If ever there was a cookie that begged for a tall, cold glass of raw milk, this is it!
Using a 1-tablespoon cookie dough scoop, place dough onto parchment-lined cookie sheet, each scoop about 2 inches apart.
*I prefer Enjoy Life brand chocolate chunks because they're dairy-, nut-, and soy-free and contain a minimal amount of evaporated cane juice. We also like these chocolate chips. Or these no-sugar, stevia-sweetened chocolate chips. Feel free to use your favorite brand or, even better, make your own!
Try Wardee's Homemade Bourbon Vanilla if you don't absolutely have to be grain-/gluten-free.
You can use softened, grass-fed butter instead of coconut oil, if you prefer. You may want to omit or decrease the amount of salt in the recipe if you use salted butter.
These cookies are about 2 inches wide if you use the 1-tablespoon scoop. For larger cookies, double or even triple the amount you scoop. Just be aware it will change the number of cookies you produce, and your baking time may be longer.
I have not tested this recipe with honey. I prefer dry sweeteners for cookies, as cookies with honey tend to spread out too much in the oven, in my experience. If you do try it with honey, please let us know how it works for you!
These cookies have been gobbled up every time I make them. My kids, husband, in-laws, friends, everyone who has tried them loves them! I hope you enjoy them (and make them as often) as we do.