Coconut, Cranberry & Choc Chip Cookies using Coconut Oil

by Amanda McInerney on 15/01/2013

I’m quite a creature of habit – a condition which tends to leave me largely immune to most passing fads, dietary or otherwise.  While I am happy to admit that I’m a greedy girl, for the most part I attempt to moderate my food variety and intake – I don’t miss out on things I love, but try not to pig out on them either.   (With the possible exception of pork crackling and potato chips.)  So, while things like Goji berries and Amaranth might be amazingly good for me, unless they taste gob-smackingly great or are easy to incorporate into my existing and already broadly varied diet they are unlikely to have much of an impact on me.  I’m only human, though, and occasionally something that’s making people talk will pique my curiosity and I give it a go.

Such was the case with coconut oil.  I already love the taste of coconut, in both sweet and savoury dishes, and when I saw all the remarkable health claims around the cold pressed oil I thought it might be worth giving it a try in some of my everyday dishes.  And what astonishing health claims they are!  I’ve done a little research on this product and have seen some extraordinary assertions, including suggestions that it can assist in digestion and metabolism, immunity, dental care, diabetes, heart disease, high blood pressure and that it can reverse Alzheimer’s disease and has anti-microbial properties.  I’d suggest that, like many natural products, coconut oil has a role to play in any or all of these conditions and that it has a place in a broadly varied diet.  However, we need to remember it is still a fat and while I’m keen on fats (and have the hips to prove it)  – especially the tasty, heart-helping kinds – their place in our diet should be limited.

Purely in the interests of research ;-) I bought myself a big jar of cold-pressed coconut oil recently and set about experimenting with it.  I’ve very happily used it to replace olive oil (a personal favourite of mine) when frying chicken and fish and have been playing around with it as a substitute for butter when baking.  I was pretty happy with these cookies which I put together last week.  If more is better, then the combination of coconut oil and coconut cream, along with shredded coconut, must make them practically a dietary imperative – however, I suspect not.  They are very tasty and not too sweet though, and would be a great addition to the lunch boxes when school goes back.  I made mine in the Thermomix but, again, any food processor will do the job.  Do remember to refrigerate the dough before baking – it does make a difference.

Coconut, Cranberry & Choc Chip Cookies using Coconut Oil
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Cookies

Ingredients
  • 2½ cups plain flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 160 gms cold pressed coconut oil
  • ½ cup coconut cream
  • 1 cup brown sugar
  • ½ cup caster sugar
  • 2 eggs
  • ½ tsp vanilla paste
  • 1 cup craisins
  • 1 cup shredded coconut
  • 1½ cup choc chips

Instructions
  1. Place coconut oil, coconut cream & sugars into processor – whizz until creamy.
  2. Add eggs and vanilla paste, whizz to combine.
  3. Add flour, salt, baking powder & baking soda, whizz until combined.
  4. Stir through craisins, coconut and choc chips.
  5. THERMOMIX INSTRUCTIONS -
  6. Place coconut oil, coconut cream & sugars in TM – speed 6/20 seconds.
  7. Add eggs and vanilla paste through hole in the lid – speed 6/10 seconds.
  8. Add flour, salt, baking soda, baking powder – speed 5/15 seconds.
  9. Add craisins, coconut & choc chips – Reverse speed 4/10 seconds.
  10. CONTINUE -
  11. Refrigerate dough for at least one hour before using, or overnight.
  12. Preheat oven to 180C. Line cookie trays.
  13. Place dessertspoons of dough on lined tray and bake for 12 minutes.
  14. Cool on tray for 5 minutes before transferring to cake rack to cool completely.

 

 

Subscribe to Lambs' Ears and Honey

Enter your Email

Preview

Lamb's Ears and Honey | A food Blog 

Related Posts:

{ 16 comments… read them below or add one }

Tandy January 15, 2013 at 4:01 pm

I love using coconut oil to cook mushrooms. I’m sending this link to my sister as I know she will bake these :)

Rosa January 15, 2013 at 6:26 pm

I know coconut butter, but I have never used coconut oil…. Those cookies look wonderful! A divine treat.

Cheers,

Rosa

Celia January 16, 2013 at 9:11 am

I didn’t particularly like using coconut oil when I tried it a few years ago – but it might be time for a revisit! Thanks Amanda, you’ve given me food for thought..

Kate January 16, 2013 at 10:14 am

I haven’t tried coconut oil since the 70′s when we plastered it in blissful ignorance over our bodies so they sizzled in the sun – I think it is much better to use in cookies.

Lorraine @ Not Quite Nigella January 16, 2013 at 7:56 pm

I remember when my MIL told me about coconut oil years ago and I had trouble believing her as I was always told that solid fats weren’t good for you. Turns out she was onto something!

Hotly Spiced January 16, 2013 at 10:39 pm

I have a weakness for chips too. And I’ve been reading a lot about the benefits of coconut oil as well. I really need to start cooking with it. Love this recipe – I think I’ll start here! xx

InTolerant Chef January 17, 2013 at 10:21 am

I have found it hard to find coconut oil that doesn’t taste a bit funny, almost rancid :( On the time or two that I have it’s certainly lovely indeed!
These look oh-so-good indeed!

InTolerant Chef January 17, 2013 at 10:24 am

Oooops, forgot to ask if There’s a particular brand of coconut oil you can recommend that tastes as yummy as it should? I’ve wondered if I’ve gotten old stock, or poorly stored/transported stock in the past? Thanks

Maureen | Orgasmic Chef January 17, 2013 at 3:55 pm

I love chocolate chip cookies but have never thought about coconut oil in them.

I met a good friend for coffee the other day and I asked her what she used on her face to be wrinkle free at 59. She said she used coconut oil on her face twice a day and had for the last 20 years. That’s all!

cakewhiz January 18, 2013 at 7:37 am

i use olive oil in my cooking and baking which is my favorite but i have been reading up on coconut oil as well.
i am glad that you posted this recipe coz i have been toying with the idea of making some cookies with a jar of coconut oil sitting in my kitchen :)

Anna @ The Littlest Anchovy January 18, 2013 at 2:33 pm

I recently discovered coconut oil too and have been trying to use it wherever I can. I love this recipe and can imagine how insanely good the choc-chips and the coconut would be together…

Amanda McInerney January 18, 2013 at 2:52 pm

Anna – I thought some nuts might be a good addition, too.

Christine @ Cooking Crusade February 10, 2013 at 10:08 pm

Great flavour combinations and great for the lactose intolerent!

Martine @ Chompchomp February 16, 2013 at 10:51 am

I have only just started getting into using coconut flour; haven’t tried coconut oil however. Looking forward to trying it now!

Diane August 20, 2014 at 6:46 am

I’m not familiar with using grams. You have all other ingredients in cups. How much is 160 grms in cups please. Also what is 180 C in Farinheit. Really want to make these cookies today.Thank you

Amanda McInerney August 20, 2014 at 8:30 am

Dianne – it is difficult to give an approximate cup measurement for 160 gms of coconut oil as different ingredients have varying masses. 180C is 350F roughly.

Leave a Comment

Please leave these two fields as-is:

Protected by Invisible Defender. Showed 403 to 83,258 bad guys.

Previous post:

Next post: