Real food chocolate chip cookies made with whole grain in the form of whole wheat (or spelt) and oat flour, once you start making this recipe you may become famous in your family for the best chocolate chip cookies. Find more great cookie recipes on the Simple Cookie Recipes page!
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I’ve been making these amazing whole grain chocolate chip cookies for so many years that my whole family just calls them “Jami’s cookies” (well, and these, too – both are my go-to chocolate chip cookies!).
Besides having a perfect texture – crisp on the outside, soft and chewy on the inside – they also have a “secret” ingredient: powdered oatmeal (aka, oat flour). Paired with whole wheat pastry flour (spelt works, too) it gives a nutritional boost and nice flavor to the humble chocolate chip cookie.
And yes, I said nutrition and cookie in the same sentence. I think there are a lot worse things we routinely put into our bodies than a homemade cookie. I know exactly what’s in a homemade cookie, and many of them can be made with whole grains, fruit, and nuts.
Yes, this cookie has sugar and chocolate, but it’s all about balance, I think. Cookies have their place when eaten on occasion. And I believe it’s beneficial to put extra nutrition into all the things we regularly eat, don’t you?
Powdering the oats in a blender first (basically making your own homemade oat flour) is the unusual difference in this recipe.
Even though there are oats, we never call these oatmeal-chocolate chip cookies because they don’t taste like a regular oatmeal cookie. The powdered oatmeal acts just like another flour, but it helps give this cookie its great texture. Plus, it’s sort of fun watching the oats change from whole to powdered, rising from the bottom up!
I make all our cookies in my Kitchenaid mixer – it was a revelation to me when I first got the mixer and I realized that I could be prepping the other ingredients while the mixer stirred the dough! I swear, I think it cut the prep time in half and it just didn’t seem a big deal to whip up a batch of cookies anymore.
Wait. Maybe that’s not such a good thing…
And using a cookie scoop was one of those things I wondered why I hadn’t started using earlier – what’s not to love about forming cookies quickly that turn out nicely round every time? I like using a tablespoon sized-scoop – it really is the secret to quick and easy cookies! After scooping, I also flatten these cookies a bit because the dough is stiff.
I also always line our baking pans with black non-stick baking mats that I found instead of lighter colored silicone. I find that the cookies (and other things) brown better on the dark material and they are easier to clean.
You’ll want to bake these chocolate chip cookies for only 8 to 8-1/2 minutes until they look pale and puffy.
They may not look “done,” but trust me, take them out anyway – it’s the key to their perfect texture. Let them cool on the pan for a couple of minutes before transferring to a wire rack to cool completely.
As they cool, the cookies will firm up, but remain soft on the inside. They are gooey when hot, but are not when cool, so if you haven’t made cookies like these before, don’t worry- I promise they’ll be perfect!
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