What a mouthful, right?
Quite literally, actually. These cookies are absolutely bursting with flavor: Coconut, cinnamon and so much chocolate!
On a recent trip home for the holidays, my amazing friend, Lindsey, totally got me hooked on coconut oil. If you have yet to learn about the amazing benefits ranging from beauty to cooking, even thyroid regulation, check out these simple, easy ways to start taking advantage of this incredible product! I personally love to cook, moisturize and pull with coconut oil. I finally found some coconut oil here in this tiny Kansas town and couldn’t wait to use it.
As usual, I found this wonderful recipe on Pinterest, posted by Averie Cooks. She posts the most decadent, delicious recipes. If you don’t follow her, you’re seriously missing out!
Anyways, after a very long wait, this was my first time baking with coconut oil!
Success doesn’t even begin to cover it.
Just look at all of that melty chocolate!
I highly recommend these babies warm and straight from the oven. Mmmm.
If you’re looking for a way to “health-ify” your life, this is the tastiest way to do so! Check out the original recipe here, or keep scrolling to see how I changed it up.
- 1 Egg
- 1/3C Coconut Oil
- 2Tbs Butter
- 1/2C Brown Sugar, packed
- 1/4C Granulated Sugar
- 1tsp Vanilla
- 1tsp Cinnamon, + more to taste
- 1/2tsp Kosher Salt
- 1C Old-Fashioned Oats*
- 1C Flour, aerated*
- 1tsp Baking Soda
- 1tsp Baking Powder
- 3/4C Chocolate Chips
Old-Fashioned oats are the only ones that will work with this recipe, as quick oats will result in a more dry, crumbly cookie.
Also be sure to aerate or sift your flour and then measure the correct amount. Skipping this step will also result in a dry cookie.
If you’d like to stick to only Coconut Oil, feel free to do so! I’m an absolute sucker for a buttery cookie so I used both butter and Coconut Oil.
First, aerate your flour.
Lightly spoon the aerated flour into a measuring cup and shave off the excess with the back of a knife
Set your cup of aerated flour to the side. Measure both the Coconut Oil and butter into a single bowl. Put this bowl into the microwave for 20 second intervals until the oil and butter melt together, then pour into a large bowl and scrape the excess off with a rubber spatula.
Next, measure out your sugars and add to the bowl.
Measure a teaspoon or more of cinnamon and pour into the bowl with sugars. I added an extra pinch because cinnamon makes my tastebuds dance.
Crack one large egg into your bowl.
Finally, add the salt, baking soda and baking powder.
Whisk all of these really well to combine. Your mixture should be light and fluffy. The more you whisk, the lighter and more chewy your cookies will be.
Into the large bowl, add the oats and flour.
Stir with a rubber spatula until well combined, then add chocolate chips. I used a combination between dark and milk chocolate chips and the results were fabulous!
The chocolate chips will resist sticking to the oily dough, but really try to mix them in well.
Using your hands, scoop up a bit of dough and squeeze lightly until it forms a ball. Place the cookie dough balls on a non-stick cookie sheet or a large plate, cover with plastic wrap, and refrigerate for at least 3 hours, or up to 5 days. Chilling the dough is especially important when you’re working with oils. It doesn’t take long for butter to solidify, but Coconut Oil is less dense, requiring more chilling time. If you don’t chill the dough and bake it warm, your cookie sheet will turn into a lake of melted cookie dough.
Bake at 350 for 10 minutes. Let the cookies rest on the cookie sheet for at least 5 minutes and then transfer them to a wire rack to continue cooling.
Don’t forget to sneak one in for yourself! You know, just to be sure they’re safe 😉