Chocolate Coconut Cookies (Print Version)
# Ingredients:
→ Dough
01 -
6 tablespoons Non-Dairy Milk
02 -
2 teaspoons Vanilla Extract
03 -
2 ¼ Cups All-Purpose Flour
04 -
½ Cup Coconut Oil, softened
05 -
1 ¼ Cups Light Brown Sugar, packed
06 -
¾ teaspoon Salt (Kosher)
07 -
¾ teaspoon Baking Soda
08 -
1 ¼ Cups Chocolate Chips
→ Optional Toppings
09 -
Flaky Sea Salt
# Instructions:
01 -
Heat your oven to 350°F and line a baking tray with parchment paper.
02 -
In a mixing bowl, beat together the softened coconut oil and brown sugar until smooth. Mix in the non-dairy milk and vanilla until creamy.
03 -
Add salt, baking soda, and flour to the wet mixture. Mix until it just comes together. It'll feel thick.
04 -
Gently fold in the chocolate chips until they're spread evenly throughout the dough.
05 -
Grease a ¼-cup measure and use it to scoop out 6 cookie portions onto the lined sheet. Add sea salt on top if you'd like. Bake them for about 12-15 minutes, until the edges just firm up.
06 -
Leave the cookies on the tray for 5 minutes to cool a little before moving them to a rack. Repeat the process with the rest of the dough.
# Notes:
01 -
Store at room temperature in a sealed container for up to 3 days.
02 -
Can be stored in a freezer for a month.
03 -
Coconut oil should be soft but not melted.