06/11/2025
LETS BAKE:
🍪 MCT Oil Chocolate Chip Cookies
Yield: about 12–15 cookies
Prep time: 10 minutes
Bake time: 10–12 minutes
Ingredients
• 1/3 cup MCT oil (liquid)
• 1/3 cup Honey or Coconut Sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chocolate chips (dark, semi-sweet, or sugar-free)
• (Optional) 1/4 cup chopped nuts (pecans or walnuts)
Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together MCT oil, Honey or Coconut Sugar until smooth.
3. Add the egg and vanilla, and whisk until combined.
4. In another bowl, combine flour, baking soda, and salt.
5. Gradually mix the dry ingredients into the wet ingredients until a dough forms.
o Note: The dough will be slightly oily—this is normal since MCT oil stays liquid.
6. Stir in chocolate chips (and nuts, if using).
7. Drop tablespoon-sized scoops onto your prepared baking sheet.
8. Bake for 10–12 minutes, until the edges are golden but the centers are still soft.
9. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Tips
• For a keto-friendly version, use almond flour instead of all-purpose flour and a sugar substitute like monk fruit or erythritol.
• MCT oil adds moisture, so don’t overbake — they firm up as they cool.
• Store in an airtight container at room temperature for up to 5 days, or refrigerate for longer shelf life.