It’s true. I’m a coconut oil convert.
I think we’ve all read about the health benefits of coconut oil (everything from killing bacteria and viruses to boosting brain function to reducing heart disease), so anywhere I can incorporate it into my diet, I try to.
But I love sweets, too. The following recipe gave me the best of both worlds. This coconut chocolate chip cookie is delightfully chewy and decadent, but uses absolutely zero butter. And who knows, it might just help me think a little faster.
Coconut Chocolate Chip Cookies
Ingredients:
1/2 cup coconut oil
1 cup + 1 tablespoon brown sugar, packed
2 eggs at room temperature
1 tablespoon pure vanilla extract
1 3/4 cup all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
12 ounces semisweet chocolate chips
1.5 cups shredded coconut
Directions:
1. Preheat oven to 375˚F. Lightly grease a cookie sheet.
2. Using a mixer, beat coconut oil and brown sugar. Add eggs and beat until fluffy. Add vanilla extract.
3. In another bowl, combine the flour, baking soda, salt, and baking powder with a whisk. Mix the flour mixture into the coconut oil mixture a little bit at a time with a wooden spoon until all of the flour is incorporated. Add in the chocolate chips and coconut and mix well.
4. Drop by small, rounded spoonfuls onto prepared baking sheets. Bake for 8-9 minutes, or until slightly browned around the edges. Let them rest on the cookie sheet for a few minutes before removing to rack to cool completely.