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+ servings

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
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