**DAIRY FREE** Coconut Oil Chocolate Chip Cookies

This is my favorite recipe, and although I am sharing it with everyone not all of you will be able to successfully bake them. I say this because baking with coconut oil can be a challenge if you are new to baking or new to using coconut oil. It can brown very fast, so its always best to slightly undercook your first batch than to overcook it.

YIELD: ABOUT 12 COOKIES

COCONUT OIL CHOCOLATE CHIP COOKIES

These coconut oil chocolate chip cookies are thick, chewy, soft, chocolate-y, and absolutely delicious!

TOTAL TIME: 25 MINS

PREP TIME: 15 MINS

COOK TIME: 10 MINS

INGREDIENTS:

• 1/2 cup coconut oil, softened but not melted
• 1/2 cup brown sugar, packed
• 1/3 cup granulated sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 1/2 cup all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup Enjoy Life chocolate chips or chunks

DIRECTIONS:

In the bowl of a stand mixer, use the paddle attachment to cream together the softened coconut oil, sugars, egg, and vanilla extract on medium-high speed until light and fluffy, about 3 minutes. 

Add in the flour, cornstarch, baking soda, and salt, and beat on medium-low speed until combined. Fold in (stir in) the chocolate chips by hand until just combined. 

Use a medium cookie scoop (equivalent to 2 tablespoons) or a spoon to shape the dough into balls. Preheat oven to 350 degrees F. Place dough balls at least 2 inches apart on a parchment-lined baking sheet. Bake for 8-12 minutes until the edges are just set. The centers may look slightly undercooked. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.