Chicago kids will love these cookiesFriday, January 17, 2014
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
- 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)
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.