Triple Chocolate Chip Cookies

Directions

1. In a large mixing bowl, whisk together melted coconut oil, light brown sugar and sugar. Whisk in Planet Oat and vanilla, then eggs, one at a time.
2. In a medium mixing bowl, combine flour, dark cocoa, salt and baking soda. Whisk until well blended.
3. With a rubber spatula, stir the flour mixture gradually (a little bit at a time) into the coconut oil mixture until the dough is well blended. Dough will be sticky and relatively dry. Fold in the chocolate chips.
4. Refrigerate dough in mixing bowl for 30 minutes.
5. Place oven racks in the upper and lower thirds of oven. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
6. Scoop dough by the tablespoon onto the baking sheets, leaving a bit of room between cookies to allow for spreading. (On a standard size baking sheet, you should be able to fit about 12 cookies.)
7. Place baking sheets into the oven and bake for 10-12 minutes until edges are set, but centers still appear a bit soft. Remove from oven.
8. Let cool slightly (3-5 minutes) on the baking sheet, then transfer with a spatula to a wire cooling rack. Repeat with the second batch. Let baking sheets cool completely in between batches.
9. Serve cookies with Planet Oat Extra Creamy.
10. Store cookies in an airtight container for 1-2 days or place into freezer bags and freeze for future use.