Brett got me a whirly pop for Christmas. A whirly pop and a giant tub of coconut oil. Because using coconut oil is the best way to make popcorn, especially in a whirly pop. And we’ve been making popcorn almost every day since Christmas. Not even kidding, we are slightly addicted.
So I’ve had this giant tub of coconut oil and all I had made with it was popcorn. I decided it was time to put it to new use.
You’re not surprised I started with cookies are you? I started with this cookie base that I love, originally from Lizzy at Your Cup of Cake, adapted it just a bit and used coconut oil instead of butter.
Coconut oil and chunks of almond joy bars in an oatmeal cookie– a coconut lover’s heaven! The husband ooohed and ahhed over these as he ate like five.
I promise I only had one. After I ate half of the dough.
- 1/2 cup coconut oil, melted and cooled to room temp
- 1/2 cup brown sugar, packed
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 cup flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 8-9 mini Almond Joy bars, chopped
- 1/2 cup semi sweet chocolate chips
- 1 1/4 cup old fashioned oats
- Preheat oven to 350
- Beat melted coconut oil and sugars until creamy. Beat in egg and vanilla until mixed well.
- In a separate bowl combine flour, salt, bakins soda and oats. Stir dry ingredients into wet ingredients. (If dough seems too wet add a tablespoon or two more of flour and mix in). Stir in chopped almond joy pieces and chocolate chips.
- Spoon by rounded tablespoon on to cookie sheets lined with parchment paper. Bake for 9-11 minutes or until bottoms are just golden. Remove and let cool for several minutes before transferring to a cooling rack.
- makes about 1 dozen.