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 am leaving tomorrow and planning on bake today. is plane okay?
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!
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.
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! 🙂
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.
Hi great recipe, is there any way I could substitute the egg or leave it out?
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!!
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.
Made these today. Only added half a cup of brown sugar and half a cup of honey. Were super yum! 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 and they are absolutely delicious. My boys devoured them. Not to mention, it was my first time baking cookies! Great recipe!!! Thanks
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).
Can you make the dough in advance or do they have to be baked right away?
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! 🙂
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!