How to spend your lovely weekend? We’ve got an idea for you! Cookie baking time with your beloved ones would be perfect to spend your weekend. Those are some of the best cookies ever made and many of you that made them.
Crisp edges with perfectly chewy centers are the stuff my cookie dreams are made of. And this new version has the same qualities.
These amazing Coconut Sugar Cookies are made without refined sugar. They are crisp on the edges with wonderfully chewy centers. The cookies came out amazing!
- ½ cup virgin coconut oil, soft or melted
- 1 cup coconut sugar
- 1 egg
- 1½ tsp vanilla extract
- 1⅓ cup all-purpose flour (plus 2 tablespoons more, if needed)
- 2 tbsp cornstarch
- 1 tsp baking soda
- ¼ tsp salt
- ¾ – 1 cup dark chocolate chunks (optional)
- Cream together softened coconut oil, coconut sugar, egg, and vanilla extract with your mixer until light and fluffy (1-2 minutes).
- Add flour, cornstarch, baking soda, and salt and mix in until just combined. If the dough seems too thin and oily, add 1-2 more tablespoons of flour. If desired, fold in ¾ cup chocolate chunks by hand.
- Form about 20 tablespoon-sized dough balls. If using chocolate chunks, press 2-3 more chunks into the top of each dough ball. Cover with plastic wrap and chill the dough balls for at least 1-2 hours (I usually put them in the fridge overnight).
- Preheat oven to 350 F and place chilled dough balls 2 inches apart on a lined baking sheet (when using coconut oil unlined sheets often result in too dark cookie bottoms).
- Bake for 8-10 minutes until the edges are just set. Centers can still look slightly uncooked.
- Cool cookies on the baking sheet for about 10 minutes, then move to wire rack to cool fully. Store airtight.