Coconut oil. I’ve been using it in a variety baked goods and other cooking because I've been convinced of the health benefits that have been brought to the foreground in the last several years. It isn’t a new fad, it has been a staple in countries where coconuts are naturally available, but for those of us who don’t have a coconut tree in our backyard, we may have come late to the party. This article lists some of the beneficial reasons to at least consider looking into coconut oil. It has a very long shelf life which I also find apealing. One down side is the cost.
When I’ve replaced coconut oil in my baked goods it has been at a ratio of 2/3 of the amount of oil or butter that the recipe originally called for and things have worked out amazingly well. I’ve had great success with quick breads, cakes, and now cookies. It’s also wonderful on top of rice . . . actually heavenly. When I can use coconut oil instead of butter or another oil I do.
This cookie recipe is one that I altered from a favorite recipe I’ve been using for years. While I was making them my husband said “I hope these aren’t going to be healthy cookies” and later he had no trouble downing two or three of these gems as part of his evening snack. I am pleased with the outcome on two fronts. They have a wonderful flavor and crunch and somewhat healthier than the original version.
If you are looking around for a way to make your cooking a little healthier, look into coconut oil. I’d love to hear your thoughts on this topic and if you've had success with coconut oil.