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 [3]

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 [4]

I love playing around with my chocolate chip cookie recipe [5], 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 [6]

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 [8]

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.


  • 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.


Calories: 260kcal, Carbohydrates: 29g, Protein: 3g, Fat: 15g, Saturated Fat: 11g, Cholesterol: 15mg, Sodium: 105mg, Potassium: 158mg, Fiber: 3g, Sugar: 19g, Vitamin A: 27IU, Vitamin C: 1mg, Calcium: 23mg, Iron: 2mg

Have you tried this recipe?

I’d love to hear about it! Leave a comment below, send me an email [10], or take a photo and tag it on instagram [11] with #completelydelicious [12].

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[3] Image: http://www.flickr.com/photos/annalisefarmer/11781343394/

[4] Image: http://www.flickr.com/photos/annalisefarmer/11781699176/

[5] chocolate chip cookie recipe: http://www.completelydelicious.com/2013/01/brown-butter-chocolate-chip-cookies.html

[6] Image: http://www.flickr.com/photos/annalisefarmer/11781177223/

[7] More Baking Tips »: https://www.completelydelicious.com/tips/

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[9] Print Recipe: https://www.completelydelicious.com/wprm_print/31163

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