Maple Oat Chocolate Chip Cookies Recipe

My dream whole wheat chocolate chip cookies are crisp on the outside and fluffy on the inside. Maple syrup, cinnamon, and a hint of Maldon salt make them special. 


– 2 ½ cups whole wheat pastry flour – 1 cup whole spelt flour (or an additional cup of whole wheat pastry flour) – 1 teaspoon baking soda – 1 teaspoon baking powder – ¾ teaspoon salt – ¾ teaspoon cinnamon – 1 cup (2 sticks) unsalted butter, room temperature – 1 ½ cups raw (turbinado) sugar – ⅓ cup real maple syrup – 3 large egg – 1 tablespoons pure vanilla extract – 1 cup rolled oat – 2 cups semisweet chocolate chips (60% or higher) – Maldon salt (optional), for sprinkling

Wrap a baking sheet in parchment and preheat the oven to 375 degrees. Mix flours, baking soda, baking powder, salt, and cinnamon in a medium bowl.

Step 1


To make the butter light and fluffy, use a stand mixer or a large bowl. Next, add the sugar and beat it in. Add the eggs one at a time while beating. Use a whisk to mix in the maple syrup and vanilla extract.

Step 2

Three times, add the dry ingredients, stirring after each addition. When you're done adding the last of the dry ingredients, the dough should be wet and brown all over.

Step 3

Hand-mix the chocolate chips and oats until evenly distributed. Put in the effort! Drop two tablespoons of dough per cookie onto the baking sheet, leaving two inches between them.

Step 4

Bake 10 minutes until golden. Consider underbaking. After one minute on the baking sheet, transfer the cookies to a cooling rack. Add a pinch Maldon salt. Naturally served with milk!  

Step 5

See Also

Blueberry Maple Tea Cake Recipe