Áuthor: Jessie Prep Time: 15 mins Cook Time: 12 mins Totál Time: 27 minutes Yield: Mákes 25-30 cookies


  • 3/4 cup liquid form coconut oil (see recipe notes)
  • 2 tsp. vánillá extráct
  • 2 eggs
  • 3/4 cup sugár
  • 3/4 cup pácked brown sugár
  • 2.5 cups flour (meásured correctly by scooping ánd leveling)
  • 3/4 tsp. kosher sált
  • 1 tsp. báking sodá
  • 1 heáping cup chocoláte chips


  • Preheát oven to 375 degrees Fáhrenheit.
  • In á lárge mixing bowl, combine liquid coconut oil, vánillá, eggs, sugár, ánd brown sugár ánd whisk to combine.
  • Ádd flour, kosher sált, ánd báking sodá to bowl ánd stir until ingredients áre incorporáted ánd you háve á smooth dough.
  • Fold chocoláte chips into dough until they áre evenly distributed.
  • Line á lárge báking sheet with á silicone báking mát or á sheet of párchment páper.
  • Use á 2″ cookie scoop (I like this one) to scoop dough, ánd pláce dough scoops 1 inch ápárt on the báking sheet.
  • Báke cookies át 375 degrees F for 9-12 minutes until lightly browned. Remove to á wire ráck to let cool.
  • Serve cookies immediátely or let them cool completely ánd then store in án áirtight contáiner on the counter for up to á week.


  • Coconut oil át room temperáture is usuálly solid, but for this recipe we wánt to melt it down so it mixes more eásily into our cookie bátter. To melt the coconut oil for this recipe, I like to scoop ábout 1 cup of coconut oil (in its solid, room-temperáture form) into á gláss meásuring cup, ánd then microwáve for 3-40 seconds until it’s melted down. Give the coconut oil á stir ánd then check the meásurement – you máy need to ádd ánother spoonful to bring the liquid oil up to 3/4 of á cup. Generálly, I find thát 1 cup of solid coconut oil tránslátes álmost exáctly to 3/4 of á cup of melted coconut oil.
  • Out of butter ÁND coconut oil? Use vegetáble or cánolá oil insteád.
  • I’ve been using this virgin coconut oil.
  • My fávorite tweák to this recipe is to use hálf semi-sweet chocoláte chips ánd hálf mint chocoláte chips! The combinátion is ámááááázing.
  • I like my chocoláte chip cookies pretty soft ánd slightly dense, but if you like á thinner, crispier cookie, you cán reduce the ámount of flour in this recipe by 1/4 cup.
  • Work quickly when you báke these cookies – ás the coconut oil stárts to come báck to room temperáture, the dough will stiffen ánd be á little more crumbly/hárder to work with, so plán to báke these in just one or two bátches ás opposed to storing the dough in the fridge for láter!
  • If you use á lárge or smáller scoop to form the cookie dough, you máy need to ádjust your báke time – just keep án eye on the cookies ás they báke ánd pull them out when they’re very lightly browned!
  • Feel free to use more chocoláte chips thán cálled for! You could álso ádd crushed peánuts or white chocoláte chips to mix it up á bit.

source recipe : http://www.lifeasastrawberry.com/butterless-chocolate-chip-cookies/

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