Chocolate Chip Oatmeal Cookies {Coconut Oil + Whole Wheat Flour}
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: ~20 cookies
They are still cookies, but the coconut oil subs for butter, and whole wheat flour subs for white, curbing the guilt factor a bit!
  • .5 c packed brown sugar
  • .5 c sugar
  • .5 c coconut oil, softened (not melted)
  • 1 egg + 1 egg white
  • .5 t vanilla
  • 1.25 c whole wheat flour
  • .5 t baking soda (heaping)
  • .5 t kosher salt
  • .75 c quick oats
  • .5 c rolled oats
  • .5 c chocolate chips {or more}
  1. Heat the oven to 350.
  2. In a large bowl using a mixer, mix the brown sugar, sugar, and coconut oil until they are creamed together and the color starts to lighten (1-2 minutes).
  3. Add the egg, egg white, and vanilla and mix for a minute.
  4. Stir or mix in the flour, baking soda, and salt.
  5. Add the oatmeal (both kinds) and stir until barely combined. Add the chocolate chips and mix until combined.
  6. Scoop the cookie dough into 1-inch balls and place 1-2 inches apart on a lined (with parchment or a silpat liner) or greased baking sheet.
  7. Bake for 11-13 minutes, until the edges start to brown. The middles can stay soft - yum.
  8. You may want to let the cookies sit on the pan for a minute or two before removing them to a cooling rack. I usually just leave mine on the pan, but if you are worried they will overcook, remove them to cool.
If you find that your coconut oil is so soft that you think it won't stand up to baking, just refrigerate the prepared dough for an hour, and bake it for 2 more minutes.
Recipe by My Utensil Crock at