Chocolate chip cookies with coconut oil
These chocolate chip cookies with coconut oil have a toffee-like flavour. They're bitey on the outside and softly chewy on the inside. The subtle flavour of coconut oil in them will remind you of tropical breeze. Simply moreish.
Servings: 32
Equipment
- Stand mixer or
- Handheld mixer
- Mixing bowls.
- Parchment paper
- Baking trays
- Cookie scoop.
Ingredients
- 2 ⅓ cups plain flour.
- 1 cup coconut oil.
- ⅔ cup dark muscovado sugar.
- ⅓ cup granulated sugar.
- 1 egg.
- 1 teaspoon baking soda.
- ½ teaspoon salt.
- 2 teaspoons vanilla.
- 1 cup milk chocolate chips
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1g | Calories: 169kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 82mg | Sugar: 12g
Disclaimer
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.