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close up overhead view of a whole wheat chocolate chip cookie sprinkled with sea salt on a blue surface

Whole Wheat Chocolate Chip Cookies

  • Author: Allison Ferraro
  • Prep Time: 20 minutes
  • Cook Time: 11-12 minutes per tray
  • Total Time: 45 minutes
  • Yield: 18 cookies 1x


These delightfully chewy whole wheat chocolate chip cookies are full of delicious flavor, packed with chocolate, and sprinkled with sea salt. Plus this quick and easy no-chill cookie recipe is ready in just 45 minutes!


  • 1 cup plus 3 Tbsp. whole wheat flour*
  • 1/2 tsp. baking soda
  • 1/2 tsp. fine sea salt
  • 3/8 cup plus 1 Tbsp. old-fashioned oats
  • 2 Tbsp. wheat bran
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 egg, room temperature
  • 1 tsp. vanilla extract
  • 1 cup semisweet chocolate chips, divided
  • fine or flaky sea salt for sprinkling on cookies (optional)


  1. Preheat oven to 375°F. Line baking sheets with silicone baking mats or parchment paper and set aside.
  2. In a medium bowl, sift flour, baking soda, and salt and whisk to combine. Set aside.
  3. In a small bowl, add oats and wheat bran and whisk to combine. Set aside.
  4. In the bowl of a stand mixer (or in a large bowl using a handheld electric mixer) cream the butter and sugar until the mixture is light and fluffy. Add egg and vanilla and beat on high speed until blended, stopping to scrape the bowl as necessary.
  5. With the mixer running on low speed, slowly add the flour mixture. Continue to mix just until blended, stopping to scrape the bowl as necessary.
  6. With the mixer running on low speed, add the oat mixture and mix just until blended. Add 3/4 of the chocolate chips and stir just until the chips are well distributed throughout the dough.
  7. Scoop 1.5 Tbsp. balls of dough and place on prepared baking sheets, leaving at least 2 inches between cookies. Press remaining chocolate chips onto outside of cookie dough balls and with salt (if using).
  8. Bake cookies for 11-12 minutes or until the edges are dark golden brown. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.


Storage: Store cookies in an airtight container at room temperature for up to 4 days.

This recipe is designed for 100% whole wheat flour, as opposed to white whole wheat flour.

Wheat Bran Substitute: If you don't have wheat bran on hand and would prefer not to buy some, you can substitute equal measures of wheat germ or oat bran for wheat bran in this recipe. If you prefer, you can also substitute whole wheat flour for wheat bran, though it will have a slight impact on the density of the cookies.

  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: whole wheat chocolate chip cookies