Chocolate Cookie Thins

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!]

Total Time:
35 min
Prep:
10 min
Inactive:
10 min
Cook:
15 min

Yield:
About 30 cookies
Level:
Easy

NUTRITION INFO
Ingredients
  • Nonstick cooking spray, for greasing
  • 1/2 cup whole wheat pastry flour
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon fine salt
  • 1/2 cup packed light brown sugar
  • 3 tablespoons vegetable oil
  • 2 tablespoons extra-virgin coconut oil
  • 2 tablespoons 2-percent milk
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg white
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.

For 2 cookies: Calories 90; Fat 5 g (Saturated 2 g); Cholesterol 0 mg; Sodium 50 mg; Carbohydrate 12 g; Protein 1 g; Fiber 0 g; Sugar 8 g


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