Coconut Oil White Chocolate Chip Cookies

Coconut Oil Cookies 1

My god, Averie is good.  Coconut oil instead of butter? Why didn’t I think of that? My lactose-intolerant self leaped for joy when I found these  butter-less cookies.  After trying this recipe from Averie Cooks, I’m pretty sure I’ll be making a trip to Costco to get one of those gallon-sized tubs of coconut oil…

These are best eaten straight from the oven– they’re chewy, gooey and really sweet, just how I like my cookies!  I had a little bit of trouble with the dough— it was super dry and crumbly so next time I think I will reduce the flour and increase the oil a bit.  Just a tip!

Coconut Oil White Chocolate Chip Cookies
Makes 15 cookies

1/2 cup coconut oil, softened (softened to the consistency of soft butter; not rock hard and not runny or melted)
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
3/4 cup bread flour (I subbed all purpose flour here)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (6 ounces) white chocolate chips

To the bowl of a stand mixer fitted with the paddle attachment, combine coconut oil, egg, sugars, vanilla, and beat on medium-high speed to cream until light and fluffy, 4 to 5 minutes. Note – Coconut oil should be the consistency of soft butter like you’d use to cream with sugar and eggs in traditional cookies. If coconut oil is rock hard, microwave it in a small bowl for 5 to 10 seconds or just until it begins to soften. If coconut oil is runny or melted, place it in the freezer momentarily until it firms up. A tiny amount of runniness is fine; it’s an oil and that happens. But do not use melted or purely liquid coconut oil because you can’t effectively cream a liquid; it would be like trying to cream liquid butter.

Stop, scrape down the sides of the bowl, and add the flours, baking soda, salt, and mix until just combined, about 1 minute. Add the white chocolate and beat momentarily to incorporate or fold in by hand.

Divide dough into approximately 15 equal-sized pieces. Place dough mounds on a large plate, and slightly flatten each mound. Very important to get the dough mounds in the exact shape you want to bake them in because after chilling, flattening or re-shaping them is very difficult. Cover with plastic wrap, and refrigerate for at least 2 hours; up to 5 days. Do not bake these cookies with dough that has not been properly chilled because they will spread.

Preheat oven to 350°F, line or grease a baking sheet. Place dough on baking sheet, spaced at least 2 inches apart; I bake a maximum of 8 per sheet. Bake for 9 to 11 minutes, or until tops have just set, even if slightly undercooked and glossy in the center. They firm up as they cool and I recommend the lower end of the baking range because they taste best when softer and paler. Allow cookies to cool on the baking sheet for 5 to 10 minutes before moving. Store cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months. Alternatively, unbaked dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Recipe from Averie Cooks

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2 thoughts on “Coconut Oil White Chocolate Chip Cookies

  1. I am so glad you tried the recipe and are so happy! Coconut oil varies by brand and from tub to tub w/ how oily it is and based on that, climates, etc. using a little less flour next time or slightly more coconut oil will be your ticket. An easy fix..not that you needed it based on the look of these. Delish! Feel free to leave a comment on my blog post with a link to these!

  2. I made these a couple days ago for a friend with a dairy-allergy. I used some home made white chocolate and added some ground up toasted coconut to the flour. Gave them a kind of oatmeal cookie feel. Pretty good, but I think it needs a little something more. Dried cherries maybe? Otherwise, really tasty

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