Mini Chocolate Chip and Coconut Cookies

It’s that time of year again–packing school lunches. I decided to surprise my kids with this mini chocolate chip and coconut cookies recipe I found on Two Peas and Their Pod. I adapted the recipe by adding coconut oil & flaked coconut. The kids were thrilled & loved having these cute little cookies in their lunchboxes this week.

Mini Chocolate Chip and Coconut Cookies

Ingredients:

• 1¾ cups flour
• ½ tsp salt
• 1 tsp baking soda
• ¼ cup unsalted butter, softened
• ¼ cup coconut oil, melted
• ½ cup packed brown sugar
• ⅓ cup white sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ cup mini chocolate chips + 1 tbsp for cookie tops
• ½ cup shredded coconut, sweetened

How to Make Mini Chocolate Chip and Coconut Cookies

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Combine the flour, salt, and baking soda; mix well.

Cream the butter, coconut oil, sugars, egg, and vanilla until creamy and smooth with a hand mixer.

Slowly mix in the flour until combined.

Stir in ½ cup mini chocolate chips and coconut.

Roll dough into tiny balls (about 2 teaspoons of dough).

Place on a baking sheet and slightly flatten with the palm of your hand.

Place a few mini chocolate chips on the top of each cookie, if needed.

Place into the oven and bake for 8 minutes or until cookies are golden brown and set.

Remove from the oven and allow them to cool on the baking sheet for two minutes. Transfer to a wire cooling rack to cool.