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Whole Wheat Vegan Chocolate Chip Cookies

A fool-proof whole wheat vegan chocolate chip cookies recipe – crunchy yet soft in the center with chocolate in each bite, a perfect healthy treat for the holidays!

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Cookies are an integral part of any Christmas celebrations, right? Make for a party, or lay them out for Santa, or just grab a few with your mug of hot chocolate – holidays are incomplete without cookies.

I was looking for a fool-proof vegan chocolate chip cookies recipe for a while, and I’ve finally found one – it’s perfect texture and you don’t miss the butter or the eggs!

I have recently started exploring and experimenting with alternate flours. Easiest way to avoid refined flour is using whole wheat flour instead. A little cornflour gives it the lightness and airiness to balance off the dense texture that whole wheat flour can sometimes give. I also use organic natural brown sugar for the recipe in reduced quantities to avoid using refined white sugar. Trust me, the end result that you see below is a perfect cookie, just as sinful as the regular one without the guilt!

The oil in recipe provides a great moisture to the cookie; hence it’s important to emulsify the oil, water and sugar properly (similar to the creaming of butter and sugar). Resting the dough for 24 hours definitely helps all the flavours to develop and the flour and sugar get a head start in breaking down.

I always love chopping my chocolate with a serrated knife to small morsel-sized bits and using them in cookies instead of chocolate chips. You always get varied sizes of chocolate in every bite of cookie!

If strictly vegan, make sure you’re using vegan chocolate. Chocolate itself comes from a plant, making it vegan, yes, but in the process of going from the tree to the grocery store, a variety of additives are added, including sugar and milk or milk fat.  Make sure your chocolate is high quality without any such additives.

This recipe yields about 20-24 medium sized vegan chocolate chip cookies.

Meanwhile, do read my ‘Science of Cookies’ post and understand the chemistry behind the ingredients & process of making cookies. It definitely helps when experimenting with new recipes 🙂

Furthermore, understand the difference between science behind oil & butter in baking.


You know its time to take out the cookie sheet from the oven when the edges start turning golden brown and the centre is still soft. The cookies will continue to cook from the heat of your pan, and if you’ve read my ‘Science of Cookies’ post, you’ll know what happens after the cookies are taken out of the oven 🙂

Whole Wheat Vegan Chocolate Chip Cookies

A fool-proof whole wheat vegan chocolate chip cookies recipe – crunchy yet soft in the center with chocolate in each bite, a perfect healthy treat for the holidays!
Course Dessert, Snack
Cuisine Cookies
Keyword chocolate, cookies, vegan, whole wheat
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 1 day
Total Time 30 minutes
Author Noopur


  • 220 g whole wheat flour
  • 15 g cornflour
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 100 g dark chocolate, chopped or 100g of choco chips
  • 120 g light brown sugar – organic or natural
  • 120 ml oil
  • 75 ml water
  • 1 tsp vanilla extract


  • In a bowl, sift the whole wheat flour, cornflour, baking soda, baking powder & salt 2-3 times. Keep aside.
  • In another large bowl, add the oil, water, vanilla and brown sugar and whisk for 4-5 minutes till they are emulsified well. (Oil and water won't look separate)
  • Add the sifted flour into the oil-sugar mixture and mix until just combined. Do not overmix.
  • Add the chopped chocolate/chocolate chips and mix lightly till evenly distributed.
  • Cover and refrigerate for 24 hours (or at least 12 hours).
  • Preheat the oven to 180C and line a cookie sheet with parchment paper.
  • Make small balls of dough (you can use ice cream scoop for easier and even scooping), flatten them slightly and place them on the cookie sheet. (Optional – put the cookie sheet in the freezer for 10 minutes to get an even shape of cookie)
  • Bake the cookies at 180C for 12-14 minutes or till the edges are just golden brown but center is still slightly soft. Do not overbake.
  • Remove the cookie sheet from oven and put on a wire rack. After about 10 minutes, remove the cookies from sheet and cool them on a wire rack directly.
  • Store in an air-tight container. These cookies stay good longer since they don’t contain any dairy.
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