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Coconut oil choc chip cookies
Nb persons: 0
Yield: about 2 dozen cookies
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| I’ve been using virgin coconut oil for a while now and loving every bite of it. Most often it goes in my oatmeal or on toast so this past weekend I decided I needed to try baking with it. A rainy end to last week had me craving chocolate chip cookies so that is where I started. What resulted is my new go-to chocolate chip cookie recipe. I’m not kidding, my husband and I both liked these as much or more as the traditional. I used virgin coconut oil in place of butter and a combination of oat flour and whole white wheat pastry flour. I made the oat flour myself by grinding rolled oats and didn’t grind it too fine so the cookies did have a bit of texture from them. I’m finishing up my demerara sugar so I used that in place of both the refined white and brown sugars. I hope to try the cookies with mascavado or rapadura soon. They are crunchy on the outside, soft on the inside with a complex, sweet flavor from the sugar with mild hints of coconut from the oil. I added walnuts for variety and they only make the cookies better, in my opinion. Chocolate Chip Walnut Cookies | |
| ½ cup | oat flour |
| ½ cup | whole white wheat pastry flour |
| ½ tsp | baking soda |
| ½ tsp | salt |
| ½ cup | virgin coconut oil |
| 1 cup | cane sugar, (lesser refined the better) |
| ½ tsp | vanilla |
| 1 | egg |
| ½ cup | semi-sweet chocolate chips |
| chopped dark chocolate, alternative | |
| ½ cup | walnuts, chopped |
Preheat the oven to 375 degrees F. In a bowl combine the dry ingredients – flours, baking soda and salt. In a mixer combine the coconut oil and sugar. Cream together for 2 to 3 minutes until the sugar is incorporated well. Add the vanilla and then beat in the egg.
Gradually mix in the dry ingredients, and then stir in the chocolate chips and walnuts. Place by the teaspoon on an ungreased cookie sheet or one with a baking mat. I had to flatten mine slightly so that they spread correctly during baking. Bake for 10 to 12 minutes. Remove and let cool on the pan for about 2 minutes. These cookies are a bit fragile until cooled. Place them on a cooling rack and allow to rest until cooled completely. Makes about 2 dozen cookies.
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