I know, I’m really late to hop on this train.
Coconut oil is just so darn expensive. But because I don’t consider a day complete unless I’ve spent at least a few minutes foodgawking, I know it’s all the rage.
When I was at camp this summer, I was eyeing a jar of organic coconut oil that had seemingly been left behind by my cousins who are crazy health freaks (in the best way possible). I asked my mom about it and she said “Oh, I figured that was someone’s bacon grease in a leftover jar.”
Clearly her Pinterest pins are interior decor-related and not so focused on food.
So when I was back at camp for Labor Day, I borrowed it. Yes, I borrowed it in the same way that you “borrow” a sheet of paper from someone in class. But some day when I am able to spend exorbitant amounts of money on organic ingredients, I’ll replace it.
And then I did what I do best- baked cookies. I purposely didn’t put coconut in the cookies a) because I don’t have any coconut right now and b) because I wanted to see if coconut haters would be able to taste the coconut flavor in the cookies.
How many times can you say coconut in one sentence?
Oatmeal Chocolate Chip Coconut Oil Cookies
adapted from Ambitious Kitchen
1/2 cup whole wheat flour
3/4 cup all-purpose flour
1 1/4 cups rolled oats
1 tsp baking soda
1/4 tsp salt
3/4 cup melted coconut oil
3/4 cup light brown sugar
2 tsp vanilla
I’m not sure why I thought I was going to be able to scoop the coconut oil right out of the jar like jelly. It was hard as a rock. I had to microwave it in increments and then break it apart a little bit to eventually melt it down. You want the 3/4 cup measurement to be made when it’s melted. Do this part first so that it has time to cool a bit.
Mix the flours, oats, baking soda, and salt in a small bowl. Set aside.
Combine the cooled oil with the brown sugar. Add the egg and vanilla and combine. Add the dry ingredients and combine with a hand mixer. Fold in chocolate chips. Your dough will be pretty wet- don’t be alarmed. I meant to take a photo but I was busy eating it. Drop using a cookie scoop or spoon onto an ungreased baking sheet.
Bake at 350 for 10 minutes.
They don’t taste like coconut at all. They taste like delicious oatmeal chocolate chip cookies. Personally I love coconut so I would add it in the next time, but don’t be afraid if you toss your Almond Joys at Halloween.
Plus, they’re Dr. Oz approved. Next step: brownies.