Coconut Oil Chocolate Chip Cookies

On Mother's Day, my husband and I announced to the world that we are expecting a baby. And by 'the world' I mean Facebook. Friends and Family and some old friends came out the woodwork with well wishes. It was an abundance of joy on an already joyous day. My husband's hobby as a level 3 rocketeer was our inspiration for the announcement. He made a special tiny rocket just for the picture; it was perfect. Under the hands we wrote, "Baby is landing in December." 

Mother's Day has been a struggle these past few years, a fear that would come to the surface highlighting my infertility. Thankfully, not this year. This year, I am able to celebrate. Its been a long road and it almost doesn't seem real. I'm 10 weeks along and even though I've been sick quite often, I am reveling in the experience. 

And to celebrate Mother's Day, I decided to spice up Chocolate Chip Cookies by substituting Coconut Oil for butter. I've been wanting to give this a try as I love chocolate and coconut. I found it gives the cookies a slightly different texture, a little more dense. There is a hint of coconut that enhances the semi-sweet chocolate quite nicely. Delicious for sure.


Coconut Oil Chocolate Chip Cookies
preheat oven to 400 degrees

6.85 ounces flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup coconut oil
1/4+1/8 dark brown sugar
1/4+1/8 caster sugar
1 tsp vanilla bean paste
1 large egg
1 cup semi-sweet chocolate chips

1. In a small bowl, combine flour, baking soda, and salt. Set aside.
2. In a mixing bowl, cream together coconut oil and sugars until light and fluffy.
3. Add vanilla and egg. Mix well.
4. Using a wooden spoon, stir flour mixture into butter mixture just until incorporated. Do not over mix.
5. Stir in chocolate chips.

Line pan with parchment paper, scoop out about 1 Tbsp batter onto baking sheet allowing room to spread in oven. Bake for 7-10 minutes or until desired. Set aside to cool. Enjoy!