Small-Batch Chocolate Chunk Coconut Oil Cookies

These have become my favorite cookie lately. And here's the recipe straight from Our Best Bites.

Small-Batch Chocolate Chunk Coconut Oil Cookies

3 tablespoons coconut oil, melted
¼ cup brown sugar, lightly packed
1 tablespoon white sugar
1 egg yolk
½ teaspoon vanilla
6 tablespoons flour
⅛ teaspoon baking soda
⅛ teaspoon table salt
¼ cup ground old fashioned oats* (see note)
⅓-½ cup chocolate chips

*note: since it’s hard to grind just a few tablespoons of oats, pour more than that into a blender (about a cup) and pulse until oats are finely chopped, but not turned into a powder! Use 4 tablespoons in this recipe, and keep the rest in a zip-top bag so they’ll be ready the next time you make these.

Place coconut oil in a microwave-safe mixing bowl and heat until melted or semi-melted (30 seconds or less is fine). Add brown sugar, sugar, vanilla and egg yolk and stir until smooth. Add flour and sprinkle baking soda and salt on top of it. Add oatmeal and stir all to combine. Stir in chocolate. Note that with coconut oil doughs, chocolate doesn’t mix in like it does with a butter based dough. It might seem like it’s not holding together, but just use a cookie scoop or clean hands to portion dough into 4 cookies and place on a baking sheet (I always line mine with parchment or a silicone mat.) Press down on each one just a bit to just slightly flatten. Bake for about 8-10 minutes, until edges are set but centers still appear soft. Cool on baking sheet for a few minutes before carefully transferring to a cooling rack.


- Posted using BlogPress from my iPhone