Servings: 16

Weight Watcher Smart Points: 24

Preparation Time: 15 Minutes

Cooking Time: 14 Minutes

Ready In: 150 Minutes


  • 1½ teaspoons baking powder
  • 1¼ teaspoons baking soda
  • 1 cup + 1 tablespoon (240 grams) refined coconut oil, room temperature
  • 6 ounces (170 grams) coconut sugar
  • 2 eggs
  • ½ teaspoon salt
  • 1¼ pounds (566 grams) semi-sweet chocolate chips (for dairy-free, use Enjoy Life Chocolate Chips)
  • 6 ounces (170 grams) unrefined sugar
  • 2 tablespoons vanilla
  • 15 ounces (425 grams) white whole wheat flour


  1. In a large bowl with a stand mixer or electric hand mixer, cream together the coconut oil, coconut sugar, and unrefined sugar until well combined.Add the eggs and vanilla and beat.Beat in the remaining ingredients, except for the chocolate chips.When well combined, add in the chocolate chips.Roll into sixteen 3.5 ounce balls and refrigerate for 2 hours.Preheat the oven to 350 degrees F (176 degrees C)
  2. Line a cookie sheet with a Silpat or a piece of parchment paper.Place 6 balls on the cookie sheet and bake for 11 – 14 minutes
  3. The cookies might still appear slightly undone in the middle but they will continue to bake.Remove the cookies along with the Silpat or parchment paper from the oven and let cool for 10 minutes.Remove the cookies to a wire rack to continue cooling.Once cool, store in an airtight container for up to 3 – 5 days
  4. They'll be gone much sooner, though, promise!

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