Coconut Oil Chocolate Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
½ Cup Coconut Oil, room temperature
02 -
1 ¼ Cup Light Brown Sugar, tightly packed
03 -
6 tablespoon Non-Dairy Milk
04 -
2 teaspoon Vanilla Extract
05 -
2 ¼ Cups All Purpose Flour
06 -
¾ teaspoon Baking Soda
07 -
¾ teaspoon Kosher Salt
08 -
1 ¼ Cups Chocolate Chips
→ Topping
09 -
Flakey Sea Salt (optional)
# Instructions:
01 -
Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 -
In a large bowl, cream coconut oil and brown sugar until well combined. Add non-dairy milk and vanilla, mix until smooth.
03 -
Stir in flour, baking soda, and salt until just combined. The dough will be thick.
04 -
Fold in chocolate chips until evenly distributed.
05 -
Using a greased ¼ cup measure, scoop 6 cookies onto the prepared baking sheet. Sprinkle with sea salt if desired. Bake for 12-15 minutes until edges start to set.
06 -
Let cool on baking sheet for 5 minutes before transferring to a wire rack. Repeat with remaining dough.
# Notes:
01 -
Store in an airtight container at room temperature for up to 3 days
02 -
Can be frozen for up to a month
03 -
Use soft but not liquid coconut oil