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!
- 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
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