Coconut oil white chocolate cookies

0atmeal_queen

There's no butter in these cookies and it's been replaced with coconut oil. If you've never baked with coconut oil, you're in for a real treat. The cookies don't taste overtly of coconut and instead, the coconut oil creates a subtly sweet undertone and perfumes the dough with a luscious scent. The cookies are soft and chewy with firmer edges and moist, soft, dense interiors. The white chocolate chips complement the flavor of the dough perfectly and are oozing in every bite. The coconut adds richness, depth of flavor, and you'll never miss the butter in these new favorites.

I am not claiming that these cookies are healthy or good for you, but they taste wonderful and are good for the soul. - also not my recipe -

Ingredients:
1/2 cup coconut oil, softened (softened to the consistency of soft butter; not rock hard and not runny or melted, see below)

1/2 cup granulated sugar

1/2 cup light brown sugar, packed

1 large egg

1 1/2 teaspoons vanilla extract

1 cup all-purpose flour

3/4 cup bread flour (all-purpose flour may be substituted and used exclusively; bread flour yields chewier cookies that will spread less and is recommended, see below)

1 teaspoon baking soda

1/4 teaspoon salt, optional and to taste

1 cup (6 ounces) white chocolate chips

1/2 to 1 cup roughly chopped macadamia nuts, optional

Directions:
To the bowl of a stand mixer fitted with the paddle attachment, combine coconut oil, egg, sugars, vanilla, and beat on medium-high speed to cream until light and fluffy, 4 to 5 minutes. Note - Coconut oil should be the consistency of soft butter like you'd use to cream with sugar and eggs in tradtional cookies. If coconut oil is rock hard, microwave it in a small bowl for 5 to 10 seconds or just until it begins to soften. If coconut oil is runny or melted, place it in the freezer momentarily until it firms up. A tiny amount of runniness is fine; it's an oil and that happens. But do not use melted or purely liquid coconut oil because you can't effectively cream a liquid; it would be like trying to cream liquid butter.
Stop, scrape down the sides of the bowl, and add the flours, baking soda, salt, and mix until just combined, about 1 minute. Solely using all-purpose flour will work, but the cookies will not be as chewy, may not rise as well, and may be more prone to spreading while baking. Bread flour creates chewier, puffier cookies that spread less.
Add the white chocolate, optional nuts (I didn't use any and if using the full cup, reduce the white chocolate somewhat so the dough can hold it all) and beat momentarily to incorporate or fold in by hand.
Using a 2-ounce or medium cookie scoop, form heaping mounds weighing 2 1/4-ounces each. This is a scant 1/4 cup of dough, or 3 heaping tablespoons; or divide dough into approximately 15 equal-sized pieces. They will look on the large side. Place dough mounds on a large plate, and slightly flatten each mound. Very important to get the dough mounds in the exact shape you want to bake them in because after chilling, flattening or re-shaping them is very difficult. Cover with plasticwrap, and refrigerate for at least 2 hours; up to 5 days. Do not bake these cookies with dough that has not been properly chilled because they will spread.
Preheat oven to 350°F, line a baking sheet with a Silpat Non-Stick Baking Mat,, parchment, or spray with cooking spray. Place dough on baking sheet, spaced at least 2 inches apart; I bake a maximum of 8 per sheet. Bake for 9 to 11 minutes, or until tops have just set, even if slightly undercooked and glossy in the center. They firm up as they cool and I recommend the lower end of the baking range because they taste best when softer and paler. Allow cookies to cool on the baking sheet for 5 to 10 minutes before moving. Store cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months. Alternatively, unbaked dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Trilby16

That looks pretty damn good. And no wonder-- it's a regular cookie recipe. Full-on laden with calories. Coconut oil is tasty and may be somewhat good for you but it's still 940 calories in half a cup. And then you add a full cup of sugars. Yum. But I'll have to pass. I'm counting calories.

contingencyplan

Great recipe. For a lot of people it's about quality of ingredients more than it is about the numbers. A lot of people, due to their activity level, can spare the calories, and making them with healthier ingredients like this is a great way to go.

WeatherGirl8

^____^ This looks so good. I need to get some coconut oil!

Trilby16

Great recipe. For a lot of people it's about quality of ingredients more than it is about the numbers. A lot of people, due to their activity level, can spare the calories, and making them with healthier ingredients like this is a great way to go.

Luckily for those people there's a whole internet full of delicious not-low-cal treats.

angieroo2

Thanks for posting the recipe, they sound delicious. I will have to try them, I'm always looking for new cookie recipes.

That looks pretty damn good. And no wonder-- it's a regular cookie recipe. Full-on laden with calories. Coconut oil is tasty and may be somewhat good for you but it's still 940 calories in half a cup. And then you add a full cup of sugars. Yum. But I'll have to pass. I'm counting calories.

Not that you have to make them, but you can always have one instead of three.

pocketmole

I'm not a fan of white chocolate but I'd love to try these with dark chocolate chips. Yum :]

0atmeal_queen

That looks pretty damn good. And no wonder-- it's a regular cookie recipe. Full-on laden with calories. Coconut oil is tasty and may be somewhat good for you but it's still 940 calories in half a cup. And then you add a full cup of sugars. Yum. But I'll have to pass. I'm counting calories.

What was the point of commenting on this recipe then? If you don't like it, Just move along. Your comment is pointless.

Also, People who are " dieting " or counting calories can still eat cookies, Just not the whole batch. 1 cookie does not harm a person or ruin someones progress.

I posted this recipe because someone asked me to. You must get annoyed when other people who are counting calories decide to post a recipe like I saw last week called " Reeses peanut butter cup banana bread "

This isn't a weight loss website, It's called my FITNESS pal. There is a weight gain, maintenance and weight loss option, So recipes for everyone our welcome. Not just low calorie crap.

Jerry863

It really does look like a really good reciepe, thanks for sharing.

crstnaa

These sound yummy, Thanks for sharing!