Instructions

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. In a medium mixing bowl, whisk together the whole wheat flour, oats, baking soda, and salt until well combined and no lumps remain.
3. In a separate large mixing bowl, cream together the softened coconut oil, brown sugar, and honey until the mixture becomes smooth and slightly fluffy, about 2-3 minutes using an electric mixer or vigorous hand whisking.
4. Add the egg and vanilla extract to the coconut oil mixture. Beat until fully incorporated and the mixture is uniform in texture.
5. Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a wooden spoon or spatula until just combined. Avoid overmixing to ensure tender cookies.
6. Fold in the dark chocolate chips, distributing them evenly throughout the cookie dough.
7. Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Gently flatten each cookie mound slightly with the back of a spoon or your fingertips to help create an even shape.
9. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown and the centers look set but still soft.
10. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely.
11. Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.