I'm calling these "dairy-free" chocolate chip cookies, but really this recipe could be called "That One Time I Didn't Have Butter But Had Already Started To Make Cookies." I scrolled through a bunch of recipes online to find out what some butter substitutions were, and coconut oil came up (which I happened to have on hand). Of course, I didn't have enough coconut oil that the recipe called for, so I used canola oil + coconut oil....and the results were perfectly chewy, soft, cookies that had a hint of coconut flavoring.
So, there ya have it. An accidental success. (Let's be real. ALL my kitchen successes have been accidental!)
Any success in my kitchen also has to be ridiculously easy. The protein-rich loaded nachos, the blended black bean + corn dip, and even my inexpensive latte ideas are all crazyyy easy. And these butterless cookies are no different.
P.S. Let's talk about how fun these pictures would be if we had already replaced our counters and I wasn't trying to take pictures of these yummy cookies with BLUE COUNTERS. Womp womppp. At least our cabinets aren't weird anymore? Haha. (Read more cabinet transformation here.)
What you need:
- 1/2 cup unrefined coconut oil (whaddup, Aldi)
- 1/2 cup canola or vegetable oil
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 2 tsp vanilla
- 1 tsp salt
- 1 tsp baking soda
- 2 1/3 cup flour
- 1 package of chocolate chips (12 oz)
- Baking tray ($5 at Walmart! Or this super effective silicone baking mat **affiliate link**)
- Electric mixer
- 1 mixing bowl
What to do:
- Preheat the oven to 375 degrees.
- Microwave your coconut oil for 10 second intervals until totally clear and liquid (see photos). (Oh, you live in Florida and your coconut oil is always a liquid and never gets cold enough to turn solid? WHAT'S THAT LIKE.)
- Mix together the 1/2 cup coconut oil, 1/2 canola oil, 3/4 cup sugar, 3/4 cup brown sugar, 2 eggs, and 2 teaspoons of vanilla until it's a creamy, smooth mixture.
- Add in the 1 teaspoon of baking soda and the 1 teaspoon of salt. Mix until smooth again.
- Stir in the 2 1/3 cups of flour, mixing until a soft dough forms.
- Stir in the package of chocolate chips with a spoon. **Because the recipe uses oil, the chocolate chips may not look like they're "sticking" to the dough, and that's ok! It'll bake totally normally, and you can use your hands to add extra chips to a cookie dough ball before baking.
- Scoop a tablespoon of cookie dough out, roll it into a ball, and place it on the baking tray. If you wet your hands, the dough won't stick to your hands at all!
- Bake for 7-8 minutes until the edges are golden brown.
These cookies have been such a hit at our small group where we have dairy-avoiding friends, with Devin's AMAZING-baker grandmother, and in our own house where I eat like 5 cookies at a time. 😉
What have you been baking these days? What's your favorite type of cookie?
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