Coconut Oil Chocolate Chip Cookies

Preheat oven to 350ºF. Line 2 baking sheets with parchment paper or Silpat.

In a medium bowl, add flour, baking soda and salt. Mix well and set aside.

In a large mixing bowl, beat coconut oil until creamy. Beat in brown sugar, granulated sugar and vanilla extract until creamy. Beat in one egg at a time until incorporated. Beat in flour mixture until just combined. Fold in chocolate chips.

Take a round teaspoon size amount of batter and drop about 2″ apart onto prepared baking sheet. Bake for 9-10 minutes, just until lightly golden on the bottom. Let cookies rest on baking sheet for 2 minutes. Then remove cookies to a cooling rack until fully cooled.

Store at room temperature or you can freeze them for up to 3 months.