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By:Ashley
This Oatmeal Chocolate Chip Cookie recipe is the perfect, classic cookie made with some wholesome swaps. Using a mix of coconut oil and butter, plus coconut sugar, this cookie is packed with rich flavor.
Post and photos updated September 2019; Same delicious recipe originally published December 2015.
Friends, my go-to and easy adaptable oatmeal chocolate chip cookie recipe comes with loads of flavor and is one of those recipes you just can’t go wrong with!
I mena, who doesn’t like oatmeal chocolate chip cookies?! I may prefer them over regular chocolate chip cookies, actually.
I just can’t get over the oat texture, the brown sugar and amazing flavor.
The Best Whole Wheat Oatmeal Cookies
Here’s What You Need
- flour, rolled oats, baking soda and cinnamon
- brown sugar and coconut sugars – but all brown sugar can be used.
- butter and coconut oil – for unique flavor
- eggs – to help hold things together.
- vanilla – always use vanilla extract in cookies!
- chocolate chips – I prefer dark chocolate chips but semi-sweet is great too.
Oatmeal Cookies with Coconut Oil and Butter
Using a combination of butter and coconut oil gives these cookies delicious flavor.
Combine Dry Ingredients Separately
Combine the flour, oats, salt, baking soda and cinnamon in a separate bowl and set aside.
I like to combine my ingredients separately to ensure all of the ingredients are even mixed.
Cream Fat & Sugars
Cream together coconut oil with butter and sugar. This is where you want to make sure your butter and coconut oil are only softened, NOT melted or your cookies will spread flat.
Using a room temperature egg is key too. And add the vanilla.
NOTE: You can use all butter here, just not all coconut oil. Make sure the egg is room temperature for even mixing.
Combine & Add Chocolate Chips
Add bowl of dry ingredients to wet ingredients until combined, then fold in chocolate chips. Now you’re ready to scoop the cookie dough onto your cookie sheets!
Use a Cookie Scoop
The cookie scoop is definitely a baker’s secret to perfectly shaped cookies. I typically will press the cookie dough into the bottom of the scoop until flat, then dispense onto lined baking sheet.
Bake, Rest, Cool
Bake cookies for about 10 minutes, rest on baking sheet for 2-3 minutes, then make sure to cool the cookies on a wire rack to set.
I truly cannot get enough of these!
This oatmeal chocolate chip cookie recipe is actually a take on these oatmeal berry cookies with some simple modifications.
Frequently Asked Questions About this Recipe
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.
If you make this recipe, be sure to leave comment and star rating below! I love hearing from you and it helps others learn more about the recipe too! Xx Ashley
Whole Wheat Chocolate Chip Oatmeal Cookies
5 Stars4 Stars3 Stars2 Stars1 Star
4.7 from 26 reviews
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
UnitsScale
- 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
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).
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
QUESTION: If you could have one cookie for the REST OF YOUR LIFE?! What kind of cookie would it be??? I’m thinking I’d go with the good ole chocolate chip.
photography byRoberta Dall’Alba
About Ashley
"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."
Reader Interactions
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Scott says
These are sooo delicious!! I’ve made them 3 times now and get special requests to make them at work because people crave them! Added in some walnuts on a batch at it was great!
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Ashley says
Thanks so much for sharing, Scott! I am glad you are loving them so much. Thanks for taking the time to come back and leave a review too 😀
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Dorey says
Absolutely delicious! I had to sub brown sugar for coconut sugar, and used mini chocolate chips. Otherwise, followed recipe and they are so yummy. And look pretty too. They won’t last long. Thanks for the recipe.
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Ashley says
Thanks so much for sharing your review, Dorey! So glad you are enjoying them 🙂
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Andrea Otto says
Awesome recipe
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Ashley says
Thank you for your review!
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Patty Mcfall says
Can I use vegan butter for this recipe? Thank you
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Ashley says
Yes that should be fine! I would test two cookies for the first batch, and if you find they spread too much, chill the cookie dough for 45 minutes and then try again.
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Heidi Haydock says
These are the best cookies I’ve ever made.
I do half steel cut oats and half regular. I omitted the cinnamon because #kidsareweird and substituted it with cacao nibs.
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Ashley says
Thanks so much for coming back to leave a review, Heidi! Glad you love them 😀
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Barbara says
Mine is rock solid and not flattened. I followed all the ingredients to the T. What am I doing wrong?
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Ashley says
Hi Barbara, I am sorry this recipe didn’t turn out for you. Without being there or getting more details, it’s hard for me to say. Was your butter and coconut oil softened properly? Was your baking soda fresh? Did you over-pack the dry ingredients? What kind of baking sheet were you using? Feel free to email me with more details if you’d like!
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