Soft Chocolate Chip Molasses and Coconut Oil Cookies {Dairy Free}

I ended up bringing these cookies with me to the work retreat on Saturday because I figured they would travel (on the metro) better than the Banana Carrot Cake Oatmeal Cookies.   The inspiration for this cookie came from Averie Cooks’s recipe which you can find here that promised to be like the Keebler Soft Batch cookies.  Do you remember those? I used to love them and Averie was spot on, the coconut oil, molasses and cornstarch made for a very soft, very rich, very good cookie!  I came home with an empty tupperware which makes me a happy baker.  DSC_0440I added chocolate chips and my bourbon vanilla extract that gets better every time I use it.  And now the glamour shot (because to be a true food blogger you have to stack your cookies for a picture.) DSC_0464

What to buy (makes about 36 small cookies):

  • 1/2 cup coconut oil, softened to the consistency of soft butter
  • 1 cup dark brown sugar, packed
  • 1 large egg
  • 2 tablespoons bourbon vanilla extract, or plain vanilla extract
  • 1 tablespoon unsulphered mild to medium molasses
  • 1 3/4 cup all-purpose flour
  • 2 teaspoons corn starch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 ounces semi-sweet chocolate chips

What to do:

  • combine coconut oil, egg, sugar and beat on medium-high speed to cream until light and fluffy in a mixer or with a hand mixer for 4 to 5 minutes
  • scrape down the sides of the bowl, add the vanilla, molasses, and beat to incorporate, 1 to 2 minutes
  • add the flour, corn starch, baking soda, salt and mix until combined, about 1 minute
  • add chocolate chips, mixing to combine
  • chill dough for 1-2 hours in the fridge if you have time to keep the cookies from spreading in the oven (you can do this in the mixing bowl or form the cookies into balls on a cookie sheet if you have room in your fridge for that – I don’t!)
  • preheat oven to 350°F, line a baking sheet with parchment or spray with cooking spray
  • place dough on baking sheet, forming small balls about 1 inch in size, flattening them a bit and spacing them about 2 inches apart
  • bake for 8 to 10 minutes, or until tops have just set, even if slightly undercooked, pale, and glossy in the center as they will firm as they cool

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