Coconut Oil Chocolate Chip Cookies
This delicious chewy coconut oil chocolate chip cookies recipe is made with coconut oil instead of butter.
Servings: 10 - 12 cookies
Ingredients
- 1 cup white, spelt, or oat flour (for low carb, try these Keto Cookies)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sugar, unrefined if desired
- 1/4 cup chocolate chips
- 1/3 cup coconut oil
- 1 tbsp milk of choice
- 1/2 tsp pure vanilla extract
Instructions
- *Measure one cup flour, loosely packed. Then remove and discard one tablespoon. (Measure out 110 grams if you have a food scale.) Be sure to read the tips for baking with coconut oil above before making this recipe.Preheat the oven to 325 F. Stir dry ingredients in a bowl. Stir in remaining ingredients to form a dough. It will be dry, so keep stirring for at least a minute, and it will suddenly turn into a cookie dough texture. Roll into balls. Place the cookie dough balls on a cookie tray, and form into cookie shapes. Bake 11 minutes. Let the coconut oil cookies cool completely before handling, because they firm up considerably while cooling. Once fully cooled, I like to move them to a plate and enclose the entire plate inside a large ziploc. They are super soft and chewy the next day!View Nutrition Facts
Video
Notes
Be sure to also try these popular Vegan Chocolate Chip Cookies.
Nutrition
Calories: 120kcal