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!

coconut-oil-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.

soft-and-thick-coconut-oil-cookies

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!

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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-cookies

Coconut Oil Chocolate Chip Cookies

4.84 from 37 votes
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 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!

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

  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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Comments - page 2/3

  • 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.

      Thanks!

      Kelley

  • 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!

      Kelley

  • 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.

      Thanks!

      Kelley

  • 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!

      Kelley