Coconut Oil White Chocolate Molasses Cookies
The SOFTEST and chewiest molasses cookies you'll ever have in your life! Coconut oil is the secret ingredient in these addicting white chocolate molasses cookies.
Servings 1 -1/2 dozen cookies
- 1/2 cup coconut oil softened but not melted
- 3/4 cup coconut sugar or brown sugar
- 1/4 cup dark molasses
- 1 large egg
- 2 teaspoons vanilla extract
- 1-1/3 cups white whole wheat flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 3/4 cup white chocolate chips
Place softened coconut oil and sugar in a stand mixer. Beat on medium speed about 2 minutes or until evenly creamed. Mix in molasses, egg, and vanilla until creamy.
In a large bowl, combine flour, spices, baking soda, cornstarch, and salt. Add flour mixture to liquid, and beat on medium speed until a dough forms (dough will be very thick) Mix in white chocolate chips.
Using your hands, smush dough into a ball and wrap in plastic wrap. Chill 45 minutes to 1 hour or until firm. (dough may be refrigerated up to 2 days)
Shape chilled dough into 1-in balls and place 3 in apart on parchment paper-lined baking sheets. Bake cookies at 350F 9-11 minutes or until edges just start to turn golden. (middles will still seem very soft) Cool cookies on baking pan 10 minutes, then transfer to a wire cooling rack to cool completely.