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.

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
5 mins
total:
30 mins
Servings:
45
Yield:
45 cookies
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Ingredients

45
Original recipe yields 45 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

126 calories; protein 1.2g 3% DV; carbohydrates 15.2g 5% DV; fat 7.4g 11% DV; cholesterol 8.3mg 3% DV; sodium 84.4mg 3% DV. Full Nutrition
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