Nutritious + Delicious Recipe!
Here are some cookies we love at Teen with a Dream, and they have coconut oil in them, which contains healthy fats and also many other health properties for cancer patients. Don’t be scared away from the coconut oil, it is easy enough to find and easy to cook with, and has the added benefit of doing some amazing things for your body.
Check out this amazing resource: GIMME some OVEN
COCONUT OIL CHOCOLATE CHIP COOKIES
These coconut oil chocolate chip cookies are thick, chewy, soft, chocolate-y, and absolutely delicious!
INGREDIENTS:
- ½ cup coconut oil, softened but not melted
- ½ cup brown sugar, packed
- 1/3 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 ½ cup all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semisweet chocolate chips
DIRECTIONS:
- In the bowl of a stand mixer, use the paddle attachment to cream together the softened coconut oil, sugars, egg, and vanilla extract on medium-high speed until light and fluffy, about 3 minutes.
- Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined. Fold in (stir in) the chocolate chips by hand until just combined.
- Use a large cookie scoop (equivalent to 3 tablespoons) or a spoon to shape the dough into balls, and place them on a large plate. Cover with plastic wrap and chill the dough balls for at least 2 hours.
- When you are ready to bake the cookies, preheat oven to 350 degrees F. Place chilled dough balls at least 2 inches apart on a parchment-lined baking sheet. (Or a baking sheet that has been covered with a Silpat, or greased with cooking spray.
- Bake for 10-12 minutes until the edges are just set. The centers may look slightly undercooked. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.
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