Do you like soft & chewy chocolate chip cookies? I have found the recipe for you! They happen to also be eggless and can be vegan if you want to use those options. The key to the softness is the coconut oil. Every time I use coconut oil in cookies, they turn out THE BEST!
I've been really hating that so many bloggers bog my phone down with lots of chatter and ads before I can get to the recipe, so without much chatter, here's the recipe. I will list a few tips for making cookies with coconut oil down below.
Soft & Chewy Chocolate Chip Cookies
(No Eggs & Vegan)
2/3 cup coconut oil (warm just slightly to soften-stirrable)
3/4 cup brown sugar
1/4 cup granulated/white sugar
1/2 cup applesauce
1 1/2 teaspoon vanilla
2 cups flour
3/4 teaspoon salt
1 teaspoon baking soda
2 teaspoons cornstarch
2 cups chocolate chips (dairy free, if vegan)
Warm measured coconut oil until not melted completely but stirrable (micro for like 10 seconds). Add all ingredients except flour and chocolate chips. Stir until creamy. I had to warm mine in the microwave a few seconds more and stir again to get a smooth texture. Add flour, stir well to completely incorporate the flour. Make sure the dough isn't overly warm, and then stir in the chocolate chips.
Refrigerate about 10 minutes (no longer) just until dough is firm but scoopable.
Scoop as you would for cookies on a sprayed or parchment covered baking sheet. Flatten slightly with fingers.
Bake in preheated 350 degree oven for 13 minutes, or until browning.
(These do not raise much and pretty much stay as thick and in the shape that you place them in the oven.)
(I like that these don't use eggs. I don't always have eggs. One less thing I need to buy!)
Oh, and if you haven't used coconut oil, no worries! I don't taste coconut at all. Not even a smidgen, when using it! My husband even uses it to make his popcorn and he hates coconut! Jump on in there and try it!