Bakery Style Whole Wheat Chocolate Chip Cookies

These chocolate chip cookies are perfect as a healthy treat, made with whole grains and without any white sugar. They are just like the ones from your favourite bakery, moist, chewy and loaded with chocolate chips. These are a family favorite in my house!

For step by step instruction for this recipe please visit my youtube channel link.

Bakery style whole wheat chocolate chip cookies

(Makes 36 cookies)

Whole wheat flour*- 2 &2/3 cups(spooned & leveled)

Brown sugar - 1 &1/2 cups
Maple syrup/honey* - 2 tablespoons

Unsalted butter - 1/2 cup(melted &cooled)
Flavorless Oil* - 6 tablespoons

Corn starch - 1 tablespoon
Salt - 1/2 tespoon

Baking soda - 1 teaspoon
Flaxseed powder(optional) - 2 tablespoons

Pure vanilla extract - 1 tablespoon
Semisweet chocolate chips - 1&1/2 cups

Eggs* - 2 large

*For eggless version- Add 6 tablespoons of whole milk instead of eggs.

*Whole wheat flour- White whole wheat flour OR whole wheat atta(Indian store) can be used. Lightly spoon the flour into the measurung cup and level while measuring.

*Maple syrup/honey helps cookies stay moist and chewy .

*Refrigerate the dough for at least 30 minutes and up to 2 hours for best results.

*Let the cookies cool on the baking sheet for 5 minutes after baking and then onto a cooling rack.

*Store the cookies in an airtight container upto 1 week. For longer storage times, refrigerate in a container.

*Flavorless oil - I have tested this recipe with avocado oil and olive oil (NOT Extra virgin olive oil), with equally good results.

Method:

1. Sift all the dry ingredients into a large bowl: Sift flour, salt, corn starch, baking soda, and flaxseed powder.

2. Add the oil, melted butter to the mixer bowl and beat for 10-15 seconds. Add the brown sugar and beat until well combined. Add the eggs one at a time or milk for eggless cookies. and continue to beat at a low speed. Add the vanilla extract, maple syrup or honey. Add the flour and mix on low speed. Fold in the chocolate chips.Cover the bowl and refrigerate for at least 30 min or upto 24 hours.

3. For conventional oven: Preheat the oven to 350ºF or 175ºC , scoop out the cookies with a tablespoon measure on a parchment lined baking sheet. Keep the dough balls 2 inches apart and press slightly. Bake for 8-9 minutes for soft and chewy cookies or 11-12 minutes for crispy cookies. Cool the cookies completely on a wire rack. Store the cookies in an air tight container.

4. For air fryer or convection oven: Preheat the oven to 325ºF or 162ºC , scoop out the cookies with a tablespoon measure  on a parchment lined baking sheet. Keep the dough balls 2 inches apart and press slightly. Bake for 8-9 minutes for soft and chewy cookies or 11-12 minutes for crispy cookies. Cool the cookies completely on a wire rack. Store the cookies in an air tight container.