Dank Coconut Oil Chocolate Chunk Cookies
The best coconut oil cookies with puddles of dark chocolate in every single bite. Slightly crispy on the outside with a chewy middle. Dank.
Servings 14 cookies
Ingredients
- 1/3 cup melted and cooled coconut oil
- 2/3 cup packed brown sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup whole wheat pastry flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 (3 oz) 72% dark chocolate bar, coarsely chopped (or can use 2/3 cup your fav chocolate chips)
- Fancy sea salt, for sprinkling on top
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl mix coconut oil, brown sugar, egg and vanilla together until well combined. It is very important that your coconut is NOT hot and that your egg is at room temperature. To bring your egg to room temp, simply place under warm running water for 1 minute.
- In a separate medium bowl, whisk whole wheat pastry flour, baking soda and salt together. Add dry ingredients to wet ingredients and mix until just combined. Fold in chocolate chunks.
- Use a cookie scoop to drop dough onto prepared baking sheet, placing each cooking dough ball 2 inches apart. DO NOT flatten the dough balls.
- Bake for 11-14 minutes or until edges are slightly golden brown. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool. Sprinkle with sea salt. Makes about 14 cookies
Notes
TO MAKE VEGAN: Try using a flax egg and a vegan chocolate bar.
TO MAKE GLUTEN FREE: I haven't tried to make this recipe gluten free, but think it would work quite well with chickpea flour.