Coconut Chocolate Chip Cookies

Hey everyone! Thank you all so much for the movie and popcorn flavor suggestions on my last post!

A few days ago, this arrived for me in the mail: (Do you like my awesome pink shaggy rug? I had it in my dorm room in college and my residents/friends would constantly come in and hang out, and just sit on the rug. Chairs are overrated. Anyway, When I moved back home, I mailed the rug to my house. There were just too many memories to get rid of it!)

I was so excited because I knew what was inside.

Tropical Traditions Gold Label 32 oz. Virgin coconut oil.  a.k.a- amazingness in a jar. I love coconut oil. Or at least I thought I did. When I tried this stuff (I tried it the moment I took it out of the box, fyi) I realized that all the other coconut oils I’ve had in the past weren’t really coconut oil. (Well, ok, technically they were, but they just didn’t compare.) This was coconut oil. And it was amazing.

There is such a strong coconut flavor it’s crazy. I didn’t know coconut oil could be like this!

Tropical Traditions is an awesome company, and they have tons of coconut oil and other coconut products. As well as a bazillion (well, almost) Recipes that contain an ingredient derived from coconut! I think I’m in love.

Anyway, I created a huge list of things I wanted to use this in. And today, I totally disregard that list and made chocolate chip cookies. The recipe I had called for vegetable oil, but I thought, what the heck, I have this coconut oil I’ve been dying to use, so I’m going to use that instead. So I did!

Coconut Chocolate Chip Cookies
makes about 2 dozen cookies

1/2 cup brown sugar
1/4 cup white sugar
2/3 cup coconut oil, melted
1/4 cup almond milk (Or other non-dairy milk)
1 T cornstarch
2 t vanilla
3/4 cup all purpose flour
3/4 cup whole wheat pastry flour
1/2 t baking soda
1/2 t salt
1 cup chocolate chips
1/2 cup walnuts, toasted and chopped (optional)

In a mixer (or with elbow grease and a spoon) Mix together the sugars, oil, milk, cornstarch, and vanilla for about 2 minutes, until it all comes together. Then, add the dry ingredients and stir until combined. Add the chips and walnuts. Bam. that was easy, right?

Preheat your oven to 350 degrees. Using a cookie scoop (about the size of 2 tablespoons) scoop dough onto cookie sheets lined with parchment paper. Bake for 6-8 minutes, or until the edges are golden brown. Let sit for 5 minutes on the pan, then move to a cookie rack or paper towel to finish drying.

These cookies are amazing. Well, at least the flavor is. The texture is almost there as well. I normally like my chocolate chip cookies chewy, with just a slightly crunchier texture near the edges. These cookies were a little too think for me even though they are chewy, and they’re very fragile.

But the flavor- ooohhh my goodness. So amazing. The coconut really shines through, and the walnuts add little bits of crunch to it. I’m definitly going to keep working on this recipe, and try and improve the texture a little.

Do you like coconut oil? What’s your favorite way to use it? 

Tags: baking, chocolate, chocolate chip, chocolate chip cookies, coconut, coconut oil, cookies, dairy-free, dessert, food, oil, recipe, snack, tropical tradtiions, vegan, vegetarian