Best-Ever Thick and Chewy Coconut Oil Cookies Rating: 5 Prep Time: 1 hour Cook Time: 10 minutes Total Time: 1 hour, 10 minutes Yield: 1 dozen cookies Best-Ever Thick and Chewy Coconut Oil Cookies Ingredients 1/2 cup coconut oil, softened (not melted) 3/4 cup coconut sugar (or brown sugar) 1 large egg 2 teaspoons milk 2 teaspoons vanilla extract 1-1/3 cups white whole wheat flour 1 teaspoon baking soda 2 teaspoons cornstarch 1/4 teaspoon salt 3/4 cup semisweet chocolate chips Instructions Place softened coconut oil and sugar in a stand mixer. Beat on medium speed about 2 minutes or until evenly creamed. Mix in egg, milk, and vanilla until creamy. In a large bowl, combine flour, baking soda, cornstarch, and salt. Add flour mixture to liquid, and beat on medium speed until a dough forms (dough will be very thick) Mix in chocolate chips. Using your hands, smush dough into a ball and wrap in plastic wrap. Chill 45 minutes to 1 hour or until firm. (dough may be refrigerated up to 2 days) Shape chilled dough into 1-in balls and place 3 in apart on parchment paper-lined baking sheets. Bake cookies at 350F 9-11 minutes or until edges just start to turn golden. (middles will still seem very soft) Cool cookies on baking pan 10 minutes, then transfer to a wire cooling rack to cool completely. Notes Store cookies in an airtight container at room temperature up to 1 week. Recipe slightly adapted from Gimme Some Oven
Posted on: Sat, 03 Jan 2015 22:02:09 +0000
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