Coconut Chocolate Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1 ¼ Cups Chocolate Chips
02 -
¾ teaspoon Kosher Salt
03 -
2 teaspoon Vanilla Extract
04 -
½ Cup Coconut Oil, softened
05 -
2 ¼ Cups All Purpose Flour
06 -
¾ teaspoon Baking Soda
07 -
6 tablespoon Non-Dairy Milk
08 -
1 ¼ Cup Light Brown Sugar, packed tightly
→ Topping
09 -
Optional Flakey Sea Salt
# Instructions:
01 -
Turn your oven on to 350°F and get a baking sheet ready with parchment paper.
02 -
Beat together the coconut oil and brown sugar until mixed well. Stir in the vanilla and non-dairy milk until it looks smooth.
03 -
Pour in the flour, baking soda, and salt. Gently mix until you have a thick dough.
04 -
Mix the chocolate chips into the dough so they’re evenly spread out.
05 -
Scoop out 6 balls of dough using a ¼ cup measure and place them on the baking sheet. Sprinkle sea salt on top if you like. Pop them in the oven for 12-15 minutes, or until the edges firm up a bit.
06 -
Let the cookies sit on the baking sheet for 5 minutes to cool, then move them to a wire rack. Repeat with the rest of the dough.
# Notes:
01 -
Keep them in a sealed container at room temperature for 3 days max.
02 -
You can freeze them for a month.
03 -
Use coconut oil that’s soft, not melted.