I like eating chocolate chip cookies but they are obviously loaded with lots of rich ingredients so I just usually make my own. I reduced the sugar for this recipe. My friend would usually tell me that reducing the sugar would affect the texture of the cookie which I found out to be true.

This is a 100% whole wheat flour cookie recipe loaded with oats. Totally no all-purpose flour for this one. I also used 70% chocolate chips to cut down on sugar but feel free to use semi-sweet chocolate chips as they are more palatable. I also used vegan butter here to make it a little on the healthier side.


Start by creaming the butter, granulated sugar, and dark brown sugar in a bowl. Creaming butter and sugar is simply vigorously mixing them until butter is aerated, creamy, and becomes lighter in color (which probably wouldn't happen in this case since we're using brown sugar).


Once creamed, add in the applesauce (if using), egg, and vanilla extract. Mix until everything comes together.

In a separate bowl, combine whole wheat flour, baking soda, baking powder, and salt. Whisk together the dry ingredients.

Note: You can also sift the dry ingredients before whisking to make sure that there are no lumps of baking soda in it. This produces the undesirable bitter taste you sometimes taste in pastries.


Transfer the dry ingredients to the bowl with the wet ingredients and combine.


Fold in the chocolate chips and oatmeal.


Using a 2-tablespoon cookie/ice cream scoop, scoop cookies onto a lined baking sheet. Then bake in a 350ºF preheated oven for 12 to 15 minutes. If using a 1-tablespoon scoop, bake for 10 to 12 minutes.

Note: Flatten the cookies if using applesauce as the cookies won't spread as much.


After baking the cookies, it would be very soft which is perfectly fine. It would become firmer after cooling down so make sure not to overbake it. Transfer to a cooling rack when firm to touch (after 5 to 10 minutes) to let cool completely.