Coconut Oil Recipes -
Give the coconut oil a stir and then check the measurement — you may need to add another spoonful of room temperature coconut oil to bring the liquid up to the correct amount.
Melt too much oil? Pour any excess right back into the container. Work quickly when you bake these cookies — as the coconut oil starts to come back to room temperature, the dough will stiffen and be a little more crumbly and harder to work with, so plan to bake these in just one or two batches as opposed to storing the dough in the fridge for later!
Adjustments and Substitutions. Feel free to use more chocolate chips than called for, or to add nuts or white chocolate chips. Add a sprinkle of flakey sea salt on top if you like! You can also swap the chocolate chips for chopped baking chocolate we like dark or semi-sweet for chocolate chunks.
These chocolate chip cookies are relatively soft and slightly dense. If you like a thinner, crispier cookie, you can reduce the amount of flour in this recipe by ¼ cup. For an ultra-thick, especially dense cookie, you can increase the flour by up to ¼ cup.
or pop a cookie in the microwave for a few seconds to warm. These cookies also freeze well once cooked! For more butter-free recipes, check out our Coconut Oil Chocolate Cupcakes or Salted Olive Oil Dark Chocolate Cookies!
Adapted from Nestlé Toll House. Keywords: no butter, christmas, homemade. I'm Jessie, and I like to talk about food. Tag your recipes LifeAsAStrawberry on social media to share your creations! Learn about our team! Your email address will not be published.
Save my name, email, and website in this browser for the next time I comment. This site uses Akismet to reduce spam. Learn how your comment data is processed. So good! Made these with enjoy life chips for a friend who is dairy free.
This may be my new go to cookie recipe! I made half of the recipe to test it out. Kids absolutely loved it. I liked it too. Except mine didn't come out chewy. It did come out soft and a little Crisp around the edges.
I always make cookies with the butter. However, we ran out and this recipe looked the best. All in all if you don't have butter this recipe is tasty, just don't expect the same texture.
Just finished making these cookies. My husband thinks they are very good but dont think 12 min is enough as the cookies seem very doughy.
I left the 2nd pan in a little longer and still the same. The third pan will be in even longer. Without knowing exactly what is going on, there are a few things you can check. First, make sure the cookies are cooling before eating, otherwise they will be more doughy.
Second, confirm your oven is the temperature you expect. Coconut oil has a slightly lower melting point than butter, so when using it as a replacement in your favorite recipes, it may help to refrigerate the dough after shaping it into a wheel.
Once it firms up, slice and bake as directed. As in fresh fruit scones, coconut oil limits browning in rolled sugar cookies. Not only does this keep the cookies pale—snowflakes stay snowy white—but coconut oil enriches the cookies and extends their shelf life beyond those made from butter alone.
Trading a bit of butter for coconut oil is a great way to help your favorite cookies last a little longer, which is especially useful for shipping holiday care packages. Refined coconut oil is an essential ingredient in these homemade Wheat Thins, where its neutral flavor lets the taste of whole grains and barley malt really shine—these distinctive little crackers brown too deeply when made with butter, giving them a dark and nutty sort of character.
If you never make doughnuts because you're turned off by that notorious fried food smell, frying with refined coconut oil's gonna rock your world. Compared to most liquid fry oils, refined coconut oil contains fewer volatile organic compounds, giving it a cleaner aroma and flavor. When I fried up these DIY Donettes in our tiny office last year, no one even realized I was in the kitchen.
Aside from giving you the ability to stealth-fry at home, refined coconut oil returns to its solid state at room temperature, which gives fried foods a lighter, crisper texture once they cool, so fried foods taste less greasy, whether you're making fish and chips or cannoli.
While the same could be said of any solid fat, alternatives like lard and palm oil can be difficult to source in bulk for many folks, whereas refined coconut oil can be purchased by the gallon from warehouse clubs like Costco and Sam's, or online by the gallon, Nutiva coconut oil is just 14 cents per ounce.
Due to its size and density, pound cake takes ages to bake, so adding a bit of refined coconut oil can help keep it from drying out after a long stint in the oven; better yet, the added fat from coconut oil improves the shelf life of the finished product as well.
Coconut oil's a key player in my own sour cream pound cake, but it's a trick you can make use of in your own favorite recipes. Copycat recipes are a great place to make use of refined coconut oil, where its richness and neutral flavor help baked goods better mimic their store bought counterparts.
Beyond that, refined coconut oil is a great tool for developing vegan variations of your favorite commercial snacks, such as chocolate digestive biscuits.
Even my Homemade Oreos can be veganized on the fly with an equal weight of coconut oil in place of butter. I love refined coconut oil for its neutrality for the most part, but the flavor and aroma of virgin coconut oil can be used to strategic effect.
My coconut layer cake and creamy coconut frosting are based on my vanilla butter cake and Swiss buttercream , with virgin coconut oil standing in for a portion of the butter among other tweaks.
Aside from lending its signature flavor, coconut oil improves the shelf life of the frosted cake with its added richness. As in my lemon blueberry scones, coconut oil's neutral flavor keeps the lemon flavor of my ginger lemon creme filling bright and fresh.
Since coconut oil is solid at room temperature and free from water, it also keeps the powdered sugar filling thick and sturdy so it doesn't go squishing out with every bite. If you'd like to take advantage of that fact with your own favorite sandwich cookies, try using refined coconut oil instead of butter in the filling or virgin coconut oil if you'd like to add a hint of flavor.
Since refined coconut oil melts at a relatively low temperature, about 75°F, it's the perfect foundation for making creamy, spreadable speculoos cookie butter at home. Blended with a thick paste made from dissolved cookie crumbs, it makes a fun alternative to peanut butter in no-bake applications.
Refined coconut oil is the key to our shelf-stable pancake mix, which can sit on the shelf for months on end. Because the oil is added up front, the mix itself couldn't be easier; when you're ready for breakfast, the batter is ready to go as soon as you stir in a splash of milk and an egg.
That cuts back on the toasty brown butter notes that cookies develop as they bake, giving the finished product a clean vanilla flavor that contrasts beautifully with the bold, bitter flavor of crumbled Oreos whether store bought or homemade for a cookies and cream-themed cookie. Like butter, coconut oil can be creamed with sugar until fluffy and light, so it's my go-to choice for vegan-izing chocolate chip cookies.
To make up for refined coconut oil's lack of flavor, I spike the dough with dry malt extract to evoke the same nutty, toasted notes that butter develops as it browns in a traditional dough.
So while these chocolate chip cookies may be vegan, they sure don't taste like it. On its own, pure chocolate seems waxy when frozen because eating ice cream or gelato will chill our tongues down, making it difficult for the chocolate to warm and melt.
As a result, long after the ice cream has melted away, the chocolate itself will linger in our mouths as a cold, unmelting lump. These problems disappear with a spoonful of refined coconut oil, a flavorless, odorless addition that lowers the chocolate's melting point, for stracciatella gelato with crisp and snappy chips that melt-in-your-mouth.
As with the chocolate shards in stracciatella, refined coconut oil gives the outer shell of homemade Klondike Bars a satisfying snap. That proportion creates a chocolate coating that's runny and thin while warm, making the ice cream bars easy to dip, and beautifully glossy once set.
To help the freeze-dried strawberry and crispy rice coating stick, these berries 'n cream ice cream bars are dipped in white chocolate cut with refined coconut oil.
As with our homemade Klondike bars, coconut oil serves to keep the white chocolate shell snappy and thin, so as not to detract from the crispy, colorful, and fruity outer layer of an old-fashioned strawberry shortcake bar. A little coconut oil helps enrich our banana granola while keeping it crisp and dry.
At the end, a quick chutney, really just a rough chopped blend of herbs and coconut, gives the stew a bright pop of flavor the way a few torn basil leaves make that tomato sauce sing.
This apple pancakes recipe features a serving of whole grains and produce that you get to pour maple syrup over. Yes please! When you peel the kabocha squash for this recipe, use a vegetable peeler—not a knife.
The texture of these delicate slice-and-bakes is similar to a Mexican wedding cookie: crumbly, but insanely tender. Five different types of coconut go into our quintuple-threat breakfast or snack bars.
Nutrient-dense and sweet enough to satisfy even the youngest members of your household. Love coconut oil? You're in luck: These recipes all feature the heart-healthy ingredient.
Alex Lau. View Story. Yossy Arefi. View Recipe. Christopher Testani. Using coconut oil in place of some of the butter suggests hints of the tropics. Ditte Isager. Coconut oil adds flavor and helps aid in big, chewy clumps.
From doughnuts Recioes Muscle pain management to homemade cookie butter, coconut oil Oiil the secret Muscle pain management Redipes so many Reciprs our favorite dessert recipes. At Recipees recent stop on my book tour, someone asked if I Liver Health Tips and Tricks any Coconut Oil Recipes ingredients that the average baker may not have on hand. In the heat of the moment, all I could think of was malted milk powderwhat I call the "umami bomb" of dessert. Like any oil, it's a pure fat, but what sets coconut oil apart is that it's solid but creamy at room temperature well, when "room temperature" falls between 70°F and 74°F. That means it behaves more like butter or shortening in baked goods, creaming up light and fluffy when beaten with sugar.
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