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Yummy whole wheat chocolate chip cookies with coconut oil….

Why can’t fun foods be good with out all of the extra junk in them? So when I stuff my face I don’t have to feel guilty? So how about some cookies that are a bit better? I like Whole wheat chocolate chip cookies with coconut oil?

Sweet golden retriever

I have to admit. I loooooooove my sweets. This recipe came about after tweaking and trying and realizing my store bought cookies, as sad as it is, were really bad for me.

Whole wheat chocolate chip cookies with coconut oil

I promise you’ll love it and it’s yummy enough and good enough to eat for breakfast sometimes (Did I say that out loud?).  If the whole wheat flour is a bit much for you, you can cut back on it a bit and replace with white flour. But I bet your kids will never know it has whole wheat. Plus chocolate comes from a tree so technically, it’s a fruit.

I prefer to use almost all-organic ingredients. The only non-organic part is the chocolate chips and the vanilla. You can also make this with conventional ingredients with no problem.

Preheat oven to 375 degrees.

3/4 cup white sugar

3/4 cup packed brown sugar

1 cup  coconut oil or extra virgin olive oil

1 tsp vanilla

2 large eggs

3/4cup whole wheat flour

1 1/4 cup white flour

3/4 tsp salt

1 package (12 ounces) semisweet chocolate chips.


Cream the sugar, egg, vanilla and oil first.

It will be a bit wetter than regular cookie dough, but you need it for the whole wheat part.


Spoon it onto baking sheets in a with a teaspoon and bake for about 10-12 minutes.Don’t over bake, since it has whole wheat you don’t want it dark brown because they will be dried out.

A very light golden brown is perfect.


Let cool.


To keep them fresh in your cookie jar, throw a piece of bread in there. It really works to soften your cookies.


Then enjoy..for anytime, or maybe for breakfast. 🙂

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