Chicago kids will love these cookies


 
 

By Mandy Fayne

Kids in the Kitchen

I keep hearing about the nutritious benefits of coconut oil so I had to try it for myself - in chocolate chip cookies! Conventional thought used to consider coconut oil an unhealthy saturated fat. Research has now discovered that coconut oil is actually a heart-healthy food that keeps your body running smoother.

Rather than using an entire stick of butter, I substituted in coconut oil. My kids are not particularly fond of coconut so I was worried about how these cookies would taste.

Well, you will not be disappointed. They turned out perfectly crispy on the outside with a moist center. The sea salt chunks on top are a MUST. The sweet and salty combo is heavenly! And of course the kids helped with measuring, mixing, pouring, stirring, and making a mess, but we did it together!

Healthier Chocolate Chip Cookies with Sea Salt

Ingredients

  • 4 Tbsp. coconut oil
  • 4 Tbsp. unsalted butter- slightly melted (microwave for 45 seconds)
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 ¼ cup white flour
  • 1 tsp. vanilla
  • ½ tsp. baking soda
  • 1 cup semi-sweet or dark chocolate chips
  • 1 Tbsp. sea salt chunks (for sprinkling on top)

Directions

Preheat oven to 350 degrees.

Combine all ingredients except the sea salt and mix until smooth.

On a greased baking sheet, use a spoon and scoop out batter into balls onto sheet with about an inch in between each cookie.

Sprinkle sea salt on top of each cookie.

Bake cookies for 12-15 minutes or until cookies start to brown around the edges.

 
 





 
 
 
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