I know it's hard to believe, but we were out of baked goods around here yesterday. After dealing with the shame of being baked-good-less; I scoured the pantry looking for a little inspiration. Staring back at me was a jar of coconut oil I bought before the holidays just languishing away.
I've been wanting to make something with it for months, but had other recipe priorities. I did a little research so I could decide what would be the best use for it. I found a cookie recipe on a blog I thought was perfect. Whipped up a batch of them and would have thrown the whole batch out had it not been for Hot Dog Dude offering to take them off my hands. People should probably quit giving me ammunition (I mean material) for my book.
I might go so far as to call these cookies healthy. The coconut oil replaces the traditionally called for shortening and leaves them with a nice soft texture. I used all brown sugar for a little extra flavor. There is a faint coconut flavor from the oil and the oatmeal adds a nice chewy texture.
Soft Banana, Chocolate, Oatmeal Cookies
1/2 cup coconut oil
1 cup light brown sugar
1 egg
1 ripe banana, mashed
1 1/2 cups all-purpose flour
3/4 cup oats
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
3/4 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F.
Combine coconut oil and sugar in a bowl and mix until well combined. My coconut oil was solidified with a very similar consistency to shortening. If yours is runny you might want to place it in the fridge until it firms up. Add egg and banana and mix till combined. Add the flour, oats, baking soda, salt, and cinnamon and mix until combined. Add the chocolate chips and mix until combined.
Scoop dough into small balls and place balls a few inches apart onto cookie sheets lined with parchment.
Bake for 8-10 minutes.
Makes about 48 depending on size.
Have any of you tried coconut oil and do you have a favorite way to use it? I'm vowing to no longer ignore my jar of coconut oil or end up baked-good-less again.
Enjoy,
Gina
