Dairy-Free Chocolate Chip Cookies With Coconut Oil – a delicious recipe with coconut oil, white sugar, brown sugar, vanilla, eggs, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 375 degrees F (190 degrees C).
2
Combine coconut oil, white sugar, brown sugar, and vanilla extract in a large bowl. Refrigerate, stirring occasionally, until the coconut oil has thickened, but can still be stirred, about 5 minutes; the batter will lighten in color as it thickens. Add eggs to the batter one at a time, beating well after each addition.
3
Combine flour, baking soda, and salt in a bowl. Gradually beat dry ingredients into the bowl with the coconut oil mixture. Stir in chocolate chips.
4
Drop dough by the tablespoon onto ungreased baking sheets.
5
Bake in the preheated oven until set and lightly golden, 8 to 10 minutes.
6
Cool cookies on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.
1276
kcal
Calories
73
g
Fat
145
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup coconut oil, softened, 3/4 cup white sugar, 3/4 cup brown sugar, 1 teaspoon vanilla extract, and more.
Yes, Dairy-Free Chocolate Chip Cookies With Coconut Oil falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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