Chocolate Chip Cookies with Whole Grain Flour, Bran and Flavor!

For those of you tired of reading about Italy, here’s a truly American style cookie –chocolate chip cookies with whole grain flour and a big scoop of bran cereal.

This recipe was on a little card which fell out of a magazine I was reading. I kept it because I liked the design of the ad and because I figured I’d like the flavor of bran in cookies. I did. They were very good even though my first batch was a little moister than I’d hoped. I tend to like crunchy cookies, so for the second batch, I baked them a little longer and got cookies that were fairly brown (a little more and they would have been burnt) but tasty and with just the right crunch. The middles, however, were still soft.

I used the original recipe as a base. The changes I made were to use white whole grain flour (Eagle Mills, but any white whole wheat should work), a scant 1/4 teaspoon of salt instead of 1/8 teaspoon, unsalted butter, and a few extra chocolate chips. For a cookie with a little extra fiber in it, these were terrific.

One more thing. They were on the sweet side, so it’s a good idea to add the nuts to counteract the sweetness. Not that they were overly sweet….just sweeter than some other chocolate chip cookies.


Chocolate Chip Cookies with Whole Grain Flour, Bran and Flavor!
Prep time
Cook time
Total time
A healthier version of chocolate chip cookies
Recipe type: Dessert
Serves: 16
  • 1 1/4 cups sifted whole grain flour (or white whole wheat) – 5.25 oz
  • 1/2 teaspoon baking soda
  • 1/4 scant teaspoon salt
  • 6 tablespoons unsalted butter, cool
  • 6 tablespoons granulated sugar
  • 6 tablespoons brown sugar, firmly packed
  • 1 large egg
  • 1/2 teaspoon vanilla
  • 2 tablespoons hot water
  • 1/4 cup (slightly heaping_ All Bran Original)
  • 1/3 cup chopped, toasted nuts (I used pecans)
  • 2/3 cup semi-sweet chocolate chips or bittersweet chocolate chips
  1. Preheat oven to 375 degrees F.
  2. Stir together flour, soda and salt. Set aside.
  3. Beat together butter and sugars until light and fluffy. Add egg and vanilla. Beat just until mixed. Mix in hot water. Add cereal, flour mixture, nuts and chocolate morsels, mixing until combined. Drop by teaspoon onto greased or parchment lined baking sheets.
  4. Bake at 375°F about 15 minutes or until golden brown. Remove from baking sheets and cool on wire racks. Store in airtight container.

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  1. says

    I’ve almost used up my first bag of Eagle Mills White Whole Wheat flour and really like it. I think it works really well in cookies and bars. I’ve been hesitant to try it in cakes (other than pancakes-LOL) for fear of it being too “heavy.” For cookies I’ve mixed it 1/2 and 1/2 with AP unbleached flour. For bars, I’ve used just the WWW flour and they came out fine. I don’t know how much “healthier” it actually makes them, but I’m hoping every little bit counts.
    Is AllBran the cereal that looks like little sticks? Or the little pellet-y pieces? (I’m not a cereal eater, other than an occasional craving for Booberries.)

  2. says

    Hi Jennifer,

    I like the Eagle Mills too. I think KA’s white whole wheat is very good too, but I’m in the habit of buying Eagle Mills because of the price. When I use it, I usually use the full amount in place of all purpose. Sometimes the cookies are a tiny bit drier, but they are still good.

    All Bran comes in the little sticks and little buds. I think you could use either here, but I used the sticks. I usually buy Fiber One, but I decided to buy All Bran since it’s their recipe.

  3. Dan says

    Thanks for the recipe. I try to put healthier ingredients into my baking so at least I am getting some nutrition and don’t feel as guilty about indulging…it’s sort of healthy right??!! I usually put walnuts into my cookies and use whole wheat flour. I will have to try whole grain flour instead since when using whole wheat my cookies come out dark brown and people think they are burnt!

  4. janet says

    Well, I’m sure not tired of hearing about Italy! The way you write and post pics makes me feel like I am right there with you all! Love dit!
    Thanks for the healthy recipe! I’ll put it in my “to make” pile;-)

  5. says

    Thanks. I ‘m glad to hear regular cookies can be made with only the www flour. I’ll use it for my next batch.
    Tonight’s menu, though, includes red velvet cupcakes. I’m going to make the McCormick’s food coloring recipe. Hopefully they’ll be a lovely garish red, LOL. I’m going to make the flour + milk type of frosting the Pioneer Woman recently made. I’ve never tried it before.

  6. Emma says

    I made these and loved them! I nicknamed them 666 cookies 😉 Though they’re hardly devilish with only 6Tbsp of butter and less sugar than a lot of my other recipes! My 3 year old loved them too. Used walnuts and regular wholemeal flour. I will definitely make these again. My husband bought me the flakes version of All-Bran instead of the regular stuff, so I just used a little more and crumbled them up a bit. Thanks so much for this recipe! They’re going to feature regularly in our cookie jar!

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