Chocolate Chip Cookies with a twist…


  • 125 g coconut oil
  • 1/2 cup of brown sugar
  • 3 tablespoon coconut condensed milk
  • 1 teaspoon vanilla essence
  • ¼ t salt
  • 185 g gluten-free flour 1 ½ cups
  • 1 teaspoon baking powder
  • ½ cup dark chocolate chips


  1. Preheat your oven to 160 degrees.
  2. Ensure the coconut oil is not too hard, the consistency should be like soft butter.
  3. In a medium bowl place the softened coconut oil, sugar, coconut condensed milk, vanilla and salt.
  4. Cream until well blended and smooth, I use my cake mixer, but an electric beater or a wooden spoon and some elbow grease will work just fine.
  5. Add the flour and baking powder. Mix at a low speed.
  6. Add the chocolate, and mix.
  7. Take heaped tablespoons of the dough and roll into balls.
  8. Take a fork and gently press each ball.
  9. Cook  for 12 minutes on 160 degrees

Notes – I half the sugar content, as it’s quite sweet with the cococut condensed milk.  However if you half the sugar content, the cookie will have less crunch.

You can make these cookies gluten free with gluten free flour, if the cookies seem too dry with gluten free flour you can add a small amount of plant based milk.

I purchase the coconut condensed milk from Countdown, it’s usually available from Moore Wilsons, Binn Inn etc.

The twist is they are vegan! They have the same creamy consistency you would get from butter and the cookies don’t taste like they have coconut in them – for the coconut haters out there.