Coconut oil chocolate chip cookies
Chocolate chip cookies made with coconut oil - a healthier alternative to the traditional butter ones
Prep Time20 mins
Cook Time8 mins
Total Time28 mins
- 1 and 3/4 cups whole wheat pastry flour can substitute all-purpose
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup coconut oil melted
- 1 cup plus 1 Tablespoon brown sugar packed
- 2 large eggs room temperature
- 1 Tablespoon vanilla extract
- 10 ounces semisweet chocolate chips I used a full bag
Preheat your oven to 375 degrees F.
Line two cookie sheets with parchment paper or a silicone baking sheet (I used my imitation Silpat).
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In a small bowl or measuring cup, melt the coconut oil in the microwave for about 30 seconds.
Transfer the melted coconut oil and the brown sugar to the bowl of your stand mixer (or a large bowl if using a handheld mixer). Using the paddle attachment and putting the mixer on medium speed, beat together the coconut oil and sugar until it is uniform and well blended. Individually add the eggs until the first one is fully incorporated before adding the second. Add the vanilla.
Turn the mixer to low and slowly add the flour mixture. Beat until just combined (do not over mix).
Turn off the mixer and stir in the chocolate chips by hand.
Using a spoon or a cookie scoop (I used a medium cookie scoop), scoop out portions of dough onto your prepared baking sheet. Do not put more than 8 cookies on a sheet because they will spread.
Bake in your preheated oven for about 8 minutes or until the cookies are very lightly browned. Remove the cookies from the oven and allow them to rest for at least 5 minutes before transferring them to a wire cookie rack to cool completely.