Coconut, Cranberry & Choc Chip Cookies using Coconut Oil

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.

 

 

1. 

   Tandy
   15/01/2013

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

2. 

   Rosa
   15/01/2013

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

   Cheers,

   Rosa

3. 

   Celia
   16/01/2013

   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..

4. 

   Kate
   16/01/2013

   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.

5. 

   Lorraine @ Not Quite Nigella
   16/01/2013

   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!

6. 

   Hotly Spiced
   16/01/2013

   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

7. 

   InTolerant Chef
   17/01/2013

   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!

8. 

   InTolerant Chef
   17/01/2013

   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

9. 

   Maureen | Orgasmic Chef
   17/01/2013

   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!

10. 

    cakewhiz
    18/01/2013

    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 🙂

11. 

    Anna @ The Littlest Anchovy
    18/01/2013

    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…

12. 

    Amanda McInerney
    18/01/2013

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

13. 

    Christine @ Cooking Crusade
    10/02/2013

    Great flavour combinations and great for the lactose intolerent!

14. 

    Martine @ Chompchomp
    16/02/2013

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

15. 

    Diane
    20/08/2014

    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

16. 

    Amanda McInerney
    20/08/2014

    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.