1cupextra-virgin coconut oilsoftened slightly but not melted
2 ½cupswhite whole wheat flour or all purpose flour11.5 ounces
1 ¼teaspoonbaking soda
1 ¼cupsquick oats
1 ¼cupsold-fashioned oats
Preheat the oven to 350°F/175°C. Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, cream together the brown sugar, granulated sugar and coconut oil until light in color, 1-2 minutes. Add the eggs and vanilla and beat the mixture for 2-3 minutes. Stir in the flour, baking soda, salt, and oats until just combined - there should be streaks of dry ingredients remaining. Stir in the chocolate chips until combined.
Scoop about a heaping tablespoon of dough and roll it into balls. Place them 1-2 inches apart on the prepared baking sheet.
Bake for 11-13 minutes until the edges are lightly golden and set but the middles are still soft.
Remove from oven and let the cookies sit for 2-3 minutes on the baking sheets. Then use a spatula to move the cookies to a cooling rack to cool completely.
If you don’t need the cookies to be dairy-free, you can use whatever type of chocolate chips you desire.