Coconut oil seems to be everywhere these days. From beauty products to elixirs that will solve all of your health woes, coconut oil is one of the latest health trends. My own cabinets are filled with health and beauty products whose main ingredient is coconut oil and I’ve eaten my share of baked goods that contain it as well. . But until recently, I’ve never actually cooked with the oil itself. I decided to take the plunge with these super easy and tasty cookies from the Averie Cooks website.
I read quite a bit about the different forms of coconut oil then studied the shelves in my local grocery store before taking the plunge and buying my first jar. Because I was going to be using the oil in baked goods, I was most concerned about its consistency since it was taking the place of butter. I finally settled on a jar from The International Collection oil company since at least in the jar it looked solid enough for baking. And it was. Although a bit softer than room temperature butter, the oil creamed together nicely with the brown sugar the same way a butter or vegetable shortening does. (Here’s a hint: if your coconut oil is too soft and runny, simply refrigerate it for a few minutes until it begins to harden to your desired consistency).
Because coconut oil does have a soft consistency, the cookie dough does need to be refrigerated for at least two hours, or up to several days, after the cookies are formed before they can be baked. If you don’t do this, the cookies will spread too much.
And the verdict? Well, with copious amounts of rich dark brown sugar, these cookies have a hint of vanilla and coconut flavor the aforementioned oil, so they are just as good as they promise. So go ahead and bake up a batch–or two since they are so good–today.
DARK BROWN SUGAR COCONUT OIL COOKIES
1/2 cup coconut oil, softened
1 cup dark brown sugar, packed
1 large egg
2 tablespoons vanilla extract
1 tablespoon unsulphered mild to medium molasses
1 3/4 cup all-purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
1/4 teaspoon salt
- In the bowl of a stand mixer fitted with the paddle attachment, combine the coconut oil, egg, brown sugar and beat on medium-high speed to cream until light and fluffy, 4 to 5 minutes.
- Scrape down the sides of the bowl then add the vanilla and molasses, beating just to incorporate, 1 to 2 minutes.
- Add in the flour, corn starch, baking soda and salt, mixing until just combined.
- Using a medium cookie scoop, form mounds that are 2 heaping tablespoons in size.
- Place dough mounds on a large plate, and slightly flatten each mound.
- Cover with plastic wrap and refrigerate for at least 2 hours.
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper.
- Place the dough on baking sheet, spaced at least 2 inches apart and bake for 8 to 10 minutes, or until tops have just set, even if slightly undercooked, pale, and glossy in the center. They will firm up as they cool.
- Allow the cookies to sit for 15 minutes before moving them to a wire rack to cool completely.
Yields: 15 cookies