Rating: 2.5 stars
140 Ratings
  • 5 star values: 12
  • 4 star values: 15
  • 3 star values: 18
  • 2 star values: 77
  • 1 star values: 18

Meet a better for you chocolate chip cookie that we might even prefer to the back of the bag recipe. Thanks to coconut oil, these cookies are moist and chewy on the inside and crispy around the edges—the best of both worlds! The recipe uses white whole wheat flour, which has the texture and flavor of all-purpose flour but four times the fiber. Chopping your own chocolate (versus using chips) is worth the extra couple of minutes: that way you'll have bits and pieces of chocolate in every bite, with molten pockets throughout.

Karen Rankin


Credit: Marcus Nilsson

Recipe Summary test

25 mins
40 mins
28 cookies


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Whisk together the whole-wheat flour, rye flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

  • Beat the coconut oil, granulated sugar, and brown sugar with an electric mixer on medium speed until blended, about 1 minute. Add the egg and vanilla and beat to combine. With the mixer on low, add the flour mixture and beat just until combined. Fold in the chocolate pieces and walnuts. Using damp hands, shape the mixture into 28 balls and place on the prepared sheets.

  • Bake until the edges are lightly brown, 12 to 14 minutes.

Nutrition Facts

fiber 1.3g; 147 calories; sugars 12g; fat 8.3g; cholesterol 6.6mg; saturated fat 6g; iron 0.7mg; sodium 68.8mg; protein 1.5g; calcium 13.9mg; carbohydrates 18.2g.