For the last couple of years I have been following a couple of food blogs religiously. One of those is How Sweet Eats. Jessica is wildly funny and her recipes are to die for. Today I was trying to catch up on my emails and came across the recipe for these cookies. As soon as I saw them, I knew I had to make them immediately.
Luckily, we had just finished up these Coconut Oatmeal cookies from last week, so I had a perfect excuse to make another dessert. And with this being a holiday weekend, I had to have something sweet to eat on hand anyway.
These cookies have no butter. Can you believe it? She used coconut oil instead of butter. I have been using coconut oil for many things over the last year, since I really learned of the health benefits of using it. I personally use an organic brand. These cookies are seriously good and chewy, and delicious and we just don’t want to stop eating them. My mom just told me I should have made a double batch…as I was slapping her hand away from the cooling rack.
I used my small scoop to make these so they were mini, but you can make them as big as you want. I personally just like things mini, they taste better and as Jessica says, “they don’t count calorically!” I like the way she thinks!
I used dark chocolate chips in mine, you could use whatever you like. The only other thing I changed from her recipe was that I added more coconut and chips. Her recipe called for 2/3 cup of each and I added in a full cup.
Coconut Chocolate Chip Cookies
- 3/4 cup coconut oil (measured solid), melted and slightly cooled
- 1 cup loosely packed brown sugar
- 1/3 cup granulated sugar
- 1 large egg + 1 large egg yolk
- 2 teaspoons vanilla extract
- 1/4 teaspoon coconut extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup shredded coconut
- 1 cup small dark chocolate chips
Preheat oven to 325 degrees F.
In a large bowl, whisk together melted coconut oil and sugars. Let this sit for 15 minutes.
Add in 1/2 cup flour, baking soda and soda, stirring to combine. Add remaining flour 1/2 cup at a time, stirring to bring it together. It may seem crumbly, but continue to stir and even use your hands. It will come together. Finally, fold in coconut and chocolate chips.
I used a small scoop like this to make mine mini.
Using a scoop or your hands, roll about 1 tablespoon of dough into a ball and place dough about 1-2 inches away from each other on a baking sheet. I baked mine for about 9 minutes each, just until they were set so they were really soft and chewy.
Remove from oven and place on a cooling rack. Let completely cool before storing.