I had a bag of white chocolate morsels sitting in my pantry that were just dying to be used. I also had a bag of coconut leftover from Christmas cookie making. I decided it was the perfect time to make cookies. There was a problem, though. I had no butter. We were also in the middle of a winter storm, so I wouldn’t be going anywhere anytime soon. I did, however, have coconut oil. Did you know that you can make delicious soft and chewy cookies without butter? Well you can. You just use coconut oil!
These cookies are good, y’all. My neighbor took a bite and said “These are so good they’re stupid.”
So, there you have it. Stupidly good cookies.
Oh yeah, the oooooonly bummer is that you can’t bake these right away. You need to put ’em in the fridge to let them get nice and hard or else you will end up with a pile of oil when you bake them. Boo!
- 3/4 cup melted coconut oil
- 1 cup coconut, the baking kind. Not the fresh from the coconut kind.
- 1/4 cup light brown sugar, packed tightly
- 1/2 cup regular sugar
- 1 egg
- 1 cup oats, not instant
- 3/4 cup white chocolate chips
- 1 tsp vanilla
- 1 tsp baking soda
- pinch of salt
- 1/2 tsp cardamom powder
- 1 cup flour
In a bowl, mix together the melted coconut oil, egg, cardamom powder, salt, vanilla, and both sugars.
Stir in the baking soda. Add the oats and the coconut. Stir in the flour. Now fold in the white chocolate chips.
Scoop out tbsp of dough, or if you have a ice cream/cookie scoop, use that. Roll into balls using your hand, and put on a plate that has been sprayed with cooking spray. The cookie dough is gonna be nice and oily. Make sure you get those white chocolate chips in there.
Put the plate of cookie balls in the fridge for around an hour.
Heat oven to 350. Take cookies out of fridge and line them on a greased cookie sheet.
Bake 8-10 minutes, until just golden.
Cool the cookies a little bit on the sheet, then transfer to cooling rack.
Cookie dough can be frozen if you want to make these ahead of time!