Lately I’ve been reading up on the benefits of coconut oil, and word on the street is that it’s full of amazing health benefits.
Coconut oil, which is derived from the flesh of the fruit, and not to be confused with coconut milk, is being touted as a new super food.
With a myriad of health benefits ranging from weight loss, to helping with skin problems, or even healing scrapes and cuts thanks to its antibacterial properties, this is one food I was particularly keen to add to my daily life.
It can be used directly on the skin, as a hair conditioner or as a substitute for butter and other fats in cooking.
I’m yet to jump in the shower with a jar, however I did decide to give it a go in the kitchen last weekend and baked some chocolate chunk cookies, replacing the butter with this new wonder food.
They were a massive success, and I told myself that eating three in a row was OBVIOUSLY doing amazing things for my hair, skin and digestive system ;o)
A little note before you run out to purchase your ingredients: read this helpful link on how to bake with coconut oil and further information on its benefits.
Ingredients
| Amount | Measurement | Ingredient |
|---|---|---|
| 1/2 | cup | coconut oil |
| 2 | eggs | |
| 1 1/2 | cups | brown sugar |
| 1 | teaspoon | baking powder |
| 1/4 | teaspoon | baking soda |
| 1 | tablespoon | vanilla extract |
| 1 3/4 | cups | plain flour |
| 300 | grams | chocolate broken into pieces |
Method
2. Add the remaining ingredients, mixing together until all are incorporated.
3. Roll into balls the size of your choice, and place on a baking paper lined tray.
4. Bake in an oven, that’s been preheated to 200°C for 9-11 minutes, or just until the outside of the cookies have browned ever so slightly around the edges.
5. Remove, cool slightly, indulge!
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