COCONUT OIL CHOCOLATE CHIP COOKIES
Swap in coconut oil for butter in a classic chocolate chip cookie and what do you get? A tender cookie with a lovely light color and distinctly chocolaty chips.
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield about 30 cookies
Number Of Ingredients 9
Steps:
- Position oven racks in the top and bottom thirds of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, baking soda and salt in a large bowl. Beat the coconut oil and both sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the coconut oil mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
- Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden but still soft in the center, 12 to 15 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
- When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.
OLIVE OIL COOKIES
One of my favorite combinations is honey, olive oil and sea salt. It works great in cookies as well as savory things. Add to that notes of lemon and rosemary and you've got yourself a one-of-a-kind treat. -Bryan Kennedy, Kaneohe, Hawaii
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, beat sugar and oil until blended. Beat in the egg, then honey and lemon extract. Combine the flours, rosemary, lemon peel, baking soda and 1/4 teaspoon salt. Gradually add to sugar mixture; mix just until combined., Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Sprinkle tops with remaining sea salt. Bake at 350° for 9-12 minutes or until lightly browned. Remove to wire racks. Store in an airtight container.
Nutrition Facts : Calories 114 calories, Fat 5g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 303mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
EASY OIL SUGAR COOKIES
This recipe came out of a old cookbook.My daughter wanted to bake some cookies so she started looking in my cookbooks and found this one. The whole family loved them.
Provided by Wanda Harrison
Categories Cookies
Number Of Ingredients 7
Steps:
- 1. Beat eggs with fork and mix in remaining ingredients.
- 2. Drop by spoon on ungreased cookie sheet.Stamp each cookie with a glass that has oil on bottom of it and dipped in sugar each time. Bake at 400 until slightly golden around the edages.(about 8 minutes)
COCONUT OIL SUGAR COOKIES
This is a variation on the sugar cookie using coconut oil. It tastes similar to a shortbread cookie, but they are very moist and delicious. Roll tops of cookies in sugar and/or colored sugar before baking for a festive treat. Cinnamon and sugar works well, too.
Provided by Kristonia
Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes
Time 30m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly.
- Beat sugar, butter, and coconut oil together in a large bowl with an electric mixer until light and fluffy. Beat in egg yolks and vanilla extract. Add flour, baking powder, and baking soda gradually; mix until dough just comes together. Mix dough with hands to fully incorporate ingredients. Roll dough into walnut-size balls and place 2 inches apart onto baking sheet.
- Bake in the preheated oven until cookie tops are cracked, 10 to 12 minutes.
Nutrition Facts : Calories 245.3 calories, Carbohydrate 29.3 g, Cholesterol 53.7 mg, Fat 13.6 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 9.9 g, Sodium 127.8 mg, Sugar 15.7 g
COCONUT OIL MILK CHOCOLATE CHIP OAT COOKIES
Tasty chocolate chip cookies made with coconut oil instead of butter!
Provided by House of Aqua
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 27m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Combine coconut oil, brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Beat in egg and vanilla extract.
- Mix flour, baking soda, and salt together in a bowl. Gradually beat into the coconut oil mixture until just blended. Fold chocolate chips and oats into the dough.
- Roll 2 tablespoons of dough into a ball. Place on the prepared baking sheet. Repeat with remaining dough, spacing balls about 2 inches apart.
- Bake in the preheated oven until cookies are golden on the bottom, 12 to 14 minutes.
Nutrition Facts : Calories 193.3 calories, Carbohydrate 26 g, Cholesterol 17.8 mg, Fat 9.1 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 6.8 g, Sodium 168.6 mg, Sugar 12.5 g
VEGAN GLUTEN-FREE CHOCOLATE CHIP COOKIES WITHOUT COCONUT OIL
My most-requested dessert, even over my normal chocolate chip recipe. Delicious and chewy cookies for those with certain dietary restrictions. Something to consider is that banana is the egg substitute and the taste is noticeable. Blue Bonnet® light margarine does not contain trace amounts of whey or lactose. Trader Joe's® semi-sweet chocolate chips are on PETA's list of recommended vegan chocolate.
Provided by TiffanyZ
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 40m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Cream brown sugar, margarine, and white sugar together in a bowl. Add mashed banana and vanilla extract.
- Combine baking soda and hot water in a small bowl; add to sugar mixture and stir in salt. Add flour slowly, 1 cup at a time, incorporating xanthan gum at the same time. Add chocolate chips and stir to combine. Drop by large spoonfuls onto the prepared baking sheet.
- Bake in the preheated oven until golden brown, 10 to 12 minutes.
Nutrition Facts : Calories 251.5 calories, Carbohydrate 38.6 g, Fat 11.2 g, Fiber 2.9 g, Protein 2.3 g, SaturatedFat 3.2 g, Sodium 216.5 mg, Sugar 24.6 g
LEMON THYME OLIVE OIL COOKIES
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking sheets.
- Put the flour, sugar, baking soda, pepper, and thyme into a bowl and whisk together to combine. In a small bowl, whisk together the olive oil, milk, lemon juice, and zest. Add the liquid ingredients to the dry ingredients, stirring with a wooden spoon until you form a nice smooth dough.
- Roll heaping teaspoonfuls of the dough into balls. Place them about 2 inches apart on the prepared baking sheets. Bake the cookies about 12 to 15 minutes, or until they are browned around the edges. Let the cookies cool for a few minutes and then transfer them to wire racks to cool completely.
MELOMAKARONA (GREEK OLIVE OIL-HONEY COOKIES)
These classic Greek holiday cookies are made from a combination of olive oil and semolina. This gives them a cakelike texture that's crumbly yet still very moist, thanks to a soak in a fragrant, honey-sweetened syrup spiked with cinnamon and orange. Traditionally topped with chopped walnuts, you can use any nuts you like; pistachios are especially pretty with their pale green edges.
Provided by Melissa Clark
Time 50m
Yield About 4 dozen cookies
Number Of Ingredients 17
Steps:
- Make the syrup: In a medium saucepan over high heat, combine sugar, cinnamon sticks and clove with 1 1/3 cups water. Cut orange in half and place in saucepan, flesh down. Bring to a boil, stirring occasionally, until the sugar completely dissolves, about 4 minutes. Remove from heat and stir in honey. Set aside to cool completely, leaving the cinnamon, clove and orange in the syrup until ready to use.
- Heat the oven to 375 degrees and line 4 baking sheets with parchment paper or nonstick liners, or lightly grease the pans with olive oil.
- Finely grate the zest of 1 orange into a large mixing bowl. Cut the orange in half and squeeze the juice into a measuring cup. If it doesn't measure 1 cup (240 milliliters), squeeze in enough juice from the other orange. Add juice to the bowl with the zest, then mix in olive oil, sugar, brandy, cinnamon, nutmeg, clove and salt.
- In a separate mixing bowl, whisk together flour, semolina and baking soda. Gradually, fold in the flour mixture into the olive oil mixture. With a wooden spoon, mix until flour is just evenly incorporated.
- Using your hands, roll dough into 1 1/2-inch ovals or egg-shapes, and place 1 inch apart on prepared baking sheets. Using the palm of your hand, lightly flatten dough. Bake until cookies are golden, 20 to 25 minutes, rotating baking sheets halfway through for even baking.
- Right before the cookies are done, remove the orange, cinnamon sticks and clove from the syrup. As soon as the cookies are out of the oven, and working in batches, dunk the hot cookies in the cool syrup, gently flipping them for about 10 seconds so they can absorb the syrup. Remove cookies from the syrup using a slotted spoon and arrange them on a tray or plate. Sprinkle the center of each cookie with a generous pinch of nuts, patting them lightly so they stick to cookies.
- Once cool, store in an airtight container at room temperature for up to 5 days. To prevent the cookies from sticking together, place sheets of wax or parchment paper between cookie layers.
DAIRY-FREE CHOCOLATE CHIP COOKIES WITH COCONUT OIL
When dairy was no longer an option, I discovered how useful coconut oil was as a substitute to butter. I was excited to learn how easy it was to bake with and how it leaves no detectable coconut flavor. My family was glad to be eating this old time favorite again - now dairy-free.
Provided by kndritter
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 30m
Yield 45
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine coconut oil, white sugar, brown sugar, and vanilla extract in a large bowl. Refrigerate, stirring occasionally, until the coconut oil has thickened, but can still be stirred, about 5 minutes; the batter will lighten in color as it thickens. Add eggs to the batter one at a time, beating well after each addition.
- Combine flour, baking soda, and salt in a bowl. Gradually beat dry ingredients into the bowl with the coconut oil mixture. Stir in chocolate chips.
- Drop dough by the tablespoon onto ungreased baking sheets.
- Bake in the preheated oven until set and lightly golden, 8 to 10 minutes.
- Cool cookies on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 15.2 g, Cholesterol 8.3 mg, Fat 7.4 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 5.6 g, Sodium 84.4 mg, Sugar 9.8 g
CHOCOCHIP PEANUT BUTTER COOKIES MADE WITH OIL (NOT MARG)
My friend Judy Montagu has a cooking column in the local English paper (I may have mentioned that before). Baking well without margarine has become something of a holy grail here in Israel, and we're always on the lookout for a recipe without those bad-for-you fats that actually works. In Judy's last column she's finally found a cookie worthy of posting. She credits her friend Alice Jonah for the recipe.
Provided by Mirj2338
Categories Dessert
Time 17m
Yield 32 serving(s)
Number Of Ingredients 10
Steps:
- Mix the first four ingredients, then mix in everything else.
- Form little balls and press into a cookie shape.
- Place them on a cookie sheet lined with parchment paper and criss-cross each cookie with a fork.
- Bake at 180 degrees C (350 F) for 10-12 minutes.
Nutrition Facts : Calories 91.5, Fat 4.1, SaturatedFat 0.9, Cholesterol 5.8, Sodium 35.9, Carbohydrate 13.1, Fiber 0.5, Sugar 8.1, Protein 1.4
COCONUT COOKIES (WITH OIL)
Make and share this Coconut Cookies (With Oil) recipe from Food.com.
Provided by eBeth
Categories Drop Cookies
Time 22m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 12
Steps:
- Mix together; oil, water, vanilla, and sugar.
- Add dry ingredients and mix well.
- Drop by heaping teaspoonful onto greased baking sheet.
- Bake at 350° for 10-12 minutes.
- Remove carefully to cooling rack.
- Cookies will hold together better as they cool.
- Variations: Try 1/4 c oil and 1/4 cup peanut butter.
- Try chocolate chips instead of raisins.
- Try almond extract and chopped almonds.
- Try craisins, sunflower nuts, you name it!
LEMON AND POPPY SEED OLIVE OIL COOKIES
A delightful cookie, moist on the inside and crisp on the outside. They have a nice bright, lemon flavor with a little crunch from the poppy seeds. You don't have to use the most expensive olive oil, but do use a good flavored extra virgin one. For my vegan friends, this recipe can be easily made without any eggs (see instructions in the recipe).
Provided by verbena
Categories Dessert
Time 35m
Yield 12-16 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F.
- In a large bowl, combine the dry ingredients (flour, baking powder, poppy seeds, salt, and 1/3 cup sugar) and whisk together.
- In a separate bowl, whisk the eggs (or egg substitute) with the olive oil, lemon juice, and lemon rind.
- Use a rubber spatula to stir the liquid mixture into the dry one, just until well combined; if the mixture is a little dry, add a little more lemon juice.
- Put a few tablespoons of sugar in a flat dish.
- Pinch off pieces of dough (about the size of a rounded teaspoon) and roll gently into balls. Put balls into sugar and press down slightly to make a thick disk.
- Place sugared cookie disk onto a lightly oiled cookie sheet and bake 12 to 15 minutes, or until lightly browned.
- Cool a couple of minutes on the cookie sheet, then remove the cookies to a rack to cool further.
- Note: Instead of eggs, use 2 tablespoons of ground flax seeds (i.e., flax meal) simmered in 6 tablespoons of water for a few minutes until thick and the consistency of raw eggs.
Nutrition Facts : Calories 134.3, Fat 5.8, SaturatedFat 0.9, Cholesterol 35.2, Sodium 32.7, Carbohydrate 18.3, Fiber 0.5, Sugar 8, Protein 2.5
OLIVE OIL COOKIES WITH RED WINE AND ROSEMARY
Steps:
- Preheat the oven to 375°F. Combine the dry ingredients. Beat the eggs with the olive oil and wine. Use a rubber spatula to stir the liquid mix into the dry one, just until well combined; if the mixture is stiff, add a little more wine.
- Drop by rounded teaspoons onto a lightly oiled cookie sheet and bake for 12 to 15 minutes, or until lightly browned. Cool for a couple of minutes, then transfer the cookies to a rack to cool further. Store in a covered tin for up to 3 days.
OIL SUGAR COOKIES
Yes, these could have a better name. The point seems to be that No Butter Was Harmed (or used) in the Making of These Cookies! ;-) If you divide the 3/4 cup of canola oil recommended by the two dozen or so cookies the recipe makes (which I cannot do), it's practically nothing, right?! And the are cookies, after all. Cardiologist approved too, I swear.
Provided by SecondsCount
Categories Dessert
Time 20m
Yield 24 cookies, 8 serving(s)
Number Of Ingredients 8
Steps:
- Stir dry ingredients until mixed. Stir sugar into oil; beat in egg substitute slowly. Blend until smooth. Stir in dry ingredients all at once. Blend until dough is smooth. Chill ½ hour. Shape into ½ inch balls. Dip tops of balls into granulated sugar. Top with cherry or pecan if desired. Place on ungreased cookie sheet and flatten slightly with bottom of a drinking glass. Bake at 375 for 10 minutes or until lightly golden on the edges.
Nutrition Facts : Calories 430.9, Fat 20.9, SaturatedFat 1.6, Sodium 367.1, Carbohydrate 55.5, Fiber 1.1, Sugar 25.5, Protein 5.5
OIL COOKIES
This is a family heirloom recipe from my grandmother. We had to stand by her to come up with measurements because she used a hand of this or a container of that. She called them oil cookies because most of the recipes had lard in them and this one used oil instead. This is a recipe that is called for on every cookie tray at holidays or gatherings. Brush cookies with a basic powder sugar and water icing and while wet, sprinkle colored jimmies to match the occasion. Let dry completely before storing. These cookies freeze great UNFROSTED.
Provided by MYRAMANI
Time 3h
Yield 72
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, beat the eggs, evaporated milk, oil and vanilla until well blended. Mix in the sugar and baking powder. Stir in the flour 1 cup at a time until the dough becomes too stiff to stir. Turn out onto a clean surface and knead in as much of the remaining flour as possible. Dough should be smooth and not sticky. Keep the dough covered with a towel while pinching off tablespoon sized pieces of dough and rolling them into small ropes 6 inches long and 1/4 inch in diameter. Tie ropes into loose knots and place them 2 inches apart onto the prepared cookie sheets. The cookies will almost triple in size while baking.
- Bake for 10 to 12 minutes in the preheated oven, until light brown on the bottom. Remove from cookie sheets to cool on wire racks. When cool, glaze with a mixture of confectioners' sugar and water, if desired.
Nutrition Facts : Calories 88.8 calories, Carbohydrate 11.8 g, Cholesterol 16.3 mg, Fat 3.7 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 0.7 g, Sodium 36.8 mg, Sugar 3.8 g
OLIVE OIL COOKIES WITH RED WINE AND ROSEMARY
You don't need to use your best olive oil for these cookies, but extra virgin olive oil will make them more interesting than "pure" or "light" olive oil. From Mark Bittman's "Quick and Easy Recipes" from the New York Times.
Provided by FLKeysJen
Categories Drop Cookies
Time 30m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees.
- Combine the dry ingredients.
- Beat the eggs with the olive oil and wine.
- Use a rubber spatula to stir the liquid mix into the dry one, just until well combined; if the mixture is stiff, add a little more wine.
- Drop by rounded teaspoons onto a lightly-oiled cookie sheet and bake for 12-15 minutes, or until lightly browned.
- Cool for a couple minutes, then transfer the cookies to a rack to cool further.
- Store in covered tin for up to three days.
Nutrition Facts : Calories 61.9, Fat 2.5, SaturatedFat 0.4, Cholesterol 8.8, Sodium 10.3, Carbohydrate 8.2, Fiber 0.2, Sugar 3.2, Protein 0.9
HEALTHY GLUTEN-FREE OATMEAL RAISIN COOKIES USING OLIVE OIL!
the recipe on the Quaker Oats box with 1/2 less sugar and using EVOO instead of butter (no one will ever know until you tell them!) it is quick and easy to just smear the batter into a pan for bar cookies. can reduce oil to 2/3 cup. can soak raisins in bourbon for a more sophisticated taste. can substitute ground walnuts for 1/2 of flour base!
Provided by carrie sheridan
Categories Breakfast
Time 27m
Yield 4 dozen, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Beat together olive oil and sugars.
- Add eggs and vanilla; beat well.
- combine flour, soda, cinnamon and salt. Add to liquid and mix well.
- Stir in oats and raisins and mix well again.
- Drop by teaspoonfuls onto greased cookie sheet.
- Bake 10-12 minutes or until golden brown.
- Cool 1 minute on cookie sheet and then remove to wire rack.
- Makes 4 dozen.
- for bar cookies: bake 20-30 minutes in ungreased 13x9 inch baking pan (reduce heat to 325 degrees for a glass pan).
Nutrition Facts : Calories 324.4, Fat 20.1, SaturatedFat 3, Cholesterol 31, Sodium 218.7, Carbohydrate 33.5, Fiber 2.5, Sugar 18.1, Protein 4
PEANUT BUTTER COOKIES MADE WITH COCONUT OIL
Steps:
- 1. -Combine all the dry ingredients, ( baking soda, baking powder, salt, flour, cinnamon) and set aside 2. -beat together the coconut oil and peanut butter. 3. -beat in the eggs. 4. -Add the sugars and vanilla next. 5. -Combine this with the dry ingredients. I find the easiest way is to use your hands to knead the stuff. - roll into small balls and use a potato masher to make cross-hash pattern. 6. -bake at 350 for about 10 mins for chewy cookies and longer for crunchy.
JEANETTE'S ITALIAN OIL COOKIES
Steps:
- Preheat oven to 350 degrees. Mix all ingredients together - dough will be a bit sticky, roll in 1 inch balls. Place on ungreased cookie sheet about a 1/2 inch apart.
- Bake for 8-11 minutes. Let cookies cool for about 2-3 minutes and transfer to wax or parchment paper.
- Mix confectioners' sugar and milk until drizzly. Dip each cookie top into icing, and sprinkle with colored sugar or non-pariels. For Holidays, you can add food coloring to icing for a decorative touch.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
DELICIOUS EASY CRISPY OR CHEWY CHOCOLATE CHIP OIL COOKIES
These diverse cookies use only vegetable oil and no butter, but taste fantastic. Perfect for whether you want a chewy, thick cookie, or a thin crispy cookie! No fancy equipment or ingredients needed!
Provided by sweetangerines
Categories Drop Cookies
Time 23m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees Fahrenheit.
- Beat the eggs and sugars together. Add the oil and vanilla and mix in thoroughly. Add the flour, baking soda, baking powder and salt and mix. Fold in the chips, bran cereal, and coconuts.
- Drop the dough and flatten to desired cookie thickness. If you want big, thick chewy cookies, drop by tablespoons and thicken. If you want thin, crispy cookies drop by heaping teaspoons and flatten to a thinner thickness.
- Bake for 8 minutes. The cookies will firm up as they cool, so do not be tempted to bake them too long.
- This is an original recipe. The first round I made 8 big, thick cookies without coconut. These turned out to be thick, chewy (not cakey) cookies. Then I made smaller cookies (1 teaspoon medium thickness) also without coconut. These turned out to be chewy, cakey like cookies.
- Then I added the coconut and also made big and small cookies. Only this time I flattened the smaller cookies even more. These cookies turned out to be very nice and crispy, almost like chocolate chip crisps.
- Therefore, vary the drop style according to your likes/dislikes!
Nutrition Facts : Calories 137.8, Fat 6.9, SaturatedFat 1.6, Cholesterol 5.2, Sodium 48.7, Carbohydrate 18.3, Fiber 0.5, Sugar 11.2, Protein 1.5
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