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Dairy-free Chocolate Chip Coconut Oil Cookies
Servings Prep Time
16cookies 20minutes
Cook Time
10minutes
Servings Prep Time
16cookies 20minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Preheat oven to 375 degrees.
  2. In a mixer, combine the soft, but not melted coconut oil, white sugar, brown sugar, and extracts. Cream until just combined.
  3. Add in the egg, and mix until just combined.
  4. Meanwhile, combine all the dry ingredients in a small bowl until well incorporated.
  5. Add dry ingredients to the wet slowly until JUST combined.
  6. Now, check out the batter. Depending on the temperature of your coconut oil, it could be too dry (crumbly). If that is the case, add in the additional coconut oil to make sure the dough is like normal cookie dough in texture (slightly wet). If the dough seems to be too wet, you can add in a touch of flour. Just make sure the dough looks like your usual cookie dough.
  7. Next, Add in chocolate chips and stir until evenly distributed. I use close too 2 cups, but that is a lot! You may just want to use 1 cup 🙂
  8. Add rounded tbsp full to a cookie sheet. These will not spread like butter cookies, so slightly press them done before baking.
  9. Bake about 10 minutes, or until edges are golden brown.
  10. Cool Completely on wire rack.
  11. **Chemist Note: These cookies may seem like they are still too soft on the inside, but that is normal. They will harden as they cool. This is important so they don’t dry out!

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