Coconut oil chocolate chip cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cookies
Serves: 18 cookies
Ingredients
  • ½ cup coconut oil (softened but not melted)
  • ½ cup coconut sugar
  • ⅓ cup light brown sugar
  • 1 egg
  • 1 tsp vanilla paste (or 2 tsp vanilla extract)
  • 1½ cup all-purpose flour
  • 1 tsp baking soda
  • ¼ tsp sea salt
  • 1 cup dark chocolate chips
  • Note: 1 cup = 250 ml
Preparation
  1. In a mixing bowl combine coconut oil, sugar, egg and vanilla and beat with electric mixer for 2-3 minutes until light and fluffy.
  2. Add the flour, baking soda and salt and mix until combined.
  3. Stir in chocolate chips by hand until just combined.
  4. Shape the dough in small balls (1 tbsp of dough per ball) and place them on a large plate, cover with plastic transparent foil and put in the fridge for at least 2 hours.
  5. Preheat oven to 175 C (350 F) and place the dough balls on parchment lined baking tray leaving at least 5 cm (2 inch) between each of them. You can bake on two trays as the same time or like me, bake two times, one after another (first 9 cookies and than other 9).
  6. Bake for 10 min. They will still be very soft and look like they are under-cooked but that's how they should be as they will harden once they cool down. Cool them on wire rack and store in a sealed container for up to 1 week. (they will not last that long, believe me!) Enjoy!
Recipe by Travelling oven at https://www.travellingoven.com/2015/07/coconut-oil-chocolate-chip-cookies/