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

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Total:: 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.

From Food Network Kitchens

My Private Notes

Name: Chocolate Cookie Thins
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: About 30 cookies
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

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