Coconut Oil Chocolate Chip Cookies

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!


Coconut Oil Chocolate Chip Cookies

  • 4.8
  • 31 reviews
Prep time:
Cook time:
Total time:
Serves: 1 dozen
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!


  • 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


  1. Preheat oven to 350 degrees.
  2. Add coconut oil and both sugars to a stand mixer with the paddle attachment. Mix until combined, 1-2 minutes.
  3. Add in vanilla and egg. Mix until combined. Make sure to scrap the sides of the bowl throughout.
  4. Meanwhile add flour, baking soda and salt to a medium bowl. Whisk to combine.
  5. Slowly add in the dry ingredients to the wet in two parts.
  6. Fold in chocolate chips.
  7. 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)
  8. Place in the oven and bake for 10-12 minutes.
  9. Allow cookies to cool for a couple of minutes before transferring them to a wire rack to cool completely.
  10. Store in an airtight container.
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  • Joanne

    I just wanted to say that your recipes look amazing! I can’t wait to try the Chocolate Chip Cookies! Thank you for the great recipes!

    • Annie

      You recipe says to add in the sugar, oil, eggs and vanilla and mix together, but your post says to cream the oil and sugars first. I assume you don’t need to cream, since the recipe doesn’t say to?

      • Hi Annie,

        Sorry for the confusion. You want to mix the coconut oil with the sugars until combined, about 1-2 minutes. I updated this in the recipe as well.

        Thank you & Enjoy!


  • joleen

    I just now made these most wonderful cookies! I have never used coconut oil what a difference. Love them 😊

  • Mo

    OH MY GOSH THESE COOKIES ARE AMAZING! I was using my organic coconut oil as a moisturizer and a hair deep conditioner. Saw your post and was like hey its worth a shot. I’M NEVER USING BUTTER AGAIN! These cookies are…..I have no words short of scrumdiddlyumptious!

  • Cheryl

    Just wanted to let you know that I just tried your cookie recipe and they turned out GREAT! I love the light coconut flavor, the consistency and the ease of the recipe. Definitely a winner! Thank you.

  • Kelly

    I MUST have missed something, because I followed your recipe exactly and it is entirely too dry. Like, big bowl of crumbs dry. Any insight? Sure smells good…

    • Hi Kelly,

      It should not be dry and crumbly at all. Was the coconut oil liquified? If the coconut oil was harder and clumpy when you used it that could be the issue.

      Hope this helps!


      • Aenn

        Kellie, Your recipe says coconut oil (not melted) and here you are saying it should be liquified.. why you are creating confusions.

    • Dani

      Mine too, so I just added a couple Tbs. of almond milk and it mixed right up! They are so, so delicious. My son and husband couldn’t stay out of the dough!

    • Lauren

      Amazing recipe! Cookies turned out perfect. My kids love them and so do I.

  • Tiffany

    Tried this today and it was so good!! My whole apartment smells amazing! I like how the cookies gives a hint of coconut after taste! Thank you so much for the recipe!:)

  • Mellissa

    I was looking for a recipe to try that didn’t use butter… My house smells amazing and these cookies are amazing. I made them immediately and they were still fairly thick. I used a small cookie scoop so this small recipe made about 2 and a half dozen. My kids love them! Definitely going to be making these cookies often! Thanks for the recipe! **just a side note to anyone stressing over the coconut oil being melted or not …..I had my oven on all day and I store my coconut oil by the stove and it was melted when I used it and my cookies still came out amazing!!

  • Thank you for the recipe. I made my first chocolate chip cookies today and they are delicious. The recipe asks for too much sugar for my taste, so I did reduce it. I also struggled with the coconut oil (that I had just gotten out of the fridge), room temperature would have been a bit better for mixing. I’ll know next time 😀

    Thank you and have a tasty year!

  • Just made these last night. They were a hit! I love how they came out perfectly round. They were even better the next day after being stored in a plastic bag. Printing this one out for my special recipe collection!

  • Hannah Williams

    These are delicious! Beautiful round little cookies with a light fluffy middle. I used dark chocolate chips & they were incredible. Thank you for the recipe I will definitely make these again!

  • Jen

    WOW! These were fabulous! My daughter normally makes our chocolate chip cookies and she was blown away. I did add 1/2 butter, 1/2 coconut oil. So perfect and easy. Thanks.

  • Jessica

    Smells so delicious! I baked these in a small convection oven in a pie pan for one huge cookie (I call it a cookie cake) and it turned out wonderful. I baked it for 20-25 minutes. This will be my go to recipe for chocolate chip cookie treats!

  • Jeanette

    Would this recipe bake the same if it were doubled? Some recipes for not double well, hate to waste the ingredients if it doesn’t.

  • ZIZI

    Indeed great recipe. Nice, thick, soft chocolate cookies. I had no stand mixer, so I used a hand mixer with an eggwhisk attachment. I would say that in order for the sugars to melt, the time you need to mix them with the oil is beyond more than 1-2 minutes. It took me almost 10 min.

  • Teisha

    Hi! I see you substituted brown sugar. What did you use in place of it?

    • Hi Teisha,

      I use a combination of brown sugar and granulated sugar in this recipe.



  • Jane Ecob

    Did you use all white sugar as you said substituted brown sugar?

    • Hi Jane,

      The recipe states: 1/2 cup light brown sugar and 1/4 cup granulated sugar.



  • Lauren

    I replaced the egg with 1/4 cup of applesauce to make the recipe vegan-friendly. The results were spectacular!

  • Malia

    So delicious! Best cookies I have EVER made, will keep this recipe for the rest of my years!

  • Mii

    Absolutely fantastic! My husband needed cookies for a work event and I decided to whip these out on the spot – they turned out amazing! Even though he’s not a coconut oil fan, he liked these a lot, and as a coconut everything lover myself, I loved them. This WAS my first time making chocolate chip cookies (ever), so I’m not sure how they compare to a “normal” recipe, but I was thrilled.

    Personal notes;
    * Doubled the recipe, had no issues. The mix seemed too crumbly and dry as I added all the flour, but it came together with no problem when shaping the cookies.
    * 1 cup granulated sugar + 1 tbsp molasses = 1 cup light brown sugar. I never have brown sugar on hand so this is my go to (use 2 tbsp per cup to make dark brown sugar!) and it worked perfectly.
    * Used soft, not quite liquid coconut oil (weather’s warming up!) and they were good to bake right away, no chilling required.
    * Shaped into little balls, and they refused to come down on their own! At the 12min mark, I took them out of the oven and instantly flattened them using a spoon – they’re thick, nice and chewy, but without that “raw” feeling.
    * Used 1/2 cup semi-sweet chocolate chips, 1/2 cup white chocolate chips – lovely!

    Linked to my picture of the finished product. Thank you so much for this recipe, it’ll be my go-to from now on! xx

  • Beth

    I tried these tonight with a friend and they were SO GOOD!! Thanks so much! Btw I ran out of granulated sugar so I just used brown sugar exclusively. Turned out wonderfully. Will be making it again soon. 🙂

  • Susi

    I got super excited about trying out coconut oil instead of butter, but I must’ve done something wrong. My coconut oil was nice and soft when I creamed it with the sugars and I even chilled the dough, but my cookies melted out into oily little pancake shaped blobs in the oven. Tasty, but not much to look at. 🙁
    Maybe bake at a lower temperature? I’m not sure how I messed up.

    • Hi Susi,

      I am so sorry to hear that! That is very strange. I am wondering if the coconut oil was too soft. It should still be clumpy and not running when added to the sugars.



  • Debbie

    These cookies are sooo good. I didn’t refrigerate my dough and they weren’t thin they were perfect. I will be making these from now on instead of the original choc chip cookies.

  • Riann Kempt

    PSA: please note do not try and eat the batch of cookies in one sitting.. you will get sick.

  • Val

    These turned out perfect! Thanks for the recipe. I doubled it and did not refrigerate dough.

  • Loretta White

    These were awsom coconut oill chocolate chip cookies. I didnt have baking soda so i used self rising flour. Also ony refrigerated 30 minutes. Cookies were really fluffy big, chewy nd crunchy! Best ever cookies.

  • Camilla

    Tried this recipe today. I as well followed all instructions, but my batter was dry:(. I added 1/2 cup more coconut oil and batter was perfect!
    I substituted all sugar with coconut palm sugar. I cracked pink rock salt over cookies before baking!!
    These cookies were delicious!!!

  • karen

    These are AWESOME!!! My husband liked my cookies before, but now he LOVES them 🙂

  • Claire

    These are fantastic! The taste and texture are unlike anything I’ve ever had in a chocolate chip cookie–I definitely plan to use this as my go-to recipe. Thanks for sharing!

  • penny

    I just ran across this cookie rec ..omg there amazing !! i have never made anything without butter thats been baked cookie wise ,,these are so awsome ty for sharing it with us !!

  • Jack

    How much would half a cup of coconut weigh? Or another way of measuring without a cup?

  • Chantel

    These were quite delicious. I did half the dough M&M and the other half regular chocolate chip. Also used caramel and hazelnut extract instead of vanilla. I bet some butter flavoring/extract would be nice too if you still want a hint of that buttery flavor. I recently got some from Walmart so I think next time I make these, I’ll add it in. I’m glad you shared this recipe because I wanted some chocolate chip cookies but ran out of butter and had a tub of coconut oil I needed to use up!

  • Jk

    Made these last week. Best coconut oil recipe I have ever tried! The batter was a bit dry but added a bit more oil and a touch of milk and they came out awesome! Thank you!

  • Blanca

    I hardly ever write reviews or comments on any website, but this recipe is simply Amazing!! I just had to leave a comment. Not only is it very simple and fast to make but its so delicious! They were a big hit at my home. My husband is a chocolate cookie lover and he loved these he kept saying they were so good and my toddler who usually fusses about everything food related kept asking for more! Thanks for the great recipe!!! Its definately becoming my go to chocolate chip cookie recipe

  • Ana

    Hi there, made these tonight and they are absolutely evil! So so good and fluffy. But, I would REALLY like to know.. it says per serving (12 cookies) is 224 calories.. Is this per cookie or 12 cookies?! I’m on a caloric defecit and had two, then looked and felt guilty. If you may please clear that up, I’d greatly appreciate it. Amazing recipe and thank you!

  • Charlotte

    Hi, this recipe sounds delicious and I am definitely going to try it , I was also wondering whether or not you have to add the chocolate chips. Thanks

  • Sam

    OMG these are amazing!!! Thank you for our new go-to chocolate chip recipe!!! I did everything as you stated except I put my dough in the fridge for a few hours because I love puffy cookies 🙂 They’re divine! Had to stop my boyfriend from eating them for breakfast haha Next challenge is to make them with less sugar.. any advice??

    • Hi Sam,

      So glad you enjoyed them! I would try omitting 1/4 cup of the sugar and see how that works.



  • Hannah

    Followed recipe exactly without chilling the dough, cooked them for the full 12 minutes, and they came out delicious!
    They were golden brown, soft, and gooey. I saved one to try tomorrow and see how they hold up overnight, if they ever last that long in the future! They certainly didn’t today!

  • Jessa

    Made these completely vegan with milk-less chocate chips and an egg replacer! Love this recipe

  • Jessica

    Hey! Question! Are these a suitable recipe for longer refrigeration? Wondering if I can whip up a batch but then keep them in the fridge a few days before baking fresh for a party…? What would you recommend? Let them sit out an hour or so before baking?

    • Hi Jessica,

      Yes you can keep this in the fridge for 2-3 days before baking. I would take it out to room temperature for 30 minutes before baking.

      Thanks & Enjoy!


  • Natalka

    Wow, these were divine! Thanks so much. It was the first time I’d used coconut oil instead of butter for making cookies, amazing! Will make again.

  • Gabe

    Hi Kelley,

    I recently just followed your excellent recipe with the goal of making some DELICIOUS cookies!!! I would consider myself a good cookie baker as well, and I strongly agree with the part “Alot of coconut oil cookies require some chilling time before baking.” But I like to chill before and after baking. Enough chill time and they come out alot harder, my preference… 4 stars because you didn’t recommend the chilling osmosis after completing, as directed. Thanks Alot!

  • Hunter Harloff

    Hi Kelley,

    I recently just followed your excellent recipe with the goal of making some DELICIOUS cookies!!! I would consider myself a good cookie baker as well, and I strongly agree with the part “Alot of coconut oil cookies require some chilling time before baking.” But I like to chill before and after baking. Enough chill time and they come out alot harder, my preference… 4 stars because you didn’t recommend the chilling osmosis after completing, as directed. Thanks Alot!

  • Stacey

    Do you have a recommendation for substituting the flour with coconut, almond or oat flour?

    • Hi Stacey,

      I have not tried making this recipe with those substitutions. I think the oat or almond flour should work, let me know how you make out if you try them.



  • Hi Kelly, I just started using virgin coconut oil as a substitute for butter in my baking, as a means to get on the ‘healthier’ bandwagon. Your cookies look amazing, and I’m just dying to have a go! Have you, by any chance, used coconut oil to replace butter in cake recipes? If so, may I know how you usually substitute, though I’m sure it depends on each recipe. I’d appreciate your thoughts and advice. Many thanks for sharing this!

    • Hi Celia!

      Yes I use coconut oil all the time in cake recipes! It works wonderfully! I really recommend trying it.

      Thanks & Enjoy!


  • I used the recipe on the back of the Toll House chocolate chip bag and substituted what I need to make the cookies gluten and dairy free. Also used coconut oil. I made the mistake of using the exact measurements item for item. Wow, what was I thinking? Way too much oil and liquids – super flat cookies. Think I can salvage the rest of the dough by by using your recipe and adding more dry ingredients. I’ll definitely save your recipe 😀

  • Sheila

    Does the coconut oil need to be solid when mixing? Or at room temperature which is in liquid form?

  • Faith N. Hudson

    My mixture for the cookies is a very dry mixture and are not able to be formed in a ball. Any suggestions?

    • Hi Faith!

      I am so sorry to hear this! You might need a bit more coconut oil it sounds like. The dough should not be too wet but it should also not be so dry. Popping it in the fridge for a bit may help as well.

      Let me know how you make out. Thanks!


    • Nathan

      Hi Nicole,

      I’m so glad the cookies turned out well!

      There is a nutrition information tab at the bottom of each recipe box.

      Thank you so much for trying out the recipe!