Graham Cracker Chocolate Chip Cookies
This dainty little cookies are loaded with graham cracker crumbs and chocolate chips making them amazing to eat on their own or with a toasted marshmallow!
Servings: 24
Equipment
- Baking sheet
- Small cookie scoop
Ingredients
- 1/2 cup coconut oil melted
- 1/3 cup packed brown sugar
- 1/3 cup monkfruit sweetener
- 2 teaspoons vanilla extract
- 1 large egg room temperature
- 1 cup graham cracker crumbs
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 1 tablespoon almond milk
Instructions
- Preheat oven to 350°F.
- In a medium bowl, whisk together the graham cracker crumbs, flour, baking soda, and salt.
- In separate bowl, mix together the coconut oil and sugars until combined.
- Beat in the vanilla and egg until well combined.
- Gradually add the flour mixture until just combined.
- If the dough is too dry, add up to 1 tablespoon of milk. The dough should be the consistency of peanut butter.
- Stir in the chocolate chips.
- Using a 1.5 T cookie scoop, drop balls of dough onto a parchment lined baking sheet spaced 2 inches apart.
- Bake for 12 minutes or until edges are golden brown.
- The center of the cookies may look slightly underdone, but should set up nicely as they cool.
Video
Notes
I've decided to make my cookies a little "lighter" by using coconut oil and non-dairy milk as well as monkfruit sweetener. Butter and regular granulated sugar are also obviously delicious.
For cookies that are better on their own, use:
- 1 cup brown sugar instead of brown sugar and monkfruit sweetener
- 1 1/2 cup graham cracker crumbs
- 3/4 cup flour
- Omit milk