Sweet, chewy, and chocolaty, these coconut oil chocolate chip cookies are made with healthier ingredient swaps– without sacrificing taste.
Everyone seems to have their go-to chocolate chip cookie recipe– the one that is tried and true and works for the whole family.
My family refers to ours as The Best Chocolate Chips Ever. They are delicious, but the ingredient list is also slightly horrifying.
My goal this Christmas was to make a better-for-you version without sacrificing the yumminess factor.
They’re a hit! Chewy and sweet and perfectly chocolaty, they are made with coconut oil, white whole wheat flour, and less sugar– but they don’t taste like a sacrifice.
They’re still not a health food– though that’s not really the point of a chocolate chip cookie. However, they are a better choice for a family full of cookie gluttons!
- ¾ cup brown sugar
- ¼ cup coconut oil, melted
- 1½ cups flour (I used white whole wheat)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup milk (I used almond)
- 2 teaspoons vanilla extract
- ½ cup chocolate chips
- ¼ cup mini chocolate chips
- Preheat oven to 350°, grease cookie sheets with cooking spray.
- In an electric mixer, beat the oil and brown sugar together.
- Mix in the flour, baking powder, salt, milk, and vanilla until combined.
- Fold in the chocolate chips.
- Drop spoonfuls of the dough onto your cookie sheets and flatten them slightly.
- Bake for 8 minutes. Allow to cool on the sheets for 2-3 minutes before transferring to a wire rack to cool completely.
These cookies are vegan with the appropriate chocolate chips.