Butter-Free Soft Chocolate Chip Cookies
Ingredients
- 2 large eggs
- 100 g granulated sugar
- 100 g coconut blossom sugar (or brown sugar)
- A pinch of salt
- 150 ml neutral vegetable oil (e.g. sunflower oil)
- 1 tsp vanilla extract
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 350 g all-purpose flour
- 50 g chocolate chips
- Flour, for dusting
Preparation
Whisk eggs with granulated sugar, coconut blossom sugar, salt, and oil
Refine with vanilla extract
Mix flour with baking powder and baking soda and sift
Add the flour mixture in two parts and knead everything into a compact dough
Knead in the chocolate chips by hand
Divide the dough into 4 equal parts and shape into long logs
Chill the dough logs for 30 minutes
Preheat the oven to 200°C conventional (180°C convection) towards the end of chilling
Slice each dough log into 20 cookies
Shape each cookie into a round ball by hand and place on a baking sheet with space between them
Bake in the preheated oven for about 10 minutes until golden brown
Let cool on a wire rack
Tips
Store the cookies in an airtight container to keep them fresh for up to 3 weeks
