Whole Wheat Chocolate Chip Cookies (Butter-Free)
Easy Homemade Butter-Free Whole Wheat Chocolate Chip Cookies with Coconut Oil
Make delicious, guilt-free chocolate chip cookies without butter! These cookies feature the subtle aroma of coconut oil, complemented by the nutty flavor of whole wheat flour and wheat germ. Instead of chocolate chips, I used dark couverture chocolate for delightful pockets of melted chocolate. They are wonderfully crisp and sweet, making them a perfect, healthy treat. Simple to make and incredibly tasty, these butter-free whole wheat chocolate chip cookies are a delightful baking project. Let’s bake them!
Ingredients
- 80g Coconut Oil (melted to liquid)
- 80g Unrefined Sugar (finely granulated)
- 1/2 tsp Vanilla Extract
- 1 Large Egg (room temperature)
- 100g Whole Wheat Flour
- 30g Wheat Germ
- 1g Baking Soda
- 1g Salt
- 60g Roasted Nuts (chopped)
- 90g Chocolate Chips or Dark Chocolate Bar (chopped)
Cooking Instructions
Step 1
First, prepare your roasted nuts. You can use any nuts you prefer, such as walnuts, almonds, or pecans. I used roasted almonds for a nice nutty flavor. Finely chop the nuts with a knife.
Step 2
In a large bowl, combine the liquid coconut oil and the unrefined sugar, sifting the sugar to avoid clumps. Add the salt and vanilla extract. Whisk everything together until the sugar is well incorporated and the mixture is smooth.
Step 3
Lightly beat the egg in a small bowl, then add it to the main mixture. Whisk vigorously until the egg is fully incorporated and the batter becomes smooth and emulsified.
Step 4
Continue whisking until the mixture lightens in color and becomes slightly fluffy. This helps create a better texture for the cookies.
Step 5
Sift the whole wheat flour, wheat germ, and baking soda directly into the wet ingredients. Add the chopped roasted nuts and the chopped chocolate (or chocolate chips). Using a spatula, gently fold the ingredients together until just combined. Be careful not to overmix; stop as soon as you no longer see streaks of flour.
Step 6
If the cookie dough feels too soft to handle, cover the bowl with plastic wrap and chill in the refrigerator for 10 to 20 minutes. This will firm up the dough, making it easier to shape. (Note: You can substitute whole wheat flour for wheat germ if needed. Using a good quality dark couverture chocolate will yield the best flavor.)
Step 7
Once the dough has chilled and firmed up, it’s ready to be shaped into cookies.
Step 8
Use a cookie scoop or a tablespoon to portion the dough onto a baking sheet lined with parchment paper, leaving some space between each cookie. Gently press down on the top of each cookie with your fingertips. This slight flattening helps the cookies bake evenly and look prettier.
Step 9
Bake in a preheated oven at 180°C (350°F) for 14 to 15 minutes, or until the edges of the cookies are lightly golden brown. Remove the baking sheet from the oven and let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. This ensures they become perfectly crisp.
