Monday, June 15, 2015

Coconut Whole Wheat Cookies

Mel's Kitchen Cafe shares another great recipe. This is a fun change with great flavor from the coconut oil. I love anything whole wheat. These cookies are best same day.

I have a baking helper today. She is great in the kitchen. We made cookies, brownies, and muffins today for Maggie and Sadie's open house concert. They are raising money to go to Europe on a school art tour. So exciting.

 Coconut Oil Whole Wheat Chocolate Chip Cookies

  • 1 cup lightly packed brown sugar
  • 1 cup granulated sugar
  • 1 cup extra-virgin coconut oil, soft but not melted (see note)
  • 3 large eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups (11.5 ounces) white whole wheat flour (see note)
  • 1 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/4 cups quick oatmeal
  • 1 1/4 cups old-fashioned oatmeal
  • 12 ounces chocolate chips
  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, cream together the brown sugar, granulated sugar and coconut oil until light in color, 1-2 minutes. Add the eggs and vanilla and whip the mixture for 2-3 minutes. Stir in the flour, baking soda, salt, and oatmeal until barely combined - there should be a lot of streaks of dry ingredients remaining. Add the chocolate chips and mix until combined.
  3. Scoop and roll the cookie dough into 1-inch (or so) balls and place 1-2 inches apart on a lined (with parchment or a silpat liner) or greased baking sheet.
  4. Bake for 11-13 minutes until the edges are lightly golden and set but the middles are still soft.
  5. Let the cookies sit for 2-3 minutes on the baking sheets after removing them from the oven before using a spatula to place them on a cooling rack to cool completely.

1 comment:

Vicki said...

This is a great recipe! My five year old granddaughter is severely dairy intolerant. Love coconut oil! Your daughter has gotten so big. They grow up so quickly.