Chocolate chip cookies made with coconut oil instead of butter.
Have you used coconut oil in any of your baking? Are you on the “up and up” with this newer trend? I recently received a sample of LouAna Coconut Oil and wanted to give it a try by switching it out in one of my favorite chocolate chip cookie recipes.
Strange thing happened: I like the cookies even more!
Weird. The coconut oil seemed to add more flavor, maybe even a sweetness that I didn’t even think was needed to the cookies. Now, I can’t wait to try using coconut oil in more of my recipes! My mother-in-law had previously tried to convince me to use it. But, you know how that goes when the suggestions come from your MIL. Even though you love her so much, you sometimes want to take the advice and… well… not do it?
Turns out she is a wise woman, indeed! (Sue, I know you’re chuckling at this right now.) In fact, she has shared much well-received wisdom with me in the last 10 years. Wow, I just realized it was exactly 10 years ago this last New Years that I met her for the first time!!
And here we are enjoying cookies that have no butter. Pigs might start flying now.
- 1 cup packed coconut oil (not melted)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 (3.4 oz) package vanilla instant pudding mix
- 2 1/2 to 3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup miniature semi-sweet chocolate chips
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone liner.
In a large mixing bowl, beat the coconut oil with the sugars for 2 minutes on medium speed. Beat in the eggs, one at a time, then the vanilla extract. Add pudding mix; stir until incorporated.
In another bowl, whisk together 2 1/2 cups of the flour with the baking soda and salt. Slowly blend into the egg mixture.
Add additional 1/4 to 1/2 cup more of flour to reach desired consistency, up to a total use of 3 cups. I use a total of 2 3/4 to 3 cups flour, depending on the humidity level of the day. Stir in the chocolate chips.
Using a medium sized cookie scoop, drop 1 1/2 tablespoons sized dough balls onto cookie sheets. Bake exactly 10 minutes, rotating sheets halfway through. Let cookies cool on the cookie sheet for 10 minutes then transfer to wire racks to cool completely.