Dairy-free coconut butter chocolate chip cookies. No butter, margarine or oil here - these are cookies made with coconut butter! Naturally-sweetened too, these cookies are crispy on the edges and ultra chewy in the middle. A crowd-pleasing recipe.
You can use store-bought coconut butter, but it's a bit of a rip-off! Make your own by putting unsweetened shredded or flaked coconut in your food processor and running until a smooth, almost liquidy butter forms, about 10 minutes (a quick Google will get you step-by-step instructions/pictures if needed).
I recommend coconut sugar and brown rice syrup as sweeteners because they are less refined and not terribly expensive. But I of course don't want you to buy a whole container just for one recipe. You can try substituting brown sugar for the coconut sugar (omit the optional molasses) and agave nectar or honey (not suitable for vegans) for the brown rice syrup. Brown rice syrup is not as sweet as these other sweeteners, but these cookies aren't incredibly sweet to begin with, so the substitution should work. If you try these subs, let me know how it goes!
Coconut Butter Chocolate Chip Cookies originally printed from https://yupitsvegan.com/coconut-butter-chocolate-chip-cookies/ March 22, 2014