Coconut Oil Chocolate Chip Cookies

The 4th of July is around the corner. It’s a summertime celebration of the 3 F’s—family, fireworks, and food! And, I might add, it’s a time for a bit of indulgence. We can’t be good all year long. When it comes to 4th of July indulgences what could be more American than good old-fashioned chocolate chip cookies (with a coconut oil twist, of course). These indulgences are free of trans fats and low in sodium, so bake a batch and pack them for the picnic, barbecue or parade. The aroma alone will make you an instant hit!


Coconut Oil Mini Chocolate Chip Cookies

Makes about 50 cookies


2 cups all purpose flour (you can substitute whole wheat for a more dense, higher fiber cookie)

1 tsp baking soda

1 tsp sea salt

¾ cup Kelapo virgin coconut, at room temperature

¾ cup packed brown sugar

1/3 cup granulated sugar

1 tsp vanilla extract

2 large eggs

2/3 10-oz package of dark chocolate chips


  • Preheat over to 350 F
  • Combine flour, baking soda and salt in a small bowl
  • Beat coconut oil in large mixing bowl, until smooth.
  • Add brown sugar, granulated sugar and vanilla extract. Beat until creamy.
  • Add eggs one at a time and beat well after each addition.
  • Gradually add in flour mixture.
  • Stir in chocolate chips.
  • Drop rounded tablespoons of the dough onto an ungreased baking sheet.
  • Bake for 9 to 12 minutes or until golden brown and the edges have begun to set, but the centers are still soft.
  • Let cool for a couple of minutes.
  • Share and enjoy!


Nutrition Facts per cookie

Calories                      92

Fat                                  5 grams

Carbohydrates          12 grams

Sodium                       49 mg


– Densie Webb, Ph.D., R.D.

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