I substituted coconut oil for butter in my chocolate chip cookies recipe and threw in some mini M&M's for a fun rainbow of color! Chewy
OR - on some days I let the kids come inside and play the Skylanders video game with Judah. This, my friends, is a mother's dream. Well, at least I think so. I'll be honest and tell you that I try to coordinate this with Simon's nap. An hour or two to myself while my baby sleeps and others play with my kid under my roof? Yes, please!
Coconut Oil Chocolate Chip Cookies with Mini M&M’s
Ingredients
- 1 cup pure coconut oil (scooped, not melted), I prefer LouAna
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mini M&M's
- 1 cup semi-sweet chocolate chip
Instructions
- Preheat oven to 375 degrees F. Line cookie sheets with parchment paper or silicone liner.
- In a large mixing bowl, beat together the coconut oil, sugar and brown sugar for 2 minutes, scraping the sides of the bowl as necessary. Add eggs, one at a time, beating after each addition. Mix in the vanilla and beat until combined.
- In a separate medium bowl, whisk together the flour, baking soda and salt. Gradually add to the wet ingredients and mix on low speed until just combined. Fold in the M&M's and chocolate chips until evenly distributed.
- Using a medium sized cookie scoop, spoon dough balls onto prepared cookie sheets. Bake for 10 minutes. Remove from the oven and let cool on the cookie sheets for 10 minutes before transferring to a wire rack to cool completely.