This past week, my boyfriend and I downsized to a much smaller apartment. Since we were moving from a house, I decided to implement what I nerdily call “austerity measures”. That is, things have got to go. No clothes I haven’t worn in the last 6 months. No books I keep meaning to read but never do. To Goodwill it all goes.
Unsurprisingly, the hardest things to part with are kitchenware. As a food blogger, I find it hard to convince myself that I won’t be needing those 7 mixing bowls or 10 different-colored rubber spatulas. As you can imagine, I’ve accumulated a lot of kitchenware in the last few months, even despite moving between three different states within the last 12 months.
In addition to the kitchenware, I was also surprised to find the amount of ingredients I’ve accumulated. My kitchen is filled with bags of frequently-used ingredients with just a few morsels left, or, worse — half filled jars of unique ingredients like coconut oil, glucose, and corn syrup. Am I really going to haul a near-empty jar of peanut butter across town with me? I don’t think so.

So behold, my white chocolate coconut cookies:


These cookies were actually a result of me throwing together all the half-empty packets or jars of ingredients in my pantry: mini chocolate chips, white chocolate chips, brown sugar, and coconut oil.
The coconut oil was a remnant from my time living in Colorado, when I attempted to bake paleo goods by replacing butter with coconut oil. Needless to say, that lasted about a day or so, because let’s face it, nothing beats real butter. But I figured that using coconut oil this time around would be a nice change, since it’s fun to occasionally experiment and substitute now and again.
The result is a soft, delicious (vegan!) cookie that tastes of coconut and white chocolate.



Your typical, delicious cookie, elevated with a unique twist — coconut oil. Not bad, for a recipe comprised primarily of pantry leftovers.

Get the Recipe: White Chocolate Coconut Cookies

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 3/4 cup coconut oil, at room temperature
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • 1 cup white chocolate chips
  • 2/3 cup mini chocolate chips


  • Preheat the oven to 350 (F).
  • Combine 2 cups flour, 1 teaspoon baking soda, and 1 teaspoon salt in a medium bowl.
  • When the coconut oil is smooth, add 1 cup brown sugar, 1/2 cup sugar, and 1 teaspoon vanilla extract and beat until creamy.
  • When the mixture is creamy, add 2 eggs one at a time, beating well after each addition.
  • When both eggs have been thoroughly incorporated, sprinkle half the flour mixture over the mixture. Beat until incorporated, before adding the second half of the flour mixture and beating until just incorporated.
  • Finally, stir in 1 cup white chocolate chips and 2/3 cups mini chocolate chips. Stir until well incorporated.
  • Use a cookie scoop to drop tablespoon sized balls of dough onto baking sheets lined with parchment paper, leaving 4-5 inches between each dough ball.
  • Bake for 9 to 12 minutes in the preheated oven, or until the cookies are golden brown and the edges have begun to set but the centers are still soft. Cool on baking sheets for 5 minutes, before turning out to a cooling rack to cool completely.
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