Coconut Oil Chocolate Chip Cookies


Flour, sugar, butter, salt, baking soda, eggs, vanilla extract and chocolate chips – it’s the classic cookie recipe your grandmother used to make, and nothing could ever top it. Right? While there’s nothing wrong with coveting the original, we think it’s time to branch out a bit. Start simple with a few smart swaps, like subbing coconut oil for butter and organic chocolate chips for the conventional ones. In the end, you just may end up creating a new classic to pass down to the next generation!

Chocolate Chip Cookies with Coconut Oil

Coconut Oil Chocolate Chip Cookies

1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
1/4 tsp cinnamon
1/2 cup Vitacost® Extra Virgin Organic Coconut oil, melted
1/2 cup dark brown sugar
1/4 cup organic sugar
1 egg, room temperature
1 tsp vanilla extract  or
3/4 cup Vitacost® Certified Organic Semi-Sweet Chocolate Mini-Chips -OR- Vitacost Certified Organic Dark Chocolate Chunks
Optional: 1/2 cup chopped walnuts or pecans

1. Preheat oven to 350°F, line a baking sheet with parchment paper and set aside.
2. In a medium-sized bowl, sift together flour, baking soda and baking powder, salt and cinnamon.
3. In a larger bowl, whisk together coconut oil and sugars; add egg and vanilla and whisk until well combined.
4. Slowly add dry ingredients folding them into the wet ingredients with a spatula or wooden spoon and continue mixing until combined. Stir in chocolate chips.
5. Cover and refrigerate at least 30 minutes before baking.
6. Scoop out small (1 tbsp) balls of dough and drop onto parchment-lined cookie sheets.
7. Bake for 9-11 minutes or until edges start to brown. Let cool before serving.