1⁄4 cup extra-virgin organic coconut oil, solid 1⁄2 cup sugar
1 large egg yolk 1 tsp pure vanilla extract
1 cup all-purpose flour
1⁄4 tsp baking soda
1⁄4 tsp baking powder
1⁄2 tsp sea salt (or Himalayan salt)
1⁄4 cup dark chocolate chips, 70% cacao (or more)
Preheat oven to 325o F.
Line two baking sheets with parchment paper. Set aside.
Combine oil and sugar in a large mixing bowl, using a hand mixer; beat until well mixed.
Add egg yolk and extract; mix well. Set aside.
Combine flour, baking soda, baking powder, and salt in a medium bowl; mix well.
Add oil mixture to flour mixture; mix well.
Fold in chocolate chips.
Roll into Tbsp.-sized balls and place on prepared baking sheets.
Bake for 10 to 12 minutes, or until golden brown.
RECIPE NOTE: Cookies can be stored in an airtight container for up to 3 days.
SERVES: 16 (1 cookie each) Prep Time: 15min. Cooking Time: 12min.
Recipe from the Fixate Cookbook