Easy Chocolate Chip Cookies Recipe – Coconut Oil & Digestive Blend

Last Updated on 6 months ago by Neha Deshmukh

Easy Chocolate Chip Cookies Recipe – Coconut Oil & Digestive Blend

Hey everyone! If you’re anything like me, a warm, gooey chocolate chip cookie is pure happiness. I’ve been tweaking this recipe for ages, and I finally landed on a version that’s just right – soft, chewy, and with a little something extra for your tummy! It uses coconut oil and a special digestive blend, making these cookies not only delicious but also a little kinder to your gut. Let’s get baking!

Why You’ll Love This Recipe

These aren’t your average chocolate chip cookies. The coconut oil gives them a subtle, tropical flavor and a wonderfully soft texture. Plus, the addition of Barlean’s digestive blend makes them a treat you can feel a little less guilty about enjoying (because, let’s be real, we need cookies!). They’re super easy to make, even if you’re a beginner baker, and the aroma while they bake is simply divine.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful cookies:

• ?? cup (approximately 113g) coconut oil (Barlean’s butter flavored)
• ?? cup (approximately 200g) brown sugar
• ??” cup (approximately 50g) granulated sugar
• 1 ?? cup (approximately 125g) all-purpose flour
• ?? tablespoon (approximately 10g) cornstarch
• 1 teaspoon (approximately 5g) baking soda
• ?? teaspoon (approximately 2.5g) salt
• 2 tablespoon (approximately 30ml) Barlean’s digestive blend
• 1 large egg
• 2 teaspoon (approximately 10ml) vanilla extract
• 1 cup (approximately 170g) semi-sweet chocolate chips

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Coconut Oil (Barlean’s Butter Flavored)

I highly recommend Barlean’s butter flavored coconut oil for this recipe. It adds a lovely richness and a hint of buttery flavor that really elevates the cookies. If you can’t find it, regular coconut oil will work, but you might miss that extra depth of flavor.

Barlean’s Digestive Blend – Benefits & Usage

This is the secret ingredient! Barlean’s digestive blend is a mix of probiotics and prebiotics that can help support a healthy gut. In cookies? Yes! It doesn’t affect the taste, but it adds a little boost of goodness. You can usually find it in the health food section of your grocery store or online.

Flour & Cornstarch Combination

Using a mix of all-purpose flour and cornstarch creates a wonderfully tender cookie. The cornstarch helps prevent too much gluten development, resulting in a softer bite. Don’t skip it!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, in a medium bowl, whisk together the flour, cornstarch, salt, and Barlean’s digestive blend. Give it a good mix and set it aside – we want everything nicely combined.
2. Now, in a stand mixer (or a large bowl if you’re mixing by hand!), cream together the coconut oil, brown sugar, and granulated sugar. Beat it until it’s light and fluffy. This usually takes a few minutes.
3. Crack in the egg and add the vanilla extract. Blend until everything is fully incorporated and smooth.
4. Time to add the dry ingredients! Gradually add the flour mixture to the wet ingredients in two batches, mixing until just combined. Be careful not to overmix – that can lead to tough cookies.
5. Fold in the chocolate chips. I like to use semi-sweet, but feel free to use your favorite!
6. Scoop the dough into 1.5-2 tablespoon balls and place them on baking sheets lined with parchment paper. Then, pop them in the fridge for at least 2 hours. This helps prevent them from spreading too much while baking.
7. Preheat your oven to 350°F (175°C). Bake the cookies for 8-12 minutes, or until the edges are golden brown.
8. Let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. (If you can resist eating them right away, that is!)

Expert Tips

• Don’t overbake! These cookies are best when they’re slightly soft in the center.
• Chill the dough: Seriously, don’t skip the chilling step. It makes a huge difference in the texture.
• Use parchment paper: It prevents the cookies from sticking and makes cleanup a breeze.

Variations

Want to get creative? Here are a few ideas:

Vegan Chocolate Chip Cookies

Substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes). Make sure your chocolate chips are vegan-friendly!

Gluten-Free Chocolate Chip Cookies

Use a gluten-free all-purpose flour blend. I’ve had good luck with Bob’s Red Mill 1-to-1 Baking Flour.

Adjusting Spice Levels (Optional additions like cinnamon)

Add ½ teaspoon of cinnamon to the dry ingredients for a warm, cozy flavor. A pinch of nutmeg is also lovely!

Festival Adaptations (e.g., Diwali gifting)

Package these cookies in beautiful boxes or tins for Diwali gifting! They’re always a hit with family and friends.

Serving Suggestions

These cookies are perfect with a glass of cold milk, a cup of hot chai, or even a scoop of vanilla ice cream. They’re also great for lunchboxes or as a sweet treat after dinner.

Storage Instructions

Store the cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months. Just make sure they’re completely cooled before freezing.

FAQs

What is Barlean’s digestive blend and what does it do for cookies?

It’s a blend of probiotics and prebiotics that supports gut health. It doesn’t change the taste of the cookies, but adds a little nutritional boost!

Can I use regular coconut oil instead of Barlean’s butter flavored coconut oil?

Yes, you can! But the butter flavored version adds a richer, more complex flavor.

Can I substitute the all-purpose flour with whole wheat flour?

You can try substituting up to half of the all-purpose flour with whole wheat flour, but the cookies will be denser.

How do I prevent my cookies from spreading too thin?

Chilling the dough is key! Also, make sure you’re measuring your ingredients accurately.

Can these cookies be frozen before or after baking?

Yes! You can freeze the dough balls before baking, or freeze the baked cookies for longer storage.