These coconut chocolate chip cookies are soft with a hint of chewiness, loaded with dark chocolate, full of vanilla flavor and not too sweet. Also, these cookies are nut-free, gluten-free, grain-free and can be made dairy-free too.
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
Using a hand mixer, cream together the softened butter, ghee or coconut oil with the raw honey and coconut sugar. Then, add the egg, vanilla and apple cider vinegar, and mix with the hand mixer again.
Scoop dough in heaping tablespoon size amounts and place on prepared baking sheets. Make sure cookies are spaced about 2 inches apart.
Bake in preheated oven for about 9-10 minutes or until light golden brown. If pans won't fit side-by-side, you may want to bake the cookies in two batches. Otherwise, keep a close eye to make sure the cookies are browning evenly. Remove from oven and let cool completely (about 25-30 minutes) on baking sheet before serving. Store in airtight container.