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Healthy Coconut Oil Double Chocolate Chip Cookies
Ultimately soft and loaded with a double-whammy of chocolate, you would never guess that these irresistible double chocolate chip cookies use coconut oil and are completely BUTTER-FREE!
Servings 15 large cookies
- 1/2 cup coconut oil softened
- 1 cup coconut sugar or brown sugar
- 1 large egg
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1-1/4 cups white whole wheat flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 3/4 cup semisweet chocolate chips
Place coconut oil and sugar in a large bowl and beat with an electric mixer until completely smooth and creamy, about 2 minutes. Beat in egg, milk, and vanilla until smooth.
Add cocoa, flour, baking soda, cornstarch, and salt to mixture and beat until a dough forms. Mix in chocolate chips. Wrap dough in plastic wrap and refrigerate 1 hour until completely solid and chilled.
Remove dough from refrigerator and use your hands to smush and roll the the dough into 2-in balls. Place balls 2-in apart on parchment paper-lined baking sheets.
Bake cookies at 350F 10-12 minutes or until edges are set (middles will still be soft) Cool cookies 10 minutes on baking sheet and then transfer to a wire cooling rack to cool completely. Enjoy!
Serving: 1g | Calories: 215kcal | Carbohydrates: 29g | Protein: 2.1g | Fat: 11.2g | Saturated Fat: 8.6g | Polyunsaturated Fat: 2.6g | Cholesterol: 12mg | Sodium: 129mg | Fiber: 2.2g | Sugar: 19.4g