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  • Whole Wheat Coconut Chocolate Chip Cookies

    1 vote
    Whole Wheat Coconut Chocolate Chip Cookies
    Prep: 15 min Cook: 10 min Servings: 30
    by Tina W.
    9 recipes
    >
    This is a delicious, slightly crunchy cookie that bursts with flavor. The sunflower seeds give it a special crunch and the chocolate chips give it just the right amount of sweetness! (They are not as sweet as your storebought cookies...if you like them sweeter, add more sucanat or some honey.)

    Ingredients

    • 1/2 cup coconut oil (room temperature, solid state)
    • 1/2 cup sucanat
    • 1 egg
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon sea salt
    • 1/2 cup grated, unsweetened coconut
    • 1/2 cup raw sunflower seeds (not salted)
    • 1 1/4 cup rolled oats
    • 1 cup whole wheat pastry flower
    • 1 teaspoon baking powder
    • 1/2 cup mini chocolate chips

    Directions

    1. Preheat oven to 375°F. Line two cookie sheets with parchment paper.
    2. In large bowl, "cream" coconut oil and sucanat (it will not get as creamy as you are used to with butter and sugar, but that's okay)
    3. Add egg, vanilla, and salt. Stir in coconut and sunflower seeds.
    4. In seperate bowl, combine oats, flour, and baking powder.
    5. Add flour mixture to wet ingredients, stir until combined. (Dough gets very stiff, I mix it with my hands)
    6. Add chocolate chips.
    7. Form small balls and flatten them as you place them onto cookie sheets. They do not "melt" like cookies made with butter, so press them to the thickness you desire.
    8. Bake at 375°F for 10 minutes, remove immediately from cookie sheet and cool on wire rack.

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