You can substitute coconut oil for butter in pretty much any recipe. These cookies are healthy enough to not feel guilty about indulging in,which is good because they are d-e-l-i-c-i-o-u-s (but not sickeningly sweet)! It can be hard to find a “healthy” cookie that is still soft and fluffy, but this is certainly one of them. Coconut oil, dark chocolate chips, and whole-wheat flour make magic happen in this recipe. Let’s go!
Coconut Oil Chocolate Chip Cookies
3/4 cup coconut oil, measured in liquid form
1 cup brown sugar, packed
2 eggs, room temperature
1 1/2 TBS. vanilla extract
1 3/4 cup whole wheat flour
1/2 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
12 oz. dark chocolate chips
2 cups shredded coconut (optional)
- Preheat oven to 375 degrees. Line a cookie sheet with silpat or parchment paper.
- In a mixing bowl, use a mixer to beat the the coconut oil and brown sugar. Add in the eggs and beat until fluffy. Add in the vanilla extract.
- In another small bowl, combine flour, salt, baking soda, and baking powder with whisk. Pour the dry mixture into the coconut oil mixture a little at a time with a wooden spoon until all of the flour is incorporated. Add in the chocolate chips (and coconut if using), and mix well.
- Drop by small rounded spoonfuls onto the prepared baking sheets. Bake for 8-9 minutes or until slightly browned around the edges but still soft when pressed into. Let the cookies rest on the cookie sheet for a few minutes before moving to rack to cool completely.