I never ever used to like coconut. Well, I still don’t like the texture very much, but I sure do love the flavor! I especially love the flavor when it’s paired with chocolate, like in the homemade magic shell or in these cookies!
Not only do the flavors compliment each other, but the coconut oil is a little easier on your waistline!
Coconut oil is an excellent substitution for butter, and that’s exactly what I did with these cookies. There’s absolutely no butter in these chewy chocolate chip cookies.
So anyway, coconut oil is an amazing addition to you pantry.
On another note, how are you liking my new ‘dark’ look to my photos? I’m usually drawn to bright and light food photos, but I decided to try something new.
Oh, and Liam and I are having a ball hanging out with my sisters and parents. We’ve visited with friends and family, made Liam’s first trip to TJ’s, shopped ’til we dropped at Baby Gap, and eaten lots of chocolate (no surprise there)! What have you been up to this week?
Whole Wheat Coconut Chocolate Chip Cookies
adapted from Cheeky Kitchen
- 1/2 cup coconut oil
- 2 eggs
- 1 1/2 cups brown sugar, packed
- 1 tablespoon vanilla extract
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 cups white whole wheat flour
- 1 cup semi sweet chocolate chips
- Preheat the oven to 375°F.
- Beat the coconut oil, eggs, brown sugar, vanilla, and salt together with an electric mixer for about 1 minute.
- Add in the baking powder, baking soda, and flour. Beat until just mixed.
- Stir in the chocolate chips.
- Scoop out 1 tablespoon-sized cookies onto a baking sheet that has been covered in a silpat mat.
- Bake for 7-8 minutes, or until golden brown around the edges.
- Allow to cool on the baking sheet for 3 minutes.
- Transfer to a cooling rack to cool the rest of the way.
- Enjoy with a glass of milk!