These soft and chewy whole wheat chocolate chunk cookies (butterless) are perfect with your cuppa or a glass of milk. This is my basic chocolate chunk / chip recipe. It is simple to make and we love them; give them a go and you’ll enjoy them too!
As mentioned in the title, these cookies are butterless. So if you ever run out of butter and have some vegetable oil lying around, you can rustle these cookies up in no time.
The kids had come home from their universities for the weekend and had a few foodie requests from their feeder mum! And one of them was the chewy chocolate chip cookies. These cookies are truly delicious and they stay soft and moist. The dark brown sugar lends a slight caramel like flavour to them without making the cookies overly sweet.
A few pointers-
Lining the tray-
Do line the baking tray / trays with non stick baking paper as you do not want the cookies to stick to the trays.
Mind the gap-
The cookie dough will spread on baking; make sure that you leave enough space between the portions on the tray.
Chocolate-
I used some dark chocolate chunks that I chopped from a bar; you can either use chocolate chunks or chocolate chips.
Mixing the dough-
Make sure not to overmix the dough; we want the mixture to be just moistened.
Measuring the scoops-
Use an ice cream scoop or a tablespoon to ensure each of them have the same amount of cookie dough.
The baked cookies-
The cookies will be quite soft and delicate when they come out of the oven. It is important to let them rest on the tray for about five minutes to settle them or they will break. They can then be carefully transferred to a rack to cool completely.
Storage-
The cookies can be stored in an air tight container and will remain fresh for at least three days. However, not all our cookies made the journey from the cooling rack to the baking tin. With two youngsters around, what can one expect!!
Continue reading for the full recipe / video for these delicious whole wheat chocolate chunk cookies (butterless).
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Whole wheat chocolate chunk cookies (butterless)
Ingredients
- 2 cups plain whole wheat flour (atta)
- ¾ tsp bicarbonate of soda
- ½ tsp salt
- 1½ cups dark brown sugar
- ¾ cup vegetable oil
- 2 eggs
- 2 tsp vanilla extract
- 1 – 1½ cup dark chocolate chunks or chips
Instructions
- Pre heat the oven at 175 deg C and line two baking trays with non stick baking paper. If you need to use the same tray for a second time, make sure the tray is at room temperature before arranging the cookie dough on it.
- In a bowl whisk together the flour, soda and salt and keep aside.
- In another bowl, add the oil and sugar and beat with an electric whisk for a few seconds.
- Add the eggs, one at a time, beating well after each addition. Do not over beat; do so only till the eggs have broken down and everything is mixed well.
- Tip in the flour mixture and beat only till just coming together. At this stage, it does not matter if there are a few flour streaks.
- Add the chocolate and fold in with spatula till everything comes together and is moistened.
- Take generous tablespoons of the mixture and place in mounds on a lined baking trays, making sure there is enough space for the dough portions to expand during baking without touching each other.
- Place the tray in the centre of the preheated oven and bake for 8-10 minutes. While it is baking, prepare the second tray in the same way as above.
- Take the first tray out of the oven and let the cookies rest on the tray for five minutes. Place the second tray in the oven.
- Transfer the cookies from the first tray carefully to a cooling rack, preferably with an angled spoon.
- Cool completely before storing in an airtight container.
- Repeat with the second tray.
Video
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Until next time,
Sunita
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