My favorite chocolate chip cookies made with coconut oil and no butter or shortening.
Servings: 3½ dozen
Author: Nikki Gladd
1cuppacked coconut oil(not melted)
1(3.4 oz) package vanilla instant pudding mix
2 ½to 3 cups flour
1cupminiature semi-sweet chocolate chips
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone liner.
In a large mixing bowl, beat the coconut oil with the sugars for 2 minutes on medium speed. Beat in the eggs, one at a time, then the vanilla extract. Add pudding mix; stir until incorporated.
In another bowl, whisk together 2 ½ cups of the flour with the baking soda and salt. Slowly blend into the egg mixture.
Add additional ¼ to ½ cup more of flour to reach desired consistency, up to a total use of 3 cups. I use a total of 2 ¾ to 3 cups flour, depending on the humidity level of the day. Stir in the chocolate chips.
Using a medium sized cookie scoop, drop 1 ½ tablespoons sized dough balls onto cookie sheets. Bake exactly 10 minutes, rotating sheets halfway through. Let cookies cool on the cookie sheet for 10 minutes then transfer to wire racks to cool completely.