Chocolate Cookies Coconut Oil (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1 ¼ Cup Packed Light Brown Sugar
02 -
¾ teaspoon Salt (Kosher)
03 -
6 Tablespoons Plant-Based Milk
04 -
½ Cup Softened Coconut Oil
05 -
2 ¼ Cups All-Purpose Flour
06 -
2 teaspoons Pure Vanilla Extract
07 -
1 ¼ Cups Chocolate Chips
08 -
¾ teaspoon Baking Soda
→ Topping
09 -
Sea Salt Flakes, Optional
# Instructions:
01 -
Set your oven to 350°F and place parchment paper on a baking tray.
02 -
In a big bowl, mash together the coconut oil and sugar until they’re blended. Stir in the milk and vanilla until smooth.
03 -
Gently stir in the flour, salt, and baking soda. Don’t overmix—it should be thick.
04 -
Mix the chocolate chips in so they’re spread around evenly.
05 -
Grease a ¼ cup, scoop out 6 cookie mounds, and place them on your tray. Sprinkle a pinch of sea salt if you like. Bake for 12 to 15 minutes until you see slightly firm edges.
06 -
After 5 minutes on the tray, move cookies to a cooling rack. Repeat for any leftover dough.
# Notes:
01 -
Keep cookies in a sealed container for up to 3 days at room temperature.
02 -
Freeze for up to one month if needed.
03 -
Coconut oil should be soft but not runny.