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This recipe is going to maybe make some of you who know me raise your eyebrows. A cookie, with coconut? Gasp! Yes. It's a cookie, with coconut. But coconut OIL, which makes all the difference. Yes, I am NOT a fan of coconut. I suppose I don't mind the flavor and smell of it so much as the texture. Any kind of coconut flake or shaving? I will steadfastly wrinkle my nose and say no thank you, no sir, not for me. However, coconut liquids baked into things? Not so bad.
Take these cookies, for example. The coconut oil gives them a slightly different flavor than if you used butter, but it's not really distinctly coconut. I'm not sure quite how to explain it, really. These cookies have a depth to their flavor, rich, deep, and, though this isn't a flavor, oh so soft. They get their softness not only from the addition of the coconut oil, but also the addition of the corn starch. Corn starch is really a miracle worker when it comes to soft cookies, let me tell you. Add some in to most any cookie, and you're going to have something that is thicker and softer around the middle.
These disappeared really quickly at my house. Of course, they don't make a ton either, so that's probably a good thing. They're best the first couple of days, then do start to dry out the tiniest bit.
A note on the coconut oil consistency when baking! Now, when you keep it in your cupboard, it can end up in a variety of different consistencies. Maybe it's rock hard. Maybe it's completely liquid. Or maybe it's that magical zone in between. It's that magical zone that you're looking for, but if you are at one or two of the extremes, don't despair. You can give it a quick zap in the microwave if it's too hard, or stick it in the fridge if it's too liquid. I recommend the fridge over the freezer, as the freezer tends to freeze the outer parts to rock hardness while the inner stays liquid. The fridge will firm it up to the right consistency in about 10 minutes-ish.
Brown Sugar Coconut Oil Cookies
Ingredients
(Adapted from Averie Cooks)
In Photos:
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Lists
Brown Sugar Coconut Oil Cookies
This recipe is going to maybe make some of you who know me raise your eyebrows. A cookie, with coconut? Gasp! Yes. It's a cookie, with coconut. But coconut OIL, which makes all the difference. Yes, I am NOT a fan of coconut. I suppose I don't mind the flavor and smell of it so much as the texture. Any kind of coconut flake or shaving? I will steadfastly wrinkle my nose and say no thank you, no sir, not for me. However, coconut liquids baked into things? Not so bad.
Take these cookies, for example. The coconut oil gives them a slightly different flavor than if you used butter, but it's not really distinctly coconut. I'm not sure quite how to explain it, really. These cookies have a depth to their flavor, rich, deep, and, though this isn't a flavor, oh so soft. They get their softness not only from the addition of the coconut oil, but also the addition of the corn starch. Corn starch is really a miracle worker when it comes to soft cookies, let me tell you. Add some in to most any cookie, and you're going to have something that is thicker and softer around the middle.
These disappeared really quickly at my house. Of course, they don't make a ton either, so that's probably a good thing. They're best the first couple of days, then do start to dry out the tiniest bit.
A note on the coconut oil consistency when baking! Now, when you keep it in your cupboard, it can end up in a variety of different consistencies. Maybe it's rock hard. Maybe it's completely liquid. Or maybe it's that magical zone in between. It's that magical zone that you're looking for, but if you are at one or two of the extremes, don't despair. You can give it a quick zap in the microwave if it's too hard, or stick it in the fridge if it's too liquid. I recommend the fridge over the freezer, as the freezer tends to freeze the outer parts to rock hardness while the inner stays liquid. The fridge will firm it up to the right consistency in about 10 minutes-ish.
Brown Sugar Coconut Oil Cookies
Ingredients
- 1/2 cup coconut oil, softened
- 1 cup light brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 2 Tablespoons unsulphered molasses
- 1 3/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- In your mixer, beat together your coconut oil, egg, and sugar and beat on medium-high speed to cream until fluffy and light, about 4-5 minutes. A note on the coconut oil consistency - you don't want it rock hard, and you don't want it liquid. If it's rock hard, just nuke it in the microwave for about 5-10 seconds. If it's completely liquid, put it in the fridge for about 15 minutes (the freezer gives it a hard edge and a liquid center which isn't quite what you want).
- Add in the vanilla and molasses and beat to incorporate, about 1-2 minutes. Add in the flour, corn starch, baking soda, salt and mix on low until just combined, about a minute.
- You're going to need to chill this, so to make it easier on yourself, you want to pre-scoop your dough into cookie sized plops. I use a cookie scoop for this. Stick your dough bits, on a plate wrapped in saran wrap if you like, for at least two hours.
- Preheat the oven to 350F. Line your baking sheet with a silicon mat, parchment, or spray with cooking spray. Put your dough about 2 inches apart on the sheet, and bake for 8 to 10 minutes. They won't be browned or anything, so don't overcook. Let sit on the pan for 5-10 minutes as they will cook a bit longer on the sheet. Keep for later or gobble immediately!
In Photos:
Mix up your wet ingredients. Sugar, coconut oil, egg. Beat for 4-5 minutes, then add in your molasses and vanilla and beat for another couple.
Next are your dry ingredients. Flour, corn starch, baking soda, salt. Beat for another minute on low.
Scoop your dough out onto a plate, cover with saran wrap, and stick that in the fridge for a couple hours.
Preheat your oven to 350F, then bake up your cookies for 8-10 minutes on a silpat-lined pan.
Let them sit on the pan for another 5 minutes to set up and finish cooking.
Bite in to that baby! You will eat these really quickly, I promise. Even though they last for days and days, they won't really last that long at all.
- Mini Chocolate Chip Cookies
One of my favorite things about parties is the abundance of finger food. I don't know what it is, but I love just being able to eat stuff with my hands in quick little bites and not have to deal with a plate or a fork. Cookies are great for such...
- Vanilla Pudding Mix Chocolate Chip Cookies
I know, I know. I've been posting a LOT of cookie recipes on here lately! Sometimes I just get in a cookie phase and cannot be stopped, what can I say. These particular cookies are a take on a traditional chocolate chip, which I have made many varieties...
- Brown Sugar Cookies
I love a good chocolate chip cookie, but I confess my favorite part of a chocolate chip cookie is not the chocolate chips. It's the actual cookie itself. And the dough? Forget about those chocolate chips altogether, just let me eat the dough plain....
- Lofthouse-style Peanut Butter Chip Cookies With Peanut Butter Frosting
You guys, Thanksgiving is already over! How did this happen? When did it get to be the end of the year already? Insane in the membrane! Although it's crazy that it's already the holiday season, one thing that I always look forward to during Christmas...
- Browned Butter Chocolate Chip Cookies
I have a problem. A chocolate chip cookie problem. No matter how many I make, I will always try a new recipe, even if there's one that I really like already. Why? I don't know. I mean, just let me list off the various ones I have tried (and enjoyed!):...