Whole Wheat Chocolate Chunk Cookies


A whole wheat and almond meal chocolate chunk cookie!


  • 1 cup butter, slightly softened
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 egg + 1 egg yolk
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon kosher salt
  • 2 cups whole wheat flour
  • 3/4 cups almond flour (ground almond meal)
  • 1 teaspoon baking soda
  • 7 oz chocolate bars, coarsely chopped (I like a combo of dark and milk)


  1. Preheat oven to 375F degrees.
  2. In a small bowl, combine the flour, almond flour, baking soda, and salt; set aside.
  3. In the bowl of a stand mixer fitted with a paddle attachment or with a hand mixer, beat the butter and sugars on medium speed until light and creamy, about 3 minutes. Add the egg, egg yolk and vanilla and mix well. Add the flour mixture and mix just until incorporated. Stir in the chopped chocolate.
  4. Drop cookies by the rounded tablespoon onto a sheet pan lined with either parchment paper or a silicone baking mat. Bake until golden brown, about 10 minutes. Remove cookies from oven and immediately sprinkle each cookie with a pinch of coarse sea salt. Let cookies cool for a few minutes on the pan and then move them to a wire rack to cool completely. Cookies freeze beautifully or can be store in an air tight container on the counter or in the fridge for up to a week.


Recipe adapted from THIS COOKIE RECIPE from Completely Delicious.