Coconut Oil Sugar Cookies Food

CHEWY COCONUT OIL SUGAR COOKIES

Steps:

• In a medium bowl, whisk together the flour, baking soda and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the coconut oil and sugar on medium for 2 minutes, until sort of fluffy (it won't look quite the same as with regular butter).
• Add in the egg, egg yolk, vanilla and almond extract and beat again for about 30 seconds, until well combined.
• With the mixer on low, add in the flour mixture and mix until combined. If using, gently fold in the sprinkles with a spatula.
• Line a large plate with parchment paper, then scoop about 1 ½ to 2 tablespoons of the dough and form into balls about 1 ½ inches in size. Roll in the sugar OR gently press the tops with extra sprinkles, then place on the plate (they can be touching / close together).
• Transfer to the refrigerator and chill for about 1 ½ to 2 hours.**
• Toward the end of the chill time, preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
• Arrange the chilled dough balls on the prepared baking sheet about 2 to 3 inches apart. (If baking in batches, keep the remaining dough balls in the fridge.)
• Bake for about 10 to 12 minutes, until the cookies are just set (they'll look a little underdone in the centers but that's okay - don't over bake!). Let the cookies cool for about 10 minutes, then remove to a wire rack.

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.

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.

COCONUT FLOUR COOKIES

Steps:

• Blend together coconut oil and coconut sugar using an electric mixer or a fork in a mixing bowl until fluffy. Add eggs and vanilla extract; mix thoroughly. Combine coconut flour and salt in a separate bowl; pour into the mixture and blend well. Fold in pecans.
• Form dough into a ball and wrap in waxed paper or plastic wrap. Refrigerate for at least 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C).
• Roll dough into small balls, 1 to 1 1/2-inches wide. Place balls a few inches apart on a baking sheet. Sprinkle a tiny bit of coconut sugar on top of each cookie and flatten using the bottom of a glass to 1/4-inch thickness.
• Bake in the preheated oven until edges start to brown slightly, about 8 minutes.

OIL SUGAR COOKIES

Steps:

• Stir dry ingredients until mixed. Stir sugar into oil; beat in egg substitute slowly. Blend until smooth. Stir in dry ingredients all at once. Blend until dough is smooth. Chill ½ hour. Shape into ½ inch balls. Dip tops of balls into granulated sugar. Top with cherry or pecan if desired. Place on ungreased cookie sheet and flatten slightly with bottom of a drinking glass. Bake at 375 for 10 minutes or until lightly golden on the edges.