Chewy Coconut Oil Oatmeal Cookies
These soft and chewy oatmeal cookies made with coconut oil are a simple treat that everyone loves.
dailyrecipesbook.comThere is something so comforting about a fresh batch of oatmeal cookies waiting in the jar. Using coconut oil instead of butter gives these cookies a wonderful texture and a subtle hint of flavor that pairs perfectly with hearty oats and sweet chocolate chips.
My favorite thing about this recipe is how easy it is to whip up when you need a quick sugar fix. Make sure your coconut oil is soft but not completely melted to get the best texture for your cookie dough.
Ingredients
- 1/2 cup coconut oil, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup semi sweet chocolate chips
Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- 2
In a large bowl, cream together the softened coconut oil and both sugars until the mixture is smooth and light.
- 3
Beat in the egg and vanilla extract until fully combined.
- 4
Stir in the flour, baking soda, and salt until a dough forms.
- 5
Fold in the rolled oats and chocolate chips using a wooden spoon or spatula.
- 6
Scoop rounded tablespoons of dough onto your prepared baking sheet, spacing them about two inches apart.
- 7
Bake for 10 to 12 minutes or until the edges are golden brown.
- 8
Let the cookies cool on the baking sheet for five minutes before moving them to a wire rack to cool completely.
๐ก Tips
Store these cookies in an airtight container at room temperature for up to five days to keep them soft. You can also freeze the raw dough scoops and bake them directly from frozen for an extra minute or two whenever you want a warm cookie.
Made this recipe? Let us know how it went.
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