Coconut Oil White Chocolate Chip Cookies

Do you like cookies?
Do you like white chocolate?

Do you like trying new things?

If you answered “yes” to those questions, you best try these Coconut Oil White Chocolate Chip Cookies!
Even if you answered “maybe” or “I don’t know,” you need to try them.

 

Maybe baking with coconut oil isn’t new for you, but it was a first for me, and I was extremely pleased with the result!

The cookies are soft and chewy with a sliiiightly crisp exterior, which is just how I like my cookies! They taste like macadamia nut cookies without the nuts. Personally, the only reason I like macadamia nut cookies is for the white chocolate anyway. 😉

It took me a while to buy into the idea of coconut oil… It actually has more saturated fat and calories than butter, but it’s supposed to be a “healthier” fat than butter. Healthy fat? Isn’t that an oxymoron? Well, Doctor Oz says that coconut oil can help with blood sugar control, absorption of vitamins, improved cholesterol levels, and even help reduce the need for antioxidants. WebMD says, “Coconut oil is better than butter and trans fats but not as good as liquid vegetable oils.”

I don’t know; I’m still deciding whether I’m totally on board with coconut oil. But do some research, and decide for yourself! One thing I am on board with though is that it’s a better option than butter (especially since I like to use plant-based options whenever possible).

Therefore, I’m totally on board with these cookies, and you will be, too, once you try them!

Ingredients:
(Barely adapted from Averie Cooks. I also doubled her recipe.)

• 3/4 c. coconut oil, softened to spreading consistency (If too hard, the oil can be softened in the microwave for about 5 to 10 seconds. If your oil is runny, firm it up in the freezer for a moment.)
• 1/4 c. vanilla 0% fat greek yogurt (I use Oikos)
• 1 c. granulated sugar
• 1 c. packed light brown sugar
• 2 large eggs
• 1 1/2 tsp. vanilla extract
• 2 c. all purpose flour
• 1 1/2 c. bread flour**
• 1 tsp. baking soda
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt (optional)
• 2 c. white chocolate chips

** “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.” –Averie. For some reason, I forgot that I had bread flour in the pantry and used exclusively all purpose flour with a couple tablespoons of corn starch, and they certainly did spread more. However, they were still soft and chewy!

Instructions:

1. In a small bowl, combine the flours, baking soda, baking powder, and salt (if using).
2. Use a stand mixer with the paddle attachment or a hand mixer to beat the oil, yogurt, eggs, sugars, and vanilla on medium high speed until the mixture is light and fluffy– about 5 minutes. 
3. After stopping to scrape down the sides of the bowl, add the flour mixture and mix until just combined– about 1 minute.
4. Stir in the white chocolate chips.
5. Use a cookie scoop to form the dough into balls, and place them on a large plate, flattening each one a little. The size of each dough ball depends on how large and how many cookies you want. Averie’s recipe calls for a 2 1/4 ounce mound of cookie dough, which is 3 heaping tablespoons, or just under 1/4 cup. My cookies were much smaller– 1 1/2 tablespoons, or 3/4 ounce. You can make the cookies however big or small you want; just make sure to adjust the  cookie spacing and baking time accordingly.
6. Cover the plate of cookie dough tightly with plastic wrap, and refrigerate for at least two hours and up to five days. Do not skip the chilling step! Chilled dough spreads less when baking.
7. Preheat the oven to 350 degrees, and line a baking sheet with parchment paper (or use a Silpat Baking Mat). Place the cookie dough two inches apart from each other on the sheet.
8. Bake for 9 to 11 minutes– again, the time depends on your cookie size– until the tops have just set. Don’t wait until the cookies are golden; they’ll be overdone and not nearly as soft and chewy.
9. Let the cookies cool on the baking sheet for 5 to 10 minutes before removing. Store them in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months. Unbaked dough can be stored in the fridge in an airtight container for up to 5 days or in the freezer for up to 3 months. Recipe makes 40 normal-sized cookies or 30 jumbo cookies.

Get ready; you’ll blow everyone away with these cookies! I brought them to a church gathering and got an unexpectedly high amount of praise for how good they were. One person said, “You need to teach Subway how to make cookies!” and another said, “You could make money off these!” It’s currently 9 am, and I may or may not have already eaten two… The breakfast of champions?

So, friends, I encourage you all to make today the day you try something new and embrace coconut oil cookies! And if you’ve already made cookies with coconut oil, maybe make these cookies and then try skydiving?

What’s something new you’ve tried lately?

© Milk & Cereal. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Advertisement