Crunchy Whole Wheat Choco Chip Cookies

Blogging on the theme of "crunchy snacks for kids" for 5 days and still not included a sweet bite? A serious crime, which none of the kids are going to forgive me for. So here's a sweet post after a series of savory ones. A quick recap for all those just tuned in. This post is for the Blogging Marathon, where participating bloggers blog on a chosen theme for 7 consecutive days. And I have chosen crunchy snacks as my theme.

So while you have seen baked nimkis, mathris, healthy soya wraps, indulging spinach-corn parcels and baked potato chips,in last 4 days; it was time to get sweeter. So here's a really crunchy cookie and that too with whole wheat. So much better for your kids. 

It's almost three weeks since Aarul started going to play school. And every single night I find myself wondering what to pack in his little tiffin. Like most of the kids, he too is a fussy eater. And above that his preferences changes more frequently than I can change his clothes. But one thing that remains constant is his liking for a sweet bite. Thankfully so because I get to keep a muffin or a cookie with idli or sandwich. And feel better, knowing that he will surely eat a bit if both; enough for his small appetite.

And this routine of packing a baked goodie in his tiffin, made me explore whole wheat flour in baking cookies. Just that I wasn't sure of the texture and if Aarul would eat it. But he surprised me by having more than his share. So sharing this crunchy cookie, as seen here.

Crunchy Whole Wheat Choco Chip Cookies Recipe
Yields: Around 2 dozen


1/4 cup - unsalted butter

1/2 cup - vegetable oil

3/4 cup - sugar

3/4 cup - brown sugar (I found little sweeter for my taste, so if you also like it less sweet, reduce it by 2-3 tbsp)

2 teaspoons  - vanilla extract

1/2 teaspoon espresso powder, optional

3/4 teaspoon salt

1 tablespoon cider vinegar (I used white vinegar)

1 large egg

1/2 teaspoon-  baking soda

1/2 teaspoon - baking powder

2 cups - whole wheat flour (Or 1 cup whole wheat flour + 1 cup barley flour)

1 1/2 - 2 cups semisweet chocolate chips

  1. Preheat the oven to 350°F. Line the baking tray with parchment

  2. In a large bowl, beat together the butter, oil, sugars, vanilla and salt till smooth. 

  3. Beat in the vinegar, egg, baking soda, and baking powder. 

  4. Stir in the barley flour and whole wheat flour, then the chocolate chips. 

  5. The dough will appear oily, and because of the quantity of chocolate chips, it won't be completely cohesive; that's OK.

  6. Drop the dough, by tablespoonfuls, onto the prepared baking sheets. 

  7. Bake for about 17-18 minutes, until the cookies are crispy and golden brown, since  cookies will get firmer once they cool 

  8. Remove from the oven, and allow to cool for 5 minutes before transferring to a rack to cool completely. 

  9. Store in air tight container to maintain its' crispiness

Sending this as my entry to Only Baked event, started by Pari and Kid's Delight - Crunchy Snacks, started by Srivalli.

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