Coconut Oil Chocolate Chip Cookies

Craving for cookies but ran out of butter in your kitchen? If you are like me coconut oil is a staple ingredients in your household for beauty and cooking routine, you can definitely replace the butter by virgin coconut oil. Not only that you will not notice that the butter is missing, the subtle hint of coconut definitely bring another level of flavour to your cookies. You can also add another small amount of grated coconut if you have it to enhance the coconut flavour in your cookies. I promise you this coconut oil chocolate chips cookies are going to be your family favourite tea time dessert!

The little twists in my recipe:

• Virgin coconut oil is 100% natural, unbleached and cold-pressed. It is hence has the aroma and flavour of coconut. Although virgin coconut oil contains higher saturated fat than butter, it is believe that virgin coconut oil is easier to convert to energy, thus give you an energy boosts. Your family will definitely appreciate it for the coconut flavour.

• Organic cane sugar is here in my recipe to replace granulated white sugar. Compared to white sugar, organic cane sugar has the full-bodied taste of sugarcane and is much less processed, retaining a lot of the nutrients present in cane juice. TIP: When coming to the selection of organic cane sugar, the closer the color of the sweetener to fresh sugarcane juice the better.

ingredients in cup measurements

• 1/2 cup virgin coconut oil (I used this )
• 1/2 cup organic cane sugar (I used this )
• 1/4 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 1/2 cups all purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup of grated coconut (optional)

ingredients in gram measurements

• 110 grams virgin coconut oil (I used this )
• 125 grams organic cane sugar (I used this )
• 50 grams granulated sugar
• 1 large egg
• 8 grams of vanilla extract
• 188 grams all purpose flour
• 5 grams baking soda
• 1.5 grams salt
• 80 grams semi-sweet chocolate chips
• 40 grams grated coconut (optional)

My kitchen staples

cooking direction

1. Preheat oven to 180 Celsius degrees/ 350 Fahrenheit degrees.
2. Add coconut oil and both sugars to a stand mixer with the paddle attachment. Mix until combined, 1-2 minutes.
3. Add in vanilla and egg. Mix until combined. Make sure to scrap the sides of the bowl throughout.
4. Meanwhile add flour, baking soda and salt to a medium bowl. Whisk to combine.
5. Slowly add in the dry ingredients to the wet in two parts.
6. Fold in chocolate chips.
7. Portion out 12 cookies and place them on a plate.
8. Place in the oven and bake for 10-15 minutes.
9. Allow cookies to cool for a couple of minutes before transferring them to a serving plates to cool completely.

Coconut Oil Chocolate Chip Cookies

Recipe by CalleighCourse: BakingCuisine: AmericanDifficulty: Medium

Servings

12

cookies

Prep time

15

minutes

Baking time

15

minutes

Ingredients

• 110 grams virgin coconut oil

• 125 grams organic cane sugar

• 50 grams granulated sugar

• 1 large egg

• 8 grams teaspoons vanilla extract

• 188 grams all purpose flour

• 1 teaspoon baking soda

• 1.5 grams salt

• 80 grams semi-sweet chocolate chips

• 40 grams of grated coconut (optional)

Directions

• Preheat oven to 180 Celsius degrees/ 350 Fahrenheit degrees.
• Add coconut oil and both sugars to a stand mixer with the paddle attachment. Mix until combined, 1-2 minutes.
• Add in vanilla and egg. Mix until combined. Make sure to scrap the sides of the bowl throughout.
• Meanwhile add flour, baking soda and salt to a medium bowl. Whisk to combine.
• Slowly add in the dry ingredients to the wet in two parts.
• Fold in chocolate chips.
• Portion out 12 cookies and place them on a plate.
• Place in the oven and bake for 10-12 minutes.
• Allow cookies to cool for a couple of minutes before transferring them to a serving plates to cool completely.

Notes

• These cookies can be made a day or two in advance. The longer the cookie dough sits the more the flavors develop.
• Store cooled baked cookies in an airtight container at room temperature for 3-5 days or freeze for up to 3-4 months.
• The dough can be chilled for an hour or two if you prefer a thicker cookie. They can also go straight into the oven and are just a tad thinner if you choose not to chill the dough.
• Your cookie batter is supposed to be about 600 grams before portion out to 12 cookies ball, so each cookie ball is supposed to be approximately 50 grams.
• If you like your cookies to be a little crisper with slightly melted chocolate chips, you should let them in the oven for 1 or 2 minutes more before taking them out.
• To be sure the cookie batter doesn’t clump out during the mixing, the flour mixture has to be slowly added into the mixer into 2 parts.

Let me know how it turns out when you try it out!

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Calleigh

Hi, I am Calleigh, MEng Chemical Engineering and a process engineer, and I'm here to show you how to DIY your skincare and household products with the correct formulation and using only natural ingredients. I believe that eating good food (Yes I have cooking recipes too!) and living in a chemical-free environment are the keys to having a healthy lifestyle. And that doesn't need to be expensive.