Chocolate Chip Oatmeal Cookies {Coconut Oil + Whole Wheat Flour}

Chocolate Chip Oatmeal Coconut Oil Cookies-8

I find that when I wait too long to post a recipe after making it, there are holes in my cooking memory. Was it in the oven for 13 or 16 minutes? How many servings did it make (= how many did I eat during the photo shoot)? Did I end up halving the nutmeg? Etc.

Let’s just say I didn’t mind having to make this recipe a few times to fill in the memory gaps.

Chocolate Chip Oatmeal Coconut Oil Cookies-4This recipe has been in the queue for a while and I am excited to finally share it.

I have shared recipes for oatmeal chocolate chip cookies, and for whole wheat chocolate chunkers as well. This recipe combines the oatmeal and whole wheat factors, and adds a third. A game-changer? Probably not, but definitely a conversation piece.

Coconut oil.

This recipe subs coconut oil in for butter, and even if you “don’t like coconut,” read on. I have done an informal poll each time I have brought these cookies in to the office, and no one thinks they “taste like coconut.” They can tell there is something a little different about these cookies, but I think the whole wheat flour and healthy dose of oats temper a potential tropical twist. {The substitution also makes these cookies dairy-free, if you are in need!}

Chocolate Chip Oatmeal Coconut Oil Cookies-5Depending on the consistency of your coconut oil, you may want to refrigerate your dough before baking (either in the batter bowl or after portioned out). I didn’t find that I had to. In my kitchen, coconut oil stores in solid form. I have a friend who brought over coconut oil for a baking day, and we learned that her coconut oil stores in liquid form while mine was solid – our minds were blown. Lesson learned: If you are going to use coconut oil, keep an eye on the form it takes, and measure and refrigerate accordingly!

In the interest of experimentation, I refrigerated half the dough for these cookies for an hour, and the results weren’t that different for me. However, I did notice that I had to bake the refrigerated batch for a few more minutes.

Chocolate Chip Oatmeal Coconut Oil Cookies-2

Chocolate Chip Oatmeal Cookies {Coconut Oil + Whole Wheat Flour}
Prep time
Cook time
Total time
They are still cookies, but the coconut oil subs for butter, and whole wheat flour subs for white, curbing the guilt factor a bit!
Recipe type: Dessert
Serves: ~20 cookies
  • .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.

I made these at a party in my apartment a few months back, and served them warm, fresh out of the oven for my guests. The combination of fresh warm cookies and the new ingredient – coconut oil – was a fun change-up.

Indulge me just one last picture of a stack of these pretties:

Chocolate Chip Oatmeal Coconut Oil Cookies-3Enjoy!

Adapted from:


  1. says

    Fantastic tasting dough, that’s for sure! I subbed a flax egg for the egg, and didn’t worry about subbing the egg white since I didn’t have quick oats to add, I figured it would balance out. Anxiously waiting the arrival of chewy sweet goodness!

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