Baking with coconut oil is as easy as using butter in all of your favorite recipes. Swapping out butter for coconut oil makes excellent desserts for vegetarians, vegans, or any individual seeking to live a plant-based lifestyle. For this post I am focusing on making an all-time favorite, Chocolate Chip Cookies. As an added bonus, this recipe also contains coconut sugar. Coconut sugar digests slower than granulated sugar or brown sugar, and using it in baking may reduce the glycemic effect of consuming baked goods. Keep in mind that cookies, even with the use of coconut sugar, are a special treat.
Chocolate Chip Cookies with Coconut Oil and Coconut Sugar
Ingredients (makes 3 dozen)
· 2 cups all-purpose flour
· 1 teaspoon baking soda
· 1 teaspoon salt
· 1 cup coconut sugar
· ½ cup granulated sugar
· ¾ cup virgin coconut oil, at room temperature
· 2 large eggs
· 1 teaspoon vanilla extract
· 1 10oz. package chocolate chips
Preheat oven to 350’ F.
Combine the flour, salt, and baking soda in a bowl.
Place coconut oil in a large mixing bowl and blend until smooth.
Add coconut sugar, granulated sugar and vanilla extract, and beat until smooth. Add eggs one at a time until creamy. Gradually add in flour mixture. Stir in chocolate chips until well combined. Chill in the fridge for 10 minutes.
Drop rounded tablespoons of dough onto an ungreased baking sheet. I prefer to use a medium cookie scoop and line the baking sheet with parchment paper for easy cleanup.
Bake for 9 to 12 minutes or until golden brown. Cool on baking sheets for 5 minutes; then remove to wire racks to cool completely.