Soft Batch Dark Brown Sugar Coconut Oil Cookies

By Diherbert

Ingredients

• 1/2 cup coconut oil, softened (softened to the consistency of soft butter; not rock hard and not runny or melted, see below)
• 1 cup dark brown sugar, packed
• 1 large egg
• 2 tablespoons vanilla extract (yes tablespoons, not teaspoons), or to taste
• 1 tablespoon unsulphered mild to medium molasses (use very dark or Blackstrap at your own risk because its very pungent and bitter for baking)
• 1 3/4 cup all-purpose flour
• 2 teaspoons corn starch
• 1 teaspoon baking soda
• 1/4 teaspoon salt, optional and to taste

Details

Servings 15
Preparation time 10mins
Cooking time 18mins
Adapted from loveveggiesandyoga.com

Preparation

Step 1

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. Note - Coconut oil should be the consistency of soft butter like you'd use to cream with sugar and eggs in traditional cookies. If coconut oil is rock hard, microwave it in a small bowl for 5 to 10 seconds or just until it begins to soften. If coconut oil is runny or melted, place it in the freezer momentarily until it firms up. A tiny amount of runniness is fine; it's an oil and that happens. But do not use melted or purely liquid coconut oil because you can't effectively cream a liquid; it would be like trying to cream liquid butter.