I love coconut oil, I use it for just about everything. Today I felt like some nice cookies to go with my cup of tea but didn't want all the butter and I had some coconut in the pantry that needed to be used up and a few almond flakes. These coconut oil cookies are so good, pretty healthy and yummy, They are fairly light so don't be dunking them in your tea. They will however satisfy and sweet craving you have.
Makes: 12
What you need:
1/2 cup coconut oil, softened (not melted)
1/2 cup of dissected coconut
1/4 cup of crushed almond flakes
1/2 cup brown sugar
1/3 cup granulated sugar
1 egg
2 teaspoons vanilla extract
1 1/2 cup plain flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup of dissected coconut
1/4 cup of crushed almond flakes
1/2 cup brown sugar
1/3 cup granulated sugar
1 egg
2 teaspoons vanilla extract
1 1/2 cup plain flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips
What To Do:
Preheat oven to 350ºF.
Use the paddle attachment in a stand mixer to cream together the softened coconut oil, sugars, egg, and vanilla extract until creamy, light, and fluffy (3-4 minutes).
Mix in the flour, cornstarch, baking soda, salt, dissected coconut and almond flakes and beat until combined. Fold in the chocolate chips.
Scoop cookie dough on to ungreased cookie sheet, 2 inches apart. Bake for 10-12 minutes until the edges are set. Transfer to a wire rack to cool completely.
Use the paddle attachment in a stand mixer to cream together the softened coconut oil, sugars, egg, and vanilla extract until creamy, light, and fluffy (3-4 minutes).
Mix in the flour, cornstarch, baking soda, salt, dissected coconut and almond flakes and beat until combined. Fold in the chocolate chips.
Scoop cookie dough on to ungreased cookie sheet, 2 inches apart. Bake for 10-12 minutes until the edges are set. Transfer to a wire rack to cool completely.
 |
| Coconut Oil Chocolate Chip Cookies |
Comments
Post a Comment