Every few years, coconut oil comes into the spotlight, as it has long been debated whether or not it is a 'healthy' fat. As with most debates in science, there is no definitive answer as to whether it is good or bad, but we can understand why there this question exists. Coconut oil is extracted from ripe coconuts. Below 76 degrees F, coconut oil is a solid, and at temperatures above 76 degrees F, it is a liquid. For comparison, butter is solid up to 90-95 degrees F, at which point it becomes a liquid, and olive oil is a liquid down to around 21 degrees F. The form (liquid vs solid) of oils correlate with the amount of saturated fats within them, so olive oil has less saturated fat than coconut oil and butter. Coconut oil has around 92% saturated fat, which is why it is often said to be unhealthy. Coconut oil can raise both the 'good' HLD and the 'bad' LDL cholesterol levels in our bodies. However, the type of saturated fat found in coconut oil, called Medium Chain Fatty Acid (MCFA), is being studied for health benefits. In recent years, several studies have shown that MCFA increase our body's response to insulin, which may reduce the risk of type 2 diabetes. Other studies show that instead of storing MCFA fats, our bodies are more likely to use the energy, which may be useful in decreasing obesity. Coconut oil is also known to be naturally antibacterial. There is still not enough research to say that the benefits of coconut oil outweigh the risks, but it is also true that there is not enough research to say that the risks outweigh the benefits. As with any type of oil, use in moderation may be the key.

Coconut oil is one of the most flavorful oils, and is a personal favorite of mine for use in baking. Here is a recipe that I have modified to include coconut oil, make gluten-free and dairy-free, and taste even better than the original!

OATMEAL APRICOT COOKIES

Ingredients:

• 2 1/2 cups rolled oats
  
• 1 1/2 cups gluten-free flour (tapioca or rice flour)
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup coconut oil, slightly warmed
  
• 1 cup packed organic brown sugar
• 1/2 cup organic granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups roughly chopped dried apricots
• 1 cup slivered almonds or chocolate chips, if desired

Directions:

1. Preheat oven to 350 degrees. In a medium bowl, combine oats, flour, baking powder, and salt; set aside.
   
2. In the bowl of an electric mixer, cream oil and sugars on medium speed until smooth; beat in eggs and vanilla. With mixer on low speed, add oat mixture, and mix until just combined. Stir in apricots and almonds by hand.
   
3. Divide dough and roll into small balls. Place balls 3 to 4 inches apart on baking sheets, then flatten balls to about a 3/4-inch thickness.
   
4. Bake cookies until edges begin to brown, 18 to 25 minutes. Let cool 5 minutes on baking sheet, then transfer to a wire rack to cool completely. Enjoy!