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Mar
11
2008
Bye Bye Butter Chocolate Chip Cookies…
I have been so excited to post this cookie recipe. It is by far one of my very favorite chocolate chip cookie recipes. The taste and texture is better than any I’ve tried. No more paper flat cookies!
My adorable sister Kim, who I have a zillion nicknames for, such as: Kammon, Kammy and Snitchy, has developed this winning cookie recipe, using none other than coconut oil in place of the butter. You’d think these cookies would taste like coconut, but they really don’t, just the slightest hint of coconut without any shavings. If she wouldn’t have told me, I would never have guessed.
Not only does it make an incredible cookie, but my sister has researched coconut oil and it has some major health benefits. Google it if you’re interested.
I bought my coconut oil from Sprouts here in AZ, but I’m assuming any Whole Foods, Trader Joes, AJ’s Fine Foods will also carry it. You can google it and find places online to order it as well.
I promise you, you will not be disappointed in these. They are fantastic! I can’t wait to try substituting coconut oil in my brownies and chocolate cupcakes. My sis said it makes the BEST brownies, that will be next on my “to make” list! Thanks Kimmy! I am so lucky to have such a beautiful, talented and hilarious sister, Love you cutie! If you are in need of unique affordable clothing, check out her online boutique under my “some favorites” list.
Bye Bye Butter Chocolate Chip Cookies1 Cup softened Virgin Coconut Oil
3/4 Cup brown sugar
3/4 Cup sugar
2 eggs
2 teaspoons vanilla
2 1/4 Cup flour
1 Cup pecans, ground
1 teaspoon baking soda
1 teaspoon salt
1 bag chocolate chips
1. Preheat oven to 375 degrees F. In a stand or electric mixer, cream oil and sugars. Beat in eggs and vanilla until well combined. Slowly add flour, ground pecans, baking soda, salt and chocolate chips until just combined.
2. With a medium cookie scoop, scoop onto a parchment or silpat lined baking sheet and bake for 9-11 minutes, until slightly golden around edges.
Thank you to Jamie from Good Eats N Sweet Treats for the “Excellent and You Make My Day” awards she gave me on her blog. If you all haven’t peeked at her blog, I ‘d go right now. She always has beautiful posts to share with all of us! Thanks again Jamie!! Also thank you to Cynthia from What’s For Dinner, for sharing the Excellent Blog award to me as well. Check out these great ladies’ blogs!
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My husband gets an upset stomach and sometimes foul gas whenever he eats my homemade chocolate chip cookies, but he is just fine when he eats store bought cookies. I tried decreasing the amount of butter and he still felt sick afterwards–we all love the way they taste and no one else gets sick, but he has a more sensitive stomach than the rest of us due to a childhood illness. So I looked at the ingredients of Chips Ahoy cookies and there is NO butter in them! (Except for the cocoa butter in the actual chips.) They use PARTIALLY HYDROGENATED SOYBEAN OIL! YUCK! So then I got the idea to look for a recipe with coconut oil in it because I already have some anyway. I’m glad I found your website. I will try the recipe soon and let you know how he felt after eating some. I won’t tell him what’s in it so that he will be unbiased in his taste testing! And if it turns out that it’s not the butter and he still feels bad, I wonder what else it could be? Butter is the only real difference I see between homemade and store bought cookies.
And we have success! My husband loved the cookies made with coconut oil and his stomach feels just fine! I guess the butter in most recipes makes the cookie too rich for him to digest properly. I’m going to save this recipe!
These are the best! I just started using coconut oil. I bought mine at wal mart the brand is “LouAna” pure coconut oil 31.5 oz. it was $5.98.
Thanks. Also noticed you added extra tsp of vanilla.
This recipe is awesome!!! My son has milk allergies and I tried this recipe (added some peanut butter too) and we love them! Thank you for sharing!!!!