Last week I shared a Whole Wheat Banana Bread Muffin recipe, made with a white whole wheat flour that I just used for the first time. Since I loved how those turned out, I decided to try it in a cookie recipe, and once I again I was not disappointed. These Whole Wheat Oatmeal Chocolate Chip Cookies have a wonderful soft, chewy texture. They are a little bit of a healthier treat, made with the white whole wheat flour, oats, and coconut oil.
Sometimes I think, “Hey! Let dessert be dessert. We don’t have to go and make EVERYTHING healthy! Is nothing sacred?” But since the taste of these cookies was truly not compromised in any way, shape or form (and let’s not forget they ARE still full of sugar and chocolate), I’ll let this one slide.
I appreciate a cookie that has a slightly crisp edges and a soft center, and in order for this to happen they have to be somewhat thick. These cookies did not spread out too much in the oven, even though I didn’t take time to chill them. When the craving strikes, who really wants to wait on that chill?
So how about you whip up a batch of these bad (good) boys, pour yourself a cold glass of milk, and we’ll all just feel a little less guilty! Hope you are having a lovely weekend.
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Whole Wheat Oatmeal Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Total Time: 47 minutes
- Yield: 4 dozen 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
These sweet treats are made with white whole wheat flour, oats, and coconut oil, but you’d never know their healthy secret!
Ingredients
- 1/2 cup coconut oil
- 1/4 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups white whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup old fashioned oats
- 2 cups chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In the bowl of an electric mixer, cream together coconut oil, softened butter, and sugars on medium speed. Add eggs one at a time, then vanilla extract, mixing in between.
- In a separate bowl, mix flour, baking soda, salt and oats. Gradually add to the wet ingredients on low speed until a dough forms.
- Stir in chocolate chips and mix until incorporated into the dough.
- Roll the dough into 1 1/2 inch balls, and place them on a Silpat or parchment lined baking sheet.
- Bake at 350 times 8-10 minutes, then cool on a cooling rack.
Nutrition
- Serving Size: 1 Cookie
- Calories: 106
- Sugar: 7.9g
- Sodium: 60mg
- Fat: 5.8g
- Saturated Fat: 3.9g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1.1g
- Protein: 1.5g
- Cholesterol: 10mg
Kelsey says
I love that you not only used whole wheat flour but rolled oats in these cookies as well- delicious and nutritious! 😉
-Kelsey
Renee says
Hi, for the whole wheat oatmeal chocolate chip cookies. Can I use sugar in the raw in stead of regular sugar.
Julie says
Hi Renee, I’m sure you could substitute sugar in the raw, but I’m not sure how much. Let me know how it goes if you decide to try it.
Sharon says
I tried making these earlier tonight and I made half of the recipe but the cookies turned out a lot flatter and not as thick as expected. Is there any way to fix this for the next time because I definitely want to try making these again but don’t wan to make the same mistake.
Julie says
Whenever I have cookies that turn out a little flatter than I’d like, I usually play with the amount of flour in the recipe. The stiffer your dough is, the less likely the cookies are to flatten out (but if you add too much they will be dry and crumbly). You can also check the expiration date on your baking soda or baking powder. Some bakers say that chilling the dough helps with this, but I’m usually too impatient for that. :0) Lastly, cookies may spread out less on a silicone baking mat.
Sharon says
Thanks so much for the advice! I’ll definitely try it out the next time I make these, which will be very soon! 🙂
Kalani says
Hello! I made this recipe the other day and they turned out fabulous! Everyone know I cannot bake a cookie to save my life and these turned out fluffy and soft! I did substitute Truvia in place of sugar and Canoloa Oil instead of Coconut Oil. Thank you for sharing this recipe. Everyone loves them!
Cheers!
Julie says
I’m so glad Kalani. See… you CAN bake! Keep it up and thanks for leaving me a note!
Sarah says
I have never heard of “white whole wheat flour”? Can i use jist regular whole wheat flour? Love the idea! Also if no oil, would I increase the butter?
Julie says
You could use whole wheat flour, but the will be more dense and heavier than with white whole wheat flour. Maybe try half white/ half whole wheat? Should be ok to sub butter for the oil but I haven’t tested the recipe with these changes so I really can’t be sure. Let me know how they turn out if you make them Sarah!
Valerie says
I made these cookies the other day and my kids loved them! I usually try to cut back on the amount of sugar in baking but this time I thought I’d remain true to your recipe and give them a go. Well, the kids could tell these were “real cookies”. 🙂 I’ll be making them again I’m sure.
I have a chocolate chip cookie recipe that uses quinoa that the kids like as well.
http://doubletherecipe.com/2016/04/01/quinoa-cookies/
Thanks for sharing a great recipe!
Julie says
I’m glad they liked them Valerie! Thanks for sharing your link too, I’ll have to check it out!
Colleen says
These were delicious! Made exactly as your recipe says and they came out fluffy and soft. It’s a keeper for sure! Thanks! 👌😀
Julie says
Wonderful Colleen! So glad you like them!
Nikki says
I make these ALL the time! They are my go to cookie these days! Thanks so much!
Julie says
So glad! Thanks for letting me know how they turned out for you.
Niki says
Hi Julie! Just made these little delights with my 4 llittles and doubled the recipe, my question is if it doubles well in your experience?? Thanks Julie!😊
Niki says
Well if anyone’s wondering….they double perfectly and are seriously non-exaggeratingly the most amazing cookie ever 😮
Julie says
Niki, thanks so much! So glad you love them too!
Vang says
Ive made this several times and they are my go to cookie recipe. Everything about it is amazing. Thank you for sharing!!!
Julie says
So glad to hear that! Thanks!
Sara says
These are GREAT! I followed the recipe exactly, and they looked just like they do in the photo and taste amazing. They did have a slight coconut flavor (probably from the type of coconut oil I used) but we are coconut lovers at my house so that was actually a bonus!
I love that they have a healthier twist to them, without compromising at all on taste.
Julie says
Sara, so glad you love them too! Thanks for your feedback!
Stefanie says
So glad to find a good cookie recipe with whole wheat flour! I also put the dough in the freezer for 30 min before baking, and added walnuts. Left them to bake for the full 10 min accounting for the fact the dough was frozen. Otherwise, followed the recipe as written. So yummmmy. Thank you!
Julie says
Thanks for letting me know how they turned out for you Stefanie, and so glad you enjoyed them.
Cheryl says
I just made these. I followed the recipe except I was just a little shy on having enough brown sugar, so I made up the difference with plain sugar. Just a couple of Tbsp. The dough was so sticky that it wouldn’t come off my hands. And so oily that the chocolate chips wouldn’t stick to the dough. I had to dump it all in a 13×9 and I’m hoping for some sort of cookie brownie at this point to salvage my ingredients.
Houston says
Why does the recipe require brown sugar and White granulated sugar can you only use brown sugar and if so how much of it
Julie says
I haven’t tested these with just brown sugar, but you can try them with 1 cup of brown sugar instead of 1/2 cup of each if you like. They will likely have a different texture, but may be equally delicious.
Vanessa says
I tried these with a smushed banana to replace the butter and replaced the vanilla extract with maple syrup because for some reason I thought I had both but hey🤷♀️…I thought they were going to come out a little mushed but I left them on the pan to complete cooling and they were actually pretty good a little crisp on the outside and super chewy thick…on the 2nd batch I tried adding a little granulated sugar since the semi baking chocolate chips werent that sweet and I added a little pumkin spice to it it was delicious!….thank you for the recipe I will def use it again!
dyl says
curious to know : unsalted or salted butter
Dyllin says
Do you melt the coconut oil first ? And to my first question I just sent , salted or unsalted butter ? Thanks !