Have you ever been out and about and all of a sudden you discovered your pie hand was empty? If so, try this recipe out! a small, quick treat when you don’t need an entire pie.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 45 |
| Yield: | 45 cookies |
Ingredients
- 1 cup coconut oil, softened
- ¾ cup white sugar
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 (12 ounce) package dairy-free chocolate chips
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine coconut oil, white sugar, brown sugar, and vanilla extract in a large bowl. Refrigerate, stirring occasionally, until the coconut oil has thickened, but can still be stirred, about 5 minutes; the batter will lighten in color as it thickens. Add eggs to the batter one at a time, beating well after each addition.
- Combine flour, baking soda, and salt in a bowl. Gradually beat dry ingredients into the bowl with the coconut oil mixture. Stir in chocolate chips.
- Drop dough by the tablespoon onto ungreased baking sheets.
- Bake in the preheated oven until set and lightly golden, 8 to 10 minutes.
- Cool cookies on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.
Nutrition Facts
| Calories | 126 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 6 g |
| Sodium | 84 mg |
| Sugars | 10 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
easy to make, gets the job done (note- I used bittersweet chips, and reduced the oil and both sugars by 1/3, with no diminishment in taste.)