Organic Chocolate Shortbread Cookies (Seed Oil Free)
Pauz is a rich chocolate cookie/biscuit containing inflammatory sunflower oil, soy lecithin, and artificial vanillin. This DIY version replaces the sunflower oil with organic coconut oil, eliminates soy lecithin in favor of sunflower lecithin, and uses real vanilla extract instead of synthetic vanillin for a cleaner, more nutritious treat.
Based on: Pauz
· Makes approximately 24 cookies (24 servings)
· Serving: 32g (1 cookie)
Why This Recipe is Seed Oil Free
Commercial Pauz from pauz often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic coconut sugar
330g (1.5 cups) · Anthony's Organic Coconut Sugar
Primary sweetener that provides the cookie's sweetness and contributes to browning and texture
Healthy fat replacement for inflammatory sunflower oil, provides richness and tender texture
Organic whole milk powder
60g (0.75 cup) · Organic Valley Organic Whole Milk Powder
Adds dairy richness, enhances flavor, and contributes to the cookie's tender crumb
Organic cocoa powder
80g (0.75 cup) · Simply Organic Cocoa Powder
Provides the rich chocolate flavor and color that defines the cookie
Organic cornstarch
30g (0.25 cup) · Anthony's Organic Corn Starch
Creates tenderness and helps achieve the delicate, melt-in-mouth texture
Organic sunflower lecithin
8g (2 teaspoons) · NOW Foods Sunflower Lecithin Powder
Natural emulsifier that helps bind fats and creates smooth, even texture
Baking soda
6g (1 teaspoon) · Bob's Red Mill Baking Soda
Leavening agent that provides slight lift and contributes to cookie spread
Sea salt
3g (0.5 teaspoon) · Redmond Real Salt
Enhances all flavors and balances the sweetness of the cookies
Organic vanilla extract
10ml (2 teaspoons) · Simply Organic Pure Vanilla Extract
Natural flavoring agent that replaces artificial vanillin and adds depth
Instructions
Step 1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. This temperature ensures even baking without burning the delicate coconut oil-based cookies. Position racks in the upper and lower thirds of the oven for optimal air circulation.
Step 2. In a large mixing bowl, cream together 280g melted coconut oil (cooled to room temperature) and 330g organic coconut sugar for 3-4 minutes using an electric mixer on medium speed. The mixture should be light and fluffy — coconut oil behaves differently than butter, so don't worry if it doesn't cream exactly the same way. Add 10ml vanilla extract and mix until combined.
Step 3. In a separate bowl, whisk together 480g organic flour, 80g cocoa powder, 30g cornstarch, 8g sunflower lecithin, 6g baking soda, and 3g sea salt. Sift the dry ingredients twice to eliminate any cocoa lumps and ensure the lecithin is evenly distributed — lecithin can clump if not properly incorporated.
Step 4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Don't overmix, as this can make cookies tough. Add 60g milk powder in the final 30 seconds of mixing. The dough should be cohesive but not sticky — if too dry, add 1-2 tablespoons of melted coconut oil; if too wet, add 2-3 tablespoons of flour.
Step 5. Using a kitchen scale for precision, portion the dough into 32g pieces (about the size of a golf ball). Roll each portion into a ball, then flatten slightly with your palm to about 0.5-inch thickness. Space cookies 2 inches apart on prepared baking sheets — coconut oil cookies spread more than butter cookies.
Step 6. Bake for 12-14 minutes, rotating pans halfway through for even browning. Cookies are done when edges are set and centers look just barely underbaked — they'll continue cooking on the hot pan. Cool on baking sheets for 5 minutes before transferring to wire racks. This prevents breaking while still warm.
Step 7. Store completely cooled cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months. Layer between parchment paper to prevent sticking. Cookies are best served at room temperature when the coconut oil has solidified, giving them their characteristic tender texture.
Step 8. For serving, each cookie provides approximately 192 calories and delivers the same rich chocolate satisfaction as the commercial version, but with beneficial coconut oil instead of inflammatory sunflower oil, real vanilla instead of artificial vanillin, and organic ingredients throughout.
Storage
Store in airtight container at room temperature for 1 week. Layer between parchment paper. Can freeze for up to 3 months. Best texture achieved when coconut oil is solid (room temp or cooler).
Cost Comparison
Cost per serving (homemade)$0.59
Cost per serving (store-bought)$1.25
Savings53%
Higher upfront ingredient costs due to organic premium, but bulk buying creates significant long-term savings. The health benefits of eliminating seed oils and artificial ingredients justify the 18% price premium over conventional homemade versions.