Chocolate Cookies Coconut Oil (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1 ¼ Cups Chocolate Chips
02 -
¾ teaspoon Kosher Salt
03 -
6 tablespoons Non-Dairy Milk
04 -
¾ teaspoon Baking Soda
05 -
1 ¼ Cup Light Brown Sugar, packed tightly
06 -
½ Cup Coconut Oil, softened
07 -
2 ¼ Cups All-Purpose Flour
08 -
2 teaspoons Vanilla Extract
→ Topping
09 -
Optional: Sea Salt Flakes
# Instructions:
01 -
Set your oven to 350°F and line a baking sheet with parchment paper.
02 -
Beat together the coconut oil and brown sugar in a big bowl until blended. Stir in the non-dairy milk and vanilla until it’s smooth.
03 -
Mix the flour, salt, and baking soda in. Don’t overdo it—the dough will be quite thick.
04 -
Gently mix in the chocolate chips so they’re spread throughout.
05 -
Grease a ¼ cup scoop and drop six portions onto the lined baking tray. Sprinkle flaky salt on top if you’d like. Bake 12-15 minutes until the edges look set.
06 -
Let the cookies cool on the tray for about 5 minutes, then move them to a wire rack. Repeat the process with the leftover dough.
# Notes:
01 -
Keep in a sealed container at room temperature for 3 days.
02 -
Can stash in the freezer for a month.
03 -
Coconut oil should be solid but soft for best results.