Ingredients
- 1 ⅓ cups whole wheat flour, spooned and leveled
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg, room temperature
- ¾ cup coconut sugar
- ½ cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup chocolate chips or chunks, (I love dark chocolate but you can use sugar-free too)
Instructions
Add chocolate chips: Fold in the chocolate chips or chunks. DO NOT CHILL THE DOUGH.
Preheat your oven to 350°F (175°C).
Mix the dry ingredients: In a medium bowl, whisk together the whole wheat flour, baking soda, and kosher salt.
Combine the wet ingredients: In a separate large bowl, whisk the coconut sugar, melted coconut oil, vanilla extract, and room-temperature egg until well combined.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, using a rubber spatula, until just combined.
- Shape the cookies: Scoop 1.5 to 2 tablespoons of dough per cookie and gently roll into balls. If desired, press an extra chocolate chip or chunk on top of each dough ball for extra chocolatey goodness.
- Bake: Place the dough balls on a parchment-lined baking sheet and bake for 8-10 minutes, or until the cookies are puffed and lightly golden on the bottom.
- Cool: Let the cookies sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Notes
- Don’t chill the dough: This is my #1 baking tip for these healthy chocolate chip cookies. Chilling the dough will cause the coconut oil to harden, making it difficult to roll the cookies. If you need to save the dough, let it come to room temperature before baking.
- Flour Substitutions: Don’t use almond, oat, or coconut flour for this cookie recipe. If needed, substitute with white whole wheat, all-purpose flour, or gluten-free 1:1 baking flour. Try these oat flour chocolate chip cookies if you want to bake with oat flour.
- Slightly Underbake for Soft Centers: For a chewy center, take the cookies out at 7 or 8 minutes. They should be set on the edges but slightly underdone in the center. They’ll firm up as they cool.
- Flour Substitutes: Substitute with white whole wheat, all-purpose, or gluten-free 1:1 baking flour.
- Coconut Oil Substitutes: Replace with melted butter or vegan butter.
- Coconut Sugar Substitutes: Substitute with brown sugar.
- Chocolate Chips Substitutes: Use dark chocolate chunks, white chocolate chips, or dried fruit like cranberries or raisins.
- Freezing the Duugh: You can freeze the cookie dough balls. Place them on a baking sheet to freeze individually, then transfer them to an airtight container. Bake directly from frozen, adding an extra 1-2 minutes to the baking time.
- Storing: Store the cooled cookies in an airtight container at room temperature. They will stay soft and chewy for several days.
- Freezing Cookies: Store the cooled cookies in an airtight container or plastic bag for up to 3 months. You can reheat them in the oven or microwave.
- Nutrition
- Calories: 152kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 90mg | Potassium: 41mg | Fiber: 2g | Sugar: 5g | Vitamin A: 18IU | Calcium: 5mg | Iron: 1mg
