Chewy Coconut Sugar Cookies

Chewy Coconut Sugar Cookies

Chewy Coconut Sugar Cookies

Ingredients

  • ½ cup virgin coconut oil (soft or melted)
  • 1 cup coconut sugar
  • 1 large egg
  • 1 ½ teaspoons vanilla extract
  • 1 ⅓ cup all-purpose flour (plus 2 tablespoons more, if needed)
  • 2 tablespoons cornstarch
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ - 1 cup dark chocolate chunks (optional)

Instructions

  1. Cream together softened coconut oil, coconut sugar, egg, and vanilla extract with your mixer until light and fluffy (1-2 minutes).
  2. Add flour, cornstarch, baking soda, and salt and mix in until just combined. If the dough seems too thin and oily, add 1-2 more tablespoons of flour. If desired, fold in ¾ cup chocolate chunks by hand.
  3. Form about 20 tablespoon-sized dough balls. If using chocolate chunks, press 2-3 more chunks into the top of each dough ball. Cover with plastic wrap and chill the dough balls for at least 1-2 hours (overnight is ideal).
  4. Preheat oven to 350°F and place chilled dough balls 2 inches apart on a lined baking sheet (unlined sheets often result in too dark cookie bottoms when using coconut oil).
  5. Bake for 8-10 minutes until the edges are just set. The centers can still look slightly uncooked.
  6. Cool cookies on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely. Store airtight.