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Dessert / Sweets Kids' meals Morning / Afternoon tea Quick and easy Vegetarian

Wholemeal coconut and choc chip cookies

I don’t bake cookies very often, but these little mounds of deliciousness go against everything you’ve ever known about cookies, especially those additive-laden store-bought ones. Chocolate is my only weakness, but I try to buy the good stuff, even when it comes to chocolate chips used for baking – you won’t find the cheaper compound stuff at this house.

Looking for a quick mix and bake cookie recipe that had chocolate and coconut written all over it and one that I could adapt for less sugar and include wholemeal flour instead of plain, I stumbled upon the just the right cookie recipe at the WishfulChef which needed no changing. Well, I did change it a little since I had no coconut oil but most of the work was done for me.

The result was a soft cookie with all the goodness of whole ingredients and a little chocolate indulgence. And they went quick.

Makes 12-16 cookies

Wholemeal coconut and choc chip cookies

Try to use real chocolate chips rather than compund chocolate for better quality and taste. Store in an air-tight container for upto a week.

{Printable recipe}

Wet ingredients:

  • 1/4 cup macadamia oil // or peanut oil
  • 1/3 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract

Dry ingredients:

  • 3/4 cup dessicated coconut
  • 1/2 cup wholemeal flour
  • 1/2 cup dark chocolate chips // or melts, chopped
  • 1 tablespoon LSA (ground linseed, sunflower, almond mix)
  • a pinch each of sea salt

Preheat oven to 170C (190C fan forced, 375F, gas mark 5).

To prepare the cookie dough: in a large bowl, whisk together all wet ingredients until blended together. Add dry ingredients and mix with a wooden spoon.

To bake: drop spoonfuls of cookie dough on a baking paper-lined cookie tray. Bake for 12-15 minutes or until cookies are just starting to turn golden. Remove from oven and cool on a wire rack.

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24 comments

Maureen January 18, 2012 at 12:26 pm

These cookies look fantastic. I love coconut and I love chocolate and frankly if it’s got oatmeal in it, it’s healthy, right?

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Rufus' Food and Spirits Guide January 18, 2012 at 12:35 pm

Macadamia oil? Sounds wonderful. These cookies look great too.

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Wholesome Cook January 18, 2012 at 12:56 pm

Yeah, it’s a fairly recent addition to the ever growing oil range. Mild taste but great for frying, baking and salad dressings, I use it quite regularly.

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john@heneedsfood January 18, 2012 at 2:59 pm

Yummo! They almost look like macaroons. Sooo delish!

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Heidi - Apples Under My Bed January 18, 2012 at 3:29 pm

YUM! I’m sure they did go quickly!
Heidi xo

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Sheryl January 18, 2012 at 4:03 pm

Oh my! These look absolutely fantastic! I would like to have one right now 🙂

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Just A Smidgen January 18, 2012 at 4:37 pm

Lovely, so lovely, I wish I had a few of these for my bedtime snack:) I’ve never heard of macademia oil, but I shall have to see if it’s in my shops! They wouldn’t last long at my house, that’s for certain! xo Smidge

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Three-Cookies January 18, 2012 at 4:48 pm

This recipe looks nice and simple. Never tried wholemeal coconut cookies – will add this on my list of things to try

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Lizzy (Good Things) January 18, 2012 at 5:00 pm

Deliciousness!

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rsmacaalay January 18, 2012 at 6:00 pm

Can I have some of those! It looks so tempting

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Anna @ the shady pine January 18, 2012 at 7:55 pm

I love that you use macadamia oil in these cookies. Australia grows decent macadamias so we can easily get macadamia oil here and it’s such a fantastic substitute to butter.

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Courtney January 19, 2012 at 8:26 am

I love that these kind of look like a mix of a traditional cookie and macaroon! And I am quite the coconut chocolate fan, so I know they wouldn’t last long at my house.

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Steph January 19, 2012 at 8:37 am

Made these last night as a healthy morning and afternoon tea alternative and may I say, I had 2 for breakfast! That may be a problem. Great recipe.

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Nami | Just One Cookbook January 19, 2012 at 7:13 pm

With coconut and choco chip in these cookies, I’m already in love. Your photos are too delicious to pass this dessert. I’m saving this recipe for one day.

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sportsglutton January 20, 2012 at 2:51 am

Macadamia oil or peanut oil? Wow totally intrigued and wanting to try these.

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Wholesome Cook January 20, 2012 at 6:44 am

Either or, if you can’t find macadamia oil in your corner of the world, most Asian grocers and probably regular supermarkets now stock peanut oil.

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Lisa {Smart Food and Fit} January 22, 2012 at 12:19 pm

I love this cookie, it’s simple whole ingredients! Can’t wait to try this I have all the ingredients on hand!

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sara (Belly Rumbles) January 22, 2012 at 7:07 pm

What I like about this recipe, even thought they are cookies, they sound healthy. Therefore I should not feel guilty eating one or two……. or three or four 😉

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Sissi January 23, 2012 at 1:00 am

I make coconut cookies quite often (actually I’m making some today), but these look very original. I wonder how the macadamia oil tastes…

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Kay aka Babygirl January 23, 2012 at 6:54 am

I came running over here when I discovered you had chocolate on display :). Besides enjoying this blog immensely, I just love this coconut and chocolate chip cookie recipe. This just looks sinfully good.

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Anna @ the shady pine January 25, 2012 at 7:14 am

I just wanted to let you know that I made these cookies and they were absolutely delicious….I even posted about them here
http://theshadypine.blogspot.com/2012/01/choc-chip-coconut-cookies.html

Thanks for the great recipe!

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Dee January 28, 2012 at 1:00 pm

Just made these with Mr 4 yr old. We substituted macadamia oil with rice bran oil. The cookies got the thumbs up all round in our family. Not sure that one batch is enough…. 🙂

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Wholesome Cook January 28, 2012 at 1:23 pm

Thanks for leaving a comment Dee, so glad your son enjoyed them!

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Dark chocolate truffles: orange zest, waffle cone and coconut ganache filled « Wholesome Cook February 3, 2012 at 12:57 pm

[…] egg confections. Milk chocolate went first, then most of the white, in between we baked some cookies with them and bought some more to replace the mysteriously disappearing […]

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