Best Coconut Oil Chocolate Chip Cookies Recipes

COCONUT OIL CHOCOLATE CHIP COOKIES

Steps:

• Position oven racks in the top and bottom thirds of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, baking soda and salt in a large bowl. Beat the coconut oil and both sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the coconut oil mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
• Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden but still soft in the center, 12 to 15 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
• When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

COCONUT OIL MILK CHOCOLATE CHIP OAT COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Combine coconut oil, brown sugar, and white sugar in a large bowl; beat with an electric mixer until creamy. Beat in egg and vanilla extract.
• Mix flour, baking soda, and salt together in a bowl. Gradually beat into the coconut oil mixture until just blended. Fold chocolate chips and oats into the dough.
• Roll 2 tablespoons of dough into a ball. Place on the prepared baking sheet. Repeat with remaining dough, spacing balls about 2 inches apart.
• Bake in the preheated oven until cookies are golden on the bottom, 12 to 14 minutes.

VEGAN GLUTEN-FREE CHOCOLATE CHIP COOKIES WITHOUT COCONUT OIL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Cream brown sugar, margarine, and white sugar together in a bowl. Add mashed banana and vanilla extract.
• Combine baking soda and hot water in a small bowl; add to sugar mixture and stir in salt. Add flour slowly, 1 cup at a time, incorporating xanthan gum at the same time. Add chocolate chips and stir to combine. Drop by large spoonfuls onto the prepared baking sheet.
• Bake in the preheated oven until golden brown, 10 to 12 minutes.

DAIRY-FREE CHOCOLATE CHIP COOKIES WITH COCONUT OIL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine coconut oil, white sugar, brown sugar, and vanilla extract in a large bowl. Refrigerate, stirring occasionally, until the coconut oil has thickened, but can still be stirred, about 5 minutes; the batter will lighten in color as it thickens. Add eggs to the batter one at a time, beating well after each addition.
• Combine flour, baking soda, and salt in a bowl. Gradually beat dry ingredients into the bowl with the coconut oil mixture. Stir in chocolate chips.
• Drop dough by the tablespoon onto ungreased baking sheets.
• Bake in the preheated oven until set and lightly golden, 8 to 10 minutes.
• Cool cookies on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.