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
Fat 5 grams
Carbohydrates 12 grams
Sodium 49 mg
- Densie Webb, Ph.D., R.D.