i had a crazy thought about an hour ago after i bit into some cookies i randomly whipped up on a whim: i might never use butter again.
now i know how crazy that sounds, and no, i don’t really mean it, but let me explain what made me even consider the unfathomable. it’s called coconut oil (or coconut butter, same diff). and this evening i tried baking with it for the first time. win.
I threw together some cookies with random ingredients that were around the kitchen. This is something I often do , forgoing recipe, going by approximate ratios I have established in my head (a full post on cookie and cake ratios for unlimited creativity to come!) In place of butter, i melted some coconut oil.
results: WOW !!! the coconut oil, as predicted, gives the cookies a subtle coconut flavor that makes its presence more authoritative towards the end of each bite (c’mon you what I’m talking about – that mysterious after-effect often associated with spiciness that “sneaks up” on you). Oh, coconut, you can sneak up on me any day. I’m smitten with you.
Oddly enough, the coconut flavor, in place of butter, somehow made the cookies seem richer. There was so much flavor, that they seemed deeper and more satisfying than a butter-based biscuit.
The flavor profile I ended up with in these cookies was totally by accident – I had slivered almonds laying around, half a bag of coconut shreds to use up, and pretty much always have chocolate chips around as a staple. So the resulting coconut-almond-chocolate combo, which is classic for a reason, worked really well, especially with the extra layer of coconut flavor in the cookie base.
Now I’m not actually going to give butter the cold shoulder any time soon, but I can’t wait to use coconut oil in more baked goods! This is the start of a whole new era of my baking-life and I’m just eager to go (coco)nuts in the kitchen with this stuff.
For the cookies:
- 1/2 cup coconut oil
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 large egg
- 1 & 1/4 cup all purpose flour
- 3/4 teaspoon baking powder
- pinch salt
- 1/2 cup slivered almonds
- 3/4 cup chocolate chips
- 1/2 cup shredded sweetened coconut
- Preheat oven to 350 degrees.
- Melt coconut oil in microwave. This should take between 30-60 seconds
- Add sugars to melted oil. Mix with whisk.
- Add egg, and mix again.
- In a seperate bowl, combine flour, baking soda, and salt. Mix with whisk or sift if you’re fancy.
- Fold dry into wet. Mix gently until just combined.
- Add coconut, almonds, and choco chips. Stir.
- Drop golf-sized balls onto ungreased cookie sheets.
- Pop them in the freezer for about 10-15 minutes until firm (because the oil was fully melted, not at room temperature like with butter, this will help the cookies form/hold their shape while baking; while not necessary, it does help the cookies come out in nice shapes & works with butter-based cookies as well!)
- Bake for 10-15 minutes until lightly golden & the smell of your kitchen is too intoxicating to bear.
Nom! Happy eating friends. I’m taking mine with a big glass of almond milk as we speak.