[RECIPE] Choc Chip Coconutty Cookies

Take the classic comfort of choc chip cookies to a deliciously new level with this Choc Chip Coconutty Cookies recipe.

By swapping traditional butter and white sugar for coconut oil and natural sweeteners like brown sugar or honey, and adding cinnamon, you can create a chewy, soft, and utterly irresistible treat.

Ingredients

• 1 ¾ cups all-purpose flour
• ¾ cup brown sugar, coconut sugar, or honey
• ½ cup coconut oil, solid
• 1 tbsp ground cinnamon
• ½ tsp baking soda
• ¼ tsp salt
• 1 tbsp plant-based milk, like almond or oat
• 1 tsp vanilla extract
• ½ cup chopped dark chocolate chips

Coconut oil is rich in naturally occurring saturated fats, giving it a distinctive texture and flavour that enhances both sweet and savoury dishes. It contains medium-chain triglycerides (MCTs), which are efficiently absorbed and lend coconut oil its smooth, clean-burning quality in cooking. With its subtle tropical aroma, it’s a versatile pantry staple, bringing a hint of richness to everyday meals.

Method

1. Preheat the oven to 180°C. Line a baking sheet with parchment paper.
2. In a large bowl, mix the brown sugar and solid coconut oil until light and fluffy. Stir in the vanilla extract and plant-based milk until well combined.
3. In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Slowly incorporate this dry mix into the wet mixture until a dough forms. Fold in the chocolate.
4. Scoop out dough balls, roll them in a cinnamon-sugar mixture, just like a classic snickerdoodle cookie recipe.
5. Bake for 9–10 minutes. The cookies will look slightly underdone in the centre but will firm up as they cool.
6. Let cookies rest on the sheet for 2 minutes before transferring to a wire rack. Store in an airtight container for up to one week, or longer in the fridge.