Wholemeal Chocolate Chip Cookies


1 1/4 cups wholemeal flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon fine sea salt

1/2 cup virgin coconut oil, at room temperature (solid)

3/3 cup coconut sugar

1 teaspoon vanilla

1 large egg plus 1 egg yolk, at room temperature

3/4 cup chocolate chips of your choice


Preheat oven to 180, Line baking sheets with baking paper. In a medium bowl combine the flour, baking soda, baking powder, and salt. In the bowl of an electric mixer or can be done by hand beat the coconut oil and coconut sugar until very well combined, about 2 minutes. Add the egg, yolk, and vanilla. On low speed, gradually beat in the flour mixture. Stir in the chocolate chips. Divide the dough into 1 1/2-tablespoon sized balls and drop onto prepared baking sheets. Bake for 9 to 10 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.

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