I have been a fan of coconut since I was a little girl. I love the smell, the taste, and the texture of coconut. It always reminds me of a tropical island with white sand and turquoise waters. So you can imagine how happy I was when I received a huge jar of organic coconut oil for Christmas. Yes, I know, it’s not what most people want for Christmas, but I happen to love these types of gifts. Some women wish for designer handbags or jewelry, I prefer getting power tools and coconut oil. Speaking of power tools, I was at Lowes today and they had a lovely selection of nail guns and drills which I was eyeing. Hey, a girl can dream, right?
Anyways, back to my coconut oil. So now that I have this great jar of coconut oil, I use it all the time; for my hair, my face and body, cooking, baking, and smoothies. I find it interesting that coconut oil can change between a liquid and solid state very easily. Whenever the temperature is above 76 degrees Fahrenheit, coconut oil will be liquid. Below 76, coconut oil is a solid. Refrigeration isn’t needed. The shelf life for most coconut oils is two years.
Last night I searched the Internet for a coconut oil cookie recipe and came across this one. Not only does it contain coconut oil, but it’s also vegan, which means no eggs, no butter, very little sugar, and oat flour. I was a little worried that these cookies would be a disaster since it is missing all the fatty and sweet things that usually go into a traditional chocolate chip cookie recipe. I have to tell you though; my little guy grabbed four of them and loved them. Yay.
I didn’t have oat flour, so I used whole wheat instead. Also, I rolled my dough into a log not into a ball (the consistency and look were similar to Pillsbury Cookie Dough sans the sodium, huge amount of sugar and fat).