Bye Bye Butter Chocolate Chip Cookies |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I found this recipe on a blog called Picky Palate. My DD is allergic to dairy and tree nuts, but I knew I could use coconut oil. So when I found this recipe I had to try it. It has a wonderful hint of coconut flavor, but all the texture and taste of a chocolate chip cookie without any weird shortening/butter substitute flavor. Yummy! Ingredients:
1 cup softened virgin coconut oil |
1/2 cup brown sugar or 1/2 cup sucanat |
3/4 cup sugar or 3/4 cup honey, granules |
2 eggs |
2 teaspoons vanilla |
2 1/4 cups flour (3 cups if using freshly milled soft whole wheat flour) |
1 cup pecans, ground |
1 teaspoon baking soda |
1 teaspoon salt |
1 (12 ounce) bag chocolate chips |
Directions:
1. Preheat oven to 375 degrees F.
2. In a stand or electric mixer, cream oil and sugars.
3. Beat in eggs and vanilla until well combined.
4. Slowly add flour, ground pecans, baking soda, salt and chocolate chips until just combined.
5. With a medium cookie scoop, scoop onto a parchment or silpat lined baking sheet and bake for 9-11 minutes, until slightly golden around edges.
6. (I substituted 3/4 cup of rolled oats and 1/4 cup of flaxseed for the pecans and put it in my blender to grind them up. You could use just 1 cup of oats, but I wanted to add some flax seeds.).
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