These maple syrup sweetened Vegan Whole Wheat Chocolate Chip Cookies are sweet and chewy, while still packing a nutritious punch! No one would ever guess that they don't contain butter, eggs or white sugar!
We love vegan chocolate chip cookies in our family. Sometimes I forget how much I love them and go a while without making a batch.vBut then, as soon as I make some chocolate chip cookies I remember just how classically delicious they are!vI've shared a few chocolate chip cookie recipes on my blog including Bakery-Style Vegan Chocolate Chip Cookies and even Zucchini Oatmeal Chocolate Chip Cookies. But whenever I'm looking for a sweet treat that is made with more wholesome ingredients, I love making these Whole Wheat Vegan Chocolate Chip Cookies.
Why You'll Love This Recipe!
- These whole wheat chocolate chip cookies contain lots of whole grains thanks to the fact that they are made entirely with whole wheat flour. I think that means we can eat them for breakfast, right?!
- Sweetened naturally with maple syrup, these vegan chocolate chip cookies don't spike my blood sugar as much as cookies made with white sugar.
- I love the flavor of these vegan maple syrup cookies. If you love the flavor of pure maple syrup, then you'll love these cookies as well!
- Texture baby! Big chunks of chocolate and crunchy piece of walnuts give these whole wheat chocolate chip cookies tons of texture in every bite.
- If my coconut oil is already in liquid form, I can whip these cookies up in about 10 minutes. Then my oven does the rest of the work!
- Whole Wheat Flour - Whole wheat flour is the main dry ingredient in this recipe. Whole wheat flour has more fiber and whole grains in it and it soaks up more liquid so be sure to use whole wheat flour instead of all-purpose flour in this recipe. I love Bob's Red Mill Whole Wheat Flour.
- Cornstarch - Corn starch makes these whole wheat chocolate chip cookies a little bit chewy and oh so delicious!
- Coconut Oil - To make these maple syrup cookies vegan, we aren't using any butter! Instead, coconut oil is the main fat and binding agent in this recipe. You'll make the dough with melted coconut oil and as you chill the dough in the fridge, the coconut oil will start to solidify, making the cookie dough hold together.
- Pure Maple Syrup - I love baking with maple syrup whenever possible as it's a natural sweetener and not as processed as white flour. Be sure to buy pure maple syrup and not imitation maple syrup!
- Ground Flaxseed - You'll be using ground flaxseed to make a flax egg which will replace regular chicken eggs in this recipe.
- Walnuts - Walnuts are optional, but I love the crunch and texture they give these cookies! However, you can use whatever nuts you like best.
- Dairy-Free Chocolate Chips - To ensure these vegan chocolate chip cookies are completely vegan, be sure to select dairy-free chocolate chips. I personally love to chop up a dairy free chocolate bar into chunks. The bigger the chocolate pieces, the better!
See recipe card for full list of ingredients and quantities.
Substitutions & Variations
- Walnuts - you can use whatever nuts you like best...or omit them all together!
- Whole Wheat Flour - I haven't tried this recipe with all purpose or gluten-free flour, so I can't say for sure how they would turn out. As of right now, the ratio of liquid ingredients is perfect for whole wheat flour. If you use white flour, you would probably need less liquid ingredients.
- Coconut Oil - Again, I haven't tried substituting anything for coconut oil. I'm assuming melted vegan butter would work well though!
- Flax Egg - I often using flax eggs and aquafaba (3 tablespoons per "egg") interchangeably, but again, I have not personally tried using aquafaba in this recipe. I'd recommend making the recipe as written!
How to Make Whole Wheat Chocolate Chip Cookies
Step 1: In a small bowl, make your flax egg by whisking together 1 tablespoon of ground flaxseed with 3 tablespoons of water. Set it aside to thicken.
Step 2: In a mixing bowl, whisk together all of the dry ingredients.
Step 3: Add the coconut oil, maple syrup and thickened flax egg to the dry ingredients and stir to combine.
Step 4: Fold in the chocolate chips and chopped walnuts. Chill the dough for about 15 minutes to help it thicken.
Step 5: Roll 2 tablespoons of dough into balls and place them 2 inches apart on a baking sheet.
Step 6: Bake the cookies for 10-12, rotating the cookies half way through. Allow the cookies to cool before enjoying!
- Be sure to chill the cookie dough before rolling it into balls and baking it. The cooler temps in the fridge will help to solidify the coconut oil, making the cookie dough thicker and easier to roll into balls.
- Let these cookies cool completely so that the coconut oil can harden and help to hold these cookies together. Otherwise they will be crumbly.
- If you like a denser, harder cookie, store these whole wheat chocolate chip cookies in the fridge to keep the coconut oil in solid form.
To make chocolate chip cookies vegan you'll need to replace the butter and eggs usually used. I like to use a flax egg or aquafaba instead of regular chicken eggs. Then, instead of butter, I like to use coconut oil!
Instead of using eggs in baking, you can use aquafaba, a flax egg, applesauce or even a combination of baking soda and vinegar/buttermilk. The substitute you use really depends on what the function of the egg is in the recipe. Does it add fat? Does it help to bind everything together? Does it help the recipe to rise?
Chocolate chip cookies contain a lot of processed ingredients including white sugar and white flour. These whole wheat chocolate chip cookies use whole wheat flour and maple syrup for sweetness, making them a more whole food dessert option.
More Vegan Chocolate Chip Cookies
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Vegan Maple Syrup Whole Wheat Chocolate Chip Cookies
- 1 ¼ cups + 2 tablespoons whole wheat flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon cornstarch
- ½ teaspoon salt
- ½ cup coconut oil melted
- ½ cup pure maple syrup
- 1 flax egg 1 tablespoon ground flaxseed + 3 tablespoons water
- 1 teaspoon vanilla extract
- ½ cup walnuts chopped
- ½ cup dairy-free chocolate chips
- In a small bowl, prepare you flax egg by whisking 1 tablespoon of ground flaxseed with 3 tablespoons of warm water. Set aside to "gel" for 5 minutes.
- In a large bowl whisk together the dry ingredients, from the whole wheat flour to the salt.
- Chill the dough in the fridge for 15 minutes to allow it to firm up a bit. Then drop the dough by 2 tablespoon amount onto your baking sheets.
- Bake for 10-12 minutes, rotating the baking sheets 180 degrees half way through. If you are using two different oven racks, also switch the baking sheets so that the sheet on the top rack goes to the bottom rack and vice versa.
- Let cool completely.
- Feel free to use whatever nuts you enjoy. Or omit them all together.
- Store any leftover cookies in an airtight container for up to a week.