Coconut Oil Chocolate Chip Cookies made with coconut oil instead of butter. They are incredibly soft on the inside and firm on the edges. Thick and fluffy and loaded with tons of chocolate chips!
I just discovered adding coconut oil to cookies and I have to say I am digging this trend. The coconut oil makes the cookies super soft and chewy with a subtle hint of coconut.
I substituted brown sugar in these cookies to make them extra soft and chewy.
Alot of coconut oil cookies require some chilling time before baking. I have made this cookie chilled and not chilled. I think it comes down to personal preference. If you like a thicker cookie chill the dough, if you want a thinner cookies pop them right in the oven. (If your impatient like me this is the way to go!) I would recommend testing one cookie just to make sure (every oven and conditions can be different) Just make sure not to melt the coconut oil before creaming it with the sugar!
To make the dough I mixed the coconut oil with both sugars until combined. Add in your egg and vanilla. Mix dry ingredients separately and add them to the wet ingredients. Fold in chocolate chips and your done!
These coconut oil cookies are so good you will not miss the butter!
- ½ cup coconut oil (not melted)
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1½ cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips
- Preheat oven to 350 degrees.
- Add coconut oil and both sugars to a stand mixer with the paddle attachment. Mix until combined, 1-2 minutes.
- Add in vanilla and egg. Mix until combined. Make sure to scrap the sides of the bowl throughout.
- Meanwhile add flour, baking soda and salt to a medium bowl. Whisk to combine.
- Slowly add in the dry ingredients to the wet in two parts.
- Fold in chocolate chips.
- Portion out 12 cookies and place them on a plate. The dough can be chilled for an hour or two if you prefer a thicker cookie. They can also go straight into the oven and are just a tad thinner if you choose not to chill the dough. (I usually do not. I would test one cookie first and see how it turns out)
- Place in the oven and bake for 10-12 minutes.
- Allow cookies to cool for a couple of minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container.