CHOCOLATE CHIP COOKIES

When I first found out that I had to cut out dairy and soy, the first thing I did was call my mom to vent.  The second thing I did was call my sister.  (You can never vent too much when cheese and chocolate are involved!)  Fortunately for me, my sister is an avid and amazing baker, and she took matters into her own hands to remedy my "how am I ever going to eat chocolate chip cookies again" problem.  I don't think I've ever gotten a sweeter package (pun intended) from her!  

If you don't have a wonderful sister to ship you baked goods and are forced to make your own, here is the recipe that she used.  She made them in both cookie and bar form, and I think the bars may have been even tastier than the cookies!  Yum.

CHOCOLATE CHIP COOKIES

• 3 cups flour
• 1 1/4 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 cup coconut oil
• 2 cups dark brown sugar
• 2 large eggs
• 1 tsp vanilla
• 2 cups dairy-free chocolate chips (She used both Enjoy Life and Ghirardelli brand semi-sweet chips)

Preheat your oven to 350 degrees.

Mix coconut oil and brown sugar until well combined and fluffy (3-4 minutes).  Add the eggs and vanilla, and beat until well combined.  Add in the dry ingredients (flour, salt, baking powder, baking soda) and beat until combined.  Mix in the chocolate chips.

Drop cookies on a aluminum foil-lined baking sheet, and bake for 20 minutes or until golden brown.  Add some time if you're making bars instead of cookies!  

I'd share pictures, but let's be honest... It's hard to pick up the camera when you've got gooey chocolate fingers!