Eggless butter less choco chips cookies with coconut oil.
First time tried cookies with coconut oil and very happy with the taste. And rice flour made these cookies crisp and crunchy.
Organic edible coconut oil is great for those who can’t take butter for health reasons.
I have got a recipe book with my halogen oven. Adopted this recipe from that book. Cookies taste awesome.
I have replaced butter with coconut oil. You will love the taste.
Coconut oil is high in natural saturated fats. Its not only increase the healthy cholesterol in our body, but also help to convert the bad cholesterol into good cholesterols. And it helps promote heart health and lower the risk of heart disease.
To date, there are over 1,500 studies proving coconut oil to be one of the healthiest foods on the planet. Coconut oil benefits and uses go beyond what most people realize, as coconut oil — made copra or dried coconut flesh — is a true superfood.
Coconut oil is high in natural saturated fats. Saturated fats not only increase the healthy cholesterol (known as HDL cholesterol) in your body, but also help convert the LDL “bad” cholesterol into good cholesterols. By Increasing the HDL in the body, it helps promote heart health and lower the risk of heart disease.
I have used refined flour to make these cookies. You can make it with Whole Wheat flour if you like. Next time I will make it with whole wheat flour and oats powder. It will be more healthy.
Refined flour or maida – 1 cup
Rice flour – 2 tablespoon
Coconut oil – 2/3 cup
Powdered sugar – 6 tablespoon
Vanilla essence – 1 teaspoon
Baking powder – 1/2 teaspoon
Choco chips – 1/2 cup
Preheat the oven at 180° for 10 minutes.
Grease or line a baking tray with parchment paper or aluminium foil.
Sift refined flour, rice flour and baking powder.
In a bowl cream coconut oil and sugar till light and fluffy.
Add vanilla essence and mix well.
Add sifted flour mixture. Mix well.
Make a soft dough.
Fold in the choco chips. Mix again and make a soft dough.
Divide the dough into two equal portion.
Roll each portion with a rolling pin thinly about 1/8″ thick.
Cut the rolled dough with a cookie cutter.
Lift the cookies with the help of a knife and place on the baking tray 1 inch apart.
Bake at 180° for 12-15 minutes or until the edges becomes golden brown.
Let the cookies cool down completely before serving.
Serve with tea, coffee or a glass of milk.
Or store in a airtight container for later use.
I would love to hear from you. Please share your thoughts and suggestions in comment.
Stay connected at