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Oatmeal Whole Wheat Coconut Chocolate Chip Cookies


Whole wheat flour, oats, most olive oil or grape-seed oil and small amount of butter make these cookies much healthier but still packed with deliciousness.













Trans-fat Free, Good source of fiber, Low Sodium


½ cup olive oil
or grape seed oil
¼ cup butter, unsalted
1 cup brown sugar
firmly packed, or less or more to your own taste
1 large eggs
cup milk
1 ½ teaspoons vanilla extract
1 ½ cups rolled oats
rolled or quick-cooking
1 ½ cups whole-wheat flour
½ teaspoon baking soda
½ teaspoon salt
1 cup coconut, shredded (desiccated)
1 cup chocolate chips (semi-sweet)


Preheat the oven to 375℉ (190℃) F (190 degrees C).

Line the baking sheets with baking mats or parchment paper. Set aside.

In a mixing bowl, add together olive oil, melted butter, brown sugar, egg, milk and vanilla extract.

Mix until well combined.

In another large bowl, add the oats, flour, baking soda and salt, and mix well.

Pour the liquid mixture into the oat-flour mixture, and stir until just moistened.

Add the coconut and chocolate chips, gently stir until evenly distributed.

Drop by rounded measuring tablespoonfuls (15 mL) of dough 2 inches apart onto baking sheet.

Bake one baking sheet at a time for 11 to 13 minutes or until lightly browned.

Cool 2 minutes on the baking sheet on a wire rack.

Remove the cookies onto the wire rack and let cool completely.

Store the cookies in an air-tight container.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 45g (1.6 oz)
Amount per Serving
Calories 19956% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 21mg 7%
Sodium 99mg 4%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 13%
Sugars g
Protein 9g
Vitamin A 2% Vitamin C 0%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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