Here is yet another chocolate chip recipe. Can you tell I really like them? I decided to try this butter less cookie since my sister was trying to avoid dairy. I also wanted to try to use up items in my pantry and I had some coconut oil that I never really used too often. This recipe is quite simple and quick to make. For this recipe you will need coconut sugar or brown sugar, white sugar, eggs, vanilla, coconut oil, flour, vanilla extract and chocolate chips.
To make things quick, I like to set up all my ingredients.
and get a little helper if you can.
Start by mixing together the sugar and coconut oil.
Then add the egg.
I like to try to dissolve the sugar as much as you can before mixing the rest of the ingredients.
This is the best part for kids. They love mixing things together. Next I like to add the chocolate chips. I find that this helps to make them mix evenly.
Finally add the dry ingredients.
The dough might be a little dry depending how cool it becomes. The cooler the dough the more solid the coconut oil is. You can knead with your hands to warm up the dough slightly.
Portion the dough using a cookie scoop.
Bake until the cookies are golden brown.
- 3/4 cup coconut oil melted
- 2 teaspoons vanilla extract
- 2 eggs
- 3/4 cup white sugar
- 3/4 cup coconut sugar
- 2 1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup chocolate chips
Preheat the oven to 375 Degrees.
In a mixing bowl, combine melted coconut oil, sugar and mix well. Add the eggs and vanilla extract. Mix in the chocolate chips.
Add the dry ingredients and mix well. If the dough seems a little dry, try kneading it with your hands to warm up the coconut oil.
Portion cookies using a cookie scoop and put on a parchment lined cookie tray.
Bake for about 10 minutes until the cookies start to brown. If you like crunchy cookies bake one or two minutes longer (11-12 minute). If you like soft cookies bake for about 9 minutes.
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