Soft Batch Dark Brown Sugar Coconut Oil Cookies

No butter, no white sugar, no complaints.

Just dark and rich cookies so soft that they bend rather than break.

Soft Batch Dark Brown Sugar Coconut Oil Cookies

Growing up I loved Soft Batch Cookies. Although there was never a shortage of homemade cookies around, something about those uber-soft storebought cookies, almost flexible and pliable they’re so soft, was something I’d pester my mom to buy.

These cookies are my ode to Soft Batch cookies, using a more robust flavor palette. I love the dark, rich, robust flavors of dark brown sugar and molasses, and pairing them with coconut oil was the best flavor pairing decision I’ve made in ages. But pairing coconut oil with almost anything is a good call.

Soft Batch Dark Brown Sugar Coconut Oil Cookies

I tried to convey in the Coconut Oil White Chocolate Cookies recipe that the coconut oil doesn’t make the cookies taste like tanning lotion. In fact, the coconut flavor when baking with coconut oil is much less overt than if using shredded or flaked coconut, which can often be quite powerful and almost off-putting. Instead, I liken coconut oil to amped up, flavored butter. Just as browned butter is an enhanced, tastier version of butter, coconut oil in many ways is the same.

Interestingly, I’ve found when baking with coconut oil that the smell is more pronounced than the actual flavor. Instead, what is pronounced is the richness and deeply satisfying density. The lusciousness of coconut oil on your lips and tongue supercedes the coconut taste. Cookies baked with it have an immense richness that is so luxurious. I don’t bite into them and say oh wow, this tastes like coconut, which is my way of saying if you’re on the fence about coconut in general, to give coconut oil a whirl in baking. You’ll still be able to taste it, but it’s not as powerful as you’d think. Plus, dark brown sugar and molasses are two flavors that can stand up to it.

Soft Batch Dark Brown Sugar Coconut Oil Cookies

I’ve been craving molasses cookies and rather than being seasonally inappropriate with a straight up molasses cookie in the almost springtime, I allowed the natural molasses undertones in dark brown sugar to work for me. Dark brown sugar is really just light brown sugar with triple the amount of molasses. Approximately 3 tablespoons molasses to 1 cup granulated sugar in dark brown sugar, versus 1 tablespoon to 1 cup granulated sugar for light brown sugar. Plus, I supplemented the dough with 1 tablespoon molasses, enough to add that extra pop I love.

Please don’t write to tell me that brown sugar is white sugar with molasses added. I’ve been told that about 500 times. I am making a taste claim about dark brown sugar, not a health claim. You cannot get the flavor from white sugar that brown sugar lends.

Make the cookies by combining coconut oil with dark brown sugar, an egg, vanilla and cream the ingredients until they’re soft and fluffy, about five minutes. It’s important to use coconut oil that’s softened to the consistency of softened butter. The same consistency you’d use for creaming butter, sugars, and eggs in traditional cookie dough.

Soft Batch Dark Brown Sugar Coconut Oil Cookies

If your coconut oil is rock hard, microwave it in a small bowl for five or ten seconds, or just until it begins to soften. If it’s runny or melted, place it in the freezer momentarily until it firms up. A tiny amount of runniness is fine; it’s an oil and that happens. But do not use melted or purely liquid coconut oil because you can’t effectively cream a liquid; it would be like trying to cream liquid butter. Doesn’t work.

I used 2 tablespoons vanilla, because I love it and this dough is bold and can stand up to it, but if you prefer less, add to taste. I used Homemade Vanilla Extract, full of vanilla bean flecks and specks.

I bake cookies and bread with unsulphered molasses, not blackstrap, which is too bitter for me to enjoy. Even though it’s only a tablespoon, I caution against using it in this recipe unless you prefer a pungent and bitter bite.

Soft Batch Dark Brown Sugar Coconut Oil Cookies

Add the flour, corn starch, baking soda, salt, and mix to just incorporate. I normally use a combination of bread and all-prose flour in cookies, but for these, I stuck with AP because cookies made with it are softer, although not quite as chewy. I was going for that extreme Soft Batch softness.

And for that reason, I also added cornstarch. Cornstarch is a workhorse and I used it in my favorite chocolate chip cookies. It does the job of both softening and tenderizing dough, and cookies made with it bake up extremely soft. One of the reasons I think the Pudding Cookies craze has taken off is because one of the first ingredients in pudding mix is ‘modified food starches’, code for cornstarch. And cookies made with it are super soft and people love a soft cookie. The same is true of Strawberry Cake Mix Cookies or Mounds Bar Chocolate Coconut Cake Mix Cookies. The cornstarch in the mix helps them bake up so soft that they’re bendy.

Soft Batch Dark Brown Sugar Coconut Oil Cookies

The cookie dough will be soft and it’s not sticky or tacky like traditional chocolate chip cookie dough. It reminds me of a peanut butter-based cookie dough because it seems a little on the oily side, thanks to the coconut oil. It has that Play-Doh like consistency and you can pinch it together and it sticks to itself but not to your hands.

I used my medium 2-inch cookie scoop and made 16 mounds, about two heaping tablespoons of dough each. I didn’t flatten them, shape them, or touch them in any way. I let the tops stay ‘feathered’, which is the impression the wire-release mechanism on my cookie scoop makes.

Place the dough mounds on a large plate, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days before baking. The dough is too warm, limp, and soft and is unsuitable for baking until it has been chilled. If you bake with warm, soft, dough your cookies will spread into a big puddle. You don’t want that.

Soft Batch Dark Brown Sugar Coconut Oil Cookies

Bake the cookies at 350F for 8 to 10 minutes, but I strongly encourage the lower end of the range. My dough was rock hard coming out of the refrigerator after two days chilling, and I allowed it to sit on baking sheets at room temperature for 30 minutes before baking. I baked for 8 minutes, rotating trays midway through. The tops should barely be set, and will be glossy and appear underdone, but they firm up as they cool. Any longer than 10 minutes and you run the risk of the bottoms browning too much and you don’t want Hard Batch Cookies. Everyone’s coconut oil, oven, climate, and personal preferences are different, but they taste best when they’re soft and not overbaked.

The cookies are so very soft and chewy. They bend and flex before they break and crumble. They’re moist and dense without being heavy. The coconut oil, cornstarch, molasses, and dark brown sugar keeps them so soft and and they soft for days. Brown sugar absorbs atmospheric moisture so the cookies actually get softer over time, rather than drying out.

Soft Batch Dark Brown Sugar Coconut Oil Cookies

The dark brown sugar and molasses take on caramelized flavors while baking and the depth of flavor created is sublime, especially paired with the coconut oil and abundant vanilla. They have a rustic, earthier, bolder flavor that’s sweet enough, but not too sweet. Serve them with a tall glass of milk if you wish, but two shots of espresso or a glass of red wine are more of what I have in mind.

They’re the best possible cookie combination in the whole family of soft batch-ish and vanilla (Sugar-Doodle Vanilla Cookies), brown sugar (Brown Sugar Maple Cookies), molasses (Molasses Triple Chocolate Cookies), and coconut oil (Coconut Oil White Chocolate Cookies) cookies I’ve been creating the past 6 months. I think I just found the holy grail of combinations.

If you like brown sugar, molasses, caramel, vanilla, browned butter, snickerdoodles, or cookies where the focus is on scrumptious cookie dough itself, not on all kinds of add-ins and chocolate chips, these are the cookies for you.

Soft Batch Dark Brown Sugar Coconut Oil Cookies

They are insanely good and I have to hide them from myself.

Unfortunately, I know all my own hiding places.

Soft Batch Dark Brown Sugar Coconut Oil Cookies

Soft Batch Dark Brown Sugar Coconut Oil Cookies - NO butter, NO white sugar. Made with coconut oil. So soft that they're bendable!

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Soft Batch Dark Brown Sugar Coconut Oil Cookies

No butter, no white sugar, no problem. These are some of the softest and most flavorful cookies I've had in ages and remind me of Soft Batch Cookies, with a bolder flavor palette. They're sweetened entirely with dark brown sugar, and because it has a higher concentration of molasses as well as a bit of molasses added to the dough, these cookies are rich, deep and caramely, with molasses undertones. Those ingredients, and the secret ingredient - a bit of cornstarch - help the cookies stay soft for days and they actually get softer over time. The coconut oil flavors the dough very subtly, and although you can 'taste it', it's much milder and more subtle than coconut flakes, for example. If you've never tried baking with coconut oil and replacing it one-for-one with butter in cookies, this small batch recipe is a great place to start.

Yield: about 15 medium-sized cookies

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes


1/2 cup coconut oil, softened (softened to the consistency of soft butter; not rock hard and not runny or melted, see below)
1 cup dark brown sugar, packed
1 large egg
2 tablespoons vanilla extract (yes tablespoons, not teaspoons), or to taste
1 tablespoon unsulphered mild to medium molasses (use very dark or Blackstrap at your own risk because its very pungent and bitter for baking)
1 3/4 cup all-purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
1/4 teaspoon salt, optional and to taste


  1. To the bowl of a stand mixer fitted with the paddle attachment, combine coconut oil, egg, sugar and beat on medium-high speed to cream until light and fluffy, 4 to 5 minutes. Note - Coconut oil should be the consistency of soft butter like you'd use to cream with sugar and eggs in traditional cookies. If coconut oil is rock hard, microwave it in a small bowl for 5 to 10 seconds or just until it begins to soften. If coconut oil is runny or melted, place it in the freezer momentarily until it firms up. A tiny amount of runniness is fine; it's an oil and that happens. But do not use melted or purely liquid coconut oil because you can't effectively cream a liquid; it would be like trying to cream liquid butter.
  2. Stop, scrape down the sides of the bowl, add the vanilla, molasses, and beat to incorporate, 1 to 2 minutes. Add the flour, corn starch, baking soda, optional salt, and mix until just combined, about 1 minute.
  3. Using a medium cookie scoop, form mounds that are 2 heaping tablespoons in size; or divide dough into approximately 15 to 16 equal-sized pieces. Place dough mounds on a large plate, and slightly flatten each mound. Very important to get the dough mounds in the exact shape you want to bake them in because after chilling, flattening or re-shaping them is very difficult. Cover with plasticwrap, and refrigerate for at least 2 hours; up to 5 days. Do not bake these cookies with dough that has not been properly chilled because they will spread.
  4. Preheat oven to 350°F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. Place dough on baking sheet, spaced at least 2 inches apart; I bake a maximum of 8 per sheet. Bake for 8 to 10 minutes, or until tops have just set, even if slightly undercooked, pale, and glossy in the center. They firm up as they cool and I recommend the lower end of the baking range because they taste best when softer. The cookies in the photos were baked for 8 minutes, with trays rotated once midway through baking.
  5. Allow cookies to cool on the baking sheet for 5 to 10 minutes before moving. Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Adapted from Coconut Oil White Chocolate Cookies and Brown Sugar Maple Cookies

Related Recipes:

Coconut Oil White Chocolate Cookies – The flavors of coconut and white chocolate are tailor-made for each other in these soft and chewy cookies with vanilla undertones. My first true baked cookie experience with coconut oil and after these, I was hooked

Brown Sugar Maple Cookies – Made with only brown sugar and no white sugar because sometimes darker is the way to go. The cookies have a rich depth flavor with notes of caramel, molasses and the maple pairs perfectly with those flavors

Molasses Triple Chocolate Cookies – Soft, tender, yet chewy molasses cookies that are robustly flavored and these cookies fit the bill. They’re very amply flavored with molasses, ginger, cinnamon, and cloves. Chocolate is used three times- cocoa powder and both chocolate chips and chocolate chunks are used, making these perfect for chocolate lovers and it’s all made in one bowl, no mixer required

Sugar-Doodle Vanilla Cookies – These cookies inspired both today’s recipe and Cranberry and White Chocolate Chip Cookies because the dough base is just so scrumptious. There’s nothing fancy in the ingredients, but they combine so wonderfully to produce soft, chewy, and moist cookies with fragrant vanilla notes

Sugar-Doodle Vanilla Cookies

Browned Butter Caramel and Butterscotch Bars – Nutty and aromatic browned butter is paired with dark brown sugar, sweet butterscotch chips, and creamy caramel to create a dense, comforting, and rich treat. The bars are moist and packed with an incredible depth of flavor. Between the butterscotch chips and the caramels, there’s plenty of texture in these easy-to-make, buttery bars

Browned Butter Chocolate Chip Cookie Cups – If you’ve ever had a problem with cookies spreading while baking, it’s impossible with these because they’re baked in a muffin pan. Between the nuttiness and richness from the browned butter, and brown sugar used in the dough, there’s great flavor depth. They’re dense and rich, with the perfect balance of chewy edges, squishy in the middle, and loaded with melted chocolate

Homemade Vanilla Extract – Make it effortlessly at home for pennies on the dollar and never need storebought again

Coconut and Coconut Oil Recipes – 40+ recipes included that either use coconut oil, coconut milk, or shredded coconut. Everything from knockoff Girl Scout Homemade Samoas Bars that taste like the popular cookies to Coconut Milk Kefir to Roasted Fennel with Coconut Oil

Do you like coconut and coconut oil? Do you bake or cook with it?

Dark brown sugar or molasses fan?

If you have favorite recipes, feel free to share the links.

Thanks for the Deluxe Six-Piece Bakeware Set Giveaway and Pure Protein Prize-Pack Giveaway entries!


  1. Thanks for your recipes and the great photos! I was inspired by you to create a recipe using two foreign ingredients to me in cookies: Coconut oil and corn starch. They turned out great. Check out my blog-I’d really appreciate your input!
    Thank you-

  2. Hi Averie,
    I just made these and they were a great success! After reading some of the comments I made a few slight alterations. I used ww pastry flour and reduced the amount of flour to 11/2 cups. Also, in place of adding the molasses I added chocolate chips and made them a coconut oil chocolate chip cookie. They were absolutely delicious!! My bf couldn’t stop eating the dough. I chilled them in the freezer for 2 hours before baking, they turned out beautifully. I will definitely be using this recipe again and again. Thank you!!

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  4. Try substituting coconut sugar for the brown sugar if you’re avoiding white sugar (because brown sugar IS white sugar…just with molasses added). I found it in the baking aisle at Wal-Mart…it’s on the top shelf above the agave and alternative sweeteners. Coconut sugar bakes up nice and rich, much like brown sugar. OR…add molasses to it and make brown coconut sugar.

  5. Pingback: Brown Sugar Coconut Oil Cookies - Clever Housewife


    These did not work for me, the dough looked nothing like yours, mine was much more runny and the cookies came out much darker and spread really bad.

    • It sounds like your coconut oil was too soft, or was more ‘oily’ than my oil was; some jars/brands are thinner than others as it’s a natural product, it’s not identical. If the dough looked nothing like mine, you probably should have added a bit extra flour. Next time try that; or reduce the amount of oil you use. For these cookies, I used Tropical Traditions coconut oil. You could try that brand. They’re some of my fave cookies of all time and with a few tweaks, I think you’ll be all set next time.

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  8. I just made these tonight for my boyfriend. He avoids butter, so these looked worth a try. They were a hit and so easy to make! Thank you for your work/post on them.

  9. Oh my goodness, these were my first Pinterest fail. I must have needed to add a ton more flour, because they ended up one, horrible giant cookie taking up the whole pan. I used tropical traditions coconut oil and a silpat. So sad. I’ve been looking forward to these for weeks. I’ll add a bunch more flour to the rest of my dough and freeze them before baking instead of just refrigerating for 4 hours. :(

    • Sounds like you definitely need to add more flour. The dough should be the consistency of normal cookie dough. Not any more or less soupy or sticky than normal cookie dough. You’re just swapping out a stick of butter for a half-cup of oil, so nothing too extreme there, but add as much flour as you think is necessary.

      Also, make sure the dough is VERY well chilled. Some of my dough was chilling for many days and by the time I got around to baking them, they dough balls were like rocks because the coconut oil solidified so much in the fridge over the many days. I let it come to room temp for about 15 mins before baking.

      Thanks for trying the recipe and many people have written to say they love these cookies and I have remade them many times and have never had issues but since coconut oil is a natural product, the oil/solids can vary and results will, too (albeit I am really surprised about your giant cookie issue – which makes me think to check your baking soda, too). LMK if you try again! They’re worth it, I promise :)

  10. Amazing cookies. So chewy and delicious. At first I thought they might not come together but I worked the dough with my hands until the coconut oil softened and everything was incorporated. I baked them in 3 batches over 2 days and the dough kept well in the fridge, it was easy enough to form cookies after 10 minutes out of the fridge. I rolled the last batch in cinnamon and sugar to make them extra decadent – it worked!

    • So glad to hear you made them and enjoyed them so much – me too! They’re one of my fave cookies on my whole site! And rolling in cinn-sugar, good thinking. I’ve done too that since posting the recipe and it does make them extra good! Thanks for the awesome comment and for LMK you tried them and think they’re amazing! :)

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  15. Where can you buy coconut oil at? I’m new to using it as a butter substitute and am wondering if I should look in-store or just buy it online. Thanks!

    • Almost any grocery store carries it these days in the baking aisle, near cake mixes, other oils, cooking sprays, etc. Trader Joe’s also carries it now and so does Target. You can always order online, too. If you order from and use code AVE630 on your order, you’ll save $5. Sometimes I do it that way if I’m buying other supplements, bulk cinnamon, spices, vitamins, etc.

  16. Pingback: Brown Sugar & Coconut Oil Cookies. « LifeStyled

  17. Hi! I pinned these earlier and I want to make them. They look amazing! Two questions for you, can I replace the cornstarch with something else or omit it? Also, do you think these would work with white whole wheat? Thanks so much!

    • The reason I love these cookies so much is because of the EXACT ingredients I used. You are welcome to start tweaking and altering the recipe but this is a recipe that I feel very strongly does not need tweaking at all. Usually I’m like…sure, go for it.

      But with this recipe, I highly recommend making it exactly as written. Unless you have a corn allergy, use the cornstarch. And use AP flour so you get the same texture I got. Thanks for pinning and enjoy them! LMK!

    • Thanks for letting me know! I hope I didn’t offend you with my questions. That was not my intention. All your recipes look amazing and I will try it as is. :)

    • No offense taken! Sometimes people want to adapt and I am all for it but they have to know going in, they won’t get the results I got.

      And the reason I rave about these cookies in particular is b/c they are perfect to me and I don’t recommend tinkering with a single drop of anything in this particular recipe :)

  18. I was wasting time at work today looking at pinterest and knew I had to try these. I’m not much of a baker, but these were amazingly easy to make and so delicious!
    Luckily I read about the goodness of coconut oil just last week, so I had some in the pantry.
    Thanks for imparting your baking wisdom on us lol

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  20. These turned out so delicious!! We aren’t huge cookie lovers in this house, but the picture looked too good to pass up. I’m so glad we didn’t! The hubs and I loved them. Everything on this blog looks amazing and I, too, share a love for pb and hope to get your book soon. Thanks for the tasty recipes!

    • Thanks for the glowing compliments about my site, this recipe, and that you love your PB, too! Thanks for trying these cookies. They’re one of my fave cookies I’ve ever created and glad that even as non-cookie lovers (or not huge lovers), that you still loved them. That says a lot and thanks!

  21. So, hubby & I decided to bake these up on a whim for our movie night. Paused the movie, whipped them up and…oh…2 hours in the fridge. Hmm… Nah! We scooped it into mini muffin tins & baked them for 12 minutes and then let them cool about15 minutes in the tins before loosening the sides and out they popped! Cute little ridiculously soft and mouthwatering cookie muffins! Had to share this alternative method. :) PS used 100% white whole wheat instead. Also, only fill the muffin cups about 2/3 full.

    • Oh wow, so glad you tried these and love the creativity with the muffin tin! I have a few cookie recipes that use one for that very reason – no time to chill the dough :) And glad that white w.w. flour worked for you, too! Love the ingenuity and resourcefulness when you needed to get your cookie fix ON :)

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  24. i pinned this recipe a while back and only today got around to making it. they turned out DELICIOUS!!! i love the subtle coconut flavor and the dark brown sugar makes it so deep and rich. every recipe i’ve ever tried from you is delicious, but you knocked it out of the park with this one!!

    • Thanks for trying these, Talar, and for saying I knocked it out of the park with these. I truly love these cookies as well. One of my fave cookies of 2013 – and ever. And I make alot of cookies! Thanks for LMK you loved them!

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  26. I can hardly stand it. I’ve been too busy to make the Soft Batch Dark Brown Sugar Coconut Oil Cookies…but my August down-time is nearly here! I think it’ll be my Coo-Coo for Coconut Oil Month! Cheesy, huh?

  27. Just made these cookies and they came out great! Actually used half light brown sugar and half coconut sugar because it’s all we had at the house, so it’s good for everyone to know the substitutions turned out fabulous.

    My mom generally dislikes molasses – and LOVED these cookies. Couldn’t even taste the molasses!

    Thanks for the great recipe! Will be making again.

    • So happy to hear you loved them – even your mom! And that half light brown sugar and half coconut sugar worked for you. Wonderful and so glad you loved them! Thanks for writing and tells what substitutions you made!

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  30. I made these cookies today and just had to let you know how delicious they are! I used a “fake egg” and blackstrap and they are now my husband and son’s new favorite cookie.

    • I love that you made them vegan with a fake egg…assuming you mean a flax egg? That’s wonderful they’re your hubs’ favorite. Great to know they can be kept vegan. I’ve often meant to try, but just never did. Glad they’re a hit!

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  32. Oh my! These look so delicious!! I made banana bread with coconut oil the other day and LOVED it! So excited to try these this weekend! :)

  33. Do you with I could make these with coconut sugar and more molasses?

    • I’m not sure because I haven’t tried. Part of the allure is the dark brown sugar flavor and I really recommend it. Also, more molasses would mean you’d have to increase the other dry ingredients, i.e. flour and then play with the leaveners. Let me know yow your recipe developmenting and testing comes along!

  34. I also made these with a flax egg and blackstrap molasses. I didn’t let them chill for 2 hours because I just couldn’t wait…I only put them in the freezer for 10 minutes – they still turned out great though! Thanks for this amazing recipe!

    • Thanks for trying them and glad to hear that they worked with a flax egg! That’s awesome (and with blackstrap too – it’s pretty bold!). And even with only 10 mins of chilling. AWESOME! I love these cookies a week from today, I have a version of these that I plan to post…more molasses-ey and for the holidays but similar concept!

  35. Just made these this afternoon. I’m pretty sure I followed the directions carefully but for some reason my dough ended up very crumbly, didn’t look like it would hold together on a tray. I added another egg which made the consistency seem right, not sure what the problem was. They seemed to bake up well and are extremely soft! I’ll have to try it again.

    • It could be that your coconut oil was more ‘meaty’ and less ‘oily’, thereby the dough seeming drier. Also, wintertime dryness? It happens and things just dry out so much faster. Glad the extra egg did the trick and thanks for trying the recipe – and great save, too!

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  37. Well these were just awful. I took one bite and threw the entire batch out. They had zero flavor other than sickeningly sweet and the coconut oil was very prominent in the flavor. Gross.

    • I’m sorry that you didn’t like them. You’re the first person who’s ever said that. Most people write to say they’re amazing or thanks for a great recipe. Maybe your ingredients/brands were different than what I or others used. Coconut oil can vary dramatically from brand to brand.

  38. We just ate the first batch and – DIVINE! I’ve always thought about what deliciousness chocolate chip cookies, without the chocolate chips would be, and I think this is it. Delicious and thank you!

  39. These look delicious! I’m gonna have to try them! I wanted to point out, tho, that brown sugar is just white sugar with molasses added back in. It’s not healthier or any less sweet, but it sure is more delicious!

  40. They were just as a good as I expected. First time using coconut oil and it was great! Even the dough raw is fabulous. Might try popping some caramel in them next time too.

    • Thanks for trying these, Heather! And glad you’ve now tried your hand with coconut oil. I love baking with it. Yes, the raw dough on these is incredible and I bet caramel would be great!

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  42. I made these gluten free by using Pamela’s Artisan All-Purpose flour blend. The first batch just came out of the oven and they are fantastic!! Great recipe!

  43. These are so delicious! Easy to make and melt in your mouth. Thanks for sharing!

  44. I made these yesterday during the snowstorm and they were sooo good! Me and my mom make vanilla for Christmas every year and it really is the best. This recipe is definitely a keeper. Thanks so much for sharing!

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  46. Hi! I just made these for a dinner party tonight and they are amazing!! I couldn’t tell if my molasses went bad & and didn’t want to risk it, so I threw it out and subbed the molasses for agave nectar, they were still great! I also added a tablespoon of ground flax seed. I increased the cooking time by 2 minutes, so 12 total & the last 3 minutes I put them on the top rack to firm them up a bit. They were still super soft and yummy. Thanks for posting! Look forward to trying more of your goods & trying this again with molasses!

    • Im glad you loved them & thanks for the detailed report about what you did and what worked for you! Always helpful to know for others who read the comments. LMK how the rest of your baking goes!

  47. These were so good! This is the first thing I have made from your blog and they turned out amazing! I just love soft cookies so I am going to have to try out all your other versions! Thanks for the great recipe!

  48. I made these 2 or 3 times already, and my 9yo son loves them!!! My fiancé does too. I love them too. I just bought more coconut oil, we will be making these again and will probably try some of your other recipes using coconut oil. I love the way baked good come out using the coconut oil. I can not even describe how perfetc it is- not too sweet, adding flavor in a wonderful way, and chewiness & texture. YUM.

    • Glad your whole family loves them, too! “not too sweet, adding flavor in a wonderful way, and chewiness & texture” <— that is perfectly said and it IS hard to describe but that’s what I would say too! Glad you love them as much as I do & thanks for sending the pic!

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