Coconut Oil Chocolate Chip & Cranberry Cookies…have you tried coconut oil in cookies yet? Coconut oil is yummy yum yum in sweet foods. And I LOVE what it does to cookies– crispy on the edges and soft in the middle kinda of cookies, with a hint of coconut flavor.
Cookies are like my go-to homemade sweet treat. I know my favorite recipe by heart and I always adapt them to my mood and the ingredients I have on hand. These cookies are kinda healthy enough to eat for breakfast with coffee, or at least I do when I make a batch 🙂 Gotta live a little, right?
When baking cookies, I will play around with the flour and in this recipe I chose to go with white whole wheat flour because it’s a bit healthier than the regular enriched stuff. These cookies have some good for you ingredients too like coconut oil, pecans and cranberries!
Baking with coconut oil can typically be used in a 1:1 ratio in recipes. Because it’s a little more liquidy than butter, I added in extra flour into this recipe to give the cookie dough the right texture and enough rise.
You can really toss in your favorite add ins in place of pecans, chocolate chips and cranberries too! I love to adapt this recipe, but this Coconut Oil Chocolate Chip & Cranberry Cookie recipe is a winning cookie combo!
Coconut Oil Chocolate Chip & Cranberry Cookies
- Prep Time: 10 mins
- Cook Time: 12 mins
- Total Time: 22 mins
- Yield: 24 cookies 1x
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Coconut Oil Chocolate Chip & Cranberry Cookies…have you tried coconut oil in cookies yet? Coconut oil is yummy yum yum in sweet foods. And I LOVE what it does to cookies– crispy on the edges and soft in the middle kinda of cookies, with a hint of coconut flavor.
Ingredients
- 1/2 cup coconut oil
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 1/4 cup white whole wheat flour
- 1/2 cup semi sweet chocolate chips
- 1/4 cup chopped pecans
- 1/4 cup dried cranberries
Instructions
- Preheat oven to 350 degrees F; line two baking sheets with parchment paper.
- In mixing bowl paddle attachement, cream together coconut oil and sugar until whipped.
- Add in egg, vanilla extract, salt and baking soda and mix until incorporated.
- Slowly add in flour mixing until incorporated.
- Stir in chocolate chips, pecans and cranberries.
- Spoon mixture into 24 balls and place on baking sheets.
- Bake for about 12 minutes until cookie are browned and almost done in center, but still soft.
- Allow to cool on baking sheet for 2 minutes and transfer to drying rack.
Nutrition
- Serving Size: 1 cookie
- Calories: 138
- Sugar: 12g
- Sodium: 54g
- Fat: 7g
- Saturated Fat: 5g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 8mg
Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
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[…] enough to eat for a well-balanced breakfast! Sure, we eat sugar laden muffins, cookies, and baked goods every so often but doing it on the regular adds up and just doesn’t make us […]