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These are not the classic chewy chocolate chip cookies. These are crumbly, delicious, quick, super addictive, and how I like mine. The crumblier and fatter, the better! Jump to Recipe
Dont let the not so visible chocolate chips in the pictures fool you. There are like a double layer of choc chips in most of these. There are so many chips in some that the flour barely holds them together 😉 Now that is what I call a “Chocolate chip” cookie.
For a Glutenfree version see this Millet Almond Choc chip cookie.
In the name of chocolatey goodness! With the least processed ingredients, limited fat.
Find more Cookies, cakes and bakes here.
The all whole wheat cookies below.
One batch is made with home milled Whole wheat flour(throw some soft white Wheat berries in a Blendtec or other powerful blender:)), and another batch with regular organic Whole wheat flour and a portion substituted with 1/4 cup almond flour.
The crumblier ones in the pictures are with added almond flour.
Thats the chilled dough below. Very crumbly and full of whole grain goodness!
Make them flat cookies. The warmth from your hands will help get the dough together. Keep the preheated oven ready to bake right after all the cookies are shaped.
eat me!
Chocolate Chip Cookies. Whole grain, low-fat Vegan
These are not the classic chewy chocolate chip cookies. These are crumbly, delicious, quick, super addictive, and how I like mine. The crumblier and fatter, the better!
Ingredients
- 2 teaspoons flaxmeal
- 1 Tablespoon hot water
- 1 Tablespoon almond milk
- 1/2 tsp vanilla extract
- 1 Tbsp agave/maple syrup
- 1 Tbsp coconut oil, almost melted
- 1 Tbsp organic canola oil
- 2.5 Tablespoons ground raw sugar, 3 Tbsp for sweeter
- pinch of salt
- 3/4 cup whole wheat flour, or 1/2 cup ww and 1/4 cup almond flour
- 1/2 teaspoon baking power
- 1/3 cup vegan semi-sweet chocolate chips
Instructions
- In a bowl, add hot water, almond milk, vanilla, flaxmeal and agave.
- Whisk until well combined.
- Add the oils and raw sugar, salt, whisk for a minute until well combined. Let sit for 2 minutes.
- Whisk again for a few seconds.
- Mix the baking powder in the wheat flour.
- Add the flour and mix with a spoon or hand. you might have to knead it a bit for the oils to combine well with the flour. If the dough is wet, add a few teaspoons more flour.
- Add the chocolate chips, knead to distribute.
- Chill the dough for 15 minutes.
- The dough will feel crumbly, but will come together when pressed and will smooth out a bit with the warmth of the hands. Some cracks are fine.
- Make flat balls. Place on parchment lined baking sheet.
- Bake in preheated 350 degrees F for 13-14 minutes.
- Cool, consume and if possible, leave some for hubbs!
Nutrition
Calories: 88kcal, Carbohydrates: 12g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Sodium: 4mg, Potassium: 44mg, Fiber: 1g, Sugar: 6g, Calcium: 19mg, Iron: 0.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
Above picture- whole wheat and almond flour cookies.
These cookies are being shared at Ricki’s wellness weekend.
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I made these a few nights ago and they were lovely! I only used 1 tblsp of Coconut Oil instead of another tblsp of Canola Oil and increased the Non Dairy Milk by another tbslp, they worked very well! I only managed to make around 9/10 small Cookies though, may add a little extra flavouring next time. But either way, thank you for the great recipe! 🙂
Could you substitute the wheat flour with something else like rice flour? My son is allergic to wheat, cows milk and a lot of other things under the sun and I’d love to be able to make him some cookies he can eat. Thanks 🙂
Hi Jen. I have a wheat-free version here https://fettabbau-trim.today/2012/06/millet-almond-oat-cookies-with.html%3C/a%3E%3Cbr />It has millet flour, almond flour, and oat flour. You can subsitute the almond flour with more millet or oat flour for a nut-free version.
Made this recipe– turned out well. I’m not vegan, so I used dairy milk and normal chocolate chips instead of vegan versions. I also used gluten free flour, and it seemed to be fine. The texture was great, and the dough was not crumbly after coming out of the fridge (the dough was still pretty wet), but they cooked up just fine! The cookies had a crunch on the outside, but were soft inside. Thanks for the recipe!
Thanks for dropping by! The wet contents are adjusted for whole wheat flour. All flours absorb differently. For a gf cookie. please see https://fettabbau-trim.today/2012/06/millet-almond-oat-cookies-with.html?showComment=1341131359031 Good to know that they turned out well:)
nice taste dish
cookies look sooo perfect…cant wait to try this one…
You have my mailing address, now all I need is a box of these cookies 🙂
They look soooooo goooooood!
maybe next month.. i am done mailing this month!:))
also, there was another address on the top left corner;) which is open to shipments of some boozy truffles or those berry coconut crumb bars!:).
I cant believe how good these look and how healthy these are! What a great recipe.
May use organic Cacao Nibs and claim I can eat them for breakfast since its pretty much superfood meal in a cookie- or 12 😉
I hear ya. i need to pick up some nibs too! i eat a cookie in the name of washing down my breakfast everyday 😉
Yummy! These look like, pretty much the perfect chocolate chip cookie for me. Mine always turn out too flat, but I love the shape of these ones 🙂
Thanks Heidi. the baking powder makes them rise but keeps them really crumbly because of the low-fat content!
crunchy cookies these stole my heart.. cant wait to bake them
Thanks Anuaha!