I had a jar of coconut oil that I needed to use before it goes out of date so I was looking up recipes online and found one from Chef Savvy’s blog. This recipe was really easy to follow and most of the basic ingredients you would have in your store cupboards! With her recipe, I would probably reduce the sugar as it was quite sweet already with the chocolate chips. I chilled my dough in the fridge for an hour as we didn’t want a thin biscuit.
In the end, we managed to make 21 cookies, rather than only making 12 cookies! There was only a slight hint of coconut that you can taste but it is more dominated by the chocolate so you can’t really detect it! Very delicious! 🙂
Ingredients:
- Half cup of coconut oil (not melted)
- Half a cup of light brown sugar ( I would use a quarter cup)
- A quarter cup of granulated sugar
- 1 large egg
- 2 x tsp vanilla extract
- 1 x tsp baking soda
- 1 and a half cup of plain flour
- 1/4 tsp salt
- Half cup of chocolate chips (1 packet – 100g)
Method:
- Preheat the oven to GM4. Add the coconut oil and both the sugars into your mixer and mix for 1 – 2 minutes.
- Add the vanilla and egg. In another bowl, add flour, baking soda and salt and mix it to combine.
- Slowly add the dry ingredients to the wet mixture in 2 parts. Fold in the chocolate chips.
- Portion your cookies, I just used a small ice cream scoop so they are all in the same size.
- For thicker cookies, chill them in the fridge for 1-2 hours or you can bake them straight away.
- Bake for 12 – 15 minutes, allow them to cool for a couple of minutes and transfer them over to the wire rack to cool completely. You can store them in an airtight container for 3-5 days or freeze for up to 3-4 months. You can store them raw as well from step 4 and let them come to room temperature before baking them. Enjoy!
Aunty G's Kitchen 