AuthorHeather WallaceCategorycOOkiesDifficultyBeginnerEveryone's favorite cookie just got a little bit better with this drool-worthy recipe.
Using coconut oil instead of butter and adding a little bit of cornstarch makes for an ooey-gooey soft cookie with a hint of coconut flavor.
As well as being mouthwateringly good, these are dairy-free...so for all those out there who are dairy sensitive and lactose intolerant...this is the cookie for you!
Eliminating the butter from the traditional chocolate chip cookie and using a dairy-free chocolate chip such as the Enjoy Life brand allows everyone to enjoy these delightful cookies.
In a stand mixer with a paddle attachment, mix 3/4 cup of room temperature coconut oil (not melted), 1/4 cup of sugar and 3/4 cup of packed brown sugar and cream until fluffy scraping the sides of the bowl as needed. About 2 Minutes
Add 1 large room temperature egg and 2 teaspoons of vanilla extract, blend until combined.
In a separate bowl sift together 2 cups of flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 2 teaspoons of cornstarch.
Gradually beat into the wet ingredients.
Mix in 1 1/2 cups of dark chocolate chips or semi-sweet chocolate chips.
I used the Enjoy Life dairy free dark chocolate chips...which honestly tastes just as good as any chocolate chip that would contain milk. You would never tell the difference unless I told you they were dairy free! Bonus for all those out there with allergies!
Chill for 60 Minutes
Preheat oven to 350°F.
Line a cookie sheet with a silicone mat or parchment paper.
Remove cookie dough from refrigerator and let sit at room temperature for 10 Minutes.
Form 2 tablespoons of cookie dough into balls and place onto the baking sheet.
Bake 10 Minutes to 12 minutes.
Cool 5 Minutes before removing from baking sheet to a wire rack.
On a wire rack, let cool completely.
Enjoy!
Ingredients
Directions
In a stand mixer with a paddle attachment, mix 3/4 cup of room temperature coconut oil (not melted), 1/4 cup of sugar and 3/4 cup of packed brown sugar and cream until fluffy scraping the sides of the bowl as needed. About 2 Minutes
Add 1 large room temperature egg and 2 teaspoons of vanilla extract, blend until combined.
In a separate bowl sift together 2 cups of flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 2 teaspoons of cornstarch.
Gradually beat into the wet ingredients.
Mix in 1 1/2 cups of dark chocolate chips or semi-sweet chocolate chips.
I used the Enjoy Life dairy free dark chocolate chips...which honestly tastes just as good as any chocolate chip that would contain milk. You would never tell the difference unless I told you they were dairy free! Bonus for all those out there with allergies!
Chill for 60 Minutes
Preheat oven to 350°F.
Line a cookie sheet with a silicone mat or parchment paper.
Remove cookie dough from refrigerator and let sit at room temperature for 10 Minutes.
Form 2 tablespoons of cookie dough into balls and place onto the baking sheet.
Bake 10 Minutes to 12 minutes.
Cool 5 Minutes before removing from baking sheet to a wire rack.
On a wire rack, let cool completely.
Enjoy!