When you pull a freshly-baked cookie out of the oven, chances are it will be soft and slightly doughy. Getting it to stay that way for the next five days? That's where things get tricky.
Well, until now. I've figured out the secret (and hint: it's in the recipe title). Coconut oil not only eliminates the need for butter, but it makes for a soft and chewy cookie several days after they're baked. If you want to eat them warm, pop 'em in the microwave. But they'll be soft and delicious straight from the Tupperware.
See what I mean? Lightly golden bottoms—none of that crispy dark-brown nonsense.
If you're looking for a vegan recipe, this one can be easily adapted—simply replace the egg with a flax egg. There's flexibility with flour types, too. I've made one batch using only all-purpose and one with a blend of all-purpose and spelt, and both were equally delicious. Spelt can easily be replaced with whole-wheat or white whole-wheat as well.
I wish I could feed each of you these cookies, but since I can't, you're going to have to take my word that they may be the best cookies I've ever made. (!!!!) Happy baking!
Coconut Oil Chocolate Chip Cookies
Makes 12 (I love that these are small batch, but you can easily double the recipe to make more)
- 1/2 cup spelt flour (or sub whole wheat flour or all-purpose flour)
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg (or sub. a flax egg, instructions here)
- 1/4 cup coconut oil, slightly softened (but not melted)
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1/4 cup rolled oats
- 1/4 cup mini chocolate chips
- 1/4 cup chopped walnuts (optional)
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, sift together the flours, baking soda and salt.
In a large mixing bowl (or the bowl of your stand mixer), add the egg, coconut oil, sugar, and vanilla. Mix until smooth and well-combined.
Gradually add the dry ingredients and mix until well incorporated. If the batter is too thick and sticky, you can add a tablespoon or two of almond milk (although I've never found this necessary).
Stir in the oats, chocolate chips and walnuts. Add more to your desire! These are just suggested amounts.
Using a 1 tablespoon measuring spoon, scoop the dough into balls and place on the prepared cookie sheet. Bake for 8-11 minutes, or until the tops of the cookies are set. They won't get very brown, so they may look underdone—but they'll continue to firm up as they cool. Enjoy!
Recipe adapted from Love and Lemons.