Coconut Oil Chocolate Chip Cookies (Print Version)

# Ingredients:

01 - ½ cup room temperature coconut oil.
02 - 1¼ cups packed light brown sugar.
03 - 6 tablespoons non-dairy milk.
04 - 2 teaspoons vanilla extract.
05 - 2¼ cups all-purpose flour.
06 - ¾ teaspoon baking soda.
07 - ¾ teaspoon kosher salt.
08 - 1¼ cups chocolate chips.
09 - Flaky sea salt for topping (optional).

# Instructions:

01 - Heat oven to 350°F and line baking sheet with parchment paper.
02 - Cream together soft coconut oil and brown sugar until well combined.
03 - Mix in non-dairy milk and vanilla extract until smooth.
04 - Stir in flour, baking soda, and salt until just mixed. Dough will be thick.
05 - Fold in chocolate chips until evenly distributed.
06 - Scoop ¼ cup portions onto lined baking sheet, spacing well apart.
07 - Sprinkle with sea salt if using, bake 12-15 minutes until edges set.
08 - Let cookies rest 5 minutes on pan before moving to cooling rack.

# Notes:

01 - Use soft, not melted coconut oil.
02 - Refined coconut oil gives no coconut taste.
03 - Keeps 3 days at room temperature.

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