Made with 100% whole wheat flour and coconut oil instead of butter, these chocolate chip and coconut cookies are an indulgence you can enjoy more often without feeling guilty. They have a nutty depth from the whole wheat and a lovely chew from the coconut—familiar, comforting cookie flavors with a slightly healthier twist.
When the calendar turns to January many of us want to eat cleaner, move a little more, and shed some holiday indulgences. But swinging from rich seasonal treats straight into strict salad-only eating is unrealistic for most people. These cookies offer a bridge between holiday decadence and healthier habits: they use whole wheat flour and swap coconut oil for butter, cutting in some nutrition without sacrificing the cookie experience.
I’ve experimented with my chocolate chip cookie base for years, and this version is one of my favorites. The whole wheat flour adds a toasty, slightly sweet nuttiness that pairs beautifully with chocolate. Using coconut oil keeps the cookies tender and offers a subtle tropical note that complements the coconut flakes. If you prefer less coconut flavor, choose refined coconut oil or reduce the flakes slightly.
Everyone deserves a cookie now and then. These are worth keeping around for weeknight treats, lunchbox surprises, or a cozy afternoon with coffee or tea. They’re straightforward to make and hold well in an airtight container for several days.
baking tip: Baking with coconut oil
Follow these practical tips for using coconut oil in baking:
- Unrefined (virgin) coconut oil has a noticeable coconut flavor that will come through in baked goods. If you prefer a neutral taste, use refined coconut oil.
- Coconut oil can be substituted 1:1 for other fats such as butter, shortening, or vegetable oil.
- When substituting, use the coconut oil in the same state the recipe calls for: melted, softened, or solid.
Try coconut oil in yeast breads, quick breads, muffins, cakes, pancakes, cookies, brownies, and more. It works well in many recipes and often improves texture while adding a pleasant richness.
Coconut Oil and Whole Wheat Chocolate Chip Cookies
Ingredients
- ¾ cup coconut oil, at room temperature (about 155 g)
- 1 cup packed light or dark brown sugar (215 g)
- ½ cup granulated sugar (100 g)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups whole wheat flour (230 g)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips (340 g)
- 1 cup unsweetened coconut flakes (85 g)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the coconut oil and both sugars on high speed until smooth and creamy, about 5 minutes.
- Add the eggs one at a time, mixing after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the whole wheat flour, baking soda, and salt. Add the dry ingredients to the wet mixture and mix until just combined.
- Fold in the chocolate chips and coconut flakes until evenly distributed.
- Drop dough by rounded tablespoons onto the prepared baking sheet. The dough may be slightly crumbly but should hold together when pressed into a ball—use your hands to form and gently flatten each mound into a patty.
- Bake until the edges are golden and the centers are set, about 8–10 minutes. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for several days.
Calories: 260 kcal, Carbohydrates: 29 g, Protein: 3 g, Fat: 15 g, Saturated Fat: 11 g, Cholesterol: 15 mg, Sodium: 105 mg, Fiber: 3 g, Sugar: 19 g.
Cuisine: American Course: Dessert Author: Annalise Sandberg
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