Wholemeal Chocolate Chip Cookies

    32 min

    You can feel a little bit virtuous when eating these moreish chocolate chip cookies, as they're made entirely with wholemeal flour. Perfect for kids' lunchboxes, cake sales and bringing to work! They freeze well, too!

    93 people made this

    Serves: 60 

    • 440g dark brown soft sugar
    • 200g caster sugar
    • 450g butter, softened
    • 4 eggs
    • 2 tablespoons vanilla extract
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 600g wholemeal flour
    • 120g ground pecans
    • 670g plain chocolate chips

    Prep:20min  ›  Cook:12min  ›  Ready in:32min 

    1. Preheat the oven to 180 C / Gas 4.
    2. In a large bowl, cream together the dark brown soft sugar, caster sugar and butter until smooth. Beat in the eggs one at a time, mixing well after each one. Stir in the vanilla, salt and bicarbonate of soda until well blended, then mix in the ground pecans and flour. Stir in the chocolate chips last. Try not to over mix once you add the flour.
    3. Drop spoonfuls of cookie dough onto ungreased baking trays so they are about 5cm apart.
    4. Bake for 10 to 12 minutes in the preheated oven, until the cookies are just starting to brown at the edges. Let cool on the baking trays for a few minutes before removing to cool on wire racks.

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    Reviews & ratings
    Average global rating:

    Reviews in English (85)


    call it a perversity, but i had to try this one with only one (bad) review and i'm glad i did. i accidently splashed in extra vanilla, and my margarine - not butter - was melted in some parts. i used freshly-toasted walnuts in place of pecans. my only problem was that i accidently baked them too long, about 15 minutes. THESE COOKIES have a nice nutty flavor from the whole wheat, and they spread out, but not too much like some other chocolate chip cookies. next time, and there will defintely be one, i will bake these at the suggested time. PLEASE ignore the other reviewer (excuse me) but i have absolutely no explanation as to why this cookie didn't turn out for them. whole wheat does take some getting used to, perhaps that's it. have a glass of milk handy for this one!  -  03 Mar 2006  (Review from Allrecipes US | Canada)


    These were fantastic! A great way to avoid refined wheat flour and stull indulge. I scaled the recipe down, skipped the pecans, and replaced the white sugar with half as much Splenda. Will make these regularly!  -  31 Mar 2007  (Review from Allrecipes US | Canada)


    I don't know why anyone would give this less than 5 stars. We absolutely loved these! I didn't have any pecans, so I put in about a quarter cup of flax seeds for some crunch. I might add more next time -- they were pretty good. Personally, I couldn't even tell these were made with whole wheat. We'll definitely make them again.  -  09 Jul 2006  (Review from Allrecipes US | Canada)