Description
Coconut Oil Chocolate Chip Cookies are filled with rich chocolate chips and come out of the oven slightly crisp around the edges while staying perfectly moist and fluffy. Whip up a batch and eat them warm with a glass of ice cold milk.
Ingredients
- ½ cup coconut oil (solid, not melted)
- 1 cup brown sugar, packed
- 2 eggs
- 2 teaspoons pure vanilla extract
- 1 ¾ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- 12 ounce bag semi-sweet chocolate chips
- 2 cups shredded coconut (sweetened or unsweetened)
Instructions
1. Preheat oven to 375 degrees.
2. In a large mixing bowl, beat together the coconut oil and brown sugar with an electric mixer until well combined. Add the eggs and vanilla extract then beat for 1-2 minutes.
3. In a separate mixing bowl, combine the flour, salt, baking soda, and baking powder. Add the flour mixture to the wet mixture and stir well.
4. Add the chocolate chips and coconut to the cookie dough and stir well.
5. Line a cookie sheet with a silicon non-stick baking mat or spray the cookie sheet with non-stick cooking spray. Scoop the cookie dough onto the cookie sheet in 1 ½ inch balls.
6. Bake the cookies at 375 degrees for 8-9 minutes, until the edges are golden brown. Remove from the oven and cool on a wire rack or parchment paper.
Makes 24 cookies.
- Prep Time: 15
- Cook Time: 9
Nutrition
- Serving Size: 24
- Calories: 215
- Sugar: 19
- Sodium: 68
- Fat: 11
- Saturated Fat: 8
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 29
- Protein: 2
- Cholesterol: 16
