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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 180°C (350°F).
Cream together the coconut oil, brown sugar, and white sugar in a mixing bowl until fluffy. Add the milk and vanilla extract and stir to combine.
Add the flour, baking powder, baking soda, cinnamon, and salt. Stir until almost combined, then add the chocolate chips and pecans and mix again.
Let the dough rest in the freezer for 10 minutes.
Scoop 3 tablespoons of dough per cookie and roll into balls. Space them out on a cookie sheet, leaving room to spread.
Bake for 10 minutes or until golden brown.
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Double the ingredients for 10 cookies.
Can I use regular milk instead of non-dairy milk?
Yes, you can substitute regular milk for non-dairy milk if you prefer.
How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to a week.
Can I use regular white chocolate chips?
Yes, regular white chocolate chips can be used if you do not need the cookies to be dairy-free.
What can I use instead of coconut oil?
You can use butter or a neutral oil as a substitute for coconut oil.
How do I know when the cookies are done?
The cookies are done when they are golden brown and slightly firm to the touch.
