Whole Wheat Chocolate Chip Oatmeal Cookies

oatmeal chocolate chip cookies with sea salt on white board

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4.7 from 26 reviews

These Whole Wheat Oatmeal Chocolate Chip Cookies are the perfect, classic cookie made with some healthier, wholesome swaps.


Units Scale
  • 2 cups old-fashioned rolled oats (gluten-free if necessary)
  • 3/4 cup whole wheat flour1 (or whole grain gluten-free blend if necessary)
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3/4 cup coconut sugar2
  • 1/4 cup dark (or light) brown sugar, packed
  • 4 tablespoons coconut oil, softened3
  • 4 tablespoons unsalted butter, softened
  • 1 large egg, room temperature4
  • 2 teaspoons vanilla extract
  • 3/4 cup semi-sweet chocolate chips


  1. Preheat oven to 350ºF and line two large baking sheets with parchment paper, or silicone mat.
  2. Mix dry ingredients: In a medium bowl, combine oats, whole wheat flour, cinnamon, baking soda, and salt. Set aside.
  3. Mix wet ingredients: In large bowl, using stand mixer with paddle attachment or electric hand mixer, cream together sugars with softened butter and coconut oil. The coconut sugar takes a little longer to cream with the oil and butter, so make sure to cream about 1-2 minutes, until coconut sugar crystals are less noticeable. (do NOT use melted oil and butter). Next add in egg and vanilla until combined.
  4. Combine: Add dry oat and flour mixture to large bowl of wet ingredients and combine until dough comes together. Using large wooden spoon, add in chocolate chips. (Or use stand mixer paddle)
  5. Scoop dough: Using medium cookie scoop (or rounded heaping tablespoon) scoop dough balls and place on prepared cookie sheets, leaving about 3 inches of space between cookie dough.
  6. Bake cookies for 8-10 minutes. Allow cookies to cool on baking sheet for 1 minute before transferring to wire rack to cool completely.
  7. Store cookies in airtight container. Cookies will stay fresh up to one week (if they last that long).



1Whole wheat flour can be subbed with whole wheat white, or regular all-purpose but you may need about 1/4 cup more of all-purpose if subbing.

2You can replace coconut sugar with dark brown sugar

3Make sure your oil and butter are only softened, not melted. The cookies will not maintain their shape if using melted butter. You can also use all butter here – but NOT all coconut oil.

4Use a room temperature egg, so the coconut oil does not solidify while combining. You could add in the oats and stir by hand at the end with the chocolate chips, but I liked that some of the oats get broken down when combined with the flour. I used my stand mixer when adding all of ingredients, and then use a large spoon to stir in the chocolate chips.

PRO TIP:  I space my cookies in rows of 3 and 2, alternating every other, just to make sure cookies won’t spread into each other.