I’ve got barbecue in my belly and palmetto trees outside my window… so in other words, I’m finally home. Summer is here and life is good and I can’t think of a better way to celebrate than with cookies.
Except for maybe with ice cream. Because 1) it’s ice cream, duh, and 2) good grief I forgot how hot South Carolina is. Can I get some iced sweet tea please?
These cookies are a pretty simple one bowl situation, but there are a few things to keep in mind when making them. Number one is your coconut oil. You need your coconut oil to be solid but still soft, about the consistency of softened butter. This is because you’ll be creaming it together with the sugar much in the same way you would with butter in regular cookies, and if it’s liquid or rock hard this just won’t work.
Also, this recipe calls for coconut sugar. I made these cookies once with all brown sugar, and then once with the coconut sugar… and the coconut sugar ones were waaaay better. They had such a deeper, tastier flavor that resulted in me eating about half the cookie dough before it even made it to the oven (but there aren’t any eggs so it’s totally acceptable, right?).
Finally, these (unfortunately) need a few hours to chill before baking. Otherwise the oil will result in them spreading too much and becoming thin and flat. But trust me, those two hours in the fridge are worth it; the resulting cookies are soft and chewy with perfectly crispy edges. Yes please!
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Coconut Oil Brown Sugar Cookies
adapted from Averie Cooks
1/2 cup coconut oil, softened (softened to the consistency of soft butter; not rock hard and not runny or melted)
1/2 cup dark brown sugar, packed
1/2 coconut sugar
1 large egg
2 tablespoons vanilla extract
1 3/4 cup spelt flour
2 teaspoons corn starch
1 teaspoon baking soda
1/2 teaspoon salt
In a large bowl, beat together the coconut oil and sugars on medium speed until creamed, about 2-3 minutes. Add the egg and continue to beat until the mixture becomes light and fluffy, about 2-3 more minutes. Add the vanilla and beat to incorporate.
Add the flour, cornstarch, baking soda, and salt and stir together by hand just until combined. Once a dough has been formed, make rounded balls with 1-2 tablespoons of dough and place them on a prepared baking sheet (or plate if your baking sheet won’t fit in the the fridge). Chill the unbaked cookies in the refrigerator for at least two hours.
Preheat the oven to 350F. Once the cookies have chilled, bake them for 8-10 minutes. They may look underdone, but they will continue to bake and firm up so don’t over bake them. Let cool on the baking sheet for 5-10 minutes before moving.