Farro Oat Chocolate Chip Cookies

Can you really make a “healthy” chocolate chip cookies that the kids will love? These cookies prove that you really can! With just a few substitutions, you can create a cookie that is both healthy and delicious and that the whole family will love.

Whenever I can, I use farro or spelt flour in my baking as it is much higher in nutritional value, rich in fiber, and actually lower in calories than regular white flour. You can buy both whole grain farro flour which is flour that the entire farro grain has been ground into flour, or white farro flour where the outer husk is removed before it is ground leaving you with a finer flour more similar to all-purpose flour. For these cookies, I used whole grain farro flour (or spelt flour) and regular oats, ending up with a really satisfying cookie.

In this recipe, I also used organic pure virgin coconut oil in place of butter which is equal to butter in fatty acids therefore being a saturated fat, but coconut oil has some amazing benefits that butter doesn’t. These benefits are attributed to the presence of lauric acid, capric acid and caprylic acid, and their respective properties. These acids are well known to have antimicrobial, antioxidant, anti-fungal, antibacterial and soothing qualities. In place of white sugar, I used coconut palm sugar. Although coconut sugar isn’t a nutritional superfood by any standards, it does offer more vitamins and minerals than white table sugar and contains trace amounts of vitamin C, potassium, phosphorous, magnesium, calcium, zinc, iron and copper. Coconut sugar also provides small amounts of phytonutrients, such as polyphenols, flavonoids and anthocyanidin, and antioxidants. Coconut sugar is also much lower on the glycemic index than white sugar which helps to regulate your blood sugar. There is a lot written about both virgin coconut oil and coconut palm sugar and whether they are as healthy as everyone says, but I honestly feel there is enough scientific data behind both being better for you than butter and white sugar so I will use them in my baking whenever possible.

Despite these cookies actually being pretty healthy for you, they are very tasty as well. They have a soft texture despite the whole grain flour, and the coconut palm sugar adds an earthy subtle sweetness. The addition of dark chocolate chips really ensures everyone in the family will love them, although you could substitute raisins and/or chopped walnuts in place of the chocolate chips if you wish.

Why Healthy

  • Enriched farro flour replaces half the white flour in this recipe adding valuable fiber and nutrients.
  • Oats contain a good amount of protein, are high in fiber, and rich in thiamine, folate, B5, iron, magnesium, zinc, copper, and manganese.
  • Coconut date sugar replace white sugar, while organic virgin coconut oil replaces butter. (See Notes Above)



Farro Oat Chocolate Chip Cookies

Yield: Makes About 60 Cookies

Prep Time: 10 mins

Cook Time: 12 mins


1 3/4 Cups Whole Grain Farro (Spelt) Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1 1/4 Cups Coconut Palm Sugar (Or Brown Sugar)
1 Cup Organic Virgin Coconut Oil
2 Large Eggs
4 Tablespoons Milk
1 Teaspoon Vanilla Extract
2 1/2 Cups Regular Oats
2 Cups Mini Dark Chocolate Chips

Adapted From Julie Burund's recipe for Chocolate Chip Oatmeal Spelt Cookies


Preheat oven to 350 degrees F.
In one bowl, stir together the flour, soda, baking powder, salt, and cinnamon.
In another bowl, using an electric mixer beat together the coconut oil and palm sugar until well blended.
Add the eggs one at a time, beating well between each.
Add the milk and vanilla extract.
Dump the flour mixture into the bowl with the wet ingredients and stir just until combined.
Stir in the oats and chocolate chips until mixed.
Drop rounded teaspoons of batter onto parchment lined baking sheets.
Bake cookies for 10 to 12 minutes until golden brown and just set on top.
Cool on baking sheet for a few minutes than remove to a wire rack to cool completely.


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