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Double Coconut Chocolate Chip Cookies

Recipe yields 2 dozen cookies.
Course: Dessert or Snack
Author: Hip Foodie Mom

Ingredients

  • 1/2 cup coconut oil softened in the microwave for 5 to 10 seconds only
  • 1/2 cup brown sugar
  • 1 1/2 tablespoons natural creamy peanut butter
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 1/3 cups einkorn flour
  • 1/4 cup unsweetened shredded coconut
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 1 cup semisweet or bittersweet chocolate chips
  • 1 cup milk chocolate chips

Instructions

  • Preheat oven to 350 degrees.
  • Using your stand mixer fitted with the flat beater attachment, mix together the softened coconut oil and brown sugar. Beat on medium speed about 2 minutes until well combined. Add in the peanut butter and mix to combine. Lastly, add in the egg and vanilla and mix to combine.
  • In a separate mixing bowl, combine the einkorn flour, shredded coconut, baking soda, cornstarch, and salt. With the stand mixer on a low setting, slowly add in the flour mixture and mix until the dough comes together. Add in the chocolate chips and mix until just combined.
  • Using a tablespoon sized cookie scoop, scoop out the cookie dough and place onto a parchment paper lined baking sheet. Feel free to shape with your hands and gently press down. Bake for about 10 to 12 minutes, or until golden brown. For slightly crispier cookies, bake for about 12 to 14 minutes. Remove from the oven and let the cookies cool before serving.