugar, potato starch, potato flour, leavening(baking soda, sodium acid pyrophosphate, monocalcium phosphate, xanthan gum & Salt. Just wondering, they were delicious but not sure what you thought about the last few ingredients. I will try your recipe next time though. thanks and love your site & fb page!

    1. Assistant to 100 Days (Amy)

      Hi Heather. There aren’t any boxed mixes that we recommend because most are full of ingredients that we wouldn’t stock in our own real food pantry. Also, our recipe is not gluten free. Whole wheat has plenty of gluten. If you need a gluten free cookie, there are whole grain gluten free flour alternatives, such as millet, that you could experiment with. Hope that answers your question. ~Amy

  61. These are so good! I did all white whole wheat and they are super tasty. After about 8 minutes, they were a nice golden brown, but a little cakey. I popped them in a little longer in the still warm oven and they crisped up a little. Middle is still gooey and delicious! Thanks for the great recipe!

    1. Assistant to 100 Days (Amy)

      Hi Britney. I am sorry the cookies didn’t turn out the way you hoped. They are a bit more dense than a white flour cookie and but should not have been cakey. I’m not sure what might have happened. Maybe give them another try? ~Amy

  62. 5 stars
    I made these for the first time last weekend and they were awesome! I used coconut sugar in place of both the white and brown sugars and I used the flax + water substitution for the egg and they turned out perfect. Thank you for another great recipe! :)

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