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
- 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)
- 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.