- 1. Preheat oven to 350 degrees.
- 2. Whisk together coconut oil and both sugars until combined, 1-2 minutes.
- 3. Whisk in vanilla and egg (or substitute). Mix until combined. Make sure to scrap the sides of the bowl throughout.
4. Meanwhile add flour, baking soda and salt to a medium bowl. Whisk to combine.
- 5. Slowly add in the dry ingredients to the wet in two parts.
- 6. Fold in chocolate chips.
- 7. Portion out 12 cookies and place them on a plate. The dough can be chilled for an hour or two if you prefer a thicker cookie. They can also go straight into the oven and are just a tad thinner if you choose not to chill the dough.
- 8. Place in the oven and bake for 10-12 minutes.
- 9. Allow cookies to cool for a couple of minutes before transferring them to a wire rack to cool completely.
- 10. Store cooled baked cookies in an airtight container at room temperature for 3-5 days or freeze for up to 3-4 months.
- 11. Eat, enjoy, save the planet.
NOTE: To make an egg substitute, you can mix 2 tbs of water with 1 tbs of canola oil and 2 tsp of baking powder. This will replace the leavening qualities of an egg. Alternatively, you can mix 1 tbs of chia seeds or ground flax seed with 3 tbs of warm water, and let the mixture sit for 5 minutes. This "flegg" will work well as a binder, but it won't give as much rise as an egg. Still makes a fantastic cookie, but a little less fluffy.