Chewy, dense, delicious coconut dark chocolate chip cookies… Incredibly rich and delicious, and best of all, dairy-free! (Don’t worry… You will love these even if you have no issues with dairy!)
Ok, so I know I have a lot of favorite cookie recipes… but this really does top my list as one of my favorite favorites!
And as much as we all know I love butter, I actually love that this recipe doesn’t have any. Why? Because that means they are dairy-free and I can actually eat them!!
The coconut oil is so good in these, that I wouldn’t even sub it out for butter when I can have dairy again. It’s just not necessary… and coconut oil is so much better for you. (Although I do realize all the sugar in these cookies probably cancels that out!)
Give these a try next time you are looking for a use for that coconut oil sitting in your cupboard.
(Did you know coconut oil is also great on popcorn? Melt some with a little butter for flavor and drizzle it all over your air-popped popcorn with plenty of salt. Delicious!!)
Double Coconut Dark Chocolate Chip Cookie Recipe
2 cups + 2 tablespoons flour
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup coconut oil, melted and cooled slightly (still warm)
1 cup firmly packed brown sugar
1/2 cup sugar
1 large egg
1 egg yolk
2 teaspoons pure vanilla extract
1 1/2 cups dark chocolate chips
1 cup packed sweetened flaked coconut
Preheat the oven to 325ºF. Line 3 baking sheets with parchment paper.
In a small bowl, whisk together the flour, baking soda & salt; Set aside.
In your mixer bowl, cream together the warm coconut oil and sugars until light and fluffy, about 3-5 minutes. Beat in the egg, egg yolk & vanilla until smooth
Beat in the flour mixture until just combined and then stir in the chocolate chips & coconut.
Take about 1/2 cup of the dough and form it into a ball in your hands. Hold the ball in both hands and gently break it apart (like you are cracking an egg!) and set the dough pieces craggly-side up on the baking sheet. (You now have 2 cookies from that 1/2 cup of dough).
Bake for 12-18 minutes, until the cookies are just barely golden brown. Cool for 5-10 minutes on the pans before transferring to a cooling rack to cool completely!