The Dietitian Who Loves Chocolate Chip Cookies
Indulge your sweet tooth guilt-free with "The Dietitian Who Loves Chocolate Chip Cookies," a healthier twist on the classic treat that doesn’t compromise on flavor. These cookies are made with nutrient-packed whole wheat flour and rolled oats, delivering a satisfying chewiness you’ll crave. Sweetened naturally with honey and brown sugar, and loaded with rich dark chocolate chips (70% cacao or higher), they strike the perfect balance between wholesome and decadent. A touch of coconut oil adds a subtle hint of tropical goodness, while optional chopped walnuts provide added texture and nutrition. Ready in under 30 minutes, these cookies are perfect for busy bakers seeking a snack that’s delicious, nourishing, and made with love. Perfect for family sharing or post-workout rewards, enjoy these cookies knowing they’re crafted with mindful, feel-good ingredients.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Rolled oats
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.33 cup Unsalted butter, softened
- 0.25 cup Coconut oil, melted
- 0.5 cup Brown sugar
- 0.25 cup Honey
- 1 large Egg
- 2 teaspoons Vanilla extract
- 0.75 cup Dark chocolate chips (70% cacao or higher)
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the whole wheat flour, rolled oats, baking soda, and salt. Set aside.
In a large mixing bowl, beat together the softened butter and melted coconut oil with a hand or stand mixer until smooth and creamy.
Add the brown sugar and honey to the butter mixture and mix until well combined.
Mix in the egg and vanilla extract, making sure everything is fully incorporated.
Gradually add the dry ingredients from the medium bowl into the wet ingredients, mixing just until combined. Do not overmix.
Fold in the dark chocolate chips and chopped walnuts (if using) with a spatula or wooden spoon.
Using a tablespoon or small cookie scoop, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden and the centers look just set. Avoid overbaking to keep the cookies soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
3782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.9 g | 304% | |
| Saturated Fat | 132.4 g | 662% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 2003 mg | 87% | |
| Total Carbohydrate | 383.2 g | 139% | |
| Dietary Fiber | 54.2 g | 194% | |
| Total Sugars | 183.3 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 350 mg | 27% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 2346 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
