The coconut oil in these cookies is the secret ingredient. It's just subtle enough that people will want to know what that delicious flavor is. They are best eaten within a day or two--although they won't last that long!
Recipe courtesy of Food Network Kitchen
Total:
35 min
Active:
10 min
Yield:
About 30 cookies
Level:
Easy

Nutrition Info

Ingredients

Directions

Preheat the oven to 350 degrees F; line three baking sheets with parchment paper and lightly coat with cooking spray. Combine the flour, cocoa powder and salt in a small bowl and set aside.

Combine the sugar, vegetable oil, coconut oil, milk, vanilla and egg white in a medium bowl and beat with a hand mixer on medium-high speed until smooth, about 1 minute. Add the flour mixture and beat on low speed until incorporated.

Drop teaspoonfuls of the batter about 2 inches apart on the prepared baking sheets. Bake until the cookies look firm and dry on the top, 10 to 12 minutes. Let cool on the baking sheets for a few minutes, and then transfer to a rack to cool completely.

IDEAS YOU'LL LOVE

Venita's Chocolate Chip Cookies

Recipe courtesy of Trisha Yearwood

Bittersweet Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

The Thin

Recipe courtesy of Alton Brown

Chocolate Chip Cookies

Recipe courtesy of Katie Lee

Banana Chocolate Chip Cookies

Recipe courtesy of Kelsey Nixon

Peanut Butter-Chocolate No-Bake Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Brownie Sandwich Cookies with White Chocolate Ganache and Strawberry Preserves

Recipe courtesy of Giada De Laurentiis

Chocolate and Vanilla Checkered Flag Cake

Recipe courtesy of Nancy Fuller

Compost Cookies

Recipe courtesy of Samantha Seneviratne

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking