Wholewheat Dark Chocolate Chunk Cookies {sweetened with coconut sugar}

Wholewheat Dark Chocolate Chunk Cookies | Mama Papa Bubba

With the rain pouring down this afternoon and Brad out for the evening, Miss G and I decided to bake a batch of delicious cookies just before dinnertime (oops).  Miss G, the little chocolate lover that she is, requested chocolate chip and was more than happy to go with dark chocolate chunk cookies with walnuts.  Now, I must say…  These are definitely not the healthiest cookies we’ve ever made {hello, butter and coconut sugar!}, but they are absolutely delicious.  In the past, we stuck to coconut oil as our go-to fat and really only did small amounts of local honey and pure maple syrup {as well as dates and other fruits} to sweeten our baking, but now that Miss G is 5 {eek!}, I’ve definitely become more lax with the ingredients I’m willing to use in our homemade baked goods and treats.  That being said, these cookies are made with 100% wholewheat flour {something I’m not yet willing to compromise on} and use a super dark organic fair-trade chocolate bar cut into chunks instead of regular chocolate chips, so they’re definitely on the better-for-you side when compared to traditional chocolate chip cookies. 

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We used our Kitchen Aid mixer to make our cookies, but you could obviously use a hand mixer or a whisk and some elbow grease too.

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Here’s our recipe…


Wholewheat Dark Chocolate Chunk Cookies {sweetened with coconut sugar}

  • 1/2 cup of room temperature butter
  • 1/2 cup of coconut sugar
  • 1 teaspoon of pure vanilla
  • 1 egg {or 1 flax egg – 1 tbsp. of ground flax mixed with 3 tbsp. of warm water}
  • 1 cup of wholewheat flour
  • 3/4 teaspoon of baking soda
  • 1/2 teaspoon of sea salt
  • 1/2 cup of chopped roasted walnuts
  • 1/2 cup of dark chocolate chunks {we cut up a 90% dark chocolate bar}


Cream together butter, coconut sugar, and vanilla until fluffy.  Add the egg and mix again.  Add the flour, soda, and sea salt and mix just until combined.  Stir in the nuts and chocolate by hand and then drop onto a parchment-lined baking sheet by the tablespoon full.  Bake at 350 degrees for approximately 15 minutes, or until the tops of the cookies are still soft but goldenand not ‘jiggly’.  Let cool before removing them from the pan.




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2 thoughts on “Wholewheat Dark Chocolate Chunk Cookies {sweetened with coconut sugar}

  1. I know where you’re coming from as I’m having more of a problem with that as my little girl is now almost four … Those “healthy things” just don’t cut it as much anymore … I had a “phew” moment when i saw you’re having the same problem as I’ve seen the healthy things you feed Miss G! I might just make these for a babysitting stint I do every fortnight. My friend and I take it in turns to look after our girls while the other gets things done. Thank you!

  2. These cookies were amazing! I made them with brown sugar because I don’t typically have coconut sugar and added a heaping teaspoon of cinnamon. I was so surprised to see how they spread. Next time I will make them smaller. Thank you for the recipe.

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