Coconut Oil Chocolate Chip Cookies

Ingredients

• 110 g (1 cup)white flour, loosely measured
• ½ tspbicarbonate of soda
• ¼ tspsalt
• ½ cup (about 100 g)sugar (unrefined, if desired)
• ¼ cup (about 45 g)chocolate chips
• ⅓ cup (about 75 g)coconut oil
• 1 tbsp (15 ml)milk of choice
• ½ tsppure vanilla extract

Instructions

1. 1

   Measure the flour

   Measure 110 g of flour, or loosely fill a cup measure and remove 1 tablespoon. The recipe also recommends reading its coconut-oil baking tips before starting.

2. 2

   Heat the oven

   Preheat the oven to 163°C (325°F).

3. 3

   Mix the ingredients

   Stir the dry ingredients together in a bowl, then stir in the remaining ingredients to make a dough. It will seem dry at first, so keep stirring for at least a minute; it should then come together into a cookie-dough texture.

4. 4

   Shape the cookies

   Roll the dough into balls, place them on a baking tray and shape them into cookies.

5. 5

   Bake and cool

   Bake for 11 minutes. Leave the cookies to cool completely before handling, as they firm up considerably as they cool.

6. 6

   Store the cookies

   Once completely cool, transfer the cookies to a plate and enclose the plate in a large zip-top bag.

What are coconut oil chocolate chip cookies?

They are American-style chocolate chip cookies made with coconut oil in place of butter. The classic chocolate-studded cookie is associated with the United States; this version keeps the familiar sweet dough while changing its fat.

Coconut oil makes the dough behave differently from a butter-based one, so the recipe asks for sustained stirring to bring it together. The cookies are shaped before baking and left to cool fully for their final texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 120 calories, 0g protein, 0g carbs, 0g fat.

The flour and sugar provide most of the carbohydrates, while coconut oil is the main source of fat. Chocolate chips also contribute some fat and carbohydrate; pair a cookie with yoghurt or milk if you want a more filling snack with protein.

Choosing the ingredients

Flour: Measure it loosely rather than packing it into the cup. The recipe specifies 110 g, or removing 1 tablespoon from a loosely measured cup, to keep the dough from getting too floury.

Coconut oil: Use the stated ⅓ cup and stir it in with the other remaining ingredients. The recipe does not specify whether it should be melted, so follow the texture cues as you mix.

Sugar and chocolate: Unrefined sugar is an option, and the chocolate chips provide sweet, chocolatey bites throughout the cookies.

Bringing the dough together

The mixture may look dry after the liquids and coconut oil have been added. Keep stirring for at least a minute, as directed, until it suddenly becomes a cohesive cookie dough.

Avoid adding extra milk just because the mixture looks crumbly at first; give it the full mixing time before judging its texture.

Shaping for an even bake

Roll the dough into balls, then flatten or shape them into cookies on the baking tray. The method does not specify a cookie size, so make the shapes as consistent as you can for more even baking.

Leave room between the shaped cookies on the tray so they are not crowded together.

When the cookies are done

Bake at 163°C (325°F) for 11 minutes. Use the stated time as your guide, since the method does not give a separate visual browning cue.

The cookies are fragile when hot and firm up substantially as they cool. Let them cool completely before lifting or transferring them.

Serving and storing

Serve the cooled cookies on their own, or alongside a glass of milk or a hot drink. Their chocolate chips make them an easy sweet snack or simple dessert.

For the soft, chewy texture described by the recipe, cool them fully and store them on a plate enclosed in a large zip-top bag.

Recipe notes & tips

• Measure the flour loosely and use the recipe's 110 g guide.
• Stir the dough for at least a minute before deciding it needs more liquid.
• Shape the dough balls into cookies before they go into the oven.
• Keep the oven at 163°C (325°F) and bake for 11 minutes.
• Wait until the cookies are completely cool before moving them.
• Store the cooled cookies on a plate inside a large zip-top bag for a soft, chewy result.

Variations

• Unrefined sugar: Use unrefined sugar as the recipe suggests for an alternative to regular sugar.
• Different milk: Choose the milk of your choice for the tablespoon in the dough.
• Chocolate pieces: Use chopped chocolate in place of the chips while keeping the same quantity.
• Smaller cookies: Shape the dough into smaller portions and keep an eye on them as they bake.
• Larger cookies: Shape fewer, larger cookies and check that they have baked through before cooling.

Common mistakes to avoid

• Packing the flour: It can throw off the stated measure; scoop it loosely and use 110 g as the guide.
• Stopping too soon: The dough can look dry initially; keep stirring for at least a minute.
• Skipping the shaping: Roll the dough into balls and form cookie shapes before baking.
• Handling them hot: They are delicate straight from the oven; let them cool completely to firm up.
• Crowding the tray: Leave space between the shaped cookies so they are not pressed together.

How to store

Once fully cool, place the cookies on a plate and enclose it in a large zip-top bag, as the recipe directs. The recipe does not specify a storage duration or reheating method.

Frequently asked questions