About this recipe

Perfectly chewy, golden-edged chocolate chip cookies made completely without dairy. Using melted coconut oil in place of butter and dairy-free chocolate chips, these cookies deliver that classic bakery flavor and texture the whole family will love — no one will guess they're dairy-free!

Instructions

1. 1

   Preheat your oven to ![350°F]. Line two large baking sheet with parchment paper and set aside.

2. 2

   In a large mixing bowl, whisk together the melted coconut oil, brown sugar, and granulated sugar until smooth and well combined, about 1 minute. Add the eggs and vanilla extract and whisk vigorously for another minute until the mixture is glossy and slightly thickened.

3. 3

   Add the all-purpose flour, baking soda, and fine salt to the wet ingredients. Use a spatula to fold everything together until just combined — do not overmix. Fold in the dairy-free chocolate chips until evenly distributed throughout the dough.

4. 4

   Scoop rounded tablespoons (about 1.5 tbsp each) of dough onto the prepared baking sheet, spacing them about 2 inches apart. If desired, press a few extra dairy-free chocolate chips on top and sprinkle lightly with flaky sea salt.

5. 5

   Bake for 10–12 minutes, until the edges are set and lightly golden but the centers still look slightly underdone. Do not overbake — they will firm up as they cool.

6. 6

   Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or store in an airtight container.