Coconut Oil and Sea Salt Brownie Cookies

April 01, 2015

Coconut oil has been all the food blogging rage for a while now.  As usual, I'm kinda behind with the trends in food.  You haven't seen any quinoa around here, have ya? Noooo. See, behind in the trends.

Oh, well.  We still have cookies today.  Chocolate cookies made with coconut oil and they taste like brownies.

These are craaazzzyy good. Crazy.

We ate them in about 2 hours at my house.  Those 2 hours also include these photos.   You can't see it, but, there was three of my children hovering very impatiently over my shoulder while I shot these.

Are you done?
Are you done?!
Are you done yet?!!?
Ah!  Talk about crazy.

I can't really blame them.  As mentioned, these are crazy good. They are little fudge delights topped with sea salt.  Which, makes the best topping ever.  The sweet/salty combo is perfect.  As for coconut oil, this is the first time I've used it.  I loved it.   It gives the the a slight nutty flavor, but, is really light.  Definitely be using it much more.

So, go out, get some coconut oil and make these cookies.
Get to it!

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Coconut Oil and Sea Salt Brownie Cookies

by Table for Seven
Prep Time: 00:35
Cook Time: 00:20
Ingredients (24 cookies)
  • 1/2 cup coconut oil (melted, then, cooled slightly)
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup flour
  • 1/2 tsp sea salt, plus, additional for topping
  • 3/4 cup cocoa powder
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 TBSP hot water
  • 1 1/2 cups mini chocolate chips
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or baking mats
In a bowl, whisk together flour, salt and cocoa powder. Set aside.
In a mixing bowl, beat sugar and coconut oil until combined. Add in eggs and vanilla.
In a small bowl, mix baking soda and water. Add into batter.
Slowly, mix in flour/cocoa powder/salt and beat until dough forms.
Fold in chocolate chips.
Put dough in fridge for 15 minutes or so. It will make it easier to work with.
Scoop dough by the tablespoons and roll into a ball. Place onto prepared baking sheet. Sprinkle each with a pinch of sea salt. Bake for 10 minutes.
Let them cool on baking sheet for 5 minutes or so before removing and then, cool completely on wire rack.

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