Dairy Free Chocolate Chip Cookies With Coconut Oil Recipes
DAIRY-FREE CHOCOLATE CHIP COOKIES WITH COCONUT OIL
When dairy was no longer an option, I discovered how useful coconut oil was as a substitute to butter. I was excited to learn how easy it was to bake with and how it leaves no detectable coconut flavor. My family was glad to be eating this old time favorite again - now dairy-free.
Provided by kndritter
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 30m
Yield 45
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine coconut oil, white sugar, brown sugar, and vanilla extract in a large bowl. Refrigerate, stirring occasionally, until the coconut oil has thickened, but can still be stirred, about 5 minutes; the batter will lighten in color as it thickens. Add eggs to the batter one at a time, beating well after each addition.
- Combine flour, baking soda, and salt in a bowl. Gradually beat dry ingredients into the bowl with the coconut oil mixture. Stir in chocolate chips.
- Drop dough by the tablespoon onto ungreased baking sheets.
- Bake in the preheated oven until set and lightly golden, 8 to 10 minutes.
- Cool cookies on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 15.2 g, Cholesterol 8.3 mg, Fat 7.4 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 5.6 g, Sodium 84.4 mg, Sugar 9.8 g
VEGAN CHOCOLATE CHIP COOKIES
Try our best ever vegan chocolate chip cookies. Non-vegans will be hard pressed to notice the difference between these and their favourite choc chip biscuits
Provided by Barney Desmazery
Categories Afternoon tea, Dessert, Treat
Time 27m
Yield Makes 20 cookies
Number Of Ingredients 9
Steps:
- Tip the coconut oil and sugars into a bowl and whisk until completely combined, then whisk in the coconut milk and vanilla. Tip the flour, baking powder, bicarb and a good pinch of flaky sea salt into the mix to make a thick batter, then fold through the chocolate chips. Chill the batter for at least 1hr. Can be made 2 days ahead.
- Heat the oven to 180C/160C fan/gas 4. Line a couple of baking sheets with baking parchment, then scoop or roll plum-sized balls of the dough and place them on the baking sheets about 2cm apart. Flatten ever so slightly and sprinkle with a bit more flaky salt if you want. Cook on the middle shelf for 12-15 mins, turning the tray once, until the cookies have spread and are golden but still soft in the middle. Leave to cool slightly, then lift the cookies onto a cooling rack while you bake another batch. Will keep in a biscuit jar for up to 3 days.
Nutrition Facts : Calories 221 calories, Fat 10 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.12 milligram of sodium
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