The Best Chocolate Chip Cookies
Ingredients
- ½ cup refined coconut oil
- 2/3 cup sugar or coconut sugar
- 1 large egg (or flax egg, 3 tablespoons of water for 1 tablespoon of flaxseed meal) room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 ¼ cups flour GF
- 1 cup 6 ounces chopped dark chocolate
- Flaky sea salt to sprinkle on top, optional
Instructions
- Mix the coconut oil and coconut sugar until smooth.
- Add the egg or flax egg and vanilla extract and stir until smooth
- Add the almond flour, salt, and baking soda to the wet ingredients.
- Mix until well incorporated.
- Fold in the chopped chocolate
- When you’re ready to bake, preheat the oven to 350ºF.
- Scoop the dough onto a baking sheet.
- Bake for about 10 or until just beginning to turn golden brown around the edge
Fun Chocolate Chip Cookie Fact
Nothing beats the comfort of a warm chocolate chip cookie.
I always bring these cookies for my students who absolutely adore this tradition!
Tip: Bake a double batch and freeze some for later.
3 Ingredient Swaps in Chocolate Chip Cookies
1. Butter Alternative
- Applesauce: Use 1:1 applesauce for butter to reduce fat, though cookies will be softer and a bit cake-like.
2. Egg Replacements
- Mashed Banana: Use ¼ cup of mashed banana per egg for a natural sweetness and softer texture.
3. Add-in Ideas for Texture
- Espresso Powder: Just a teaspoon boosts the chocolate flavor without adding a coffee taste.
Feeling overwhelmed?
Catch my latest podcast episode for my top 5 strategies to overcome overwhelm.
