Dairy Free Chocolate Cookies with Coconut Oil

Posted on April 13, 2013


Chocolate cookies

Pre-heat the oven to 375° F

Prep 2 sheet pans, with parchment.

1.0 Chocolate Cookies, Dairy Free

  • 103 grams (~ 34 Cups + 1 TBSP)    _______ All-Purpose Flour
  • 14 tsp  __________________________ Baking Powder (aka BP)
  • 10 grams (~2 TBSP)   ________________ Cocoa Powder (not dutch)
  • 14 tsp  __________________________ salt
  • 280 grams _______________________ dark chocolate, melted (~ 10 oz, or two thirds a pound)
  • 62 grams   _______________________ Coconut Oil
  • 8 grams ________________________  water (mix into coconut oil)
  • 3     ___________________________  eggs
  • 225 grams (~1  Cup)   _______________  sugar (white sugar)
  • 12 TBSP   ________________________ vanilla extract
  • 1 Cup __________________________  dark chocolate chips (make sure they’re dairy free)
  • Sift together Flour, Baking Powder, and cocoa powder.
  • Add the salt in to the sifted ingredients
  • Cream together (in a stand mixer with the paddle attachment) the coconut oil, the water, and the sugar. (You need the water because coconut oil, unlike butter, doesn’t contain water anymore, it’s all been pressed out.  If you want to use butter, use 70g butter instead of the coconut oil and water mixture – the slight coconut flavor is actually really good with the chocolate even if you can eat dairy)
  • Add the eggs in one at a time, and beat till the mixture is a bit fluffy.
  • Add the melted chocolate.
  • On low, add in the dry ingredients.
  • Remove from mixer and stir in chocolate chips.
  • Using a scoop that is about a tablespoon, scoop the cookies onto a sheet pan, about 2 inches apart, since they will spread.
  • Sprinkle the tops with sea salt, and pat the tops down slightly.
  • Bake for 10-12 minutes, and let cool on the pan slightly before removing to a rack to finish cooling.