These are absolutely the best dairy-free chocolate chip cookie with no butter, without brown sugar and made from whole-wheat flour. We still get a chewy mouthwatering homemade chocolate chip cookie but we use coconut oil and coconut sugar.
Course Dessert
Cuisine American
Fridge Life? Store at room temp in airtight container for 3 days
Freezable? 3-4 weeks (single layer on parchment paper)
Preheat the oven:Preheat the oven to 180°C / 360°F
Mix Wet Ingredients:In a stand-alone electric mixer, combine melted coconut oil and coconut sugar until well-mixed. Add the egg and vanilla extract, mixing until fully incorporated.
Combine Dry Ingredients: In a separate large bowl, mix the whole-wheat or all-purpose flour, baking soda, and salt until well combined.
Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet mixture, creating a slightly wet cookie dough.
Add Chocolate Chips: Incorporate the dairy-free chocolate chips into the dough.
Prepare Baking Sheets: Line two baking sheets with parchment paper.
Form Dough Balls: Divide the dough into 12 balls and place 6 on each prepared baking sheet.
Bake in Batches: Bake each batch for approximately 10-12 minutes. Rotate the sheets for even baking—cool the first batch on a cookie sheet while the second bakes.
Notes
you can use all-purpose flour instead of wholewheat flour or a combination of both
do not put the baking trays with cookies at the same time as the one at the bottom of the oven won't bake as well as the one in the middle