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Best Ever Coconut Oil Chocolate Chip Cookies

 A delicious chocolate chip cookie that’s dairy and egg free and made with creamy coconut oil. A winner of a cookie. Enjoy every bite!
Course Cookies, Dessert, Snack
Cuisine American
Keyword chocolate chip cookies, coconut oil, cookies
Servings 15
Author Pam

Ingredients

  • 1/2 cup solid coconut oil, I used refined. For a more coconut flavor, you can use unrefined
  • 1 tbsp ground flaxseed mixed with 3 tbsp water, set aside
  • 1/4 cup cane sugar or granulated sugar
  • 1/2 cup light brown sugar
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp fine sea or kosher salt
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 cup all purpose flour
  • 1/4-1/2 cup whole wheat pastry flour or all purpose flour. Start with 1/4 cup, if needed add the next 1/4 cup for a thick batter. You can use just all purpose flour and omit the pastry flour
  • 1 1/4 cups semisweet or bittersweet chocolate chips

Instructions

  1. 1.Preheat oven to 350 degrees, line baking sheets with parchment paper and set aside.

    2.Using a stand mixer or a hand held mixer,(just bought this one since it happens to be on sale at the moment. Love it!) combine the coconut oil, flax mixture along with the sugars and vanilla extract. Mix until completely combined. The mixture may look like it’s separating. This is fine. Once you add the flour it will all come together.

    3.In a mixing bowl combine the 1 1/4 cups flour along with the rest of the dry ingredients. Mix with a whisk. Carefully add in a little flour mixture at a time. If needed add in the 1/4 cup of flour. The batter should be thick yet soft. Add in chips and just mix until they are incorporated into the batter.

    4.Place in fridge for 10 minutes or up to 30 minutes.

    5.Scoop out balls of batter onto prepared cookie sheet. Bake for 8 to 10 minutes. The cookies should slightly spring back when finished and be lightly browned on top. Try not to over bake.

    6.Set pan on cooling rack for 5 minutes then slide the parchment paper off onto cooling rack and let cool another 10 minutes. Store in a sealed container on the counter up to 3 days. Enjoy!