Can I use all butter in this recipe?

YES you can. I often make these with all butter for family and friends who don't necessarily care for coconut.

Can I use all coconut oil in this recipe?

NO I do not recommend using all coconut oil, as the cookies won't hold their shape as they do with using part butter.

Can I use a different flour?

The only flours here I recommend are whole wheat, whole wheat white, spelt flour or all-purpose flour. I do not recommend a grain-free flour here.

Why do I need a room temperature egg?

Room temperature eggs mix more evenly into the batter. If using coconut oil and your egg is not room temperature, the coconut oil will solidify when the cold egg is added.

Can I add nuts to this oatmeal cookie recipe?

Yes, definitely! I would add about 1/2 cup chopped nuts.

How long will these cookies keep for?

These cookies won't last long, to be honest. Or at least they never do in my house! But they'll be best if enjoyed within 10 days. Baked (and cooled) cookies freeze well if tightly wrapped. You can also freeze pre-scooped dough balls – just scoop the dough, freeze on baking sheet (spread out so they don't freeze stuck together) and then when you go to bake, add about 2-3 minutes to baking time.

Whole Wheat Oatmeal Chocolate Chip Cookies • Fit Mitten Kitchen

Whole Wheat Oatmeal Chocolate Chip Cookies

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

Author: Ashley
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 24 1x
Category: dessert
Method: oven
Cuisine: american

Ingredients

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

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Instructions

Preheat oven to 350ºF and line two large baking sheets with parchment paper, or silicone mat.
Mix dry ingredients: In a medium bowl, combine oats, whole wheat flour, cinnamon, baking soda, and salt. Set aside.
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.
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)
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.
Bake cookies for 8-10 minutes. Allow cookies to cool on baking sheet for 1 minute before transferring to wire rack to cool completely.
Store cookies in airtight container. Cookies will stay fresh up to one week (if they last that long).

cookie sheet

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Notes

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.

Nutrition

Serving Size: 1 cookie
Calories: 142
Sugar: 6
Sodium: 104
Fat: 8
Saturated Fat: 5g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 2
Cholesterol: 13mg

Keywords: healthy oatmeal cookies, whole wheat oatmeal cookies, oatmeal chocolate chip cookies