Coconut Oil and Sea Salt Brownie Cookies
Coconut Oil and Sea Salt Brownie Cookies are soft and fudgy! Chocolaty cookies made with coconut oil
Coconut oil has been all the food blogging rage for a while now.
As usual, I’m kinda behind with the trends in food. You haven’t seen any quinoa around here, have ya? Noooo. See,behind in the trends! 🤷
That’s ok..we still have cookies today. Chocolate cookies made with coconut oil and they taste just like brownies.
These are craaazzzyy good. Crazy!
We ate them in about 2 hours at my house. Those 2 hours also include these photos. You can’t see it, but, there was three of my children hovering very impatiently over my shoulder while I shot these.
Are you done?
Are you done?!
Are you done yet?!!?
Ah!Talk about craaazzyyy.
I can’t really blame them. As mentioned, these are crazy good.
They are little fudge delights topped with sea salt. Which, makes the best topping ever. The sweet/salty combo is perfect.
As for coconut oil, this is the first time I’ve used it. I loved it. It gives the the a slight nutty flavor, but, is really light. Definitely be using it much more. So, go out, get some coconut oil and make these cookies.
Get to it!
Coconut Oil and Sea Salt Brownie Cookies
Ingredients
- ½ cup coconut oil melted, then, cooled slightly
- 1 cup brown sugar
- 2 eggs
- 1 cup flour
- ½ teaspoon sea salt plus, additional for topping
- ¾ cup cocoa powder
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 tablespoon hot water
- 1 ½ cups mini chocolate chips
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or baking mats
- In a bowl, whisk together flour, salt and cocoa powder. Set aside.
- In a mixing bowl, beat sugar and coconut oil until combined. Add in eggs and vanilla.
- In a small bowl, mix baking soda and water. Add into batter.
- Slowly, mix in flour/cocoa powder/salt and beat until dough forms.
- Fold in chocolate chips.
- Put dough in fridge for 15 minutes or so. It will make it easier to work with.
- Scoop dough by the tablespoons and roll into a ball. Place onto prepared baking sheet. Sprinkle each with a pinch of sea salt. Bake for 10 minutes.
- Let them cool on baking sheet for 5 minutes or so before removing and then, cool completely on wire rack.
This is probably one of the best cookies I’ve ever eaten. I did a tiny bit less brown sugar and added roasted pecans but otherwise followed the recipe. Salt & chocolate just go so well together. I’ve made the recipe twice now and book marked it because I know I’ll make it again & again! Thank you!
So glad you enjoyed them Adriene! Thanks for letting me know 🙂
These turned out great Erin..and I subsituted cacao powder for the cocoa and they were still plenty sweet enough- thanks for sharing a great recipe!
These are absolutely delicious. I did half chocolate chips and half toasted pecans. This recipe bakes up great. Brownie texture and lovely salt ratio.
Couldn’t roll all of them, too sticky, but no matter,they baked up beautifully with an added 2min. Soft, fudge and delicious!
Little spread and salty touch is awesome 👌 will bake them again!