Coconut oil is an excellent alternative to butter in baking. It can be used 1:1 and makes your baked goods a bit healthier, as the fat from coconut oil is directly converted into energy and increases your metabolism. Any of you who are lactose intolerant will find it especially useful for replacing butter in recipes that call for a lot of it.
Either virgin coconut oil or refined (RBD) coconut oil can be used, as both still contain the essential medium-chain fatty acids that give coconut oil its superior baking and cooking health benefits. However, I personally find that virgin coconut oil is a bit richer and creamier, lending to a better overall flavour in baking.
The coconut taste and aroma is very subtle after baking, some even find it indistinguishable, but if you find you don’t like it then opt for RBD coconut oil, as this is devoid of coconut aroma and flavour.
This sophisticated twist on a classic chocolate chip cookie recipe yields, quite simply, a perfect and delectable cookie that holds the power to get you a job, get you a man, get you a lady, get you a mother’s approval, get you a raise, get you that apartment and to make you happy. This is the kind of dough that you want to eat from the bowl — ovens, shmovens! With metabolism boosters coconut oil and cinnamon, you don’t even have to feel guilty.
- ½ cup coconut oil
- 1 cup brown sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 ½ tablespoons plain yogurt (use soya yogurt if lactose intolerant)
- 1 ½ cups organic plain flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- ½ to 1 teaspoon cinnamon, to taste
- 1 cup dark chocolate chips
- Preheat the oven to 350 degrees F or 170 degrees Celsius.
- Allow the coconut oil to warm to room temperature. It should be soft, but not liquidized (remember, it’s replacing butter, so similar things will happen to your texture if it’s too liquid). Cream it with the sugar and the beaten egg. Mix in the vanilla and plain yogurt.
- Ideally, you should mix the baking powder, baking soda, salt and flour together first, then slowly add by portions to the liquid mix. However, if you’re short on time and mixing bowls, just mix it all in. You should still add about ½ cup portions of the flour in at a time though, as this recipe makes a sticky, thick dough.
- Now mix in the cinnamon and dark chocolate chips.
- Roll into balls about 2 inches in diameter and place on a baking tray about 3 inches apart. If you’ve ever made cookies before, just do your own thing. Cookies are tasty in all shapes and sizes, but remember that different sizes will bake in different times.
- Bake these for about 7-8 minutes. Allow to cool on a rack before serving.
- The yogurt is optional - I just find that it improves moisture, texture and taste.
- The cinnamon is kind of optional. Even if you don't want cinnamon flavor, you should still add a teaspoon, as it improves overall flavor without a distinctive or powerful taste.