The Chocolate Chip Cookie…America’s favorite cookie!!! Warm, gooey, chocolatey and slightly salty! I’m not sure if you can get that from many cookies. Perfect with a glass of milk or served with ice cream. Serve ice cream between two cookies…or crumble it on top of desserts! These chocolate chip cookies do not use butter. Instead, COCONUT OIL! Option to not use egg, and substitute for a banana. Giving the cookies a very very slight banana flavor, but keeping that nice moist texture that we all want.

How to make:

3 cups whole wheat flour or all-purpose flour
1 cup coconut oil
1 cup raw cane sugar
1/2 cup organic light brown sugar
2 eggs
2 teaspoons pure vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1-2 cups chocolate chunks

Preheat the oven 350 degrees. Melt coconut oil slightly.
In the bowl of a stand mixer, beat the sugars and coconut oil until light and creamy.
Add vanilla extract to creamy mixture. Add eggs one at a time, lightly mix into mixture.
Add flour, baking soda and salt. Continue mixing until crumbles start to form.
Add chocolate chunks and incorporate with a spatula. It should all come together into a ball.
Using an ice cream scooper, scoop 24 balls onto a a baking sheet lined with parchment paper.
Bake for 11-13 minutes, until just golden brown.
Slightly cool, then transfer to a wired rack to completely cool. Serve & enjoy!