Sometimes you get lucky…
Last night I stood in front of the kitchen pantry, preparing to make a batch of chocolate chip cookies.
Now, I’m one of those people who think chocolate chip cookies and nuts are a direct revelation from the celestial realms.
Unfortunately, my cupboards are walnut/pecan/almond free at the moment.
Suddenly, it all became clear…
I have leftover coconut oil and flakes from the recent cupcake order I filled!
Behold!…A new cookie was born!
I made this cookie with coconut flavoring oil, but extract would work just as well.
Personally, I love the way oils work with baked goods.
The only extract I like to use is vanilla. Other than that, I’m a huge fan of LorAnn oils.
There are SO many flavor options available, the baking possibilities are endless!
Tip: Try the ‘Cake Batter’ or ‘Cream Cheese’ flavored oil in your next yellow cake recipe. It gives your homemade cakes that bakery flavor ‘kick’!
Chocolate Chip Coconut Cookies
2 Sticks Butter, room temp
1 1/2 Cup packed dark brown sugar
1 tsp good vanilla extract
1 tsp coconut flavor oil (or extract)
2 1/4 Cup all purpose flour
1 tsp baking soda
1/2 tsp salt
bag semi-sweet chocolate chips
1 cup sweetened coconut flakes
Cream butter, sugar until light and fluffy. Add eggs one at a time. Add flavorings. In separate bowl, mix flour, soda, and salt. Add to butter mixture along with chips and coconut. Drop by spoonfuls onto baking sheet. Bake 375 till golden brown ~ 7-10min