Coconut oil whole wheat chocolate chip cookies
Should you be swapping out butter and other fats in recipes for coconut oil in the name of healthier sweets? I love the idea that you can instantly healthify cookies simply by mixing in coconut oil for butter. If only it were that simple. After reading about the benefits of coconut oil on Snack Girl I thought I had to give it a try.
The smooth, nutty flavor of coconut oil soaks in the cocoa and amps up the flavor of the chocolate chips. It’s pure coconut-chocolate bliss. But is it healthier? Well, I’d like to think it is. Virgin, unprocessed coconut oil is thought to be healthier than some other fats–yup, we’re talking about you, butter–but it’s not quite outranked olive oil. And it’s not like you’ve nixed the fat entirely as you would when subbing apple sauce for oil (which sadly leads to smooshy sweets). My advice? Moderation in all things–with the exception of this weekend where I had to make a few batches of these to figure out if 100% coconut oil cookies are better. Yes, yes they do.
Prep time: 15 minutes + baking
Servings: Around 20 cookies
1/3 cup coconut oil (melt it in the microwave for 30 seconds)
1/4 cup granulated sugar
1 cup dark brown sugar
3 tbsp. honey
1 tsp. black onyx powder or dark cocoa powder
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tbsp. apple cider vinegar
2 tsp. vanilla
2 cups whole wheat flour (I like King Arthur’s white whole wheat)
1/2 cup chocolate chips, Ghirardelli preferred
1/2 cup walnuts, chopped
- Beat together coconut oil, sugars, dark cocoa powder, honey, and vanilla.
- Mix in the vinegar, egg, salt, baking powder, and baking soda.
- Next, beat in flour, chocolate chips, and walnuts.
- Refrigerate the dough for an hour then bake in batches at 350 degrees for 10-12 minutes.
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