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 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!

Coconut Oil Chocolate Chip Cookies | chefsavvy.com

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 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!

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 | chefsavvy.com

How to make Coconut Oil Chocolate Chip Cookies

These cookies are incredibly easy to make. Simply cream the coconut oil and both sugars until light and fluffy. Stir in the vanilla and egg. 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. 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 under bake 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 | chefsavvy.com

Storage

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 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 up to 3 months! When you are ready to bake take out how ever many you want and let them come to room temperature while the oven is heating up. Bake as directed and enjoy!

Coconut Oil Cookies | chefsavvy.com

Here are more easy cookie recipes to enjoy!

Coconut Oil Chocolate Chip Cookies

4.73 from 51 votes
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 12 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!

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

Images:
  • 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 Facts
Coconut Oil Chocolate Chip Cookies
Amount Per Serving
Calories 236.72 Calories from Fat 112
% Daily Value*
Fat 12.46g19%
Saturated Fat 9.65g60%
Cholesterol 14.09mg5%
Sodium 148.59mg6%
Potassium 76.5mg2%
Carbohydrates 29.12g10%
Fiber 1.02g4%
Sugar 15.94g18%
Protein 2.54g5%
Vitamin A 19.8IU0%
Calcium 16.66mg2%
Iron 1.33mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Chocolate, Chocolate Chip Cookies, Coconut Oil, Cookies, Easy Desserts, Holiday Baking

Originally published Jan 22, 2016

 

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Comments - page 2/16

  • 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!

    Kelley

  • Aenn

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

  • 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!

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