Butterless Chocolate Chip Cookies with Coconut Oil

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, packed
  • 1 heaping cup Chocolate chips
  • 2 1/2 cups Flour
  • 3/4 tsp Kosher salt
  • 3/4 cup Sugar
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 3/4 cup Liquid form coconut oil

Found on lifeasastrawberry.com

Description

Ingredients

• ¾ cup liquid form coconut oil (see recipe notes)
• 2 tsp. vanilla extract
• 2 eggs
• ¾ cup sugar
• ¾ cup packed brown sugar
• 2.5 cups flour (measured correctly by scooping and leveling)
• ¾ tsp. kosher salt
• 1 tsp. baking soda
• 1 heaping cup chocolate chips

Directions

• Preheat oven to 375 degrees Fahrenheit.
• In a large mixing bowl, combine liquid coconut oil, vanilla, eggs, sugar, and brown sugar and whisk to combine.
• Add flour, kosher salt, and baking soda to bowl and stir until ingredients are incorporated and you have a smooth dough.
• Fold chocolate chips into dough until they are evenly distributed.
• Line a large baking sheet with a silicone baking mat or a sheet of parchment paper.
• Use a 2 cookie scoop (I like this one) to scoop dough, and place dough scoops 1 inch apart on the baking sheet.
• Bake cookies at 375 degrees F for 9-12 minutes until lightly browned. Remove to a wire rack to let cool.
• Serve cookies immediately or let them cool completely and then store in an airtight container on the counter for up to a week.