Coconut Oil Chocolate Chip Cookies

Coconut Oil Chocolate Chip Cookies // Tried and Tasty

Coconut Oil Chocolate Chip Cookies // TriedandTastyFirst of all, when I saw this recipe floating around the internet it had me at: coconut oil. I am an avid fan of coconut oil and was immediately intrigued. However, I still wanted to eliminated the white and brown sugar but still have a tasty cookie. My experimentation process was quite involved. After several changes and attempts, I finally ended up with a cookie that I was happy with. In fact, this is one of the recipes that I recently made at the Deseret News Home Show. So far I have yet to have anyone try them and not immediately fall in LOVE with them. They are pretty darn delish. Moist. Soft. Chocolatey. Delicious.  Even if you aren’t a coconut fan, give these a try. I personally can’t tell that there is even coconut in them.  If you can tell, I’ve heard it is just the slightest hint. Beware. These are ADDICTING.

Coconut Oil Chocolate Chip Cookies

Serves 16
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193 calories
26 g
13 g
9 g
3 g
7 g
46 g
60 g
12 g
0 g
1 g
Nutrition Facts
Serving Size
46g
Servings
16
Amount Per Serving
Calories 193
Calories from Fat 77
% Daily Value *
Total Fat 9g
14%
Saturated Fat 7g
35%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 13mg
4%
Sodium 60mg
2%
Total Carbohydrates 26g
9%
Dietary Fiber 1g
3%
Sugars 12g
Protein 3g
Vitamin A
1%
Vitamin C
0%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 c. coconut oil, softened
  2. 1/3 c. honey
  3. 1/4 c. molasses
  4. 1 large egg
  5. 1 tsp. vanilla extract
  6. 1 1/2 c. whole wheat flour
  7. 3/4 c. all purpose flour
  8. 3/4 tsp. baking powder
  9. 1/2 tsp. baking soda
  10. pinch of salt
  11. 1/2 c. mini chocolate chips
Instructions
  1. Preheat oven to 350.
  2. In the bowl of a stand mixer, mix together coconut oil, honey, and molasses until well incorporated. Add in egg and vanilla.
  3. In a separate bowl combine dry ingredients; flours, baking powder, baking soda, and salt.
  4. Slowly mix dry ingredients in to wet mixture. Stir in chocolate chips.
  5. Scoop by rounded tablespoon onto a cookie sheet lined with parchment paper or a Silpat silicone baking mat.
  6. Bake at 350 for 8 minutes. Let cool 3-5 minutes before transferring to a cooling rack.
Notes
  1. [My 2 Cents]
  2. I used the soft white winter wheat berries for this recipe and it turned out wonderful. I freshly grind the berries in my Blendtec right before adding it in the recipe. The fresher the flour, the higher the nutritional value. Of course, if you don't have the resources to grind your own wheat berries, you can buy store bought whole wheat flour as well.
beta
calories
193
fat
9g
protein
3g
carbs
26g
more
Adapted from Sweet Treats & More
Tried and Tasty http://triedandtasty.com/
Coconut Oil Chocolate Chip Cookies // TriedandTasty

Coconut Oil Chocolate Chip Cookies // TriedandTasty

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16 comments about “Coconut Oil Chocolate Chip Cookies

    1. Yvonne

      Thanks Debra – give them a try! You’ll love them! (Although, I can’t taste the coconut) 🙂

    1. Yvonne

      They are about 5-10 minutes out. As long as you keep these babies in a ziplock, they stay soft for a day or two. There’s nothing better than biting in to a warm cookie!!!

    1. Yvonne

      You are going to LOVE baking with coconut oil!! So much better for you – let me know what you think of the cookies, hope you love them as much as I do!

  1. Amy

    Yum! I was looking for recipes to bake this weekend… What else can you do when it’s so cold? Thanks!

    1. Yvonne

      Ooh this is a good one – you will love it!! I’m actually thinking of making them this weekend too!