Coconut Oil Chocolate Chip Cookies with Mini M&M’s
There's no butter in these coconut oil chocolate chip cookies, dotted with fun colors and crunch from the miniature M&M's.
Servings: 3dozen cookies
1cuppure coconut oil(scooped, not melted), I prefer LouAna
1/2cuplight brown sugar
2teaspoonspure vanilla extract
2 1/2cupsall-purpose flour
1cupsemi-sweet chocolate chip
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.
If you want to prep these in advance, I recommend scooping the dough balls and then refrigerating. If you just refrigerate the dough in a bowl, the dough will be too hard to scoop when your ready to bake (even after letting it set to room temperature).