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:
- Unrefined coconut oil has a strong coconut flavor that will come through in baked goods. If that doesn’t appeal to you, use refined coconut oil.
- You can substitute it 1:1 for other fats (shortening, vegetable oil, butter, etc.)
- When using it as a substitute, use it in the same state called for in the recipe— melted, softened or solid
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 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! 🙂
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 printed this out for my daughter and I to make after nap time today — I can’t wait! 🙂 Thanks for sharing the recipe!
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
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 the coconut oil in these! So good!
I want a COOOOOOOKIE! Fo’ reals. These look amazing!
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 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!!
I have some coconut oil but I have never substituted it in baking.
These look so good. I do love me some coconut!
Chocolate & coconut is my weakness! These cookies sound amazing, and I love that you used coconut oil!
These sound dreamy!! Love the coconut oil in there!
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!
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!