I started messing around with dairy-free/soy-free recipes when I found out my daughter had an allergy. I’m breastfeeding, so guess what that meant? No more dairy or soy for me either. How can a girl live without chocolate chip cookies!? I added heath toffee bits to my husband’s half for some extra fun. Enjoy with a glass of almond milk for a tasty, late-night treat.
1½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup coconut oil, room temperature
½ cup dark brown sugar
¼ cup granulated sugar
1 teaspoon vanilla extract
1 cup Enjoy Life mini semi-sweet chocolate chips
1 cup Heath milk chocolate toffee bits( optional~ not dairy free)
In a small bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In a medium bowl, using an electric mixer, cream together coconut oil and sugars until light and fluffy. Add egg and vanilla and beat until well combined.
Gradually add dry ingredients to wet ingredients, stirring until well blended. Stir in chocolate chips.
Refrigerate dough for 15 minutes (or more), if dough is too soft.
Preheat oven to 350°F.
Scoop rounded spoonfuls of dough onto prepared cookie sheets, 2 inches apart.
Bake for 7 to 9 minutes, or until edges are slightly brown. Transfer to a wire rack to cool completely.
Yields approximately 12 Large cookies