Coconut Oil Chocolate Chip Cookies

Just like everyone else and their dog, I’ve jumped onto the coconut oil bandwagon. I have been using it for about a month now on my hair and its worked wonders, but we won’t get into that, I’ll leave that for another post. I figured it’s time I start using for what it is actually meant for, eating. My mama has been putting coconut oil in almost everything she makes lately from soups, to stir frys, and even on toast. With all their health benefits, it can’t hurt to at least try. So after spotting this recipe for Chocolate Chip Cookies, using coconut oil instead of butter, I jumped at the starting point. If I have to start somewhere, it might as well be on a cookie. 

Since making them, I’ve inhaled far too many to count, including any  crumbs of Sofia’s that I see being ignored. And just on Monday I put a small baggy of cookies in my husbands lunch kit and my afternoon text looked accordingly: 

“Those cookies were incredible!!! Phenomenal!!!” 

I guess they will be replacing our regular “go-to” Chocolate Chip Cookie recipe in the Ciulla house. Twist my rubber arm. 

Coconut Oil Chocolate Chip Cookies Makes 20 large cookies

(original recipe from the well traveled wife, however I made some personal adjustment)

1/2 cup Coconut Oil
1 cup Brown Sugar
2 Eggs | room temperature
1 tbsp Vanilla
1 3/4 cup Flour
1/2 tsp Salt
1 tsp Baking Powder
1/4 tsp Baking Soda
3/4 cup Chocolate Chips
1 cup Coconut | shredded, optional


1. Preheat oven 375 F. Grease a cookie sheet or better yet use parchment paper, and set aside.

2. In a bowl, mix together coconut oil, and brown sugar, add in the eggs and beat until fluffy. Add the vanilla and mix until combined.

3. In a separate bowl, mix together the flour, salt, baking powder, and baking soda, and slowly add this to the wet mixture, making sure to only mix until combined. With a wooden spoon, fold in the chocolate chips and shredded coconut.  

4. Drop good sized balls of dough onto your cookie sheet, trying your best not to touch them all too much {coconut oil melts in your hands quickly}. Bake for 10 to 12 minutes until they just start to turn a light brown around the bottom edges. Let them cool on the pan for 5 minutes, then move them to a wired cooling rack. 

INSIDE SCOOP: letting your cookies cool slightly on the pan will leave for a more soft and chewy cookie


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