Whole Wheat Chocolate Chip Cookies (with Coconut Oil)
These ultimate, chewy, and soft Whole Wheat Chocolate Chip Cookies are a healthier version of a classic cookie. Made with whole wheat flour and coconut oil but no butter makes them delicious and the absolute best.
Servings: 18 Cookies
- 1/2 cup Coconut Oil melted
- 1/2 cup Brown Sugar packed
- 1 large Egg
- 2 teaspoons Vanilla Extract
- 1½ cups Whole Wheat Flour
- 2 teaspoons Cornstarch
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 cup Chocolate Chips
Preheat the oven to 350℉ and line a baking sheet with a silicone baking mat or parchment paper.
Slightly melt the coconut oil in the microwave for 25 seconds and then add it to the bowl of an electric mixer or a large mixing bowl. Using the paddle attachment or a handheld mixer beat the brown sugar and coconut oil together for 2 to 4 minutes.
Add in the egg and vanilla extract to the bowl and continue to mix until just combined.
Pour the flour, cornstarch, baking soda, and salt into the bowl and mix on medium speed until a soft dough forms.
Add the chocolate chips and mix them into the batter.
To make even-sized cookies use a cookie scoop or measure out 2 tablespoons of dough per cookie. To prevent spreading and have a thicker cookie place them in the freezer for 20 minutes before putting them in the oven.
Bake for 11 minutes (the cookies won't look done, but if the edges are slightly browned they're ready). Remove from the oven and let them finish cooling for 5 minutes on the baking sheet.
Serving: 1cookie | Calories: 125kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 10mg | Sodium: 80mg | Potassium: 37mg | Fiber: 1g | Sugar: 9g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg