Nothing sucks more than going to bake cookies and realizing you have no butter! In reality all you really need is some kind of fat, whether that be butter, oil or lard. I always keep coconut oil on hand for different homeopathic needs and know that it bakes at high temperatures pretty well! I subbed out the butter and used a little less flour and what do you know, I had a coconut lovers chocolate chip cookie. I loved the way they baked up, crunchy on the outside, soft and chewy on the inside. They did take a little longer to bake but it was probably from the larger sized cookies! You can always adjust the time for smaller ones. They were a huge hit with everybody, even Owen. Although, I'm sure you noticed he is pretty easy to please.
Ingredients:
3/4 cup solid coconut oil, unpacked
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 tsp baking powder
1 tsp salt
1 3/4 cup white wheat flour
1 1/2 cups chocolate chips
1/2 cup shredded sweetened coconut
With a mixer, cream together the coconut oil and sugars. Add the two eggs, vanilla, baking powder, and salt. Slowly add the flour (this batter is extremely thick and gets a little difficult to mix). Fold in the chocolate chips and shredded coconut. Roll into 2 inch balls and place on a parchment lined sheet pan. Bake at 350 for 17-20 minutes or until the edges are golden brown. Enjoy!
Ingredients:
3/4 cup solid coconut oil, unpacked
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp vanilla
1 tsp baking powder
1 tsp salt
1 3/4 cup white wheat flour
1 1/2 cups chocolate chips
1/2 cup shredded sweetened coconut
With a mixer, cream together the coconut oil and sugars. Add the two eggs, vanilla, baking powder, and salt. Slowly add the flour (this batter is extremely thick and gets a little difficult to mix). Fold in the chocolate chips and shredded coconut. Roll into 2 inch balls and place on a parchment lined sheet pan. Bake at 350 for 17-20 minutes or until the edges are golden brown. Enjoy!
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