Coconut Chocolate Chip Cookies

Hi my names Courtney and I have an addiction to cookie dough. It all started as a kid when my mom let me lick the batter off the beaters and here I am now doing the same with my own kids. We'll chalk it up as part of our family legacy. Pretty solid legacy if you ask me. 

My true indicator if a cookie will be good is if the dough is good. And let me tell you how insanely scrumptious this cookie dough is!! Like you'll never guess this dough does not have butter in it. Instead it's made with coconut oil and if I am honest.. it's the bomb.com. I love you butter but you're not needed here. So yes go ahead and trick your mind into thinking these butter-less cookies are a better for you and eat another 3 cookies in one sitting. I am right there with ya. :)

Not a coconut fan? Omit the shredded coconut! Still just as yummy with only a subtle sweet flavor from the coconut oil. And if you are a coconut fan buckle up for you are going to travel in your dreams to a tropical oasis as you bit into these gooey treats.

coconut chocolate chip cookies

1/2 cup coconut oil

1 cup brown sugar, packed

2 eggs at room temperature 

1 tbsp pure vanilla extract

1 3/4 cup all purpose flour

1/2 tsp salt

1 tsp baking powder

1/4 tsp baking soda

1.5 cups semisweet chocolate chips 
1.5-2 cups shredded coconut (optional)

1.  Preheat oven to 375 degrees 

 

2.  In a mixing bowl, use a mixer to beat the the coconut oil and brown sugar.  Add in the eggs and beat until fluffy.  Add in the vanilla extract. 

 

3.  Add in the flour, baking soda, salt and baking powder  in small increments until all the flour is incorporated.  Add in the chocolate chips + shredded coconut and mix well.  

 

4.  Drop by small rounded spoons onto prepared baking sheets. Bake for about 8 – 9 minutes or until slightly browned around the edges. Let them rest on the cookie sheet for a few minutes before removing to rack to cool completely.  

Is your mouth watering yet?! Enjoy!