Since I’ve now made these cookies two times in as many days, I figured I should share the recipe with y’all. (The second batch is in the oven as I type, in fact.)
I knew I wanted to try a new cookie recipe to celebrate National Chocolate Chip Day on Friday (my friend alerted me to the holiday and I knew it was one I should honor), and also didn’t have any butter on hand. Not to fear — this recipe fit the bill, replacing butter or vegetable oil with coconut oil and subbing out regular all-purpose flour for white whole wheat flour (which I happened to have in my pantry). Throw in some oats (which are an ingredient in the beloved chocolate chip cookie recipe my mom made for our family growing up), and I was sold. These definitely can’t be classified as “healthy,” but they are a “better-for-you” version of the cookie, incorporating whole wheat, oats, no butter, etc.
Be sure you sprinkle sea salt onto these cookies before popping them into the oven. It’s what helps take them from good to great. (All about the details, right?)
Whole Wheat Flour, Oatmeal, Coconut Oil Chocolate Chip Cookies
Ingredients
- 1 cup white whole wheat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup coconut oil, softened (not melted)
- 2/3 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 2/3 cup old-fashioned oats
- 3/4 cup dark or semi-sweet chocolate chips
- Sea salt
Directions
- Preheat oven to 350 degrees and line baking sheet(s) with parchment paper or a Silpat. Set aside.
- In a small bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, beat together coconut oil, brown sugar, and granulated sugar, beating until smooth.
- Add in the egg and vanilla extract, mixing until just combined.
- With the mixer on low, slowly add the flour mixture until just combined. Don’t over mix!
- Stir in the oats and chocolate chips.
- Form the cookie dough into balls and place on prepared baking sheet(s). Sprinkle with sea salt.
- Bake for 8-10 minutes (until the cookies are slightly golden around the edges and still look soft in the center). Let cool on baking sheet for at least 3 minutes, then transfer to cooling rack and cool completely.
- Cookies will keep in an airtight container at room temperature for up to two days, and also freeze well.
Enjoy!
I baked this last night. Thanks for sharing! It was my first time baking with coconut oil. I’m shocked at how fantastic these turned out. My fiance was skeptical of the no-butter aspect, but I reminded him our favorite bakery in town only uses coconut oil and he was quick to try my batch. Approved! Only other surprise while making this recipe was that the 1 cup of chocolate chips was WAY too much. It was like rolling chips of chocolate with teeny pieces of dough, so I had to pick out half the chips. I froze those and will re-use the next time I whip up this recipe. Hope you share more coconut oil-based recipes. 🙂
I’m so glad you had success with the cookies! You’re right on the chocolate chips front (and I’ve adjusted the recipe to reflect that). Let me know if you come across any other good coconut oil recipes!
Will do! I actually bought the coconut oil for a non-baking recipe from the Inspiralized cookbook (which I still need to make), otherwise I wouldn’t have any had it in the pantry! Now I’m making it a staple.