Here is a dairy free chocolate chip cookie recipe that results in amazing, melt in your mouth cookies thanks to the coconut oil in place of butter. Plus, they are made with whole wheat flour and yet still are light and airy. Delicious and even (dare we say) a tad healthy. Especially if you opt to add in the 1/4 cup of rolled oats for extra fiber like we do.
Like most cookies, these freeze and thaw well. I like to make a double batch and freeze half. Thaw them for several hours at room temperature on the counter.
Dairy Free Chocolate Chip Cookie Recipe
1 cup whole wheat flour
1 tsp baking soda
1/4 teaspoon salt
1 cup coconut oil
1/2 cup brown sugar
1/4 cup white sugar
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips (make sure non-dairy)
1/4 cup rolled oats
This makes about two dozen cookies
Preheat your oven to 375 degrees.
In your mixer, beat the sugars and coconut oil together until it gets blended smooth and then add the vanilla and the egg.
Slowly add the flour mixture, salt and baking soda and mix until mixed. Add the rolled oats and the chocolate chips.
Spoon onto an ungreased baking sheet and flatten the balls of dough slightly. These will not flatten out as “normal” cookies do so unless you want them to be quite thick, flatten the balls of dough a bit to help them along.
Bake for 9 minutes (give or take) until they are slightly golden on the edges.