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Whole-Grain Oatmeal Chocolate Chip Cookies

This recipe uses Coconut Sugar, Palm Oil Shortening and Whole-grain Pastry flour freshly milled from soft white wheat berries.

Servings 86 cookies


  • 3 1/2 Cups Soft White Wheat Pastry Flour Freshly ground on finest setting 376 grams
  • 2 tsp Baking Soda
  • 2 tsp Salt
  • 2 Cups Organic Palm Oil Shortening (Spectrum) 460 grams
  • 3 Cups Coconut Sugar 600 grams
  • 4 Large Eggs
  • 4 tsp Vanilla Extract
  • 3 Cups Quick Oats I used PC Choice Organic Quick Oats
  • 3 Cups Large Flake Rolled Oats I used One Degree Organics Sprouted Rolled Oats
  • 2 Cups Semi-Sweet or Bittersweet Chocolate Chips I used semi-sweet minis


  1. In a mixer with a whisk attachment, cream together palm oil shortening and coconut sugar, then add the eggs in one at a time, continuing to cream it. It should become fluffy. Add the vanilla last, whipping a little more.

  2. Switch from the whisk attachment to the kneading attachment or cookie attachment. With the mixer off, add in the flour, baking soda and salt. Mix on low until just combined. Stop to scrape the sides if needed.

  3. Add in all the quick oats, mix to combine, then add the large flake oats 1 cup at a time as the mixer incorporates them.

  4. Add the chocolate chips last and mix just to combine.

Ready to roll

  1. Preheat the oven to 375 F or 350 Convection.

  2. Line 3-4 baking sheets with parchment paper, and get out your cookie scoop. I like to space the first 2 for immediate baking, and crowd the next 1 or 2 pans for flash freezing. I used a 2 TBSP cookie scoop this time, but I often use a 1 TBSP for little cookies.

  3. Bake for 8-10 minutes. The cookies should still look under cooked and doughy if you want chewy cookies. If you like a crisp cookie for dunking, just bake until they look done, maybe another 3 minutes.

  4. Let cool completely before trying to eat them unless you enjoy that falling apart warm cookie experience.