• 1 cup coconut oil
  • 1 cup (packed) brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon real vanilla extract
  • 2 large eggs
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 10 ounces dairy-free mini chocolate chip cookies


Serves: 32 cookies


Using an electric mixer, combine coconut oil, both sugars and vanilla until soft. Add eggs in one at a time, blending well after each addition.

Sift together flour, baking soda and salt in a bowl. Slowly mix dry ingredients into the sugar and egg mixture. Using a rubber spatula, fold in chocolate chips. Divide dough in half and roll each half into 2.5-inch diameter log. Wrap each log in plastic wrap and refrigerate for 1 hour and up to one day.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper and spray paper with nonstick cooking spray. Cut dough into 1/2-inch thick rounds and roll into balls (they don't have to be perfectly round). Place balls on cookie sheets and bake until golden brown on the bottom, about 12 minutes. Cool completely and enjoy!