When I lived in Louisville, I used to visit a bakery near my home in St. Matthews on Sunday mornings to get freshly baked pastries.  There is something special about bakeries for me, I think they are so cozy and homely. Over the years I've been inspired to, on day, open up my own bakery.

I really enjoy cooking and baking, it's special to create beautiful tasty sweets. I think a key to a successful business is loving what you do and being passionate about your product. I recently saw an episode of Fixer Upper where Joanna Gaines opened up her own bakery, a dream she'd had for quite sometime.

That's what I want, a cute, quaint bakery here in my town. What was most inspiring about Joanna's bakery, besides the decor of course, was her concept.  All she sells are cupcakes and cookies. It's simple and particle. Speaking of cookies, today I'm sharing a great chocolate chip cookie recipe with you.  

It has become my go to recipe in our home. Coconut Oil Chocolate Chip Cookies. Over the years I have tried multiple chocolate chip cookie recipes.  When my husband had to stop eating dairy I had to get creative and find chocolate chip cookies he could eat.

There are certain things he has to have and one of them is chocolate chip cookies. I found several vegan recipes but most were dry. Then I found this recipe... these yummy chocolate chips cookie are soft, chewy and I make them dairy free. I love, love to use coconut oil for cooking and baking, so naturally these cookies called out to me.  

I sometimes alter the recipes I find or make substitutions to the ingredients. In this recipe, to make it non-dairy I use vegan chocolate chips.  Here is a list of the products I use...

  1. Organic Coconut Oil
  2. Organic Cane Sugar
  3. Organic Eggs
  4. King Arthur All-Purpose Flour
  5. Enjoy Life Dark Chocolate Morsels
  6. Mortons Iodized Sea Salt
  7. Pure Vanilla Extract
  8. Aluminum Free ARGO Baking Powder

First you are going to combine all the dry ingredients in a bowl. In an electric mixer, mix coconut oil and sugar until it's soft. Then add the eggs, to the oil sugar mixture, one at a time and the vanilla. Slowly add the dry ingredients to the wet ingredients. Finally, fold in the chocolate chips.

Scoop the dough onto the baking sheet, I line mine with parchment paper, and place them 2 inches apart. I use use this cool gadget I bought at Bed Bath and Beyond for scooping out the cookie dough.  It makes the same size cookie balls every time. The bottom of the gadget is rubber so you can easily push out the dough.

The recipe calls for the cookies to be baked until they are golden but still soft in the center, 12 to 15 minutes, rotating the baking sheets halfway through. Every oven is different, but I bake mine for only 12 minutes, longer than that and they get hard. I slide the parchment paper of the baking sheets to let them cool completely. Then place them in your lovely cookie jar for up to 5 days, ours get eaten before the 5 days.  

Below is the printable recipe.  Try them and let me know what you think!  

Coconut Oil Chocolate Chip Cookies (Printable Recipe)
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon fine salt
3/4 cup virgin coconut oil
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
One 12-ounce bag semisweet chocolate chips

Preheat to 375 degrees F. Whisk together the flour, baking soda and salt in a large bowl. Beat the coconut oil and both sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 5 minutes. Add the eggs to the coconut oil mixture, one at time, beating after each addition to incorporate; add in the vanilla. Reduce the speed to medium and slowly add the flour mixture, and beat until just incorporated. Fold in the chocolate chips. Scoop tablespoons of dough onto each prepared baking sheet and place 2 inches apart. Bake until the cookies are golden but still soft in the center, 12 to 15 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely. Store the cookies in a tightly sealed container at room temperature for up to 5 days.


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