I’ve been baking chocolate chip cookies for as long as I can remember. At some point during my childhood I became the designated chocolate chip cookie baker. My sister still swears that they just taste better when I make them.
When I chose to follow a dairy-free and less sugar-driven* diet a year ago, I was disappointed in some of the healthier, butter-free recipes I found and tried. They just didn’t taste like the familiar cookies I’ve always loved. That’s not to say there aren’t great dairy-free cookie options out there – there are! But I wanted to create a cookie that met my two biggest needs – dairy-free + utilized low glycemic coconut sugar – and also fulfilled my craving for a good ole, familiar chocolate chip cookie.
I adapted this recipe from the Nestle Toll House chocolate chip cookie – the recipe on the back of the bag – which I’ve been baking for 20 years (and still bake, when my family requests it!).
These cookies are so easy to put together, and the dough requires no refrigeration for you to get nice, thick cookies. I hope you love them as much as I do!
Classic Chocolate Chip Cookies
Makes ~25 cookies
1/2 cup coconut oil, solid
3/4 cup coconut sugar
1 large egg
1/2 tsp vanilla extract
1 1/4 cups all-purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup dairy-free chocolate chips
1.) Preheat oven to 350°F and line baking sheets with parchment paper.
2.) In a large bowl, beat solid coconut oil and coconut sugar until combined. Beat in the egg and then the vanilla.
3.) In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. Stir dry ingredients into wet – do not beat – until combined. Stir in the chocolate chips.
4.) Scoop 1 Tbsp dough balls onto parchment-lined baking sheet and bake at 375°F for 6-7 minutes. Let cookies rest on baking sheet for 2 minutes before transferring to a cooling rack. Store leftovers in an airtight container.
*I used to eat a lot of candy and processed sweets. I’m talking 4+ peanut butter cups in one sitting.