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.
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.
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.
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 and Whole Wheat Chocolate Chip Cookies
Ingredients
- ¾ cup coconut oil , at room temperature (155 grams)
- 1 cup packed light or dark brown sugar (215 grams)
- ½ cups granulated sugar (100 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour (230 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips (340 grams)
- 1 cup unsweetened coconut flakes (85 grams)
Instructions
- Preheat oven to 375°F. Line a sheet pan with parchment paper.
- 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.
- 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.
- 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.
- 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.
I LOVE subbing coconut oil in recipes, adds a nice hint of flavor and the smell is amazingggg!! I’ll have to try these, they look wonderful! And I know what you mean about going cold turkey on the bad foods…I’ve had no problem going back to eating healthy meals, salads, etc….but I still need something to satisfy my sweet tooth after dinner!
This is gorgeous; I am coconut addict. The coocnut oil and flakes would be great for the texture of these cookies and that colour! That golden colour only comes from coconut oil.
Great recipe!
These sound dreamy!! Love the coconut oil in there!
Chocolate & coconut is my weakness! These cookies sound amazing, and I love that you used coconut oil!
These look so good. I do love me some coconut!
I have some coconut oil but I have never substituted it in baking.
I love the tropical flavor coconut oil imparts in cookies. I love the nuttiness of whole wheat flour so I know I would devour these! Gorgeous!!
These look so delicious! I’m all about butter-free desserts and baked-goods in general, since I’m trying to help my daddy with his diet and I think these cookies will make him happy!
xo, Elisa
I want a COOOOOOOKIE! Fo’ reals. These look amazing!
Love the coconut oil in these! So good!
Made these for my husband and was told these are the best cookies he has ever eaten. The only substitution was the sugar since we don’t use it. I used 1/2 cup of raw honey instead.
Wondering if you used freshly ground whole wheat flour? And, what kind of whole wheat? Did you use a soft white wheat?
Thanks for sharing this recipe!
I usually use 100% Whole Wheat Bread from either King Arthur Flour or Gold Medal Flour. I do not grind my own. Occasionally I use whole wheat pastry flour for baked goods with a more tender texture, like cakes. For these cookies, regular whole wheat works great. Hope this helps!
did you reduce any ingredients when you substituted honey for sugar?
Love these. Just made them with pure Canadian Maple Syrup instead of white sugar. They turned out great. Thanks for sharing
I bet the maple added a fun twist! Glad you liked them!
Can you tell me how much maple syrup you used in place of the sugar?
Thank you,
Jeanne
I just printed this out for my daughter and I to make after nap time today — I can’t wait! 🙂 Thanks for sharing the recipe!
made these today and by far, the best i’ve ever had or made. Thanks for the recipe! coconut oil for baking is always the right choice. so much better than butter in flavor, texture and nutrition. GREAT FLAVOR. so rich and satisfying
I just made these on a whim. And they came out PERFECTLY. I have tried so many recipes from Pinterest and gotten burned (heh) in the past but this seemed promising and I’m glad I went for it. Definitely my new go-to. Also, in a few cookies I added a peanut butter and almond butter center simply by rolling the dough around a little nut butter ball. Those were probably the best of the bunch…
So glad you liked the recipe! And I love your modification! 🙂
I’ve been attempting to bake somewhat healthily lately and wanted to try my coconut oil in a recipe so this was one of the first recipes I tried. They came out SO GOOD. My family absolutely loved them and are demanding I make them again soon. Thanks so much for the recipe!
Thanks, so happy to hear you enjoyed the cookies!
Holy COW! These are great! I just made a double batch and they are so very yummy!
They are a beautiful brown colour and crispy on the edges. The taste is great. I had never made whole wheat cookies before and I will never make white flour cookies again!
I substituted white sugar for some evaporated cane syrup granules I got at a health food store and I think I can taste the difference. It’s nice. I ran most of the granules through the mini blender to make them finer.
THANKS!!!!!!!!!!
So happy to hear you enjoyed these cookies! Thanks for reminding me, I need to bake them again soon! 🙂
Can you make the dough in advance or do they have to be baked right away?
I made these yesterday but mine didn’t come out as “goodlooking” as yours. I added coconut in half of the dough and chilled half of the dough while the first batch was baking and noticed that the ones with the coconut that were chilled,even for 10 minutes came out better tasting and they were slightly better looking. Yummy cookies and I regret only putting coconut flakes in half the butch.
I will share the recipe in my blog, linking back to here if it is ok with you (with my photos and translated text of course).
Made these today and they are absolutely delicious. My boys devoured them. Not to mention, it was my first time baking cookies! Great recipe!!! Thanks
I added cinnamon and cocoa, used sweetened coconut, did NOT use the white sugar or any substitute, and used half dark chocolate and half white chocolate chips. Wow. These are really wonderful cookies!
Made these today. Only added half a cup of brown sugar and half a cup of honey. Were super yum! Thanks!
Made these cookies today. I managed to get 3 dozen nice sized cookies from the recipe. unfortunately they spread a lot and came out kind of flat. Also I found them entirely too sweet. I think you could cite the sugar by half.
My alterations:
-unsweetended, dessicated (finely shredded) coconut
-1/2 c honey in place of all sugar, as mentioned by another reviewer (melted the coconut oil and whisked together)
-2/3 c chocolate chips (more wouldn’t have fit in the cookies!)
-flax eggs instead of real eggs
-rolled into a ball, didn’t flatten
The flavor is really nice. The chocolate chips kind of fall out of the dough when trying to form the cookies but not a big hassle. I suspect they’d be a little more moist if I hadn’t used dessicated coconut, but they still have this nice, moist density in the middle (glad I kept them as balls). Thanks for the awesome whole wheat recipe!!
Hi great recipe, is there any way I could substitute the egg or leave it out?
This recipe didn’t work for me. I love the combination of whole wheat and coconut (I’ve been sprinkling coconut on my raisin bran!) so I was excited to try these. I followed the recipe exactly except that I used mini chocolate chips instead of regular. The batter was crumbly, even after I refrigerated it for a day. When I cut slices from the roll of chilled batter several of them crumbled like sand and wouldn’t adhere back together. Perhaps it has too many chocolate chips for the batter? I also found them to be too sweet. I love reading your blog and I usually love your recipes, but this one just didn’t turn out.
Can I use 1 1/2 cup brown sugar instead to replace white granulated sugar. thank u for the lovely healthy recipe Annalise ?
Yes, that should work just fine! 🙂
Hello! These are in the oven as I write and smell lovely but they have spread all over the tray. The only change I made was using oats instead of coconut flakes which I thought, if anything, would stiffen the dough and make them spread less. Oh, also I used spelt wholemeal flour but doubt that made them spread.
Hi Rosie! I’m sorry these cookies spread too much for you. Unfortunately, I have not tested this recipe with oats or spelt flour, just as you see written here, so I can’t offer any suggestions.
PS my comment is clocked at 5.54. I’m not baking in the middle of the night. I am in Ireland and baking midday!
i am leaving tomorrow and planning on bake today. is plane okay?