Coconut Chocolate Chip Cookies are chewy, sweet and delicious! They’re made with coconut oil, not butter or shortening, so they’re much better for you!
Coconut Chocolate Chip Cookies
These scrumptious Coconut Chocolate Chip Cookies always get gobbled up every time I make them. They’re rich and chewy, chocolatey and full of coconut flavor. Part of that is the shredded coconut in the recipe but this recipe has a secret ingredient: coconut oil. I’ve cooked with coconut oil quite a bit but never baked with it until I used it in this recipe. These coconut chocolate chip cookies are just as good as any cookie made with butter or shortening, but they are better for you! I am definitely going to start experimenting with coconut oil more now (because I bought a HUGE tub of coconut oil from Costco and I need to start using more of it)!
Benefits of Cooking with Coconut Oil
We’ve recently discovered the benefits of cooking (and baking) with coconut oil. Not only does it give your food a mild coconut flavor that is to die for, it is high in healthy saturated fats that can help burn those nasty bad fats and give your body a boost of energy. It’s also been proven to raise the good HDL cholesterol in your blood, which can lower your risk of heart disease.
- Coconut oil makes a delicious and healthy substitute for butter and oils like olive oil, canola oil, and vegetable oil.
- You can swap in an equal amount of coconut oil for any fat including butter, shortening or oils. Perfect for cupcakes, muffins, breads, and cookies.
- When baking with coconut oil, use the unrefined (or virgin) variety. This type of coconut oil has a super mild coconut scent and flavor. If you can’t find unrefined, try expeller-pressed coconut oil, which has its scent and flavor removed through a deodorizing process so you won’t taste the coconut at all.
- You’ll want to melt your coconut oil before using it in your recipe. When you mix it in with cold ingredients stir the oil in quickly so it doesn’t solidify.
- Don’t over bake! The oil can cause the cookies to brown up too much, so watch the temperature and the baking time.
- If the cookies seem too flat, add a tablespoon or more of flour until they’re a more desired consistency.
More Recipes Using Coconut Oil
Try these scrumptious recipes that could substitute healthy coconut oil and see for yourself how delicious and easy cooking with it can be!
- Chocolate Chip Monkey Muffins
- Sweet Coconut Almond Bread
- Creamy Chocolate Coconut Fudge
- Mom’s Zucchini Bread
- Pumpkin Chocolate Chip Bread
How to Make Coconut Chocolate Chip Cookies
- (makes appx. 3 dozen cookies)
- Preheat oven to 375 degrees and prepare a baking sheet with cooking spray.
- In a mixing bowl, use a mixer to beat coconut oil and brown sugar. Add the eggs and beat until fluffy. Add vanilla extract.
- In another bowl, combine flour, baking powder, baking soda, and salt with a whisk. Mix the flour mixture into the coconut oil mixture a little bit at a time with a wooden spoon until flour is well mixed. Add in the chocolate, butterscotch chips and coconut and mix well.
- Drop by the spoonful into the baking sheets. Bake 8 minutes or until slightly browned around the edges. Try not to overbake!