Ingredients and Weight:
- All-purpose flour: 2 1/4 cups (281 grams)
- Granulated sugar: 3/4 cup (150 grams)
- Baking powder: 1 teaspoon (5 grams)
- Baking soda: 1/2 teaspoon (2.5 grams)
- Salt: 1/4 teaspoon (1.2 grams)
- Coconut oil, softened: 1/2 cup (113 grams)
- Large egg: 1
- Vanilla extract: 1 teaspoon (5 milliliters)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, cream together the coconut oil and egg until light and fluffy. Mix in the vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are slightly golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information:
- Calories: 120 per cookie
- Fat: 6 grams
- Carbohydrates: 17 grams
- Protein: 2 grams
Dish Characteristics:
- Soft and chewy interior
- Crispy edges
- Subtle coconut flavor
- Perfect for pairing with tea or coffee
User Comments:
- "These cookies are absolutely delicious! They have the perfect balance of sweetness and coconut."
- "I love the chewy texture and the crispy edges. They're the perfect treat for any occasion."
- "I've never had coconut oil cookies before, but these are amazing! I will definitely be making them again."
Special Precautions and Tips:
- Make sure to use softened coconut oil. If the coconut oil is too hard, the cookies will be dense and difficult to roll out.
- Do not overmix the dough. Overmixing can result in tough cookies.
- The cookies will continue to bake on the hot baking sheet for a few minutes after being removed from the oven. Be sure to remove them from the baking sheet as soon as they begin to brown to prevent overcooking.
