Coconut Cream Chocolate Chip Cookies

Can you add oatmeal and raisin to it to make coconut cream oatmeal raisin cookies if so how much do I add of each?

For those of you who wound up with puddles, were you using coconut cream CONCENTRATE, or coconut cream? There is a vast difference- coconut cream has a lot of water in it.

Just a thought, hth.

Love the recipe!

I have been making this recipe for some time now, though I omit the coconut oil, as I like a softer, fatter cookie. These are A-M-A-Z-I-N-G! Our favorite is with pecans and organic chocolate chips. They taste like tollhouse cookies, no joke!

I recently bought CCC for the first time and decided to make these cookies.  I’ve been looking for a great choc chip cookie recipe since I have recently gone gluten-free and still want to be making tasty treats for my family and me, of course!  My husband DOESN’T like the taste of coconut, so I was a little worried…  I just took a batch fresh out of the oven, and he snarfed up 2 or 3 without batting an eye!  I am so thrilled to be getting the goodness of coconut into his body and my childrens’!  Thank for this recipe and the many other gluten-free recipe you offer on your site!

I added the following to make Chocolate Coconut Cream Chocolate Chip Cookies.  My children tasted the batter and wanted it sweeter and they didn’t want to taste the coconut (go figure?) so I added:
 
1 cup of light brown sugar
2 T molasses 
3 T cocoa powder
1  and 1/8 t. ginger
1/2 cinnamon
1/8 t. clove
1/8 t. nutmeg

I know this has lots of sugar, but the kids did devour them.

I admit, I was skeptical, but these cookies are great!

These cookies are A*M*A*Z*I*N*G.  I deviated a little from the original recipe as I often do.  I used 2 teaspoons of organic almond extract and 1 teaspoon of vanilla extract (instead of the 1 Tablespoon of vanilla that was called for in the original recipe)  I also upped the chocolate chip amount (and used bittersweet choc chips instead of semi sweet) to at least a cup (instead of 1/2 a cup).  I chilled the dough for a while before baking.  The final result: wonderful, moist, tiny mounds of irresistible cookie.  This recipe surpassed all of my expectations.  Thanks!

I have discovered, after making this a hundred times, that some jars of cream of concentrate have more coconut oil in them than others (you can almost compare them jar by jar, and what level of coconut oil is solid at the top).  This is to me one of the great things of organic products – some coconuts have more oils than others, and sometimes the rainfall is better one year than another.  I find that an extra egg or two will emulsify the batter to the right consistency (it should look ribbony and smooth; a grainy texture means that it will bake up too dry and greasy). 

Also, I sometimes refrigerate the batter before I scoop and bake.  I also refrigerate the batter if I’m going to turn them into thumbprint-jam cookies (I scoop them with a small ice cream scooper and place them on a tray, refrigerate the tray, and then roll them in walnuts, place on a baking sheet, press down with my thumb and fill with jam, rasberry is my favorite).

I’m heartbroken it didn’t work out for some people, b/c I know how expensive cream of concentrate is.  And it’s so good for you!

Aw, I’m sorry they didn’t turn out. When I made these they spread into muffin top like disks, but they didn’t go flat. Did you flatten the batter out? If you did, you’re supposed to leave it in a ball. Secondly, did you use the correct amount of CCC? Was it ALL (or nearly all) CCC? As in, you didn’t use the top layer of oil or it was already mixed in. And what type of sweetener? If you used a liquid honey (not Tropical Traditions’ solid honey) then that could be one issue. 

Let me know and we’ll try to figure out what went wrong. It’s frustrating, I know, but the recipe does work.

I used the honey and while I was making it I thought, "this is like no cookie I have ever made before."  They turned out fluffy – the texture of pumpkin cookies or muffin tops – slightly browned, and so amazingly delicious.

I think all bakers are great chemists; so to convert CC to CFlour, I would go by the fiber content (b/c coco oil has no fiber, and CFlour + COil = CC, roughly). 

The recipe calls for 2 c. CC, so I would substitute 1/2 c. CFlour AND 1 1/4 c. Coco Oil.  I know the dimensions aren’t the same, but the fiber and oil content are.

This recipe is very maleable.  More Coconut Oil yields a crispier cookie, and less makes it more dough-y.  I prefer the latter.

These sound great but is there any way to reduce the amount of coconut cream and mabye use some coconut flour instead.  I have more flour than cream.

Thanks for clarification re flour.  While I use Coconut Cream Concentrate in other recipes, using it as REPLACEMENT for flour would never have occured to me as being do-able.  With your testimony to it’s yumminess I’ll look forward to baking up a batch of my favorite cookie with a NEW and unique (for me) twist — NO FLOUR.

Eh, hullo, this recipe is totally workable! The flour? There is no flour, well, not exactly. The Coconut Cream Concentrate acts as a flour. After all, it’s very similar to coconut flour, just a whole lot more oil in it. 

I really want to give this recipe a try myself, so when I do, I’ll post another comment.

I think I’ll pass on this one until I have it confirmed that this cookie can be made without flour.  Sounds like a big mess for my oven/cookie sheet, especially if I use an ice cream sccop to measure cookie size.  Whoa!!