If I could only eat one dessert for the rest of my life, it would DEFINITELY be chocolate chip cookies 🙂 I love making new recipes to share with you all, but I also love trying other’s recipes to try new things!!
These cookies are similar to my Coconut Oil Chocolate Chip Cookies as they also use coconut oil instead of butter, but the rest of the ingredients are fairly different. My Coconut Oil Chocolate Chip Cookies are very thick and soft with a noticeable coconut taste, but these Coconut Oil Chocolate Chip Cookies by Cook Nourish Bliss are thin and soft with a less noticeable coconut taste. Both are great recipes that all of my loved ones have really enjoyed!!
This chocolate chip cookie recipe, as previously mentioned, is by Cook Nourish Bliss. You can find the full recipe here. I will also write it below for your convenience!
DF Chocolate Chip Cookies
Makes about 20 cookies
- 3/4 cup all purpose flour
- 1/2 cup plus 1 tbsp white whole wheat flour
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup pure cane sugar (sub granulated sugar)
- 1/4 cup coconut sugar
- 1/2 cup melted coconut oil, cooled slightly
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 1/4 cups chocolate chips
- Optional addition I made: 1/2 tsp cinnamon
- Optional topping: flaky sea salt
- In a medium bowl, whisk together both flours, baking soda, and salt.
- In a large bowl, whisk together both sugars, coconut oil, egg, and vanilla extract for about 30 seconds.
- Slowly add in the flour mixture and mix with a large spoon or spatula until combined. Fold in the chocolate chips.
- Transfer bowl to refrigerator and chill for 30- 45 minutes.
- Meanwhile, preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- Scoop chilled dough onto prepared baking sheet about 2-3 inches apart.
- Bake for 9-10 minutes, until lightly browned and the edges are just set. Sprinkle flaky sea salt on top, if desired. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.