Craving a chocolate chip cookie, but are trying to stick to healthier foods? This quick and easy butterless chocolate chip cookie recipe uses Kardish coconut oil instead of butter for a delicious, but healthier, treat.

What you’ll need: 

¾ cup liquid form coconut oil using Kardish coconut oil (see directions) 

2 teaspoons vanilla extract

2 eggs

¾ cup white sugar

¾ cup packed brown sugar

2 ½ cups flour (measured correctly by scooping and leveling)

¾ teaspoon kosher salt

1 teaspoon baking soda

1 heaping cup chocolate chips

How to make it: 

To melt coconut oil, scoop about 1 cup of coconut oil (in its solid, room-temperature form) into a microwave-safe glass measuring cup, and then microwave for 30-40 seconds until it’s melted down.

Heat oven to 375 degrees Fahrenheit.

In a large mixing bowl, combine liquid coconut oil, vanilla, eggs, sugar, and brown sugar. Whisk to combine.

Add flour, kosher salt, and baking soda to bowl and stir until ingredients are incorporated and you have a smooth dough.

Fold chocolate chips into dough until they are evenly distributed.

Line a large baking sheet with a silicone baking mat or a sheet of parchment paper.

Use a large cookie scoop (I like this 3-Tablespoon one) to scoop dough, and place dough scoops 1 inch apart on the baking sheet.

Bake cookies at 375 degrees F for 9-12 minutes until lightly browned. Remove to a wire rack to let cool.

Enjoy!