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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
4.70 from 26 votes
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Prep Time 20 minutes mins
Cook Time 12 minutes mins
Servings 18 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
This recipe is a conversion from Natasha's Kitchen Soft, Chocolate Chip Cookie recipe. Thanks for a great recipe to go off of, Natasha!
Soft white wheat flour can be substituted with freshly milled spelt flour.
TROUBLESHOOTING:
If your cookies come out too flat, not enough flour was added.
If your cookies come out too domed, too much flour was used.
Tried this recipe?Let us know how it was!
Donna Dickerson on October 21, 2022 at 6:21 pm
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!
DonnaReply
Felicia Joscelyn on October 22, 2022 at 2:59 pm
Oh yes the Bosch makes this SO easy to do a double batch! Glad you enjoyed them!
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Irene Cooney on January 3, 2023 at 6:59 pm
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.Reply
Andrea on January 25, 2023 at 3:14 am
Can I add Vital Wheat Protein to help solve the flat cookie issue?
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Felicia Joscelyn on January 27, 2023 at 5:46 pm
If cookies come out too flat just add a bit more flour. I don’t know what vital wheat protein would do.
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Megan on February 19, 2023 at 8:16 pm
Turned out perfect. I added cranberries, nuts and coconut and they were a hit.Reply
Jessie on February 24, 2023 at 3:52 am
I used hard white & they were well loved by this house full of boys haha! New go-to chocolate chip recipe, thank you!Reply
Megan on February 27, 2023 at 3:23 am
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!Reply
Felicia Joscelyn on April 27, 2023 at 3:58 pm
Yep, if they’re flat just add a bit more flour next time! 🙂
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Laurie on February 28, 2023 at 10:09 pm
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.
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Valerie K Dumas on March 2, 2023 at 12:07 pm
Mine turned out very cakey… muffin like. What did I do wrong?
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Felicia Joscelyn on April 27, 2023 at 3:58 pm
It sounds like too much flour was used.
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Rick Sanchez on March 3, 2023 at 4:50 pm
Wish I could say zero stars.Reply
Felicia Joscelyn on April 27, 2023 at 3:57 pm
Please let me know what is so terrible about this recipe. I’m always looking to improve! 🙂
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Stephanie on April 16, 2023 at 10:11 pm
Do you know what your 3 1/2 cups of flour weighs in grams?
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Felicia Joscelyn on April 27, 2023 at 3:52 pm
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 🙂
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Jayasri Korupalli on April 17, 2023 at 2:46 pm
can these made with flax egg for vegetarians?
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Felicia Joscelyn on April 27, 2023 at 3:51 pm
I have no idea. Feel free to try it and see!
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Rosie on May 18, 2023 at 2:17 am
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!Reply
Lisa on September 27, 2023 at 4:55 am
I made this recipe, and it is amazing! A new favorite for sure. This one I will need to double the recipe.
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Felicia Joscelyn on September 28, 2023 at 7:33 pm
I double the recipe all the time lol
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Lesley on October 7, 2023 at 7:45 pm
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.Reply
Elizabeth on November 9, 2023 at 9:25 pm
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!Reply
Kathleen on November 13, 2023 at 8:47 pm
Just made a batch with exact measurements above but did not sift. Came out perfect! Thank you Felicia for the excellent recipe!!Reply
Felicia Joscelyn on December 1, 2023 at 5:38 pm
I need to update the recipe because I don’t sift at all either!
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Angie on December 11, 2023 at 12:46 am
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!
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Felicia Joscelyn on December 11, 2023 at 8:32 pm
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.
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Lindsay on December 14, 2023 at 8:30 pm
So so so yummy!!!! Thanks for the recipe!
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Patricia J Mullaly on January 12, 2024 at 4:21 am
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
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Jo Hertel on January 16, 2024 at 1:04 am
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.Reply
Catrice Hayes on January 27, 2024 at 12:10 am
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 thingReply
Barbie on February 19, 2024 at 2:28 pm
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.Reply
Angela on February 23, 2024 at 3:58 pm
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.Reply
Felicia Joscelyn on February 27, 2024 at 7:21 pm
Wonderful!!!
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Aliisa DeSalvo on March 2, 2024 at 10:45 pm
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!
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Felicia Joscelyn on March 12, 2024 at 8:06 pm
I actually don’t sift at all anymore and they always turn out great!
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