I’ve been using virgin coconut oil for a while now and loving every bite of it. Most often it goes in my oatmeal or on toast so this past weekend I decided I needed to try baking with it. A rainy end to last week had me craving chocolate chip cookies so that is where I started.
What resulted is my new go-to chocolate chip cookie recipe. I’m not kidding, my husband and I both liked these as much or more as the traditional. I used virgin coconut oil in place of butter and a combination of oat flour and whole white wheat pastry flour. I made the oat flour myself by grinding rolled oats and didn’t grind it too fine so the cookies did have a bit of texture from them. I’m finishing up my demerara sugar so I used that in place of both the refined white and brown sugars. I hope to try the cookies with mascavado or rapadura soon.
They are crunchy on the outside, soft on the inside with a complex, sweet flavor from the sugar with mild hints of coconut from the oil. I added walnuts for variety and they only make the cookies better, in my opinion.
Chocolate Chip Walnut Cookies
½ cup oat flour
½ cup whole white wheat pastry flour
½ tsp baking soda
½ tsp salt
½ cup virgin coconut oil
1 cup of cane sugar (lesser refined the better)
½ tsp vanilla
1 egg
½ cup semi-sweet chocolate chips or chopped dark chocolate
½ cup walnuts, chopped
Preheat the oven to 375 degrees F. In a bowl combine the dry ingredients – flours, baking soda and salt. In a mixer combine the coconut oil and sugar. Cream together for 2 to 3 minutes until the sugar is incorporated well. Add the vanilla and then beat in the egg.
Gradually mix in the dry ingredients, and then stir in the chocolate chips and walnuts. Place by the teaspoon on an ungreased cookie sheet or one with a baking mat. I had to flatten mine slightly so that they spread correctly during baking. Bake for 10 to 12 minutes. Remove and let cool on the pan for about 2 minutes. These cookies are a bit fragile until cooled. Place them on a cooling rack and allow to rest until cooled completely. Makes about 2 dozen cookies.
This post has been submitted to Food Renegade's Fight Back Friday.
20 comments:
They look great! I'll definitely have to experiment w/ coconut oil.
I definitely like using coconut oil in place of butter, it add so much flavor and is so much better for you.
These look excellent! I have yet to use coconut oil for baking. But I do use oat flour. It has great flavor.
Scrumptious cookies! I will look into getting some coconut oil!
I have half a big bottle of coconut oil and keep meaning to bake with it--these cookies look wonderful. Great job!
My package is in the mail, right? ;)
These cookies look delish' - I'll definitely have to try out this recipe. I also use coconut oil in my protein smoothies and it makes a great hair and skin moisturizer.
RecipeGirl - Thanks! I enjoyed your recipe over the weekend as well.
FLandB - I'm finding that I really like it too.
Reeni - This was actually my first time using oat flour and I loved it!
5 Star - It's becoming a staple in the kitchen for me.
Deb - Thanks! Will love to see what you make when you try it out.
kat - I would seriously send you some if I weren't afraid they would crumble! :) They are a more fragile cookie, but the crumbles are good too.
healthyoilguy - Thanks! I hadn't thought about using it in smoothies. Great idea!
I love the sound of these cookies Lori! I have a big jar of virgin coconut oil in my pantry that has yet to be opened. I am bookmarking this recipe now!
You grind your own oat flour? Do you use a specialty appliance or a food processor? Very cool! As for coconut oil, I'd love to try it! Right now, my pantry is just canola, olive, grapeseed and sesame - it may be time to start expanding and experimenting.
Jennie - Great! I hope you like them!
TN - I actually got the tip from other food bloggers. Just pop rolled oats in the food processor and let them go a bit. I want to start experimenting with more nut oils, but they are so pricey. Maybe on every now and then.
IThe last time I made chocolate chip cookies I did the same thing with the coconut oil. YUM! I like the idea of using oat flour and that's going to be sometime I try out soon. Whole grain goodenss and protein power in a flour is awesome.
These look delicious. I LOVE coconut oil, I use it in all my baking. These cookies look great!
I've been using coconut oil in my cookies too. YUM!! I feel like it really lets you use less sugar since it's already sweet.
Love the addition of coconut oil, looks like it makes the cookies chewy as opposed to crunchy - I'll be having to experiment with some of that good stuff myself.
Those cookies look delicious! I love cooking/baking with coconut oil.
Hi, this looks like a great recipe! Am I missing the part in the directions where it says how long to bake them? I think I have everything on hand to make them and I've been craving chocolate chip cookies :-)
Hi Angela -
Sorry about that. I must have deleted something when I was making edits. Either that or I forgot a portion of the post from the start and you're the first one to tell me. Ha, ha! Not sure which. They should bake 10-12 minutes. Thanks for letting me know about the error!
The cookies look amazing and I'm most certainly a coconut oil fan. I just had one question...depending on temperature, coconut oil can be solid or liquid. Which form is best for this recipe? Does is really matter? Thank you for the great recipes.
I made these when the temps were cool so the oil was firm, but I was able to scoop it. Similar to a softened butter or shortening. I would recommend this consistency. Although I haven't made them with coconut oil in the liquid state I would expect they would result in flat cookies similar to what happens when the butter is too melted. Hope this helps.
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