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I was going to write about some recent successful dresser updates I've done lately, but then I realized that I haven't taken any pictures of them & I'm way too lazy to get up out of bed to take them (still feeling a bit drizzly), so you'll have to read about cookies instead. Although, just thinking about these precious little jewels, might lure me to the kitchen to bake some more.

I am borderline obsessed with coconut oil, especially in baking & I think that's what really makes these cookies. It's a running joke (truth) in my home that I am not the preferred cookie maker. For whatever reason (perhaps keeping my eyes on a curious toddler, doing laundry, cooking, baking, cleaning, & not burning the house down at the same time) I hardly ever make cookies well. Plus, I have been known to throw in a few healthier substitutes, whereas John instead piles on the butter, chocolate chips, etc. But I think I may have found a game-changer with these cookies. Behold, my new favorites... so soft, so fluffy, so perfectly sweet & faintly coconutty.

Whole Wheat Coconut Chocolate Chip Cookies
Ingredients
1/2 cup coconut oil
2 eggs
3/4 cup demerara (or any kind of sugar)
1 tablespoon vanilla extract
3/4 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
2 cups white whole wheat flour
3/4 cup semi sweet chocolate chips or dark chocolate chips!

Directions

Preheat the oven to 375°F. Beat the coconut oil, eggs, sugar, vanilla, & salt together for about 1 minute. Add in the baking powder, baking soda, & flour & blend until just mixed. Stir in the chocolate chips. Scoop out 1 tablespoon-sized cookies onto a baking sheet that has been covered in a silpat mat (I used parchment paper & also rolled them out so they would be more round). Bake for 11-13 minutes, or until golden brown around the edges. Allow to cool on the baking sheet for 3 minutes (good luck).