Updated: Feb 19
Makes two dozen cookies
1 cup solid coconut oil, at room temperature 1 cup granulated brown sugar
1 cup coconut sugar
1 cup milk chocolate chunks
1 cup dark chocolate chunks 1 teaspoon vanilla extract
4 eggs 3½ cups all-purpose flour 1 teaspoon Himalayan salt 1 teaspoon baking powder 1 teaspoon baking soda Additional salt for sprinkling
In the bowl of an electric mixer with the paddle attachment, cream together the coconut butter, sugar, and eggs on medium speed until combined. Mix in the vanilla along with two teaspoons of oat milk.
In a separate bowl, stir together the sifted flour, salt, baking powder, and soda. With the mixer on low, slowly pour the flour mixture into the butter mixture. Mix until ingredients are fully incorporated. Pour in the chocolate chunks and stir with a spatula until evenly distributed.
Cover with wrap and refrigerate for at least 30 minutes.
Preheat the oven to 350 degrees. Take the dough out of the fridge and scoop it into cookie balls. Place cookies on a parchment-covered baking sheet and sprinkle on a little bit of coarse salt. Bake for 15-20 minutes, or until the cookies turn golden brown.
Remove from the oven and allow cookies to cool on a wire rack. Serve and enjoy!