Thick, chewy and totally irresistible! You’d never guess that these coconut oil chocolate chip cookies are completely dairy free!
I’m no stranger to using coconut oil in cookies. The first time I used coconut oil in a chocolate chip cookie recipe was about four years ago when our first son struggled with a milk protein allergy. Back then (I know, I’m making it seem like it was a decade ago) it was a lot harder to find dairy/soy free products.
I had just made an amazing chocolate coconut muffin recipe but wanted something for those late night cravings… you know the kind you get after a really, really long day. The ones that don’t go away no matter how many healthy snacks you eat to try to curb said craving. 🍪
It got to the point where I felt like I couldn’t eat ANYTHING sweet because EVERYTHING had traces of soy or dairy. And let me tell you, it hasn’t gotten any better over the years. So I had to get a little creative. That’s when I first made these coconut oil oatmeal chocolate chip cookies. They’re still a favorite!
Now that I’m back on the dairy/soy free thing for our newest little addition I’m struggling all over again. It seems like if one thing doesn’t have dairy in it then it has soy, and vice versa.
I’ve been testing all sorts of desserts using coconut products and I’m incredibly happy with the results! These coconut oil chocolate chip cookies were made on a busy weeknight right before we had a guest over. They only took 25 minutes to make (start to finish) and tasted just like the real deal!
I’m pretty particular about the taste and texture of recipes, especially when using “substitutes,” so when I say these are good, they’re GOOD…
…eat half of the pan good. 😳😉
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