You guys should be very proud of me. I finally baked something that didn’t have peanut butter or chocolate in it! I have to admit, it was a difficult decision. But these cookies called to me when I researched recipes last night. Averie Cooks has become my go-to blog for baked goods. This lady knows what she’s doing.
This particular recipe involves coconut oil. An unusual ingredient, coconut oil can be used to replace butter and adds a fresh, fruity flavor. Coconut oil is by no means overbearing when it comes to flavor. It adds a chewiness and smooth texture without making recipes taste like sunscreen like you would expect. I recently began using coconut oil in a few of my recipes and I have to say, it’s my new favorite ingredient. I highly encourage you to use it in some of your recipes.
After a long day yesterday, I came home and craved something sweet. Shocking, I know. These brown sugar maple cookies were the answer. All the ingredients can be mixed in one bowl. Once combined, chill the dough for about two hours. I was impatient so I only chilled the dough for about an hour. Had I chilled my dough longer, they probably wouldn’t have spread as much. Regardless, the taste was still amazing.
This cookie is easy to make and satisfying to eat. It was exactly what I needed to end my Saturday.
As usual, this cookie is best eaten warm out of the oven. Enjoy!
1/2 cup coconut oil, softened
1 cup dark brown sugar, packed
1 large egg
2 tablespoons vanilla extract
1 tablespoon unsulphered mild to medium molasses
2 teaspoons corn starch
1 teaspoon baking soda
1/4 teaspoon salt, optional and to taste
Directions (based on recipe from Averie Cooks)
To the bowl of a stand mixer fitted with the paddle attachment, combine coconut oil, egg, sugar and beat on medium-high speed to cream until light and fluffy, 4 to 5 minutes.
Stop, 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, optional salt, and mix until just combined, about 1 minute.
Using a medium cookie scoop, form mounds that are 2 heaping tablespoons in size; or divide dough into approximately 15 to 16 equal-sized pieces. Place dough mounds on a large plate, and slightly flatten each mound. Very important to get the dough mounds in the exact shape you want to bake them in because after chilling, flattening or re-shaping them is very difficult. Cover with plasticwrap, and refrigerate for at least 2 hours; up to 5 days. Do not bake these cookies with dough that has not been properly chilled because they will spread.
Preheat oven to 350°F. Place dough on baking sheet, spaced at least 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. They firm up as they cool and I recommend the lower end of the baking range because they taste best when softer.
Allow cookies to cool on the baking sheet for 5 to 10 minutes before moving. Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.