Coconut Oil Chocolate Chip Cookies

1 Nov

When you buy a 54oz container of organic coconut oil from Costco, you better have big plans for it.

I didn’t.

Until now.

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It was a typical shopping trip to Costco with a list of a few essentials that are a great deal at the warehouse mega store. As I walked up and down the aisles, I found my gigantic cart filing up with more gigantic things that were not on my tiny list. I spotted the huge container of coconut oil and it seemed like a great idea to add it to my cart. Sure, I had cooked with coconut oil once or twice. The small 12 oz container I bought 6 months ago is still more than half full sitting in my pantry, but I just couldn’t turn down the super sized version.

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Once I delved into the world of coconut oil, I realized that you can never have too much. I have been using it in the shower in this form. I have been using before I go to bed like this. And, finally, I have been using it in the kitchen to make these delicious treats.

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They might look like your average chocolate chip cookie but they are far from it. They are thin, chewy and slightly crispy with a hint of salt every few bites. They are just.plain.delicious.

Coconut Oil Chocolate Chip Cookies

Makes about 16 cookies

1 cup plus 2 tablespoons all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup coconut oil (not melted)

3/4 cup brown sugar

1 teaspoon vanilla

1 egg

1/2 cup semisweet chocolate chips

1. Preheat the oven to 350 degrees. In a small bowl, combine flour, baking soda, and salt.

2. In a medium size bowl, using an electric mixer, beat together coconut oil and sugar at medium high speed. Add the vanilla and egg and continue beating to combine. Add dry ingredients and beat on low just until combined. Fold in chocolate chips.

3. On a baking sheet lined with silicone baking mats or parchment paper, scoop cookies and place them about 3 inches apart (these cookies spread a lot during baking). Bake for 10-12 minutes until lightly browned.

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