Dairy Free Salted Chocolate Chip Cookie

Directions

1. Preheat oven to 350 F. Line a baking sheet with parchment paper.
2. Seed vanilla bean. Slice bean down the center and carefully remove seeds to be used later.
3. In a stand mixer with paddle attachment, cream coconut oil with both sugars, until smooth and creamy, with no visible lumps of coconut oil.
4. Mix in the eggs, vanilla extract, and vanilla bean seeds. Beat until thoroughly mixed and appears light and fluffy.
5. Sift together the flour, salt, baking soda, and baking powder. Slowly add flour blend to the creamed mixture and combine until a heavy dough forms.
6. Fold in the chocolate chips. Once incorporated, scoop round tablespoon dollops of the cookie dough onto the lined baking sheet.
7. Bake cookies 8-10 minutes or until light golden brown, set on the edges, and still soft in the middle.
8. Sprinkle generously with flaky salt, then allow to set on a cooling rack before serving.

Notes/Tips

• Don’t overbake! These cookies may look a little undone still when the timer is up. Pull them! This keeps the inside soft and chewy.
• Butter can be subbed back in 1:1 in place of coconut oil for the dairy version!
• This recipe was created for Rodelle by Darienne Bils, part of ADM's Culinary Team. Photos by Amanda at @frommetovuu.