Coconut Oil Chocolate Chip Cookies

Coconut Oil Chocolate Chip Cookies

Bianca Trejo

Bianca Trejo

March 12th, 2019

Coconut Oil Chocolate Chip Cookies


Yield 28 cookies
1 hour 10 minutes minutes
30 minutes active time
Easy

These chewy cookies are made with coconut oil instead of butter. Adding a tiny bit of almond extract enhances the flavor of the cookie and compliments the coconut and chocolate chips. It is like an almond joy candy bar in cookie form.

Ingredients
½ cup coconut oil, melted
½ cup light brown sugar
½ cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla paste
¾ teaspoon almond extract
1 ½ cups all purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup semisweet chocolate chips (can use milk chocolate if desired)
1 cup shredded coconut


Directions

  1. If coconut oil is hardened, melt in a micro wave safe bowl in ten second increments until melted. Preheat oven to 350 F.

  2. Using a stand mixer with paddle attachment, cream coconut oil, brown sugar and granulated sugar until incorporated, about 3-5 minutes.

  3. In a separate bowl crack eggs and add to mixer bowl, one by one, until each egg is fully incorporated.

  4. Add vanilla paste and almond extract until incorporated.

  5. In separate bowl, whisk together all purpose flour, salt, and baking soda. Add mixture to bowl and mix until almost fully incorporated. Stop the mixer and add shredded coconut and chocolate chips.

  6. Mix on low until everything is evenly distributed.

  7. Portion dough in 1.5 inch balls and refrigerate for 20 minutes.

  8. Place dough balls on parchment lined baking sheet pans. Space them 3 inches apart. Bake for 7 minutes, then rotate and bake for 7 more minutes until lightly golden. Do not overbake.

  9. Let cool and enjoy! Store in airtight container for up to 5 days.

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