Coconut Oil Brown Sugar Cookies

Coconut Oil seems to be the rage in the health food industry lately. I have used it for quite some time for everything from health reasons to cooking. Here is just one article on some of the health benefits of coconut oil ( there are many more articles online, so check them out for yourself) http://www.doctoroz.com/videos/surprising-health-benefits-coconut-oil

When I came across the recipe for these cookies on Pinterest, I knew I had to try them. The original recipe comes from a site called "Averie Cooks". The author says that the dough for these cookies must be chilled for at least two hours or they will spread too much. As you can see, I was in a rush and did not chill for at least two hours. Never the less, these cookies were amazing with a deep, rich caramel-y taste. The texture is soft and dense, yet somewhat light tasting. Do not over bake. The cookies will firm a bit more upon standing. 

Makes 21 ( 4 points +)

• 1/2 c. coconut oil ( softened, but NOT melted)
• 1 c. dark brown sugar
• 1 egg
• 2 T. vanilla
• 1 T. mild molasses
• 1-3/4 c. flour
• 2 tsp. cornstarch
• 1 tsp. baking soda
• 1/2 tsp. salt

In a large mixing bowl, combine coconut oil, sugar and egg. Beat until combined. Add vanilla and molasses and beat 1-2 minutes. Add flour, cornstarch, baking soda, and salt. Mix until just combined.

Using a medium cookie scoop ( about 2 T. in measure) scoop dough onto a large plate or platter. Cover with plastic wrap and place in refrigerator to chill for 2 hours or up to 5 days.

Preheat oven to 350, lone a baking sheet with parchment paper or spray with cooking spray. Place dough on baking sheet at least 2 inches apart. Bake for 8 - 10 minutes or until tops have just set. They will firm up as they cool.

Cool on baking sheets for 10 minutes before moving. Store in an airtight container.