Whole Grain Chocolate Chip Cookies

  • Yield: 2 dozen 1x


  • 1/3 c almond or peanut butter (or your favorite plain nut butter)
  • 2 tablespoons unrefined coconut oil
  • 3/4 cup sucanat (unrefined & unbleached whole cane sugar or you can use plain ole sugar)
  • 1/3 cup milk
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 cup whole wheat flour
  • 1 cup quick oats
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup dark chocolate chips


  1. Preheat oven to 350 degrees. Oil or line a large baking sheet with parchment paper; set aside.
  2. In medium glass bowl, melt and whisk together the nut butter and coconut oil. Add sucanat, milk, egg, and vanilla and whisk in bowl until very smooth.
  3. In separate larger bowl, stir together flour, oats, baking powder, and salt. Then, combine wet and dry ingredients just until mixed.
  4. Drop about 1 tablespoon of batter per cookie, leaving room between cookies.
  5. Bake for 12-14 minutes or until no longer doughy. Do not expect them to get very brown.