1/2 c dairy free butter
1/2 cup light brown sugar
1/2 cup granulated sugar
1 egg
1 tsp vanilla extract
2 1/4 c ap flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 c dairy free chocolate chips
1/2 c shredded unsweetened coconut crushed or chopped to approx 1/4" size or smaller - *I used 1/2 c, but going forward for a more coconutty taste I would probably increase to 3/4 c.
In the bowl of a stand mixer, cream together the dairy free butter and both sugars until light and fluffy. Add the eggs and the vanilla extract and mix until combined.
Slowly add in all remaining ingredients except coconut and chocolate chips. Once everything is fully incorporated, add the chocolate chips and mix until evenly distributed. Lastly, add the coconut chips and mix until thoroughly incorporated.
Chill the dough for 30 minutes in the refrigerator.
Preheat the oven to 350 degrees F and line a baking sheet with parchment.
Remove the chilled dough, and scoop out 1-1 1/2 table spoons of cookies dough and roll it into a ball. Place on the prepared baking sheet approximately 2" apart.
Bake for 9-13 minutes until edges are just starting to brown. Leave on cookie sheet for 5 minutes, and then transfer to a wire rack to finish cooling.
Comments