Coconut Oil Chocolate Chip Cookies
These Coconut Oil Chocolate Chip Cookies are everything you love about the classic cookie but they're dairy free!
Servings: 32 cookies
Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper and set aside.
Melt the coconut oil and pour it into a large bowl or stand mixer fitted with a paddle attachment, add in the sugars, eggs, and vanilla.
In a medium bowl, whisk together the flour, salt, and baking soda and add to the liquid ingredients in two separate additions, mixing between each one.
Fold in the chocolate chips then use a medium cookie scoop to either scoop dough directly onto the pan for small cookies or roll two scoops of dough together for large cookies and place on the pan at least 2 inches apart.
For small cookies, bake for 9 to 11 minutes, for large cookies, bake for 12 to 14 minutes. The edges of the cookies should be golden brown. Remove from the oven and transfer to a cooling rack.
- The coconut oil should be measured as 1 cup in its solid state and then melted, not measured as 1 cup of liquid.
- For the ultimate chocolate blend, I like to use a mix of chocolate chip sizes and types. Doing a half cup of each milk, semi-sweet, and dark will make for a magnificent cookie!
Calories: 134kcal | Carbohydrates: 24g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 118mg | Potassium: 25mg | Sugar: 15g | Vitamin A: 40IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 0.7mg