Coconut Oil Chocolate Chip Cookies
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!
Quick Navigation
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!
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.
- 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.
- Step Three: Portion out 12 cookies and place them on a baking sheet lined with a silicon baking mat or parchment paper.
- 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.
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.
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.
- What makes a cookie moist and chewy? The combination of oil (or butter) plus substituting some of the white sugar for light brown sugar makes the cookie deliciously moist and chewy.
- 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.
Here are more easy cookie recipes to enjoy!
- Double Chocolate Coconut Oil Cookies
- Chewy Double Chocolate Chip Cookies
- Chewy Monster M & M Cookies
- Brown Butter Salted Chocolate Chip Cookies
- Flourless Peanut Butter Chocolate Chip Cookies
Need more quick & easy recipes in your life? Subscribe to my weekly newsletter or follow me on Instagram, Facebook, and Pinterest for all the daily updates.
Did you make this recipe? Don’t forget to leave a review! This helps other readers and my website! I love to hear your feedback!
Coconut Oil Chocolate Chip Cookies
Ingredients
- 1/2 cup coconut oil not melted
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
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.
