I’ve found that with baking there are people who either love coconut or those who hate it. I’m on the love side so was super excited to make these not only for the flaked coconut but for the coconut oil in them instead of butter. These cookies did not disappoint either. They were so scrumptious & perfectly chewy. Make these & convert yourself to a coconut lover.
Chocolate Chip Coconut Cookies
INGREDIENTS
- 1/2 cup room-temperature coconut oil
- 1/2 cup coconut sugar (or brown sugar which is what I used)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 3 tablespoons chickpea canned liquid (or liquid from any canned white bean – I didn’t have this so used about 2 tbsp milk)
- 1 cup + 2 tablespoons all-purpose flour
- 1/2 cup unsweetened coconut flakes
- 3/4 cup chocolate chips
INSTRUCTIONS
- Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper.
- In a mixing bowl, cream the coconut oil and coconut sugar with an electric mixer, just until combined. Add the baking soda, baking powder, cinnamon, salt, vanilla and chickpea liquid. Beat to combine.
- Add the flour into the wet mixture and beat until well mixed. Fold in chocolate chips and coconut with a spatula.
- Spoon rounded tablespoons onto a baking sheet, then flatten each cookie using the palm of your hand, or a flat spatula.
- Bake for 9-11 minutes or until golden.
- Let cool on baking sheet for 1-2 minutes. Transfer to cool for several minutes more. Store in an airtight container for up to five days. Makes about 9-12 cookies.
- Enjoy!
