Product Options


Home » Recipes » WOW Chocolate Chip Cookies
Share This:

WOW Chocolate Chip Cookies

A great combination of Wheat, Oats and Walnuts. Enjoy!


Cream together margarine, oil and sugar until very well blended. Add in milk and vanilla and blend. In a separate bowl, mix together the flour, oats, baking powder and soda. Stir dry ingredients into wet ingredients. When half blended, add in the walnuts and chocolate chips. Mix everything until just blended, careful not to over mix. Refrigerate for 20 minutes. Place by the tablespoon on a greased cookie sheet. Bake at 350°F for about 10 minutes. Makes 2 dozen cookies.

WOW Chocolate Chip Cookies



Products Used in this Recipe

Cane Sugar

View Details »
Whole Wheat Pastry Flour

View Details »

View Details »
Gluten Free
Baking Powder

View Details »
Gluten Free
Baking Soda

View Details »
Baking Aids

View Details »

Ratings & Comments (15)

5 Stars  87%  13
4 Stars 0%  0
3 Stars 7%  1
2 Stars 7%  1
1 Star 0%  0


15 Reviews

Write A Review »

Scott August 16, 2012
On the Whole Wheat Pastry Flour bag, the amounts (fractions) for both the oil and the milk were struck twice with different numbers - impossible to tell what the correct amount is. (Oil says 1/2 and 1/3, while the milk says 2/3 and 3/4, and it was like this on both bags we have.)
Bob's Red Mill August 28, 2012
I apologize for the confusion on our 5 pound bag of Whole Wheat Pastry Flour. We experienced a printing error and a few bags did make it out into circulation. The correct measurements are 1/3 cup oil and 2/3 cup milk.
Laura November 7, 2012
in my bag said 3/4 cup of milk, the recipe didn't work. But I like the flavor of the ingrediente so I will make it again.
irene December 10, 2012
This cookie falls apart utterly. It needs an egg or two. Did you forget to print that?
ajax77 December 20, 2012
The texture was not good without egg. I cut back on the milk some and added one egg. This is what made this recipe "WOW!" for me.
Leisha January 3, 2013
I made the cookies from the recipe on the bag only substituting Splenda for sugar and adding dried cranberries. The cookies came out very blah; the cookies weren\'t sweet. Something is missing. I don\'t know if an egg would help but I would take any suggestions.
Ja Cay January 15, 2013
My bag had the incorrect amount of milk posted saying 3/8 cup. Even if I had the correct amount of milk these cookies still would have tasted bad. Don't make..
hoosiermom January 27, 2013
Made exactly as the flour package indicated (which had the correct proportions according to the post hear from Bob's and indicated using sugar, not evaporated cane juice). They just fell apart. Trying to get them off the sheet is impossible. an expensive failure. Very disappointed
Bob's Red Mill February 6, 2013
This recipe was designed as a vegan recipe so there are no eggs to provide binding. The addition of 1 - 2 eggs will prevent the cookies from falling apart.
Katie March 19, 2013
These cookies were fabulous. Not sure why the other commenters had so much trouble. Used a Silpat cooking sheet - no sticking. THey are wonderfully chewy, and I got rave reviews from my friends who had them.
Marie March 22, 2013
Not bad -- used parchment to line baking sheets and didn't miss the eggs -- with two problems. 1. The cookies desperately need some salt (half a teaspoon would probably do it). 2. The amount that the recipe makes is way off; we got more than two dozen from just a half-recipe.
Laurie March 27, 2013
I used the recipe from the bag which has sugar listed instead of Evaporated Cane Juice. I added 3/4 tsp of salt and used 1 cup brown sugar and 1/2 cup granulated sugar the second time around. I also suggest using parchment paper.
These cookies are great! My kids loved them!
Jeff April 26, 2013
We put in about 1.5 cups of chocolate chips, no walnuts, and used sugar as on the bag. They needed about 12 minutes to cook, and came out soft, but firmed up on cooling. We'll do these again,.

One great thing about no eggs is you can nibble a bit of cookie dough.
Nicole August 21, 2014
This is one of my very favorite cookie recipes ever, vegan or otherwise. I've been making it regularly for years and it's always a big hit. Love that you can eat the dough without worrying about raw eggs. I recommend using parchment paper to bake (with any cookies).
smaynaise August 21, 2014
Just made 1 batch of these cookies. While I think the taste is wonderful, I have to admit they did fall apart on me. I will put in an egg for the remaining portion of my dough and see how it turns out.

Connect With Bob's Red Mill

Sign Up For Our Newsletter