Chocolate Chip Cookies

INSTRUCTIONS

1. Preheat the oven to 375°F. Line a cookie sheet with parchment paper or greased foil.
2. In a medium mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda and salt. Set aside.
3. Add solid coconut oil* and coconut sugar to a large mixing bowl. Using a pastry cutter or fork, cut the sugar into the solid oil—this will take a few minutes. Cut until only small coconut oil clumps remain and the texture resembles clumpy wet sand.
4. Add in the remaining wet ingredients: modified flax egg and vanilla paste. Whisk until incorporated. The mixture will be wet and chunky.
5. Using a hand mixer, gradually add the dry ingredients into the wet ingredients bowl. Mix until well-incorporated and a cohesive dough forms. Don’t worry about the small clumps of solid coconut oil—this is expected. Fold in chocolate chips.
6. Using a 2-tablespoon cookie scoop, scoop and drop balls of cookie dough onto the prepared baking sheet. Optionally, press chocolate chips onto the top of cookies. Bake 8-12 minutes. Mine took 10 minutes. After removing from the oven, give the baking sheet a few light taps to flatten the cookies to perfection.
7. Transfer baking sheet to a cooling rack. Allow cookies to cool on the baking sheet for 10 minutes. Afterward, use a heatproof spatula to transfer cookies directly onto the cooling rack for to finish cooling. Enjoy!