Whole Wheat Oatmeal Chocolate Chip Cookies (Made with Coconut Oil)

This is my go to cookie recipe right now and for good reason. It is so rare to run into a recipe that is made healthier and also tastes better because of the good for you ingredients! You're Welcome! Special shout out to my friend Brittanie for recomending it, and the website Two Peas & Their Pod for posting it. I quadruple this recipe for good reason and freeze the leftovers. Scale it back if you have more self control than I do!

Whole Wheat Oatmeal Chocolate Chip Cookies (Made with Coconut Oil)

4 c. whole wheat flour (I grind my wheat at home for best flavor)
2 tsp. baking powder
2 tsp. baking soda
2 tsp. salt
2 c. soft coconut oil (not melted)
2 c. light brown sugar
1 c. sugar
4 large eggs at room temperature
4 tsp. vanilla
2 2/3 c. old fashioned oats or quick oats if you use a little less
4 c. semi-sweet chocolate chips (Ghirardelli chips are my fave)
Sea salt for sprinkling on top (optional)

Preheat to 350. In a medium bowl combine flour, baking powder, baking soda, and salt. Set aside. In a stand mixer, beat together coconut oil, brown sugar, and sugar for at least 3-5 minutes. Add in the eggs one at a time with at least 1 minute in between each egg. Add vanilla. Slow the mixer to low and slowly add the flour mixture until just combined. Over mixing ruins the texture of your cookie!
Stir in the oats and chocolate chips. For the best results refrigerate your dough for 1-3 hours. I like to scoop the dough out with a mellon baller for consistently sized cookies, about 2 inches apart. Bake for about 10 minutes on a higher rack in the oven to get them a golden but still soft in the center. Let them cool for 2 minutes on the baking sheet and then transfer to a wire cooling rack to cool.