Coconut oil seems to be all the rage right now. It’s on everyone’s health radar, and is currently expected to save the world if I had to guess based on the massive coconut oil advocacy out there. Like most health food fads I reacted rather critically at first, and eventually found myself somewhere down the middle of the spectrum.
As it turns out coconut oil really does provide a lot of benefits, some of which could help my family’s specific health concerns. On the other hand I also find it super important not to get carried away. It isn’t a cure for a chronic illness, and although virgin coconut oil isn’t the same type of coconut oil that was once said to raise cholesterol levels back in the 80’s, there is a concern over what it could do as far as it’s contribution to heart disease. As with most foods in life, moderation is the key factor.
With that said, let’s be honest about my true feelings regarding coconut oil: It simply tastes good.
I cringe at the idea of going gluten free. I have no desire to even imagine going paleo. And I’m not going to start slashing certain ingredients like dairy and sugar out of my diet (again, moderation is key). So I tend to be the odd one out among my crunchy friends.
With coconut oil I can at least look like I’m somewhat crunchy, and little do they know my true intentions have nothing to do with health, but everything to do with taste.
These cookies are an example of that….
3/4 cup melted coconut oil
3/4 cup brown sugar
1/4 cup granulated sugar
1 tsp vanilla
2 cups flour
1 pkg vanilla pudding (unprepared)
1 tsp baking soda
1 bag of chocolate chips
1) In a large bowl, beat together coconut oil, sugars, egg, and vanilla.
2) Slowly add flour, pudding mix, and baking soda. Beat together. Dough will be dry and shaggy, which is fine.
3) Fold in chocolate chips.
4) Scoop dough out of the bowl (about 1/4 cup at a time) and compress into mounds with your hands. If dough is too crumby and you cannot form it drizzle in some melted coconut oil, but be careful not to make the dough too sticky and oily. Place cookies on a plate, cover with foil or plastic, and place in fridge for 3 hours (or up to 5 days).
5) Preheat oven to 350 degrees. Bake cookies for 11 minutes, and them let them cool on cookie sheet for another 10 minutes (it’s a good practice to slightly under cook cookies in the oven, and let them finish cooking on the baking sheet outside of the oven).