Ingredients

The following ingredients have 10 Servings
  • 1/2 cup virgin coconut oil (soft or melted)
  • 1 cup coconut sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1 1/3 cup all-purpose flour (plus 2 tablespoons more, if needed)
  • 2 tablespoons cornstarch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 - 1 cup dark chocolate chunks (optional)

Instruction

  • Cream together softened coconut oil, coconut sugar, egg, and vanilla extract with your mixer until light and fluffy (1-2 minutes).
  • Add flour, cornstarch, baking soda, and salt and mix in until just combined. If the dough seems too thin and oily, add 1-2 more tablespoons of flour. If desired, fold in 3/4 cup chocolate chunks by hand.
  • Form about 20 tablespoon-sized dough balls. If using chocolate chunks, press 2-3 more chunks into the top of each dough ball. Cover with plastic wrap and chill the dough balls for at least 1-2 hours (I usually put them in the fridge overnight).
  • Preheat oven to 350 F and place chilled dough balls 2 inches apart on a lined baking sheet (when using coconut oil unlined sheets often result in too dark cookie bottoms).
  • Bake for 8-10 minutes until the edges are just set. Centers can still look slightly uncooked.
  • Cool cookies on the baking sheet for about 10 minutes, then move to wire rack to cool fully. Store airtight.