Coconut Oil White Chocolate Cookies
User Reviews
5.0
9 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
15
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Calories
252 kcal
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Course
Baked Goods
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Cuisine
American
Coconut Oil White Chocolate Cookies
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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.
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Ingredients
- ½ cup coconut oil softened (softened to the consistency of soft butter; not rock hard and not runny or melted, see below)
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 cup all-purpose flour
- ¾ 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
- ¼ teaspoon salt optional and to taste
- 1 cup 6 ounces white chocolate chips
- ½ to 1 cup roughly chopped macadamia nuts optional
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Instructions
- 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.
- Adapted from Cranberry and White Chocolate Chip Cookies and Sugar-Doodle Vanilla Cookies
Nutrition Information
Show Details
Serving
1
Calories
252kcal
(13%)
Carbohydrates
27g
(9%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
7g
Cholesterol
12mg
(4%)
Sodium
127mg
(5%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 252kcal | 13% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 12mg | 4% |
| Sodium | 127mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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