Ingredients

The following ingredients have 12 Servings
  • 2⅓ cup white whole wheat flour (I recommend King Arthur Flour)
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 cup coconut oil
  • 1/2 cup unsweetened coconut flakes (lightly toasted)
  • ¾ cup coconut sugar
  • ½ cup sugar
  • 1 egg (plus 1 egg yolk, room temperature)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract (optional)
  • 1 cup chocolate chips

Instruction

  • Preheat your oven to 325F. Line a baking sheet with parchment paper.
  • Mix together the flour, baking soda, and corn starch together. Set aside.
  • Beat the coconut oil with the toasted coconut, then add in both sugars and beat well. Add in the egg and yolk and beat until incorporated. Mix in the extracts and beat well.
  • Slowly add the flour mixture into the wet ingredients and mix until combined. Fold in the chocolate chips
  • Scoop out one tablespoon of dough and create a little ball. I found my cookies did not spread out very much, so you might have to flatten them slightly prior to baking.
  • Bake for 8 - 10 minutes, or until they are a light golden brown. Transfer to a wire rack to cool.