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!
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 15 min
- Yield: About 30 cookies
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 90 calorie
- Total Fat
- 5 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 50 milligrams
- Carbohydrates
- 12 grams
- Protein
- 1 grams
- Sugar
- 8 grams
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.
