Whole Wheat Coconut Chocolate Chip Cookies

I never ever used to like coconut. Well, I still don’t like the texture very much, but I sure do love the flavor! I especially love the flavor when it’s paired with chocolate, like in the homemade magic shell or in these cookies!

Not only do the flavors compliment each other, but the coconut oil is a little easier on your waistline!

Coconut oil is an excellent substitution for butter, and that’s exactly what I did with these cookies. There’s absolutely no butter in these chewy chocolate chip cookies.

Mmm!

I’ve used a few different types of coconut oil in my baking, and Tropical Traditions is yet another one that I’ll continue to use. Mmm, mmm, good.

So anyway, coconut oil is an amazing addition to you pantry.

Love it!

On another note, how are you liking my new ‘dark’ look to my photos? I’m usually drawn to bright and light food photos, but I decided to try something new.

You like?

Oh, and Liam and I are having a ball hanging out with my sisters and parents. We’ve visited with friends and family, made Liam’s first trip to TJ’s, shopped ’til we dropped at Baby Gap, and eaten lots of chocolate (no surprise there)! What have you been up to this week?

Whole Wheat Coconut Chocolate Chip Cookies

adapted from Cheeky Kitchen

Ingredients

  • 1/2 cup coconut oil
  • 2 eggs
  • 1 1/2 cups brown sugar, packed
  • 1 tablespoon vanilla extract
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 cups white whole wheat flour
  • 1 cup semi sweet chocolate chips

How-To

  1. Preheat the oven to 375°F.
  2. Beat the coconut oil, eggs, brown sugar, vanilla, and salt together with an electric mixer for about 1 minute.
  3. Add in the baking powder, baking soda, and flour. Beat until just mixed.
  4. Stir in the chocolate chips.
  5. Scoop out 1 tablespoon-sized cookies onto a baking sheet that has been covered in a silpat mat.
  6. Bake for 7-8 minutes, or until golden brown around the edges.
  7. Allow to cool on the baking sheet for 3 minutes.
  8. Transfer to a cooling rack to cool the rest of the way.
  9. Enjoy with a glass of milk!
This post sponsored by Tropical Traditions. I was compensated with a jar of coconut oil.

30 comments

    1. Aww, thanks girl! I just used a side window of natural light with a reflector on the opposing side. Then used a dark background and table! 🙂 Yay!

  1. I’m the same! Don’t like coconut texture but I LOVE coconut butter. I’ve been making lots of goodies with it lately and it adds an amazing flavor. And love the dark pictures! How are they so black? I’ve tried using black before and it’s always been a failure.

  2. Hey these look great but I was wondering if I can just add 1/2 cup of peanut butter to them or would I have to change other amounts of ingredients as well to make it work?

    Also if you’re in to replacing butter with something healthier like coconut oil then there are plenty of sugar substitutes you should look in to. Some are better for baking than others like sucanat for brown sugar and turbinado for white sugar. Not to mention using organic whole wheat flower, might as well avoid GMOs when possible.

    1. To tell you the truth, since I haven’t made them with peanut butter it might alter them slightly. If anything, you may need to decrease the amount of coconut oil. As for the other healthier substitutes, I completely agree. I use organic flour at sugar at home, but I should try some sucanat! 😀 Thanks for all the great tips! Happy Baking!

  3. Hi!! The cookies look amazing in the photo. I just attempted to make these. I doubled the recipe and instead of using all whole wheat flour, I substituted some coconut flour.. They turned out….? Sort of? They don’t look like what you have though., the bumpy look and the smooth round edges.. I don’t know why?

    When you scoop the dough, do you press it down?

    Thank you!!

    1. Hey Ruby! Unfortunately, coconut flour can’t be 1:1 substituted for whole wheat flour. Coconut flour requires a lot of liquid in a recipe, as it’s almost like a sponge in how it soaks up the liquid. As for this recipe, it’s just a simple drop cookie when made with whole wheat flour or all-purpose flour…no pressing down necessary! I’d try them again without the coconut flour and I bet they’ll be great! Happy Baking!

  4. Hey.. it’s me again! So I tried again today.. and they turned out..better.. but they look puffy .. not flat like yours. I doubled the recipe (yesterday and today), so I was wondering if I am supposed to reduce the amount of baking powder or baking soda when I double the recipe (or any for that matter)… I mean, looks aren’t all that (haha) but I’m so frustrated by it. I’ve never really baked much.. just starting to now. and Realizing its not as easy as it looks!! I feel so defeated.. haha!

    Thanks again!

    1. You’re correct. Sometimes you have to modify the ingredient amounts if you double a recipe. It’s not just 1:1. If you wanted to give it another go, I’d try doing the recipe as is and see if that’s the problem. I bet they’ll turn out great! I’m so proud of you for continuing to give it a go! Learning to bake is definitely a trial and error sport. Keep practicing and you’ll be great! 🙂

  5. These were delicious! Thanks for a great recipe! I didn’t have any white whole wheat flour so I substituted 1 cup whole wheat flour and 1 cup all purpose. I may experiment with a healthier sweetener option to make them even more guilt free 🙂

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