Coconut Oil Chocolate Chip Cookies

By srumbel

These classic chocolate chip cookies are so thick and chewy you’d never guess that they’re made healthy with coconut oil and contain NO butter! Destined to become your favorite chocolate chip cookie!
from wholeandheavenlyoven.com

Ingredients

• 1/2 cup coconut oil, softened (not melted)
• 3/4 cup coconut sugar (or brown sugar)
• 1 large egg
• 2 teaspoons milk
• 2 teaspoons vanilla extract
• 1-1/3 cups white whole wheat flour
• 1 teaspoon baking soda
• 2 teaspoons cornstarch
• 1/4 teaspoon salt
• 3/4 cup semisweet chocolate chips

Preparation

Step 1

Place softened coconut oil and sugar in a stand mixer. Beat on medium speed about 2 minutes or until evenly creamed. Mix in egg, milk, and vanilla until creamy.
In a large bowl, combine flour, baking soda, cornstarch, and salt. Add flour mixture to liquid, and beat on medium speed until a dough forms (dough will be very thick) Mix in chocolate chips.
Using your hands, smush dough into a ball and wrap in plastic wrap. Chill 45 minutes to 1 hour or until firm. (dough may be refrigerated up to 2 days)
Shape chilled dough into 1-in balls and place 3 in apart on parchment paper-lined baking sheets. Bake cookies at 350F 9-11 minutes or until edges just start to turn golden. (middles will still seem very soft) Cool cookies on baking pan 10 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Store cookies in an airtight container at room temperature up to 1 week.



Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: 1 dozen cookies