Whole Wheat Oatmeal Chocolate Chip Cookies
User Reviews
4.8
Whole Wheat Oatmeal Chocolate Chip Cookies
Description
Whole Wheat Oatmeal Chocolate Chip Cookies are made by mixing whole rolled oats and whole wheat flour with cinnamon, baking soda, and fine sea salt. Separately, coconut sugar, dark brown sugar, softened butter, and coconut oil are creamed together to a uniform texture before adding egg and vanilla extract.
The dry and wet ingredients are combined until just incorporated, then chocolate chips are folded in. Cookie dough is portioned with a scoop spaced evenly on parchment-lined baking sheets to prevent spreading together.
The cookies bake at 350ºF, resulting in a texture that balances chewiness from oats with a tender crumb from whole wheat flour and rich flavors from the coconut sugar and butter mixture. Cinnamon adds a subtle warm note.
Using softened (not melted) fats and room temperature eggs ensures the dough holds shape while baking, avoiding flat or greasy cookies. Spacing cookies in alternating rows helps keep them separate during baking.
Ingredients
- 2 cups rolled oats gluten-free if necessary, old-fashioned
- ¾ cup whole wheat flour or whole grain gluten-free blend if necessary
- ½ teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt fine sea salt
- ¾ cup coconut sugar
- ¼ cup dark or light brown sugar, packed
- 4 tablespoons coconut oil softened3
- 4 tablespoons butter softened, unsalted
- 1 egg room temperature4, large
- 2 teaspoons vanilla extract
- 3/4 cup chocolate chips semi-sweet
Instructions
- Preheat oven to 350ºF and line two large baking sheets with parchment paper, or silicone mat.
- Mix dry ingredients: In a medium bowl, combine oats, whole wheat flour, cinnamon, baking soda, and salt. Set aside.
- Mix wet ingredients: In large bowl, using stand mixer with paddle attachment or electric hand mixer, cream together sugars with softened butter and coconut oil. The coconut sugar takes a little longer to cream with the oil and butter, so make sure to cream about 1-2 minutes, until coconut sugar crystals are less noticeable. (do NOT use melted oil and butter). Next add in egg and vanilla until combined.
- Combine: Add dry oat and flour mixture to large bowl of wet ingredients and combine until dough comes together. Using large wooden spoon, add in chocolate chips. (Or use stand mixer paddle)
- Scoop dough: Using medium cookie scoop (or rounded heaping tablespoon) scoop dough balls and place on prepared cookie sheets, leaving about 3 inches of space between cookie dough.
- Bake cookies for 8-10 minutes. Allow cookies to cool on baking sheet for 1 minute before transferring to wire rack to cool completely.
- Store cookies in airtight container. Cookies will stay fresh up to one week (if they last that long).
Notes
- Substitute whole wheat flour with whole wheat white or increase all-purpose flour by 1/4 cup if using as a substitute.
- Dark brown sugar can replace coconut sugar for similar sweetness and moisture.
- Use only softened (not melted) coconut oil and butter to maintain cookie structure.
- Room temperature eggs help prevent coconut oil from solidifying during mixing.
- Scooping cookies in alternating rows ensures they do not spread into each other during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 142kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 13mg | 4% |
| Sodium | 104mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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