Whole Wheat Coconut Chocolate Chip Cookie Pie

Name: Whole Wheat Coconut Chocolate Chip Cookie Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces, weight Butter, Softened, Plus 2 Tablespoons For Skillet; 1-1/4 cup Brown Sugar; 1 cup Sugar; 2 teaspoons Vanilla Extract; 2 whole Eggs; 3 cups Whole Wheat Flour; 1-1/2 teaspoon Baking Powder; 3/4 teaspoons Baking Soda; 1 teaspoon Salt; 2 cups Semi-Sweet Chocolate Chips; 1 cup Shredded Coconut

Servings: persons

1
Preheat oven to 350u00b0F. Grease your cast iron skillet with the 2 tablespoons softened butter and set it aside.
2
Dump the remaining 8 ounces butter into a large bowl (stand mixer or other big bowl) and pour in the brown sugar and sugar. Beat together for 3-5 minutes until the mixture is light and fluffy. Beat in the vanilla, then add the eggs, one at a time, to the butter and sugar mixture.
3
Pour the flour, baking powder, baking soda, and salt into the bowl and mix into the butter. Once the dough has come together, add the chocolate chips and coconut and beat the mixture for another minute until the chips are mixed into the dough.
4
Dump your dough into the cast iron skillet and press into an even layer. Bake at 350u00b0F for 35-40 minutes until the top is golden and a toothpick comes out clean.
5
Let the cookie rest for at least 10 minutes before serving.

1567

kcal

Calories

Fat

204

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces, weight Butter, Softened, Plus 2 Tablespoons For Skillet, 1-1/4 cup Brown Sugar, 1 cup Sugar, 2 teaspoons Vanilla Extract, and more.

Yes, Whole Wheat Coconut Chocolate Chip Cookie Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!