Wednesday, June 20, 2012

Chocolate Chip Cookies with Coconut Oil


These are delicious cookies! We substituted coconut oil in place of the butter. Something I am completely in favour of. The coconut flavour is subtle but definitely adds a sweetness or some delicious quality to cookies. hehe.


The ground almonds in these cookies provide a nice nuttiness that is also subtle but takes these chocolate cookies to the next level. The level of awesomeness.


We sort of went overboard with the quantity of chocolate chip but they were all melting so nicely when we took them out of the oven that I forgot to be upset :) And you can never have too many chocolate chips, right?


This recipe makes quite a lot of cookies so if you're in need of a cookie recipe for a bake sale or feel like going to town on some chocolate chip cookies, here's your recipe!


The recipe is supposedly "healthy" although I'm not sure how, I'll take it!

Healthy Chocolate Chip Cookies
adapted from Faux Martha
makes about 3 dozen
5 ounces of dark chocolate chips
1 c. whole wheat  flour
1/2 c. unbleached AP flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1 c. old-fashioned rolled oats (finely ground)
1/2 c. walnuts (finely ground)
1/2 c. unsalted butter, melted
*we substituted coconut oil
1 c. cane sugar
1 tbsp. honey
1 large egg
1 1/2 tsp. vanilla extract
1/4 c. turbinado
1 tsp. cinnamon
1. Preheat oven to 350°.
2. Melt butter in preheating oven (or microwave) and let cool for about 15 minutes.
3. Whisk together flours, baking soda, baking powder, and salt in bowl.
4. In food processor, finely grind oats, and add to flour mixture.
5. In food processor, finely grind walnuts, and add to flour mixture.
6. Whisk in sugar, honey, egg, and vanilla extract into butter mixture until sugar is dissolved and all ingredients combined.
7. Pour butter mixture into flour mixture, and mix until just combined. (Dough will be somewhat dry.)
8. Mix in chocolate chips.
9. Scoop cookies with a spring release scoop or roll in ball by hand. Roll cookies in turbinado and cinnamon mixture and place on silpat or parchment paper lined pan. Do not flatten.
10. Bake for about 10 minutes. Let cool on pan for 5 minutes.


2 comments:

  1. I love the twist you made here to make it your own chocolate chip cookie recipe. I think I'd also have to use virgin coconut oil instead of butter. I'm a huge cookie lover and I'd definitely try to bake this on weekend and try if VCO tastes better than butter when it comes to this recipe. Thanks for sharing!

    ReplyDelete
  2. Thank you! And you're welcome! You should definitely try them...hopefully it isn't too hot to bake this weekend :) Enjoy!

    ReplyDelete

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