• 3 tbsp Sunbird Organics Dark Chocolate Ashwagandha Blend

  • 3/4 cup liquid form coconut oil (see recipe notes)

  • 2 tsp. vanilla extract

  • 2 eggs

  • 3/4 cup sugar or sugar replacement such as BochaSweet

  • 1/2 cup packed brown sugar or coconut sugar

  • 2 cups flour (measured correctly by scooping and leveling)

  • 3 tbsp unsweetened cocoa powder

  • 3/4 tsp. kosher salt

  • 1 tsp. baking soda

  • 1 heaping cup chocolate chips​

Prep Time:  15 mins

Bake Time:  9-12 mins

Servings:  5 dozen smaller cookies

  1. Preheat oven to 375 degrees Fahrenheit.

  2. In a large mixing bowl, combine liquid coconut oil, vanilla, eggs, sugar, and brown sugar and whisk to combine.

  3. Add flour, Sunbird Organics Ashwagandha Blend, cocoa powder, kosher salt, and baking soda to bowl and stir until ingredients are incorporated and you have a smooth dough.

  4. Fold chocolate chips into dough until they are evenly distributed.

  5. Line a large baking sheet with silicon baking sheet or a sheet of parchment paper.

  6. Scoop dough the size of a golf ball, and place dough scoops 1 inch apart on the baking sheet.

  7. Bake cookies at 375 degrees F for 9-12 minutes until lightly browned. Remove to a wire rack to let cool.

  8. Serve cookies immediately or let them cool completely and then store in an airtight container.​


Coconut oil at room temperature is usually solid, but for this recipe we want to melt it down so it mixes more easily into our cookie batter. To melt the coconut oil for this recipe, scoop about 1 cup of coconut oil (in its solid, room-temperature form) into a glass measuring cup, and then microwave for 3-40 seconds until it’s melted down. Give the coconut oil a stir and then check the measurement – you may need to add another spoonful to bring the liquid oil up to 3/4 of a cup. Generally,  1 cup of solid coconut oil translates almost exactly to 3/4 of a cup of melted coconut oil.

To make the chocolate chip cookies soft and slightly dense, do not overbake, but if you like a thinner, crispier cookie, you can reduce the amount of flour in this recipe by 1/4 cup.

Work quickly when you bake these cookies – as the coconut oil starts to come back to room temperature, the dough will stiffen and be a little more crumbly/harder to work with, so plan to bake these in just one or two batches.  storing the dough in the fridge for later is not recommended. Larger cookies require a longer baking time.

Adapted from Nestlé Toll House.

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