Whole Wheat Oatmeal Chocolate Chip Cookies {Made with Coconut Oil}
User Reviews
4.6
Whole Wheat Oatmeal Chocolate Chip Cookies {Made with Coconut Oil}
Description
The Whole Wheat Oatmeal Chocolate Chip Cookies use white whole wheat flour combined with baking powder, baking soda, and salt to form the dry base. The wet ingredients include softened coconut oil, light brown sugar, granulated sugar, egg at room temperature, and vanilla extract, mixed to a smooth dough. Oats and dark or semi-sweet chocolate chips are folded in for texture and bursts of chocolate flavor.
Forming the dough into balls and baking at 350°F for about 10 minutes yields cookies that are lightly golden around the edges with a soft center. A light sprinkling of sea salt on each cookie before baking enhances the overall taste profile by offsetting sweetness.
The use of coconut oil adds a different fat profile that contributes to tenderness and a mild flavor suited for those preferring alternatives to butter. These cookies can be enjoyed fresh and keep for a short period in an airtight container.
Ingredients
- 1 cup white whole wheat flour or all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup coconut oil softened (not melted
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 egg at room temperature, large
- 1 teaspoon vanilla extract
- 2/3 cup old fashioned oats
- 1 cup dark chocolate chips or semi-sweet chocolate chips
- sea salt for sprinkling on cookies
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, whisk together white whole wheat flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, beat together softened coconut oil, brown sugar, and granulated sugar. Beat until smooth. Add in the egg and vanilla extract. Mix until combined.
- With the mixer on low, slowly add in the flour mixture. Mix until just combined. Don't overmix. Stir in the oats and chocolate chips.
- Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, 2-inches apart. Sprinkle with sea salt, if desired. Bake for 10 minutes or until cookies are slightly golden around the edges and soft in the center. Remove from oven and let cool on baking sheet for 2 minutes. Transfer to a wire cooling rack and cool completely.
- Note-cookies will keep in an airtight container on the counter for 2 days. The cookies also freeze well. If you want to cut back on the chocolate chips, you can. I have made them with 1/2 cup chocolate chips and they are still delicious. You can also use raisins or dried cranberries instead of chocolate chips.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Calories | 136kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 7mg | 2% |
| Sodium | 76mg | 3% |
| Potassium | 73mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 14IU | 0% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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