Southern Mommyhood: No Dairy, No Soy, All Love: Dairy Soy Free Chocolate Chunk Cookies with Coconut Oil

UPDATE: Please make sure to double check ingredients each time you buy. I hope I never overlook anything but it’s possible and ingredients can change. A lot of my posts are over two years old and since I have gone back dairy soy free I have discovered a few items I use to buy all the time that now have soy in them.

Not sure what it is about this time of year, but I get in the mood to bake. I guess the holidays coming up make me feel happy, and when I'm happy I like to bake. So today I have another cookie recipe. The sugar cookies are fantastic, but who could turn down a hot chocolate chip cookie.

Dairy Soy Free Chocolate Chunk Cookies with Coconut Oil

lngredients (Yields 30 cookies):

2 cups all-purpose flour
1 teaspoon baking soda (my cookies came out really thin, next time I will use baking powder instead, the soda might have been a misprint on the original recipe)
1 teaspoon sea salt
3/4 cup coconut oil (at room temperature)
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 2/3 cups (10-oz. pkg.) Enjoy Life Chocolate Chunks (if you are dairy soy free, if not any chocolate chips you want)

*If you use self rising flour leave out the baking powder (or soda) and salt.

Directions:

PREHEAT oven to 350° F.

COMBINE flour, baking soda and salt in small bowl.

BEAT coconut oil in large mixer bowl until smooth. Add brown sugar, granulated sugar and vanilla extract; beat until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels.

DROP by rounded tablespoon onto ungreased baking sheets. If you want you can use a cookie scoop so that all cookies are the same size.

BAKE for 9 to 12 minutes or until golden brown and edges have begun to set but centers are still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Or, enjoy warm while the chocolate is still molten.