Chocolate Chip Cookies

I’m one of those people who will curse you into the fiery pits of Hell if you trick me into thinking an oatmeal-raisin cookie is actually chocolate chip. No excuse of “The light is bad” or “I could have sworn the chips were on the left side of the container” will save you. Consider yourself condemned to roasting.

That said, it should be obvious that a chocolate chip cookie recipe is taken pretty seriously in our household. While we were happy to learn that Oreos are accidentally vegan, it’s essentially impossible (at least, at the moment) to find a chip cookie in regular grocery stores that satisfies the Vegan Requirement.

I tried several chocolate chip cookie recipes before giving up and adapting my own. Most contained canola oil, which always leaves the cookies feeling greasy, or Earth Balance. I don’t care for the taste of EB in the large quantities required to make cookies. So, what was a girl to do?

Coconut oil to the rescue! The fat in coconuts is saturated. Unlike fat from animal sources, it is a “medium chain” fatty acid, meaning it is more readily absorbed by the body to be used for energy, rather than stored in your adipose tissue for later use. How cool is that?

Without any further ado or boring factoids, lets get down to business.

  • 1/2 C coconut oil, melted
  • 1/2 C firmly packed light brown sugar
  • 1/4 C soy or coconut milk
  • 1 T vanilla
  • 2 C all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 bag (10-12 oz) vegan chips or morsels

Preheat oven to 350F.
In a large bowl, whisk coconut oil, sugar, milk, and vanilla.
In a separate bowl, sift together the flour, baking powder and soda, and salt.
Stir dry ingredients into the wet just until incorporated, then fold in the chips.
Use a 1T cookie scoop to measure the dough and drop onto a parchment-lined cookie sheet. Use the back of the scoop or the palm of your hand to gently flatten the cookies.
Bake 10-15 minutes, until edges look firm and are starting to turn golden.
Let cool on cookie sheet 1-2 minutes before transferring to a wire rack.

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16 thoughts on “Chocolate Chip Cookies

    • You will *so* not regret it. I’ll warn you — even as little as 1/3C of whole wheat pastry flour will make these taste “healthy”. If you want to go that route, add some PB for moisture and to overcome the flavor of the flour 🙂

    • Coconut oil, like shortening, is generally solid at room temperature, but will often already be melted/in liquid form in warmer weather. It’s a very clear oil, even when unrefined. I’ve seen it in health food stores, Asian markets, and regular grocery stores — both high- and low-end. It has a pleasant coconut scent and also makes a great hair & skincare product 🙂

    • Thank you!! I do most everything from my phone, so it takes me some time to get around to “sharing the love” — my toddler-bot is a huge computer hog and doesn’t give me much time on it 😉

  1. Love your writing style! I have to admit I love love love oatmeal raisin cookies, but I’ve had the same greasiness issues with a lot of recipes, too. The texture on these looks absolutely perfect.

  2. Pingback: Diabetic Chocolate chip cookies…. 2 Weight Watchers points each | Coffee, Clutter and Chaos

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