This is the perfect classic chocolate chip cookie but with coconut oil and almond butter swapped for the usual butter. I also used some of the sugar as powdered sugar, I did this the first time I made them when I was completely experimenting and baking with what I had in the house. I only had enough brown sugar for half so used powdered sugar as well and actually loved how they came out so have kept a variation of that in the recipe. However you can use all brown sugar if you prefer them more classic. They are a great indulgent option for those looking to eliminate or avoid dairy. They are also soy free- the chocolate chips are these allergen friendly mega chunks that I am obsessed with!
The recipe makes 25 small cookies. I like to bake half and save half in the freezer for baking later or eating straight out of the freezer!
- 1 cup brown sugar
- 1/2 cup powdered sugar
- 3/4 cup coconut oil
- 4 tbsp almond butter
- 1 egg
- 1 tsp vanilla
- 2 1/4 cup flour (I use a whole wheat/white blend of local flour for a little heartier consistency)
- 1 tsp baking soda
- 1 tsp salt
- 1 package chocolate chunks or broken up chocolate bar (see above for my favorite)
- Preheat oven to 350 degrees. Mix the wet ingredients and sugars (everything except the flour, salt and baking powder) until they are thoroughly combined.
- Add remaining dry ingredients to a bowl and combine. Once combined add little by little and mix into the wet ingredients. Mix until you get a thick batter.
- Pour in chips and mix until evenly distributed in dough.
- Roll dough into tablespoon scooped balls and put in a large container to freeze. Freeze for at least 30 minutes.
- Remove dough from freezer and place onto two large parchment lined trays. Bake for 15 minutes sprinkling sea salt all over the cookies! about halfway through. Allow to finish baking and cool on trays. Time may vary based on ovens so watch until they look completely set and starting to brown around the edges just a bit.