Coconut oil cookies: an easy recipe
Coconut oil cookies are a good choice when you want something simple and quick, without a long shopping list. There are just 3 main ingredients and about 12 cookies, and the result goes nicely with tea or coffee.
Why do coconut oil cookies work?
Sometimes the best recipe is the one that doesn’t take up a whole evening. Light coconut milk, self-rising flour and coconut oil together make a dough that is easy to roll out and shape. No complicated whipping, no long waiting.
Coconut oil makes the cookies more crumbly and gives them a light coconut flavor. The coconut milk adds moisture without making the dough too heavy. Self-rising flour helps the cookies rise slightly in the oven, so they don’t turn out rock hard.
A simple truth: if you have an oven, a bowl and a rolling pin at home, even someone who usually avoids baking can pull this recipe off.
Coconut oil cookies: ingredients
The ingredient amounts are for about 12 cookies. Keep the coconut oil solid before using it, because that way it mixes better with the flour and the dough is easier to work with.
- Light coconut milk 170g
- Self-rising flour 250g
- Coconut oil 55g (amount measured solid)
If the coconut oil is too soft or liquid, put it somewhere cool for a while. If it is very hard, let it sit at room temperature for a couple of minutes. The aim isn’t to melt it, but to get the fat to a state where it can be mixed evenly with the flour.
How do you make the dough?
The preparation is short, but don’t rush the mixing. If the flour and coconut oil stay in large lumps, the cookies won’t turn out even. Take an extra minute and work the mixture through calmly with your fingers or a spoon.
- Preheat the oven to 180 degrees
- Mix the flour and coconut oil thoroughly
- Add the milk and mix until the dough no longer sticks to the bowl
- Sprinkle a little flour on the counter and roll the dough out to about 1cm thick.
- Use a cookie cutter/ gingerbread cutter to cut out the cookies and place them on a baking sheet lined with parchment paper.
- Bake for 10 minutes.
So what actually happens? In the oven, the dough turns drier on top and slightly soft inside. If the cookies are very thin, they may brown faster. If you make thicker cookies, watch the color and texture toward the end.
Coconut oil cookies: practical tips
A small amount of flour on the counter and the rolling pin helps with rolling. Don’t add too much extra flour to the dough, because then the cookies can turn out dry. If the dough sticks, sprinkle the flour on the work surface rather than into the bowl.
A gingerbread cutter works just as well as a cookie cutter. It’s especially handy if you want cookies of an even size. Even size also means more even baking.
If you want a crispier result, let the cookies cool on a wire rack after taking them out of the oven. Left directly on the baking sheet, they can stay moister underneath. Warm, they are softer; as they cool, the texture firms up.
Nutrition and serving size
Nutrition per 1 cookie:
- 125 Kcal
- 6 Fat
- 3 Protein
- 15 Carbohydrate
These numbers help you estimate the portion better. The cookie is small, but the energy comes mainly from the flour and coconut oil. If you track your daily menu, count the cookies the same way as any other sweet treat or baked good.
Coconut oil cookies: FAQ
Does the coconut oil have to be solid?
Yes, in this recipe the amount is given as solid. Solid coconut oil mixes better with the flour and helps the dough get the right texture.
Can the dough be rolled thinner?
It can, but then the cookies bake faster. The original instruction is about 1cm, because it gives a firmer and softer result.
Is the recipe suitable for quick weekend baking?
It certainly is. There are few ingredients, the preparation is simple and the baking time is 10 minutes.
Author:Turg.Fitness.ee
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