Print Recipe

Coconut, Cranberry & Choc Chip Cookies using Coconut Oil

Prep Time1 hr 5 mins
Cook Time12 mins
Total Time1 hr 17 mins
Course: Cookies
Author: Amanda McInerney of Lambs' Ears and Honey

Ingredients

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

Instructions

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