My kids LOVE cookies. And instead of buying them your standard Oreos or Chips Ahoy at the grocery, I have tweaked standard cookie recipes over the years to incorporate better & healthier ingredients. For example, most cookie recipes require some form of shortening (butter or vegetable oil) & I substitute Virgin Coconut Oil each time. We also do not use white sugar at home, we have replaced it with Coconut Sugar. What can be tricky is the ratio to which these ingredients are used - I find that if the recipe calls for a cup of butter, I substitute it with only 3/4 cup of VCO (as it can get greasy) - trial & error over time.
2 cups FLOUR of your choice
1/2 tsp baking soda
1/2 tsp salt
2/4 cup Virgin Coconut Oil
1 cup Coconut Sugar
1 tbsp vanilla extract (optional, I find I do not use this often)
1 egg (I personally always use the brown cage free kind)
1 egg yolk
2 cups semi-sweet chocolate chips (now this for me is a deal-breaker so choose a good one & for me that would be Hershey’s)
Preheat the oven (325*F or 165*C).
Sift together flour, baking soda, salt then set aside.
In another bowl mix your VCO & coconut sugar until blended well. Beat in the egg & egg yolk until light & creamy (I prefer using an electric mixer for this). Slowly pour in the sifted ingredients until well blended. Stir in the chocolate chips by hand using a wooden spoon.
Drop cookie dough 1/4 to 1/8 cup at a time unto baking sheet (this will depend on how big or small you may want your cookie to be), making sure that cookies are around 2-3 inches apart. Use a teaspoon to slightly press down cookie dough balls. By the way, no need to grease cookie sheets as the VCO is enough to prevent your cookies from sticking.
Bake for about 8-10 minutes. Cool completely before storing, although my kids (&hubby!) prefer to have these warm & fresh from the oven with milk. Enjoy!