The youngest of the DCI family is six and loves to be in the kitchen. Hannah has been helping me cook and bake since she was big enough to climb up on a stool by the kitchen counter. She started out with stirring batter and, of course, licking the spoon to ensure we got it right! These days, she is actually suggesting ingredients for recipes and that was the case with these cookies. She asked if we could make some chocolate mint cookies because those flavors go so well together. I found this base recipe for Double Chocolate Cookies here at All Recipes. The addition of the coconut flavor was, in the end, a happy accident. I didn’t have enough butter for even half the recipe, but after some digging, I found a jar of coconut oil in the cabinet. It had solidified but still smelled wonderful. We creamed it with the sugar instead of butter and …. voila! They were delicious and a huge hit with the rest of the DCI family. Coconut oil is high in healthy saturated fats that raise the good HDL cholesterol in your blood which has been linked to lowering the risk of heart disease. We also used cane sugar. While still sugar, it is less refined and processed than granulated white sugar. Yay!
You can view the ingredients, process and tips below for how made Hannah’s cookies. If you decide to make them for the mom in your family this weekend, make sure you serve it with her favorite coffee, hot chocolate or tea, in her favorite mug and include a hug. Enjoy!
