Chewy Brown Sugar Coconut Cookies

Summertime is all about desserts and treats that show off the beautiful bounty of produce we have available to us! Beautiful, juicy strawberries, raspberries, cherries, peaches, etc. But as the weather cools down and fall arrives, I crave something a little heavier and comforting. Enter freshly baked cookies! The oven warms your house a bit as you bake them and that homey, delicious smell is so comforting and satisfying. Today I have an awesome cookie recipe for you! Its a twist on the classic chewy gingersnap cookie - it is a brown sugar-molasses cookie made with coconut oil. I doubled the batch and it didn't even last the afternoon in our house. They're soooo yummy!

My sister found this recipe on Averie Cooks. She has a great website full of amazingly delicious sounding recipes. This is the first one I've tried, but it sure won't be the last. Pop over and check out her blog - I'll still be here when you get back!

Chewy Brown Sugar Coconut Cookies
Recipe minimally adapted from Averie Cooks

  • 1/2 cup coconut oil
  • 1 cup dark brown sugar, packed
  • 1 large egg
  • 2 tbsp vanilla
  • 1 tbsp unsulphered mild molasses
  • 1 3/4 cup all-purpose flour
  • 2 tsp corn starch
  • 1 tsp baking soda
  • 1/4 tsp salt
  1. Place coconut oil and brown sugar in the bowl of a stand mixer. Beat on medium high til combined. Add egg and beat until light and fluffy - about 4-5 minutes. Scrape down sides of bowl, add vanilla and molasses. Beat to incorporate - 1-2 minutes. Add flour, cornstarch, baking soda and salt. Mix until just combined.
  2. Using a medium cookie scoop, form mounds that are approximately 2 heaping tbsp. Place dough mounds on a large plate and chill in fridge for 20 minutes - 2 hrs (the longer you chill, the less the cookies will spread. I chilled mine for 20 minutes).
  3. Preheat oven to 350F. Line baking sheet with parchment paper. Place dough on prepared cookie sheet leaving 2 inches in between. Bake for 8-10 minutes or until tops have just set. Even if the cookies are slightly undercooked, pale and glossy in the center - they will firm up as they cool.
  4. Allow cookies to cool on baking tray for 5-10 minutes before moving.

Yep, thats it! I love the short ingredient list for this cookie recipe! Majority of the items are pantry basics! Gotta love a recipe like that hey?!
Check out Averie's blog for many more versions of this recipe as well (note some involve nut butter, cookie butter, white chocolate etc). Be creative and mix it up! I love the coconut oil and heavy dose of vanilla in this recipe though!
Happy Baking my Friends!

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