2014 · Baking · Cookies · Food, Recipes and Kitchen tips

Coconut Oil Chocolate Chip Cookies

I woke up with a desire to create a new cookie yesterday…  Call me weird or whatever you want but this happens pretty frequently. 🙂   I am always creating something in my head whether it is a recipe, a new way to rearrange the house or build a house for that matter.  I spend a lot of my waking hours designing laundry rooms,  kitchens,  cuisine, dog resorts –  you name it! For my current stage in life,  recipes are a lot more practical to create than dog resorts, at least for now.

Ok, on to the recipe!

 Coconut Oil Chocolate Chip Cookies

coconut oil choc chip

1 cup coconut oil
1 cup unsalted butter –  room temp
1 cup brown sugar
1 cup white sugar

(my cookies typically have half of the sugar than other “regular” recipes you see out there… but if you are a hard core regular cookie fan, just double the sugar I added)
4 eggs
1.5 teaspoons vanilla extract
2 cups white flour
2 cups oat flour*
1.5 cups whole wheat flour *
1 teaspoon salt
1.5 teaspoons baking powder
3 teaspoons baking soda
1/2 cup ground flax-seed
1 cup chocolate chips
1 cup roughly chopped pecans
1 cup slivered almonds

~Turn on your oven if you are the type that habitually preheats your oven before you lift a stick of butter… or like me,  wait until your dough is complete and assess whether or not you will be able to actually bake any yet .  Either way,  when all is well you will want a baking temperature of 350 degrees.

1. Cream together the coconut oil and the butter until it is very pretty… You will know when this occurs,  dough speaks to you during times like these.  Add the sugars and then continue creaming until you can’t help but turn off the mixer and taste it because it just looks…  Once again pretty!
2. Add eggs one at a time blending some after each addition…  Then add the vanilla extract and continue mixing until it is all well mixed and Incorporated.
3. Add all the dry ingredients to a separate bowl and stir them together, then slowly mix it into the pretty dough… It may still seem a little “sticky”  but mine worked just fine.  I think cookie dough is just sticky business.
4. Put a few chocolate chips in the bowl and a cup in your mouth (or the other way around…) then add the nuts and then stir them in until evenly distributed. You can use different nuts or omit them altogether if they are not really your thing.
5. Bake** rounded dough balls in a 350 degree oven for approximately 12 minutes.
6. Enjoy

coconut oil choc chip 1

*I made my oat flour and my whole wheat flour fresh using my Vitamix – it is fun! I will make a post on this another day!

**you can either bake these right away (recommended)  or refrigerate the dough until you are ready but take it out to “warm up”  some because it gets pretty hard once fully chilled.

~cookie qualities: this cookie proved to be very “wheaty” tasking even with the addition of some white flour. It seems like they may get pretty dense with 100% wheat flour, which is ok but may be undesirable to some.  I don’t absolutely love everything coconut, so I wanted to tone down the coconut some and also use butter, but you could use 100% of either and it should work well.  Feel free to experiment for yourself and let me know if you have any suggestions for an improvement… like I said this was just floating in my head so it felt good to bake it and make room for another recipe.

Happy Monday!


2 thoughts on “Coconut Oil Chocolate Chip Cookies

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s