Coconut Cookies With Oil Food

COCONUT OIL COOKIES

Steps:

• Preheat the oven to 375 degrees Fahrenheit.
• Add the eggs to a large mixing bowl and whisk well.
• Add the room temperature coconut oil, maple syrup, coconut flour, vanilla extract, and salt to the bowl, then use your hands to mix and squish until all the ingredients are thoroughly combined and a dough is formed (I prefer to wear disposable gloves while doing this).
• Form the dough into a log shape, then wrap it in plastic wrap before freezing it for 30 minutes.
• Use a sharp kitchen knife to slice the freezer-chilled dough into 1/2 inch slices, then place them on a parchment paper lined baking sheet.
• Bake at 375 degrees Fahrenheit for 20 minutes or until the cookies are slightly golden around the edges.
• Allow the cookies to cool completely before serving.
• Optional: once the cookies have cooled completely, drizzle melted dairy-free dark chocolate on top, then place them in the fridge for 30 minutes to allow the chocolate to harden before serving.

COCONUT COOKIES (WITH OIL)

Steps:

• Mix together; oil, water, vanilla, and sugar.
• Add dry ingredients and mix well.
• Drop by heaping teaspoonful onto greased baking sheet.
• Bake at 350° for 10-12 minutes.
• Remove carefully to cooling rack.
• Cookies will hold together better as they cool.
• Variations: Try 1/4 c oil and 1/4 cup peanut butter.
• Try chocolate chips instead of raisins.
• Try almond extract and chopped almonds.
• Try craisins, sunflower nuts, you name it!

COCONUT OIL CHOCOLATE CHIP COOKIES

Steps:

• Position oven racks in the top and bottom thirds of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, baking soda and salt in a large bowl. Beat the coconut oil and both sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the coconut oil mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
• Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden but still soft in the center, 12 to 15 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
• When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

CRISPY COCONUT COOKIES

Steps:

• Cream shortening with sugar.
• Add beaten egg and extract.
• Sift flour, baking soda, cream of tartar and add gradually to creamed mixture.
• Add the fine dessicated coconut and mix throughly.
• Roll into small balls, put on a greased cookie sheet, press down with a fork.
• Bake for 15 minutes at 325, cookie should be nicely colored.
• A reminder that ovens vary, so do watch your cookies!
• Yield will depend on the size cookie you make, so mine is a general yield for amount of flour used.

CHEWY COCONUT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside.
• In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart.
• Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

COCONUT OIL SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly.
• Beat sugar, butter, and coconut oil together in a large bowl with an electric mixer until light and fluffy. Beat in egg yolks and vanilla extract. Add flour, baking powder, and baking soda gradually; mix until dough just comes together. Mix dough with hands to fully incorporate ingredients. Roll dough into walnut-size balls and place 2 inches apart onto baking sheet.
• Bake in the preheated oven until cookie tops are cracked, 10 to 12 minutes.