First 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
- Preheat oven to 350.
- In the bowl of a stand mixer, mix together coconut oil, honey, and molasses until well incorporated. Add in egg and vanilla.
- In a separate bowl combine dry ingredients; flours, baking powder, baking soda, and salt.
- Slowly mix dry ingredients in to wet mixture. Stir in chocolate chips.
- Scoop by rounded tablespoon onto a cookie sheet lined with parchment paper or a Silpat silicone baking mat.
- Bake at 350 for 8 minutes. Let cool 3-5 minutes before transferring to a cooling rack.
- [My 2 Cents]
- 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.