This is turning into Cookie Wednesday.
Only because last week I also shared a cookie recipe. Oddly enough, this Wednesday’s cookie recipe also has an unusual ingredient – coconut oil!
My Other Half and I were discussion coconut oil and how trendy it is the other night. A couple years ago, I’d never heard of it, let alone cooked with it. Now It’s everywhere I turn. It’s in your wok, on your skin, or on your toothbrush. And many other places in between.
So it was only natural that I decided to put it in my chocolate chip cookies. Right?
So, if you’re a long-time reader of this blog, you’ll know I’ve published MANY chocolate chip cookie recipes. Let’s list them (because I love lists):
- Mama’s Chocolate Chip Cookies
- My Other Half’s Favourite Oatmeal Chocolate Chip Cookies
- Toffee Chocolate Chip Toonies
- Chewy Peanut Butter Chocolate Chip Cookies
- Pecan & Toffee Chocolate Chip Cookies
And now these. Coconut Oil Chocolate Chip Cookies.
I can’t even pick a favourite from the list above. They’re all so good. And these are right up there. I love the hint of coconut when you bite into them. They’re a lot like Mama’s Chocolate Chip Cookies, but you substitute the shortening for coconut oil. Such a great idea.
Coconut Oil Chocolate Chip Cookies
Adapted from Sweet Treats & More
1/2 cup coconut oil
1/2 cup packed brown sugar
1/2 cup sugar
1 tsp vanilla extract
3/4 cup whole wheat flour
3/4 cup flour
3/4 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 cup chocolate chips
Preheat oven to 350 degrees. Beat coconut oil and sugars together until fluffy. Beat in egg and vanilla. Combine the dry ingredients in another bowl and slowly add to wet mixture, beating. Stir in chocolate chips. Place 1 tbsp balls on lined baking sheet. Bake 12-14 minutes or until they start to turn golden. Let cool before transferring to a cooling rack.