Coconut Oil Chocolate Chip Cookies


  1. Preheat oven to 180 C°. Add coconut oil and both sugars to a stand mixer with the paddle attachment. Mix until combined, 1-2 minutes.

  2. Add in vanilla and egg. Mix until combined. Make sure to scrap the sides of the bowl throughout
  3. Meanwhile add flour, baking soda and salt to a medium bowl. Whisk to combine.

  4. Slowly add in the dry ingredients to the wet in two parts.

  5. Fold in chocolate chips.

  6. Portion out 12 cookies and place them on a plate. The dough can be chilled for an hour or two if you prefer a thicker cookie. They can also go straight into the oven and are just a tad thinner if you choose not to chill the dough. (I usually do not. I would test one cookie first and see how it turns out) Place in the oven and bake for 10-12 minutes.

  7. Allow cookies to cool for a couple of minutes before transferring them to a wire rack to cool completely.

  8. Store cooled baked cookies in an airtight container at room temperature for 3-5 days or freeze for up to 3-4 months.

Main Ingredients

  • 120ml Coco House coconut oil not melted
  • 120gr  Coco House coconut sugar
  • 60gr granulated sugar
  • 1 large egg
  • 10ml vanilla extract
  • 360gr all purpose flour
  • 5gr baking soda
  • pinch of salt
  • 120gr semi-sweet chocolate chips