I’m a big fan of coconut, so when I saw a jar of thick coconut oil in the shop I thought to myself, could I use this instead of butter? I had to try this out with something simple so I made my soft cookie recipe replacing the butter with coconut.
I’m glad to say these turned out delicious, perhaps next time i’ll make them a little thinner, but the chocolate and coconut mix with the occasional nutty crunch makes it an enjoyable afternoon snack.
- 225 G Self Raising Flour
- 160 G Golden Caster Sugar
- 150 G Thick Coconut Oil
- 1 Egg
- Pinch Salt
- 220 G Milk Chocolate
- Crushed Almonds
- Crushed Cashews
1, Preheat your oven to 170C (set to fan). Beat together the sugar and coconut oil until smooth and creamy. Crack in the egg and mix your ingredients together.
2, Sieve in the flour and continue to mix your ingredients, it may be a little dry at first but continue to mix until smooth.
3, Chop up the chocolate into small pieces and chuck it into your mixture, mix in and repeat with the crushed nuts.
4, Using a teaspoon, scoop up a ball of the mixture and shape into flattened ball shapes. Lay these out on a baking tray with greaseproof paper and repeat until you’ve prepared the entire mixture.