Perfect Whole Wheat Candy Cookies

Perfect Whole Wheat Candy Cookies

I love to run. But, running when the sun has just risen and it’s already 85% humidity and 80 degrees, but feels like 92 degrees, is no fun. That was me yesterday morning. And I had a body drenched in sweat and a son with SUPER curly blonde hair to prove it!

Now, the reason I like to run, runs a little deeper (pun intended). Follow me here. I love sweets. Sweets contain calories. I can’t go cold turkey on the sweets, but I’ve learned about moderation. Moderation of sweets is great when you pair it with moderate exercise. When you’re a busy woman like me, you don’t have a lot of time for exercise. So, to get the maximum calories burnt, I mean, maximum sweat shed, I run.

Running = Cookies

Perfect Whole Wheat Candy Cookies |

To help my case a little more, these Perfect Whole Wheat Candy Cookies are packed with my favorite non-GMO coated candies and made with 100% whole wheat flour and no butter (there’s coconut oil!)

And it gets better!

Perfect Whole Wheat Candy Cookies |

You can decide how puffy you like your cookies and make them to your taste. You can either freeze the dough for longer to have puffy cookies (like the photo above) or you can freeze the dough for a shorter period of time to have flatter (but still delicious) cookies like the first photograph. Keep scrolling down to the recipe to get more details on freeze times.

Enjoy your cookies!

Perfect Whole Wheat Candy Cookies

Perfect Whole Wheat Candy Cookies

adapted from Specialty Cake Creations


  • 1/2 cup refined coconut oil
  • 1 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 1/3 cup white whole wheat flour
  • 2 tablespoon corn starch
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup coated chocolate candies (Unreal)
  • 1/3 cup mini chocolate chips


  1. First, make sure your coconut oil is the correct consistency. It needs to be like softened butter. Not too liquidy and not too solid. If it’s too liquidy, place it in the freezer for just a short time (I’m talking a minute or two if it’s liquid) or pop it in the microwave for just a short time to warm it up and soften it.
  2. Now that the coconut oil is ready, beat the coconut oil, sugar, vanilla and egg together until combined.
  3. Stir in the remaining ingredients until just combined.
  4. Scoop out your dough and shape into balls, placing on two parchment paper or silpat mat covered (light colored) baking sheets.
  5. Preheat the oven to 350°F.
  6. Place the cookie dough covered baking sheets in the freezer for 10 minutes. (See Note.)
  7. Immediately place the cookies in the oven and bake for 8-9 minutes.

Servings: 24 cookies

Note: For puffy cookies, freeze the dough in step 6 for 20 minutes OR for flatter cookies, freeze for 10 minutes.

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