Whole Wheat Oatmeal Chocolate Chip Cookies {Made with Coconut Oil}

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Whole Wheat Oatmeal Chocolate Chip Cookies-you will never guess these cookies are on the healthier side! They are made with whole wheat flour, coconut oil, and oats! They are my new favorite cookie!

Whole Wheat Oatmeal Chocolate Chip Cookies

Stop what you are doing and pay attention! I don’t mean to be bossy, but I want to make sure I have your full attention. I need to talk to you about a serious matter…COOKIES! I have a new favorite cookie recipe and you NEED to make them. Please, please, please bookmark this recipe, pin it, print it, write it down in your journal, or have it tattooed to your arm. I don’t care how you save it, but make sure you save it! These Whole Wheat Oatmeal Chocolate Chip Cookies made with coconut oil are amazing!

Whole Wheat Oatmeal Chocolate Chip Cookies Made with Coconut Oil on twopeasandtheirpod.com My all-time favorite cookies and they are healthier too!

Whole Wheat Oatmeal Chocolate Chip Cookies

During January, I didn’t post any sweets because I was trying to be kind to the New Year’s resolution goers. I was still eating sweets, I will never give them up, but I was trying to eat a little healthier after my holiday cookie binge. I decided to create a healthier cookie so I could still enjoy a cookie a day. Yes, I eat a cookie every single day. A cookie a day keeps the doctor away. Ok, maybe not, but cookies keep me happy and that is SO important.

My healthier cookie turned out to be a major winner. They are now my go to cookies. Whenever I am craving cookies, I turn to these babies!

The cookies are made with whole wheat flour, coconut oil, oats, and dark chocolate. That’s right, no butter! Don’t turn up your nose, because they are AMAZING!

Whole Wheat Oatmeal Chocolate Chip Cookies

Josh actually turned up his nose the first time I made them. He heard whole wheat flour and walked away, but the sweet cookie aroma got the best of him and came back to the kitchen and tried one. I wish you could have seen his face! He was pleasantly surprised! He loved them! I showed him who’s the cookie boss:) Josh devoured his cookie and immediately reached for another cookie, but I took the plate away. Mock my cookies and you don’t get seconds…ha! Just kidding. I let him have another one. I am thrilled he loves my healthier cookies! And Caleb gave them two thumbs up too! Our entire family is head over heels in love with these cookies!

These Whole Wheat Oatmeal Chocolate Chip Cookies made with coconut oil have won a spot on my top ten cookie list of all-time. I’ve baked an obscene amount of cookies so making it in the top 10 is HUGE! You NEED to try these cookies, like today, like right now! Get baking!

Oh, and the cookies freeze well too. I have a stash hidden away, just for me. Don’t tell my boys:)

Whole Wheat Oatmeal Chocolate Chip Cookies made with Coconut Oil

Whole Wheat Oatmeal Chocolate Chip Cookies {Made with Coconut Oil}

These healthier cookies are my FAVORITE! They are made with whole wheat flour, coconut oil, oats, and dark chocolate! Bake a batch today!
4.5 from 10 votes
Prep Time
15 minutes
Cook Time
10 minutes
2 dozen cookies


  • 1 cup white whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil softened (not melted)
  • 1/2  cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 2/3 cup old fashioned oats
  • 1 cup dark chocolate or semi-sweet chocolate chips
  • Sea salt for sprinkling on cookies


  1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
  2. In a medium bowl, whisk together white whole wheat flour, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer, beat together softened coconut oil, brown sugar, and granulated sugar. Beat until smooth. Add in the egg and vanilla extract. Mix until combined.
  4. With the mixer on low, slowly add in the flour mixture. Mix until just combined. Don't overmix. Stir in the oats and chocolate chips.
  5. Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, 2-inches apart. Sprinkle with sea salt, if desired. Bake for 10 minutes or until cookies are slightly golden around the edges and soft in the center. Remove from oven and let cool on baking sheet for 2 minutes. Transfer to a wire cooling rack and cool completely.
  6. Note-cookies will keep in an airtight container on the counter for 2 days. The cookies also freeze well. If you want to cut back on the chocolate chips, you can. I have made them with 1/2 cup chocolate chips and they are still delicious. You can also use raisins or dried cranberries instead of chocolate chips.

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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Do you know if the dough can be frozen prior to baking? I generally make a batch of cookies and freeze it in dough ball form so I can bake just a few at a time, because a bag of dough balls takes up less freezer space than the baked cookies! But I’m unsure if the coconut oil would change anything… thoughts?

  2. I’ve been wanting to make cookies with coconut oil (instead of butter) for a while but couldn’t find a recipe. Thanks for sharing! Can’t wait to try it 🙂

  3. I actually laughed out loud when you said the thing about taking the dish away from Josh. I would do the same thing in my kitchen. I’m going away this weekend and need some treats to bring along on my drive. I think these will be the perfect snack seeing as though my boyfriend and I are also trying to look for healthier options!

  4. I was just saying that I need a recipe to break open my jar of coconut oil for the first time! These looks yummy! And I got a little chuckle out of your opening, too. 🙂 Happy way to start the morning. Thanks for the yummy recipe!

    1. You want the coconut oil to be softened, but not melted. In the winter, you can pop it in the microwave for 5-10 seconds. Again, make sure it is not melted. In the summer, it is usually soft enough because of the warmer temperatures. I hope that helps!

  5. Hi, I’m going to make these tonight. I have found that coconut oil has a distinctly buttery flavor – what a pleasant surprise. When I made Pinch of Yum’s Coconut Oil Brownies (delicious), I fell in love…that was my first try using coconut oil. Thanks for your wonderful recipes…love your site!

  6. just made a batch of these delicious cookies….they are so good! Thank you for the recipe, easy & successful, it has been added to my list of fave’s & pinned to Pinterest. Yum!!!

  7. I saw these in my Twitter feed when I woke up today on our Alabama “snow day” (might get an inch or two – enough to shut down this Southern city. This Northern girl is laughing but that’s another story!). I knew this was perfect for my home bound baking day 🙂
    They are FANTASTIC. I love finding a cookie recipe that will be my “go-to”. This is it! Thanks!! Taking some to a sick neighbor before we get snowed in 😉

  8. I’m anxious to try these but I have one question. When you say “soft coconut oil” but not melted, how do you soften it from what is in the jar to the consistency you need to make the cookies? Thanks for your help and I really enjoy your website.

    1. If it is solid in the jar, place it in the microwave for 5-10 seconds to soften it up. If it is warm in your house and your coconut oil is already soft straight from the jar, you don’t need to do anything. I hope this helps! Enjoy the cookies!

  9. I made these tonight and you’re right (once again) – they’re AMAZING!! Thank you for such great recipes! I don’t know how you just have 1 a day??

  10. So these are the first cookies I have tried using coconut oil….oh my yummmm! I used milk chocolate chips because that’s what I love and they turned out delicious! Thanks for the ‘healthy’ cookie recipe 😉

    1. I used refined coconut oil…refined won’t have a coconut taste, but I don’t mind a slight coconut taste either! Any brand will work! We have Spectrum right now. I do like Trader Joe’s coconut oil!

  11. Just made them with maple sugar instead of brown sugar (because I’m out) …turned out fine. I see no problem with replacing sugars!

  12. No I think it was perfect. I just added more flour to the rest of the batter and they look better. It should be said that although they don’t look “right”. They taste great! I love the salt!

  13. So, I made these, and they were delicious…but the dough was so crumbly and falling apart on the cookie sheet even. I couldn’t get the last third of the dough to even stick together enough to even bake them. Even idea why the dough went so crumbly on me?

    1. I am not sure! I’ve never had that happen and I’ve made these cookies a lot:) Did you measure everything correctly? Was your coconut oil soft?

  14. So I just made these and they were delicious, but they were really flat and oily. The oil was soft but not melted. I left it out near my slow cooker for a while :). When you measure your flour do you scoop or spoon it in and flatten? I’m going to try chilling the dough or maybe adding a bit more flour/oats. They taste amazing–the sea salt on top is my favorite part–all my kids loved them. I’d never guess they were ww flour.

  15. I did the same. I usually even weigh my flour because I’m just that, um, insert your own adjective ;).

    You know what I bet it is. I have unrefined coconut oil, which isn’t processed at a high heat and is probably less stable at higher temperatures.

  16. i’m only able to buy liquid coconut oil where i live… do you think it would still work? or change the consistency of the cookies and have them spread too thin? thanks for the help!!

  17. I made these and they don’t look nearly as pretty as yours but “Oh My Goodness” do they ever taste fantastic. My husband is pretty picky when it comes to his cookies and he just kept saying, “Boy those are good” over and over. I am so glad you posted this great recipe. Thank you!

  18. These look yummy! Just pinned it. I am always looking for “healthier” recipes. I like that you used whole wheat flour since I have just started grinding my own flour.

  19. Just made these and mine definitely look more rustic than yours. I used Whole Wheat Pastry Flour. Could that be why? You can definitely see that there are oats in the cookies, unlike yours pictured where you can barely see them. Is 2/3 cup too much?

  20. Love your blog!! the cookies looks great! are the cookies soft o crispy? l love to try them!! thanks you for your great recipes!

  21. Do you know the nutritional info on these cookies, mainly interested in the carb count since I am diabetic

  22. These are so delicious!! We’ve made 2 batches in 4 days. My 10 yr old son made the first batch all by himself so thank you for a tasty AND easy to follow recipe. We will definitely be making more. 🙂

  23. These look so good and I am loving the healthy spin you put on them! I think I will try adding some walnuts or almonds to sneak in just a little bit more delicious nutrition!

  24. Cookies are delicious. I wanted to include some in a package but would have 3-day delivery. You mentioned cookies last 2 days on the counter. Does the oil spoil after only a couple days?

  25. Just made these. Consistency and chewiness turned out great. Only thing I would say is it was waay too sweet for me. Next time I’ll probably lessen the sugar content it calls for. Thanks for the recipe!

  26. OMG. Just made these cookies, followed the recipe to the letter, and these are the BEST cookies I think I’ve ever eaten. YUM. Thank you so much for sharing!!!

  27. in my country, coconut oil just stay melted all the time because of the weather

    What’s the different using melted and no melted in the recipe

    Should i refrigerate before using?

  28. I followed the instructions exactly, but mine were dark and flat. I think 1 cup was not enough flour. Do you ever weigh your flour? If so, how many ounces is it? The flavor was yummy, but they looked nothing like the picture. Any thoughts?

    1. I don’t weigh my flour. I scoop and level. The cookies are never flat for me with the flour and oats. Weird. Maybe try adding 1/4 cup of flour.

  29. Just made a batch of these — absolutely delicious. I love the extra texture from the oatmeal and the pop of flavor the salt provides. I’m lazy so I made sheet cookies in a 9×9 pan at 325. Will definitely make again. And again. And… 🙂

  30. dang! I am VERY disappointed in my result. Nothing like the picture. They are super flat. I doubled the batch so I’d have plenty to share. Too bad they look too ugly to take to my neighbors! It’s a rainy day…could that have anything to do with it? The batter looked different than normal (coconut oil), but it was not at all sticky. Bummer!

  31. These are so yummy! One question: If I double the recipe do all the measurements stay the same? Thanks for a keeper!

  32. Have I mentioned how fabulous these are? Everyone I give them to goes wild. YUM! Keep the easy recipes coming…I think they are the tastiest anyhow. Thank you!

  33. WOW! Finally finally, a recipe I can use over and over again! These are THE BEST chocolate chip cookies I have ever made. Whenever I have tried a recipe before with whole wheat flour, my cookies never turned out with the texture I wanted. These are amazing. Perfectly slightly raised and chewy and soft. Amazing!

    Thank you thank you thank you!

  34. I just made these tonight. They are amazing! I made them with mini chocolate chips and didn’t sprinkle them with salt. I am going hiking wiht some friends tomorrow and these are our reward when we are done. Thanks for the great recipe!

  35. I just made these last night and find them unbearably sweet. Also there were too many chocolate chips for the amount of batter. Are you sure it’s 1 cup flour, 2/3 + 1/4 cup sugar and 1 cup choc chips? I feel like if there were more flour, the recipe might work better.

  36. Tried these and they are amazing! Definitely replacing my other CCC recipes! Just the right amount of crispy and chewy. Nice hint of coconut. And I actually feel good that we are all getting a daily dose of coconut oil and whole grain! A big step in the right direction of lowering our toxic PUFA intake!

  37. Hello! I’m a French baker and I’m sooo much interested in your recipe and I want to try it soon. The only problem is that I can’t find to how many grams does “2/3 cup old fashioned oats” equal? Thank you 🙂 (sorry if I made mistakes, my English is not perfect!)

  38. just made these and they are AMAZING! Turned out perfect and delish. Will makes these a got to. Thanks very much for posting.

  39. I was looking for a cookie recipe using coconut oil and I’m so glad I found this one. I’ve made it several times and have yet to be disappointed. I use coconut palm sugar instead of the white and brown sugar it calls for and they’re fantastic.

  40. A favorite for us! I use virgin coconut oil so mine turn out flat and chewy but that doesn’t mean they aren’t amazing. For fun I tried part of the batch in a flat stoneware pan as a cookie bar and they turned out great too with a different consistency. I cut back on white sugar and chocolate chips, add chopped pecans and a bit more oatmeal and they are just perfect. I may even cut the sugar a bit more next time. Thanks for a great recipe. I’d be curious if anyone has done a nutritional estimate on these.

  41. Would there be a way to incorporate pumpkin into this recipe? I am trying to use coconut oil as a primary fat when baking but not sure the ratio of butter to oil if I wanted to swap in your pumpkin oatmeal chocolate chip recipe. Or rather – just add pumpkin to this recipe? Let me know!

  42. OMG! These cookies are addictive! My whole family loves them. My son thinks they are giant cookies. I tried them Sunday and have made 3 more batches since. We can’t get enough of these cookies!

  43. I have taken this recipe and added shredded coconut and pecans, they are amazing. No need to adjust anything, they cook up just fine.

  44. Wow thank you for such a great recipe! I was amazed on how well these cookies turned out! The fact that they were less fattening and had fewer calories yet tasted soooo good! The coconut oil worked so well, when I ate the cookies I couldn’t even tell that I had used coconut oil instead of butter! Great substitution idea! I am actually doing a project at my school about healthy baking and my main goal is to prove that healthy can still taste good!

  45. I made these today with my 7 year old (my picky kid), who tried to balk at the “odd” ingredients not usually in our Nestle Tollhouse cookie recipe (!) I’m so thrilled to say that the entire family was really happy with the way these came out!! I’ve been saying for some time that I wanted to find a recipe where I could get rid of the butter and most of the sugar and try whole wheat flour and yours fit the bill on all three accounts! And was still scrum-dilly-umptious, as my 10 year old and 7 year old agreed! Thanks a million! I used regular whole wheat flour, lacking the white whole wheat and they were still great! Next time, I might try using coconut palm sugar instead of the granulated white sugar and see how that goes. I’ve been subbing oil in muffin and pumpkin bread recipes for years, using apple sauce instead, but this formula worked like a charm! Keep the great ideas coming!

  46. I’m eating one warm from the oven right now and I’ve discovered a serious flaw in this recipe… It doesn’t make enough!!! LOL

    I will not waste my time on any other chocolate chip cookie recipe ever again!!

    Thank you

  47. Best. Cookies. Everrrrrrrr. I also added 1 tsp of ceylon cinnamon and changed 1 cup of choc chips to 1/4 dark choc chips and 1/4 cup raisins 🙂

  48. These cookies are amazing!!  I’m always looking for recipes that my kids will be excited about, but aren’t too unhealthy.  I will be making a double batch to take back to my family for a baptism this weekend.  

  49. These were yummy! Do you have a post where you talk about products you like in your kitchen or tricks to making sure cookies aren’t flat etc.

  50. Hi my girls and I baked these yesterday. they loved the cookies but i found the coconut oil taste/smell to be too strong. we used All purpose Virgin coconut oil, naturally processed and cold pressed from raw coconuts. I read some of your earlier comments, shd i have used refined coconut oil instead? how else can i tweak the recipe to lessen the coconut oil taste? possible to use 1/4 cup softened coconut oil instead of 1/2?

  51. These cookies were freakin awesome!
    I used dark choc chunks and coconut sugar in place of the granulated sugar and I loved them! Thanks for sharing!

  52. This has become my go to cookie recipe. in my quest to cut out as much refined sugars as possible I use coconut palm sugar instead. Not quite as pretty but still very yummy!!

  53. This is seriously the best cookie recipe for me! I only bake with coconut oil it’s so much better in my opinion then butter . These cookies are fantastic I’ve made them with raisins and choc chips and dark choc m&ms and they dissapear so quick my kids and husband love them! As a matter of fact it’s my turn to bring a snack for the kiddos at my sons preschool and I will be bringing these cookies so thanks for such a great recipe my family says thanks too 🙂

  54. Absolutely loved the cookies! I ended up adding half dark chocolate chips and half white chocolate since its all I had on hand. Also added some walnuts for some extra crunch and used coconut palm sugar! Gave it more of a coconutty flavor! Thanks again for the great recipe!

  55. i just made these and they’re so good!! i made one substitution, and used coconut sugar in place of caster sugar and it worked out perfectly! just like the real thing but guilt free!! will definitely do again xx

  56. Ugh I got regular whole wheat flour. I didn’t scroll down all the way to see ingredients. Will it still work? And where can I buy white whole wheat flour ?

  57. These were ok, but had a strange underlying flavor…like my coconut oil was going bad? (I thought it lasted forever!) I don’t know…I love whole wheat and oats. But I won’t make this particular recipe again.

  58. Just made a batch and they are the best oatmeal chocolate cookies I’ve ever tasted. Moist and a little chewy, just the way I like them. Mine were a bit larger, got 16 total, so baked them about 12-13 minutes and they were perfect.

  59. We had a snow/freezing rain day here in Ontario. I am so glad the kids and I made these. They were amazing!!!! Very close to the best cookie I’ve ever made!! Only problem was that we should have made more. Does this recipe double well? Next time!!! 

  60. I absolutely love these cookies!   Would you happen to have the nutritional information on one cookie as well? Thank you for any help you can give.

  61. These are so great they are now the only choc chip cookies I ever make.  They are easy on my conscience too.  Thanks guys!

  62. Made a batch last week. My family loves them. A definite winner. I further reduced the brown sugar though. Will be making them again.

  63. I was so excited to find a recipe that used coconut oil, whole wheat flour, AND oatmeal, I immediately ran to the store to get some eggs to try it out. I love this recipe! This will probably be my go-to “healthier cookie” recipe from now on. I had quick-rise oats at home, so I used those instead of old fashioned, and it turned out just fine. I ended up cooking these for a bit under 10 minutes just in case, as it was hard to tell when they turned golden brown because the batter is already a bit dark. They were great straight out of the oven, but almost better after they had cooled for a few hours!

  64. I just made these and the dough would not stick together to make the 2″ “dough balls” on the tray. They fell apart and left oats and chocolate chips random all over the cookie tray.  I see that lots of people have had success, and I followed the recipe. I have never used coconut oil before, so not sure if i’m doing that right. I did not melt it.

  65. These tasted great! I’d like to add 2-3 tbsp of brewer’s yeast to turn them into lactation cookies. Any recommendations on how to adjust other ingredients to accommodate that?

  66. I never usually comment but thus recipe definitely deserves it and a 5 star rating! 

    I didn’t have white whole wheat flour so used half 100% whole grain whole wheat flour (king Arthur brand) and half white flour. 
    The cookies were perfecttttttt. 
    Next, I will try it with 100% whole wheat flour and see how it comes out. But honestly these are so tasty I don’t know if I should lol. 

  67. Lovely !! I made it as Is and it was delicious. This is no fail recipe. Thank you so much for the recipe !! Last few times I made some modifications to incorporate few hands on ingredients. Took 3/4 cup wheat flour and 1/4 cup almond meal. Added 1/4 cup chopped walnuts  and only 1/4 cup chocolate chips. Added only 1/2 tsp of vanilla. Came out good !! 

  68. There are our favorite! My husband won’t eat any other kind, and panics if we start to run out. I make a double batch and freeze most of them and pull out a couple every day for us to eat.

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