Whole Wheat Chocolate Chip & Coconut Cookies

Made with 100% whole wheat flour and coconut oil instead of butter, these chocolate chip and coconut cookies are an indulgence you can feel a little less guilty about.

Coconut Oil Chocolate Chip Cookies

Come January 1st we all want to eat healthier, be better to our bodies, and weigh a little less. But going from the carb overload of the holidays to just salads and smoothies is hard.

So here’s a cookie recipe to help ease us out of cookie season and into our new years resolutions. Because no one should have to quit cold turkey.

Coconut Oil Chocolate Chip Cookies

I love playing around with my chocolate chip cookie recipe, and this transformation was an easy and delicious one. The whole wheat flour gives the cookies a fun nuttiness, and you won’t even miss the butter, I promise. This is an honest to goodness, mighty-fine cookie recipe, if I do say so myself.

And everyone deserves a cookie or two from time to time, diets be damned.

Coconut Oil Chocolate Chip Cookies

baking tip:Baking with coconut oil

Follow these tips for using coconut oil in your baking:

  • Substitute it for other fats (shortening, vegetable oil, butter, etc.) 1:1
  • Use it in the same state called for in the recipe, i.e. melted, softened or solid
  • Melted coconut oil has roughly the same volume as the solid, so feel free to measure before melting
  • Melt over low heat or microwave in short bursts
  • Have all other ingredients at room temperature

Try coconut oil in yeast breads, quick breads, muffins, cakes, pancakes, cookies, brownies, and more!


Coconut Oil Chocolate Chip Cookies

Coconut Oil and Whole Wheat Chocolate Chip Cookies

A chocolate chip coconut cookie recipe we can all feel a little better about, with whole wheat flour and coconut oil in place of butter.

Ingredients:

  • 3/4 cup (155 grams) coconut oil, at room temperature
  • 1 cup (215 grams) light or dark brown sugar
  • 1/2 cups (100 grams) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (230 grams) whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (340 grams) semi-sweet chocolate chips
  • 1 cup (85 grams) unsweetened coconut flakes

Directions:

  1. Preheat oven to 375 degrees F. Line a sheet pan with parchment paper.
  2. In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the coconut oil and sugars on high speed until smooth and creamy, about 5 minutes. Add the eggs one a time, mixing after each, followed by the vanilla extract.
  3. In a separate bowl, combine the whole wheat flour, baking soda and salt. Add to the wet ingredients and mix until just combined. Stir in the chocolate chips and shaved coconut.
  4. Drop by the rounded tablespoon onto the prepared sheet pan. Dough may be crumbly, but should stick together when rolled into a ball. Use your hand to flatten rounds into patties.
  5. Bake until golden brown, about 8-10 minutes. Let cool on a sheet pan for 5 minutes, then transfer to a wire rack to cool completely. Cookies will keep in an airtight container at room temperature for several days, if they last that long.

Have you tried this recipe?

I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.