Whole Wheat Coconut Chocolate Chip Cookies Recipe

Name: Whole Wheat Coconut Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole wheat pastry flour or 2 cups whole wheat flour; 2 scoops vanilla whey protein powder (Optimum Nutrition); ¾ cup stevia (Stevia in the Raw); ¼ cup Splenda brown sugar blend; 2 tablespoons Splenda brown sugar blend; 1 cup coconut oil; 1 egg; 1 teaspoon vanilla; ½ teaspoon salt; 1 teaspoon baking soda; 2 tablespoons cocoa nibs; 2 tablespoons milk

Servings: persons

2 cups whole wheat pastry flour or 2 cups whole wheat flour
2 scoops vanilla whey protein powder (Optimum Nutrition)
¾ cup stevia (Stevia in the Raw)
¼ cup Splenda brown sugar blend
2 tablespoons Splenda brown sugar blend
1 cup coconut oil
1 egg
1 teaspoon vanilla
½ teaspoon salt
1 teaspoon baking soda
2 tablespoons cocoa nibs
2 tablespoons milk

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1.
2
Preheat oven to 375 degrees fahrenheit.
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2.
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Melt coconut oil in the microwave for about 30 seconds, you want a kinda thick white liquid.
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You DO NOT want it to be completely clear.
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3.
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Mix coconut oil, splenda brown sugar blend, stevia in the raw, egg, and vanilla in a bowl.
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4.
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Mix whole wheat pastry flour(or if you're using normal whole wheat flour), protein powder, salt, and baking soda in another bowl.
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5.
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Mix dry into the wet and stop mixing once dough forms.
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Pour 2 tbsp of warm milk into the batter and 2 tbsp of cacao nibs and continue to mix.
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6.
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Bake for 11-12 minutes, watch after 10/11 minutes because they over cook easily but look for brown edges and slightly brown tops.
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Let sit for 3 minutes before you remove them from the pan.
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They don't spread very much but on some occasions they do I guess it depends on how melted your coconut oil is.
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~ Makes 40-45 cookies.
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~ Feel free to omit protein powder or substitute real chocolate chips/ 3/4 cup brown sugar instead of splenda mix/ 3/4 cup of sugar instead of stevia.
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But be aware they are already amazing :).

1007

kcal

Calories

Fat

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

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

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 cups whole wheat pastry flour or 2 cups whole wheat flour, 2 scoops vanilla whey protein powder (Optimum Nutrition), ¾ cup stevia (Stevia in the Raw), ¼ cup Splenda brown sugar blend, and more.

Yes, Whole Wheat Coconut Chocolate Chip Cookies 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!

Whole Wheat Coconut Chocolate Chip Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions