Chocolate Chip Cookies

As many of you know I have a dairy and peanut allergy. It is like a scavenger hunt to find foods that I can eat. My kitchen is like a test lab trying out different recipes that taste great with a butter or a milk substitute. I have the four pickiest testers in my house, so if they do not approve then it doesn’t make it past the front door. The holiday season is upon us and I am gearing up for my annual Christmas Cookie Baking Fest. I make 7 different kinds of cookies, and over 4,ooo in total that I give to family, friends, neighbors and teachers for the holidays. It is a very special treat that everyone looks forward to. The problem is that most of the recipes call for butter. I can substitute margarine out for the butter, but the margarine carried in our stores all have dairy in them. I used to be able to get Fleischmann’s Unsalted Margarine in our local grocery store.



Now it is not sold in any stores in our area within a 50 mile, or further, radius. There are no stores in our area that will order it in for me either. Do not fret because I think I have found my substitute. Coconut Oil!

I was inspired by my friend Romy Braidi and her post on regarding the use of Coconut oil. Click on the highlighted link to go to her page.

Here is the recipe for great tasting, butter free Chocolate Chip Cookies:


Butter Free Chocolate Chip Cookies:

chocolate chip cookies

chocolate chip cookies

1 Cup softened Virgin Coconut Oil (I used 100% Pure LouAna Coconut Oil)
3/4 Cup brown sugar
3/4 Cup sugar
2 eggs
2 teaspoons vanilla
2 1/4 Cup flour
1 Cup pecans, ground
1 teaspoon baking soda
1 teaspoon salt
1 bag chocolate chips

1. Preheat oven to 375 degrees F. In a stand or electric mixer, cream oil and sugars. Beat in eggs and vanilla until well combined. Whisk together flour, baking soda and salt and slowly add to mixer. Mix until just combined. Stir in chocolate chips and pecan. Refrigerate for 30 minutes.
2. Drop a tablespoon of dough onto baking sheet, approximately 2 inches apart,  and bake for 9-11 minutes, until slightly golden around edges. Remove from oven and cool on cookie sheets for 3 minutes. Remove from cookie sheet and allow to cool completely on wire racks.

Once the cookies cooled, they were firm on the outside and very moist and soft on the inside. They did not taste like coconut at all.

I made a half a batch because I didn’t know how they would taste. I didn’t tell my fussy testers that I changed any ingredients. My half batch made almost 2 dozen cookies and there are only 8 cookies left. They told me they were awesome and they couldn’t taste the difference.

I am in no way saying these are healthy. They are just made with a butter substitute for people who have dairy allergies or are lactose intolerant.