One of my favorite guilty pleasures is chocolate chip cookies. It’s hard to beat a perfect chocolate chip cookie, especially when they are cooked to that perfect doneness (meaning hardly at all) 😉
My memories baking chocolate chip cookies are sweet. Growing up in a health conscious home, we didn’t make too many treats but these ooey gooey cookies were the exception. My mommy also was awesome for allowing us to have spoonfuls upon spoonfuls of dough. We might not have made them often, but when we did, we did it big.
Thinking about baking cookies makes me nostalgic for being a worry-free kid, and licking the batter with my momma and sister. At the same time, it makes me excited to get to make them with my future kiddos. For now, Figgy enjoyed the moment but I felt guilty not to share with her.
Another reason why I love them? Because they are filled with chocolate, my favorite food! 😉 I will always choose a chocolate chip cookie over any other cookie.
This crisp weekend was the perfect time to make a batch! As I took out all of the ingredients, my mouth began to water and I couldn’t wait to pop that delicious dough into my mouth. All went well until I got to the fridge and discovered we were out of butter.
I wish people still just popped over to their neighbors for a missing ingredient. Does anyone still do this?
I went to the nearby store and they were out of butter too! Therefore, I set out to find a recipe without butter. Coconut oil was used by many bloggers as an alternative to butter so I decided to try the swap.
Luckily, I have a glowing review! I loved them and honestly didn’t tell a HUGE difference. While I won’t always bake with the oil instead of butter, it’s a great alternative, especially if you are cutting out dairy.
Don’t expect them to be exactly the same though, there were indeed some differences:
- You should chill the dough for 1-2 hours. While this can be a huge challenge whenever you’re in that I NEED A COOKIE NOW mood, it’s a good idea so that your cookies are thicker. If it’s an emergency, you can go without but they will be thinner
- The dough is drier than a normal dough. I was worried that it was too crumby and that they would be dry but they turned out just fine.
- There was definitely a hint of coconut taste to the dough, but not overpowering whatsoever. Once they were cooked, it was hard to taste the coconut at all.
Chocolate Chip Cookies w/Coconut Oil Ingredients:
1/2 C Coconut Oil (not melted)
3/4 Cup Light Brown Sugar
1/4 Cup Sugar
1 1/2 Tsp Vanilla
1 Tsp Baking Soda
1 1/4 C Flour
1 1/2 Tsp Salt
3/4 C Chocolate Chips
Chocolate Chip Cookies w/Coconut Oil Directions:
Heat oven to 350 degrees.
Mix the coconut oil (again, unmelted!) with both sugars. Add the egg and vanilla and mix.
Pour all the dry ingredients in another bowl and then slowly mix into the wet ingredients to blend. Fold in the chocolate chips and don’t over stir.
Put in oven for 12 minutes for the perfect not overcooked, not too gooey cookie.
I hope everyone has a wonderful week! <3