Whole Wheat Chocolate Chip Cookies Recipe - w/ Coconut Oil (2024)

FAQs

Can you use coconut oil instead of butter for cookie dough? ›

You can substitute coconut oil for butter in many cases, if you know what you're in for, according to TheSpruce.com. For example, you can use it one for one in cookies, but the cookies will be crunchier. This is because butter contains water, which moistens the cookie dough, but coconut oil is all fat.

Nothing is more delicious than a warm, chewy chocolate chip cookie. Using whole wheat flour instead of all-purpose makes this a contender for the best-tasting cookie ever!

If you like the flavor and "bristly bran" texture of traditional whole wheat flour, feel free to use it in cookies. But if you're trying to "get away with" using whole wheat flour, white whole wheat is your best choice.

Some of my favorite cookies and cakes are made with coconut oil, especially since they bake pretty evenly and then become more pliable at room temperature. A word of caution when using coconut oil in baking recipes though, make sure it is fully blended or creamed into the batter before baking.

For baked goods that require solid fats, either choice will work, it really just depends on the flavor you desire. Coconut oil will lend a light, slightly sweet flavor versus butter's, well…, buttery flavor!

Coconut oil can replace butter in baking at a 1:1 ratio, though it may slightly change the flavor, with some types of coconut oil affecting taste more than others.

Substituting whole wheat flour 100% for white flour will lower the rise of your yeasted baked goods significantly. Why? Mainly because whole wheat flour absorbs more liquid than white flour and produces a stiffer dough. The stiffer/drier the dough, the harder it is for it to rise.

Whole-Wheat Flour

For that reason, when substituting it for all-purpose, use 50 percent whole-wheat, and 50 percent of another flour, preferably all-purpose, pastry flour or spelt, to avoid a dense result. If you want to use only whole wheat, you'll need to add more water.

Generally speaking, substituting whole wheat can result in a drier, denser product.

It still won't be like a classic cookie in texture, and the taste will be unusual too. I made chocolate chunk cookies with whole wheat flour, sifted whole wheat flour and all purpose flour. The cookie with whole wheat flour was denser and barely spread out while baking. It also had a very different "whole wheat" taste.

Which wheat flour is best for cookies? ›

Whole Wheat Flour: The Nutritious Option

Whole wheat flour adds a nutty flavor and a denser texture to cookies, along with additional nutrients and fiber. Due to its higher absorption rate, you might need to adjust the liquid in your recipe.

In that role, white sugar aerates the dough when creamed with butter for thick and puffy cookies. Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more.

Yes, you can generally substitute melted coconut oil for butter in baking cookies or cakes. Keep in mind that coconut oil has a distinct flavor and may impart a subtle coconut taste to your baked goods.

Baking. Because unrefined coconut oil has a strong coconut taste and scent, refined coconut oil may be a better choice for baking. If you use refined coconut oil, the resulting baked good will be free of a coconut taste and smell that could otherwise clash with its flavors.

To be sure, the coconut flavor in these is super subtle. I had a few friends try these, and they couldn't even taste it. But what everyone agreed was that the coconut oil brought out a little extra sweetness in these cookies. And also made them wonderfully chewy and thick.

When it comes to baking, coconut oil makes a wonderful substitute for butter and other oils, like olive oil, canola oil, and vegetable oil. Regardless of the type of fat used in a recipe, you can swap in an equal amount of coconut oil.

Due to its liquid nature, using oil in cookies typically results in a denser texture. Also, because oil is 100% fat, it doesn't react with flour the way butter does (butter contains water). Because of that, your cookies won't be as fluffy. If you're a fan of flat cookies, then using oil is an excellent option.

What about substituting oil for butter? Depending on the type of oil, it can add complex flavor and welcome moisture to your baked goods. A good rule of thumb is to replace about 3/4 of the butter in a recipe with olive, canola, or vegetable oil. (If the recipe calls for 1 cup butter, use ¾ cup oil.)

As a general rule of thumb, substitute three-quarters of the butter in a recipe with olive oil. In other words: If a baking recipe calls for a stick of butter (8 tablespoons), for example, use 6 tablespoons of olive oil.