Coconut Oil Chocolate Chip Cookies

Butter-free but big on flavour, these Coconut Oil Chocolate Chip Cookies bring all the comfort of a classic with a new spin. Using Tony Ferguson Coconut Oil instead of butter keeps things tender and rich, while a dash of cinnamon adds a little warm spice to every bite.

Coconut Oil Chocolate Chip Cookies Recipe – Soft, Golden & Dairy-Free

Ingredients

• 1¾ cups all-purpose flour
• ¾ cup Tony Ferguson Honey
• ½ cup Tony Ferguson Coconut Oil
• 1 tbsp Tony Ferguson Cinnamon Spice
• ½ tsp baking soda
• ¼ tsp salt
• 1 tbsp milk of choice
• 1 tsp vanilla extract
• ½ cup chopped dark chocolate or chocolate chips

Directions

1. Preheat oven to 180°C and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the honey and coconut oil until light and fluffy.
3. Stir in the vanilla extract and milk.
4. In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt. Gradually mix this into the wet ingredients to form a dough.
5. Fold in the chopped chocolate or chocolate chips.
6. Scoop out dough balls and roll in cinnamon sugar if desired. Place on baking sheet and bake for 9–10 minutes until edges are set and centres are slightly soft.
7. Let cookies rest on the tray for 2 minutes before transferring to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.

Cookie Tip: Don’t worry if they seem a little underbaked when they come out of the oven—the magic happens as they cool!

With chewy middles, crisp edges, and melty dark chocolate in every bite, these Coconut Oil Chocolate Chip Cookies are pure comfort with a coconut twist. No butter, no fuss – just delicious, crowd-pleasing cookies you’ll make again and again.