Coconut Oil Chocolate Chip Cookies

A Dairy-Free Indulgence!


350g (2 3/4 cups) organic all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp sea salt
210g (1 cup) solid DME coconut oil, room temperature
250g (1 1/4 cups) light brown sugar
100g (1/2 cup) organic cane sugar
2 tsp pure vanilla
2 eggs plus 1 egg yolk, room temperature
340 grams (2 cups) organic chocolate chips, semi-sweet or dark


  1. In a medium bowl combine the flour, baking soda, baking powder, and salt.
  2. In the bowl of an electric mixer with a paddle attachment, beat coconut oil and sugars for about 2 minutes until well combined.
  3. Add the eggs, yolk, and vanilla, one at a time, beating well after each addition, scraping down the sides. On low speed, gradually beat in the flour mixture.
  4. Stir in the chocolate chips.
  5. Wrap dough in plastic wrap and refrigerate overnight*
  6. When ready to bake, preheat oven to 350F. Line 2 baking trays with a sheet of parchment on each.
  7. Bring dough to room temperature just until it is soft enough to scoop.
  8. Scoop the dough onto prepared baking sheets, about 1 1/2 tbsp of dough per cookie.
  9. Bake for 10 to 12 minutes, or until golden brown. Cookies should be slightly soft in the middle and golden around the edges.
  10. Cool for 2 minutes before removing to wire racks to cool completely.
  11. Enjoy with a glass of organic almond milk!

*The chilling stage for this recipe is crucial! Skipping this stage will cause cookies to flatten out on the tray.