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!
- 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
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- Level: Easy
- Total: 35 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 15 min
- Yield: About 30 cookies
-
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.
