Dairy-Free Chocolate Chip Cookies with Coconut Oil

When dairy was no longer an option, I discovered how useful coconut oil was as a substitute to butter. I was excited to learn how easy it was to bake with and how it leaves no detectable coconut flavor. My family was glad to be eating this old time favorite again - now dairy-free.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 126 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• ¾ cup white sugar
• 1 teaspoon salt
• 2 large eggs
• ¾ cup brown sugar
• 1 cup coconut oil, softened
• 1 (12 ounce) package dairy-free chocolate chips

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

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.

Step 3

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.

Step 4

Drop dough by the tablespoon onto ungreased baking sheets.

Step 5

Bake in the preheated oven until set and lightly golden, 8 to 10 minutes.

Step 6

Cool cookies on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.