Oatmeal Wheatgerm Chocolate Chip Cookies

Sometimes I think I am the human incarnation of the Cookie Monster. “Me want cookie” all the time.


I don’t just like eating cookies, I like baking them. They don’t take much time, but keep me occupied for long enough to clear my head. My mind has been racing for the past few weeks as I completed another round of auditions, accepted a new job offer, and re-entered the dating scene. All of these experiences and changes have given me lots to think about… and stress about… so I needed to zone out for a bit!


Specialty’s Cafe & Bakery has an incredible Oatmeal Wheatgerm Chocolate Chip cookie. I like to pretend it is healthy (duh… oats and wheatgerm are good for you!), even though it’s loaded with sugar and is about the size of my hand. For my cookie therapy Monday afternoon, I decided to re-create this tantalizing treat.

After a successful first experience baking with coconut oil a couple weeks ago, I decided to use coconut oil instead of butter. The combination of coconut oil and wheatgerm gave the cookies a delicious nutty taste. Whole wheat flour, a dash of cinnamon, and Madagascar vanilla extract added more complexity. This is possibly my new favorite cookie recipe!


Oatmeal Wheatgerm Chocolate Chip Cookies

Yields 5+ dozen cookies

  • 3 cups old-fashioned rolled oats
  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup wheatgerm
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup melted coconut oil
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease large baking sheets and set aside.

In a large bowl, stir together oats, flour, wheatgerm, baking soda, baking powder, cinnamon, and salt and set aside. In another large bowl, beat coconut oil and sugars together with an electric mixer. Beat in eggs and vanilla. On low speed, beat in the oat mixture until just combined. Stir in chocolate chips.

Shape dough into 1-inch rounds and place on prepared baking sheets. Bake on center rack for 12 minutes. Cool on sheets for 5 minutes, then transfer to wire racks to cool completely.


Unless you have a lot of people to share these with, I recommend halving the recipe. Having 5 dozen delicious cookies on my hands is really challenging my self-control! I’ve split the remaining cookies into packs of 6 to give to friends/co-workers/random strangers tomorrow.

What are your favorite cookies?


Since Easter is right around the corner, I busted out my bunny apron while I was baking and included it in my photos. As you may notice, this is the same apron Lindsey used in the Buckwheat Granola post. Shout out to Mama T, the giver of the bunny aprons!

Happy Eating!


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  1. Sarah @ The Smart Kitchen · · Reply

    Coconut oil is SO buttery. But, did you know if you mix it with miso, it actually gets that salty butter taste? I’ve spread it on toast before like that, and it is a pretty fun vegan alternative.

    I realize that has nothing to do with my favorite cookie…which is tough to say. I’m not a huge cookie monster, and I think my favorite cookie would just depend on my mood. I don’t like crispy cookies in general. Soft and chewy and full of ‘stuff’ is usually the way to my heart. (Stomach?)

    1. Pas de Duex Blog · · Reply

      I’ve never tried mixing coconut oil with miso! What a great idea!

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