Chocolate chip cookies are definitely one of my favorites. I love to bake them in huge batches and share them with teachers and friends at school. This time of year, I feel kind of like Santa Clause giving out gifts.
These are no ordinary chocolate chip cookies. These cookies are so much better than regular chocolate chip cookies because they’re butter-free, refined sugar-free and free of white flour.
I can’t wait for you guys to try these cookies! If you make them and share them with friends, they will never know they’re healthy.
These cookies are:
Soft
Chewy
Ooey gooey
Perfect for satisfying your chocolate craving
I made my first recipe video. I hope you like it. It’s something I’d love to make more of, so bear with me while I start to get the hang of it. I promise, the quality will improve after a few tries.
- ¾ cup coconut oil, softened
- 1 and ½ teaspoon vanilla extract
- 2 large eggs
- 1 and ½ cup coconut sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
- 3 cups oat flour
- 1 and ⅔ cup dark chocolate chips
- Preheat oven to 375 degrees F. and line a cookie sheet with parchment paper. Set aside.
- If coconut oil is not soft and easy to scoop, soften it by microwaving a few seconds. (until easily punctured, but not melted)
- In a large mixing bowl, whisk coconut oil with vanilla and eggs.
- Add coconut sugar and whisk to combine.
- Add flour in 2 batches and stir until combined and dough forms.
- Fold in chocolate chips.
- Roll 2-inch balls of dough and place 2 inches apart on cookie sheet.
- Flatten slightly. (will not spread very much)
- Bake 10-13 minutes, or until golden brown, but still soft. (will get firmer when cooled)
- Cool slightly before transferring to cooling rack.
- Repeat with remaining dough.
* Freeze to make cookies last longer.
