Coconut Oil Chocolate Chip Cookies are made with coconut oil instead of butter. They are incredibly soft on the inside and firm around the edges. These butterless cookies are thick and fluffy and loaded with tons of chocolate chips! Perfect for when you are out of butter and are craving cookies!

I never say no to chocolate chip cookies! My Brown Butter Chocolate Chip Skillet Cookie is perfect for sharing, and my classic Chocolate Chip Cookies are a tried and true favorite!

Coconut Oil Chocolate Chip Cookies on a white piece of baking paper with chocolate chips.

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    Coconut Oil Chocolate Chip Cookies

    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. These cookies are perfect for when you are craving cookies but don’t have any butter on hand!

    I substituted brown sugar in these cookies to make them extra soft and chewy. These coconut oil cookies are so good you will not miss the butter!

    A lot 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 thinner cookies pop them right in the oven. (If you are impatient like me this is the way to go!) I would recommend testing one cookie just to make sure (every oven and condition can be different) Just make sure not to melt the coconut oil before creaming it with the sugar!

    These cookies do have the faintest hint of coconut in them however my family was not able to detect that these were not made with butter!

    Butterless Chocolate Chip Cookie Dough in a stainless steel mixing bowl with a red spatula.

    What you’ll need to make Coconut Oil Chocolate Chip Cookies

    • Coconut oil: Coconut oil is a healthy alternative to butter! It contains anti-inflammatory, anti-microbial, and anti-fungal properties, and is perfect in chocolate chip cookies. If you’re not a fan of the coconut flavor in your cookies, use refined coconut oil.
    • Sugar: I added both brown sugar for a little caramel flavor, and white sugar for extra sweetness.
    • Eggs: Eggs are a binding ingredient and also give the cookies a little lift.
    • Vanilla: You can’t make cookies without a little vanilla! Vanilla extract brings in warmth and elevates the sweetness.
    • Flour: All-purpose flour is ideal for this cookie recipe.
    • Baking soda: Baking soda is a raising agent which makes the cookies a little less dense.
    • Chocolate chips: Add in your favorite kind! I opted for semi-sweet chocolate chips because I always have them on hand, however, milk chocolate, white chocolate, dark chocolate, or even peanut butter chips are all delicious additions.

    How to make Coconut Oil Chocolate Chip Cookies

    • Step One: Start by creaming the coconut oil and both sugars until light and fluffy. Stir in the vanilla and egg.
    adding egg and vanilla to creamed butter and sugar
    • Step Two: Meanwhile add flour, baking soda, and salt to a medium bowl. Whisk to combine. Slowly add the dry ingredients to the wet in two parts. Fold in chocolate chips. 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.
    adding in dry ingredients to cookie dough
    • Step Three: Portion out 12 cookies and place them on a baking sheet lined with a silicon baking mat or parchment paper.
    portioning out coconut oil cookies on baking sheet lined with nonstick silicone mat
    • Step Four: 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.
    cooling baked cookies on sheet tray with silicone baking mat

    tips for making the best cookies

    • Light Brown Sugar: I also substitute some of the granulated sugar with light brown sugar. This produces a chewier cookie with lots of flavor.
    • Shorter cooking time: I always like to slightly underbake my cookies. Once they look set around the edges I take them out of the oven and let them continue to cook for 5 minutes longer on the baking sheet. Then I transfer them to a cooling rack to cool completely. This gives you a soft and chewy cookie!
    • Extra Chocolate Chips: When the cookies come out of the oven I like to place some chocolate chips on top for presentation.
    • Overnight Chill: These cookies can be made a day or two in advance. The longer the cookie dough sits the more the flavors develop.
    Coconut Oil Chocolate Chip Cookie Dough balls on a baking tray.

    Storage Instructions

    • Store cooled baked cookies in an airtight container at room temperature for 3-5 days or freeze for up to 3-4 months.
    • These cookies can be frozen baked or raw.
    • To freeze raw cookie dough I like to portion out the cookies using a cookie scoop and then place them on a baking sheet in the freezer to firm up. This takes about an hour or so. Then I place the raw cookie dough balls in a large ziplock bag and freezer them for up to 3 months! When you are ready to bake take out however many you want and let them come to room temperature while the oven is heating up. Bake as directed and enjoy!

    Frequently Asked Questions

    Can coconut oil be used in place of butter in cookies?

    Absolutely! Coconut oil can replace butter at a 1:1 ratio. I recommend using refined coconut oil as extra virgin coconut oil has a coconutty taste.

    Is coconut oil better for you than butter? 

    Yes! Coconut oil contains anti-inflammatory, anti-microbial, and anti-fungal properties, which butter is lacking. Butter does (in my opinion) taste better, however, the health benefits just don’t stack up compared to coconut oil.

    Coconut Oil Chocolate Chip Cookies on a metal baking tray with chocolate chips.

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    Coconut Oil Chocolate Chip Cookies

    4.66 from 63 votes
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    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!
    Servings: 12 cookies
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Total Time: 27 minutes

    Ingredients 

    Instructions 

    • 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 cooled baked cookies in an airtight container at room temperature for 3-5 days or freeze for up to 3-4 months.

    Nutrition Information

    Calories: 236.72kcalCarbohydrates: 29.12gProtein: 2.54gFat: 12.46gSaturated Fat: 9.65gCholesterol: 14.09mgSodium: 148.59mgPotassium: 76.5mgFiber: 1.02gSugar: 15.94gVitamin A: 19.8IUCalcium: 16.66mgIron: 1.33mg

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