This was originally posted on another blog of mine (Happy Homemaker Reviews). I consolidated them to continue to simplify my life. – Jen (04.2012)
Last week, I mentioned that I would do a test of substituting Tropical Traditions Gold Label Virgin Coconut Oil in place of shortening in my favorite cookie recipe. Well, it worked. Not only did my husband declare them the best cookies I’ve ever made (he’s not usually a fan of those particular cookies), but they were puffy, like when I make them with shortening. I tried butter once and they were flat as hockey pucks and didn’t stay together.
I also used less than a 1:1 ratio and that seems to have worked perfectly. Since I was able to use this as a substitute for both shortening AND vegetable oil in baking, this is definitely a sanity saver for me. One product meets BOTH needs so I don’t need to keep both the others on hand AND it’s healthier for me.
There is still time to enter to win a Quart of Tropical Traditions Gold Label Virgin Coconut Oil to try for yourself! The contest closes on 6/9/11, so go enter today.
Here is the modified recipe:
· 1-1/2 c. whole wheat pastry flour
· ½ tsp. baking soda
· ¼ tsp. nutmeg
· 2/3 c. coconut oil (original was 3/4 cup)
· 1 c. sugar
· 1 tsp. salt
· ¾ tsp. cinnamon
· 1 egg
· 1-3/4 c. old-fashioned oats
· 1 c. bananas, mashed
· 1 c. milk chocolate chips
Preheat oven to 375F.
In a mixer, blend coconut oil, sugar, eggs, and baking soda. Add flour, nutmeg, and cinnamon, until combined. Add oatmeal, bananas and chocolate chips. Drop by spoonfuls on greased cookie sheets. Bake for 10 minutes.
Serves 4 dozen.
I still haven’t gotten the natural sugar substitution thing. Anyone have any suggestions?