Ingredients

The following ingredients have 24 Servings
  • 2 cups old-fashioned rolled oats (gluten-free if necessary)
  • ¾ cup whole wheat flour1 (or whole grain gluten-free blend if necessary)
  • ½ teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¾ cup coconut sugar2
  • ¼ 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

Instruction

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