No butter? No problem! These chocolate chip cookies use nothing but coconut oil for perfectly moist baked treats.
Every now and then I get a craving for something warm and sweet. Homemade chocolate chip cookies are one of my absolute favorites.
This is one of those tried-and-true recipes that I return to time and time again. I particularly love this one because the only fat it requires is coconut oil… no butter at all!
Why coconut oil?
I’ve got nothing against using butter. If I had a milk cow and had access to fresh butter, I’d totally use that. The only reason I use coconut oil for baking instead of butter is because it has a longer shelf life and doesn’t require electricity to keep it stored.
Perfect for using with long term food storage.
I try to keep several gallons of refined coconut oil* on hand at any given time so that I’ll always have it when I need it (even if I can’t get to the store for an extended period of time), so I’m always excited when I find ways to use coconut oil instead of other fats.
One of the best things about this recipe, other than the delicious results, is that you can make these cookies entirely from your long term food storage by substituting powdered eggs for fresh ones if you don’t have chickens that are laying.
I originally found this recipe at Life As A Strawberry, where Jessie shares some great photos and more tips on making these delicious cookies. I hope you enjoy it as much as we do!
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