Red Velvet Cookies (made with coconut oil)

We have a great little cookie bakery in the town where I work called "Hot Box Cookies". The cookies are heavy, moist, and fantastic! We only get Hot Box Cookies on super special occasions and one of the guys at work had a birthday complete with some Hot Box Cookies not too long ago. One of my favorites is the Red Velvet White Chocolate Chip cookies that they have so I set out recently to come up with a recipe that I could make at home.

Wouldn't you know it, I had everything I needed except butter. Typical in my kitchen! I did have some coconut oil which I sometimes use as a replacement for the fat in my recipes and/or in my soap making. I decided to just use coconut oil instead of butter in my cookie recipe. It was amazing! I liked them so much that I decided to only make this recipe with coconut oil. The cookies turned out nice and fat, crisp on the outside and chewy on the inside. So good! I am definitely going to try subbing in coconut oil the next time I make other cookie recipes.

I haven't posted anything on my blog in so long but I did want to share this recipe, if for no reason other than so I can find it the next time I want to make this recipe.

These cookies have a great presentation. The deep red color and white chips make such a pretty cookie! Plus they are completely delicious. They are not overly sweet. We love them! They would be perfect to sharing on your Christmas cookie platter or making for a loved one for Valentine's Day.

Here's how I made RED VELVET COOKIES, made with coconut oil AT HOME MY WAY:

RED VELVET COOKIES (Coconut Oil)

1/2 cup coconut oil (I just get LouAna brand at Walmart)
3/4 cup brown sugar (packed)
1/4 teaspoon salt
1 egg
2 teaspoons vanilla
3 teaspoons red food color liquid (optional but they won't be deep red without it)
1/2 teaspoon baking soda
1 1/2 cup all purpose flour (unbleached is best)
1/4 cup cocoa
1 cup white chocolate chips

Instructions:

Soften the coconut oil slightly - not all the way, just a little bit so it is easier to cream/work with (but okay if it softens completely). Make sure it is cool before adding the egg if the coconut oil heats up and melts all the way. (I used the microwave.)

Mix in the egg and stir well well to incorporate. Add in the food coloring (it is impossible to add food coloring after dry ingredients so make sure to add it now).

Add in the brown sugar, baking soda, vanilla, salt, stir well.

Add in the cocoa powder, stir.

Add in the flour and stir well until combined. I had to knead mine in some. It just depends on how soft your coconut oil is if you will have to knead or can stir in the flour. Add the white chocolate chips and mix until evenly disbursed.

Refrigerate for approximately 30 minutes. (If you must refrigerate longer or overnight, you just have to take the cookie dough out of the fridge to warm up some/come to room temp in order to be able to dip it out.)

Preheat oven to 350 degrees.

Make balls the size of ping-pong balls and place on sprayed cookie sheet or use parchment paper.

Bake 10-12 minutes @ 350 degrees (fully preheated oven) or until done. Don't overcook.

Enjoy!

Gina

Easy Peasy Parmesan Chicken in the Crockpot (Only 5 ingredients!)

Do you need a super easy, "dump and go" crockpot meal that is super delicious and tastes like you are eating out? I have a good one for you today! RECIPES AT THE TOP - CHIT CHAT AT THE BOTTOM Here's how I now make Crockpot Parmesan Chicken AT HOME MY WAY. Dump & Go Crockpot Parmesan Chicken *only FIVE ingredients plus the pasta* (Print the Recipe HERE) 6 boneless, skinless chicken breasts/tenders (frozen or thawed) 1 1/2 cups (app.) of seasoned canned bread crumbs 1/4 cup of parmesan cheese (I use the green can.) 1 or 2 jars (24 oz each) of prepared spaghetti sauce (Prego, Ragu, etc.) (Classico is my favorite lately.) Mozzarella (shredded) (Serve with cooked pasta. We use penne.) Instructions : Place chicken pieces in the crockpot (as much as your family needs). (I use frozen because my crockpot cooks super fast.) Sprinkle the chicken heavily with bread crumbs and then with the parmesan cheese, like this: Dump on the jarred spaghetti...

CLICK HERE TO SEE HOW I DO IT

Best Dill Pickles EVER! (Just like Claussen) (Easy - no canning!)

Do you want to make the best, easiest homemade dill pickles in the world? I found a recipe for dill pickles that tastes JUST LIKE Claussen refrigerator pickles. Those are the best anyway, right? That crunch, the dill and the garlic... and oh yea , the crunch! This recipe is super easy because you don't have to process these pickles which means there is no canning needed. You just fill a gallon jar (we use an old pickle jar) with fresh cucumbers and dill heads, and then pour over the cooled liquids/seasonings. Let it sit on the counter for three days, and then refrigerate. After that, the pickle eating begins. They are supposed to keep for one year like that in the fridge, without canning. (We let them sit for the 3 days, then refrigerated them overnight before opening the jar for the much anticipated first taste. Did they taste like Claussen? YOU BET YOUR PRETTY PICKLE THEY DID! We were all SO ex...

CLICK HERE TO SEE HOW I DO IT

Buttermilk Biscuits - Just like Cracker Barrel!

RECIPES AT THE TOP - CHIT CHAT AT THE BOTTOM! Here's how we make Buttermilk Biscuits AT HOME MY WAY: Buttermilk Biscuits (just like Cracker Barrel) (Makes about 8 biscuits.) PRINTABLE RECIPE HERE Ingredients: 2 cups SELF RISING flour (self rising flour gives the perfect taste to homemade biscuits) 1/3 cup shortening (cold real butter also works here) 1 1/4 cup buttermilk* *NOTE: (If using regular milk combined with lemon juice vinegar referenced below, you only need 1 cup of milk because thinner regular milk uses less by volume than the thick real buttermilk.) Directions: Preheat oven to 400 degrees. (Make sure your flour is "fluffed" not straight from the bag; Dump it in a larger container and stir using up and down motion to fluff it up a little bit-THEN measure out 2 cups). Measure 2 cups SELF RISING flour into a mixing bowl. Add shortening and cut it until small and crumbly. A fork works fine for this purpose ...

CLICK HERE TO SEE HOW I DO IT

Comments

TheresaNovember 18, 2015 at 7:40 AM
Oh that sounds delicious:) Thanks so much! Have a blessed day dear friend, HUGS!
UnknownJanuary 29, 2021 at 2:49 AM
All things considered the best treats I've ever constructed. I think I added excessively much milk yet hello, they were so acceptable.

At Home My Way

Search This Blog