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Whole-Wheat Chocolate Chip Cookies


"Everybody raves over these -- they have a richer flavor than ordinary chocolate chip cookies! This is for people with access to freshly-ground flour; it's just not the same with store bought or all white flour. Pecans can be used in place of the walnuts."
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30 m servings 162 cals
Serving size has been adjusted!
Original recipe yields 36 servings (3 dozen)


  • Calories:
  • 162 kcal
  • 8%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 140 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Preheat the oven to 375 degrees F (190 degrees C). Generously grease cookie sheets.
  2. In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth. Stir in the vanilla and eggs. Combine the whole wheat flour, all purpose flour, baking soda and salt, gradually blend into the creamed mixture. Fold in chocolate chips and walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheet.
  3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. For bar cookies, press dough into a 10x15 inch jelly roll pan and bake for 12 to 15 minutes.

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Read all reviews 183
  1. 218 Ratings

Most helpful positive review

I took the advice of other reviewers and used all whole wheat flour, applesauce instead of margerine, and Splenda brown sugar with a little honey. I also used dark chocolate chips. The cookies c...

Most helpful critical review

too much flour. and DONT use applesauce...makes it cake like and not in a good way!

Most helpful
Most positive
Least positive

I took the advice of other reviewers and used all whole wheat flour, applesauce instead of margerine, and Splenda brown sugar with a little honey. I also used dark chocolate chips. The cookies c...

I have been trying to add whole wheat flour to our diet, and have learned to be careful. All whole wheat recipees are not equal! But this recipee is absolutely scrumptious. I ran out of white...

This recipe calls for too much sugar. I only used 3/4 cup white sugar and 3/4 brown sugar and with that, it was good. I decreased the salt to 1/2 teaspoon because a hate salty cookies. Other tha...

This is a great recipe. I did tweak it a bit for my taste since when I made it as in the recipe it was a bit dry. I reduced the brown sugar to 1/2 cup replaced the 1 cup of all-purpose flour wi...

My friends never miss an invitation to dinner at my house because they assume I'll have these cookies. I use all whole wheat flour, butter instead of margarine, extra walnuts and fewer chocoate...

My husband and I absolutely love these cookies. I used others advice and used only whole wheat flour and they still tasted great. I went one step further and used splenda and brown sugar splenda...

Okay, omitted half the chocolate chips and the walnuts. Egg substitute for the eggs. 1/2 cup applesauce for 1/2 cup margarine. Yummy!!!!! Sort of crispy and chewy at the same time. I like th...

yum! they were really good. I also as someone suggested used all whole wheat flour and butter instead of margarine. great recipe, I'm glad I can now add a little virtue to my chocolate chip cook...

My entire family LOVES this recipe - we have thrown out all the other chocolate chip cookie recipes we used to use. These are easy to make, and come out perfect every time! Soft and chewy, and...