I save recipes on Pinterest ALL the time. Appetizers, salads, desserts, or dinner – I have lofty dreams of cooking or baking them all. Sometimes, I hit roadblocks. Most recently: The lack of coconut oil in my kitchen.
No worries, I found a giant tub of it at Acme and made grand plans for some “healthy” chocolate chip cookies I’d pinned a few weeks earlier. By no means will these treats help you lose weight… but they’re definitely better for you than Chips Ahoy!
These were incredibly easy to make (necessary) and crazy delicious – especially if you love the chewy texture of oats in your baked goods. I highly recommend heating them up juuuust a bit ; )
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)
2/3 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 (I was out & used Crisco! Try to be better than me) 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.
Planning on making them? Let me know what you think!