Chocolate chip cookies with coconut oil
Chocolate chip cookies with coconut oil and muscovado sugar surprisingly taste so delicious. The combination of the oil and the sugar make the cookies taste like toffee.
The texture of the cookie itself is a little bit bitey on the outside. But soft and chewy on the inside.
But of all the goodness that these cookies have to offer lies in the aroma. It reminds you of a tropical breeze. Thanks to the coconut oil in them.
The first time I made these cookies, it was because I had a big jar of coconut oil lying in my kitchen worktop. Yes, it was sitting on the worktop because it is a huge jar. I bought the oil some months back because it was on sale.
But I didn’t realize that it was far too much. We couldn’t finish after a while. So I have to be more creative and try to make the most of this extra-virgin organic coconut oil.
And because my boys love chocolate chip cookies, I thought why don’t I try making them with coconut oil instead.
Hence, the experiments started. And of all the similar recipes that I came across, I ended up making my own recipe.
The reason was I wanted my cookies to be moist and not dry but have a subtle flavour of coconut oil. And most importantly, I was after the cookies that are not too sweet. Therefore, I use less sugar and fewer chocolate chips. But of course, you can always put more if that’s what you prefer.
Because of the dark muscovado sugar in the dough, the cookies turn out quite a brownie that you probably think they’re burnt. Yes, that was actually what my elder son said. The cookies look burned but they taste nice, he said.
So don’t be deceived by the look. Let your taste bud try these tanned looking cookies.
And if you need more idea of a little different chocolate cookies, you can try this recipe of vegan hot chocolate cookies by Naturallie Plant Based. They are so good.
Main ingredients for chocolate chip cookies with coconut oil
A simple plain flour is all you need for this cookie recipe.
I used organic extra virgin coconut oil.
You will only need one large egg.
These chocolate chip cookies use baking soda for their raising agent. You would want to mix the soda with the flour before you put them with the wet ingredients.
You can use any type of chocolate chips that you like. I personally prefer dark chocolate chips, but my kids like milk chocolate chips. So often I give in.
And if you like, you can also put more chocolate chips in the dough. Just know that the overall sweetness of your cookies will increase. Something that I try to avoid.
You will only need a couple of teaspoons of vanilla extract.
How to make chocolate chip cookies with coconut oil
I promise you can make these cookies in no time. Because it’s dead easy.
All you have to do is mix the coconut oil with all the sugars and the egg.
When you get a nice and thick mixture that resembles a melted fudge, you can mix in all the dry ingredients except the chocolate chips.
You then mix and lightly knead the dough. And shape it into little round circles, then lay them on a baking tray that is lined with baking paper.
Finally, bake the cookies for about 15-18 minutes until they all look like golden toffee in colour.
I hope you like this chocolate chip cookies with coconut oil recipe and now you’re thinking of trying it. When you do, it will be great if you can share what you think about the recipe in the comments below.
Before you go, you may want to check my other recipes that you will like.
- Kue Putri Salju – Indonesian Snow White Butter Cookies.
- Deliciously scrumptious Coconut Date Cookies.
- A versatile sponge cake recipe.
- Dairy-free chocolate brownies traybake.
- Vanilla velvet cake – in Frozen themed colours.
- Milk custard pie with evaporated milk.
Thank you and all the best.
Chocolate chip cookies with coconut oil
- Stand mixer or
- Handheld mixer
- Mixing bowls.
- Parchment paper
- Baking trays
- Cookie scoop.
- Preheat the oven at Gas 4/ 180° C/ 350° F.
- Using a stand mixer or handheld mixer, whisk the coconut oil, sugars and egg until most of the sugar dissolves.
- Add in the flour, baking soda, salt, and vanilla. Quickly mix the dough and try not to knead it too much.
- Then mix the chocolate chips in.
- Take about a tablespoon of the dough and shape it into a small ball. Flatten it and put it on a baking tray lined with greaseproof paper. Do this until all the dough is finished.
- Bake the cookies for about 15-18 minutes until they look golden caramel.
- Put the cookies on a cooling rack.
- Leave your coconut oil at room temperature so it will soften a bit to make things easy for you to mix it.
- If you prefer chewy cookies, do not flatten the cookie dough balls. And do not overbake.
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.