These Coconut Oil Chocolate Chip Cookies are a dairy-free version of everyone's favorite classic cookie recipe. They are a soft and chewy cookie filled with chocolate chips for a decadent sweet treat!
Originally published June 2013. Last updated April 2020
About these Coconut Oil Chocolate Chip Cookies
These coconut oil chocolate chip cookies are tender and chewy and studded with chocolate chips. They are a little unusual in that the chocolate chip cookie dough is made with coconut oil rather than butter. It imparts a really great coconut flavor that makes the cookies incredibly addictive.
Otherwise, these are quite similar to ordinary chocolate chip cookies in that the dough includes all-purpose flour combined with white sugar, brown sugar, an egg, vanilla extract, and baking soda. Readers have tried substituting gluten free flour blends with great success in this chocolate chip cookies recipe.
The white sugar provides that signature sweetness while the brown sugar adds a caramel-like depth of flavour and softness to the cookie texture. Baking soda helps the chocolate chip cookies puff up and lightens their texture.
You can use any vanilla extract in your cookie dough that you can get your hands on, but real vanilla is best. Try to avoid artificial vanilla flavorings. Pure vanilla extract just has a much better taste than the artificial kind.
Can Coconut Oil be Used in Cookies?
Obviously, the answer to this question is yes! Coconut oil is tremendous in this coconut oil chocolate chip cookie recipe because it adds a hint of coconut flavor. It is also excellent if you are doing dairy-free or vegan baking, as butter wouldn't be a suitable ingredient in that case
A major difference between butter and coconut oil is their melting point. Butter's melting point is 32–35°C (90–95°F) and coconut oil's melting point is 24°C (76°F).
To be able to incorporate the coconut oil with the other ingredients in this coconut oil chocolate chip recipe, it needs to be liquid or at least somewhat softened. If it is winter (or your kitchen is just cold) and the coconut oil is solid at room temperature, you will need to melt it first before incorporating it into these chocolate chip cookies. You can do that in a small saucepan on the stove or in short bursts in the microwave.
Chilling Cookie Dough
Once you have finished making the cookie dough, it should be chilled to ensures that the coconut oil doesn't completely melt out of the cookies, making them spread too much and resulting in too flat and completely crispy cookies.
Don't chill the coconut oil cookie dough in one big blob though. Because coconut oil turns rock-solid in the fridge, it will be impossible to shape individual cookie dough balls from the chilled dough batch. Instead, use a cookie scoop or shape cookie dough balls by and chill those.
You can even freeze the individual dough balls to have a stash on hand that you can freshly bake up as needed. Then place the cold (or frozen) cookie dough on a lined baking sheet and bake in the preheated oven.
Egg Versus Flax Egg
The only component of this cookie recipe that makes it not vegan is the fact that it contains an egg. I have given the option of using a flax egg, too, though, which makes the recipe entirely suitable for vegans. An egg or flax egg is essential in these cookies because it helps bind the mixture.
Read more about how to make a flax egg substitute HERE. The flax egg version of these cookies usually is a little flatter and crispier, but still absolutely delicious.
The Benefits of Cornstarch in Baked Goods
Another key ingredient of this recipe is cornstarch. I have tried these cookies with all-purpose flour and cornstarch and with just the all-purpose flour. While the version without starch is good, the cookies have a little bit of a crisp to them, especially on the first day. I like my cookies soft and prefer the recipe including cornstarch.
What Kind of Chocolate Chips Should I Use?
Feel free to use whichever chocolate chips you like the best or what you have on hand. Dark, semi-sweet or milk chocolate chips are the classics, however, white chocolate chips, peanut butter, or butterscotch chips could work too. If you would like to get extra fancy, you could even mix different types together to add to your cookie dough.
Another great option would be to chop your favorite chocolate bar into chocolate chunks and use these as add-ins.
Lining the Baking Sheet
Whenever I tried to bake the coconut oil chocolate chip cookies directly on the sheet, the bottoms browned too quickly (even at a lower temperature). Once the tops were set (they don't have to be fully baked), the bottoms were too dark even before the total time was up. I always use parchment paper or a silicon mat like the Silpat to line my baking sheets.
Original Photos from 2013
Other Recipes You Might Enjoy
- Coconut Oil Granola
- How to Make Coconut Butter
- Coconut Flour Cookies
- Microwave Chocolate Chip Mug Cookie
- Healthy Lemon Poppy Seed Muffins
- Chia Egg Replacer
- Coconut Flour Sugar Cookies
Recipe
Coconut Oil Chocolate Chip Cookies
Ingredients
- ½ cup coconut oil melted or softened
- ½ cup white sugar
- ½ cup brown sugar packed
- 1 egg or flax egg replacement
- 1.5 teaspoons vanilla extract
- 1.5 cups all-purpose flour (gluten-free if needed)
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chips (dairy free if needed) any other add-ins like nuts or raisins can be substituted
Instructions
- Mix together softened/melted coconut oil and sugars. Then add the egg and vanilla extract and mix in by hand or with a hand mixer.
- Add flour, cornstarch, baking soda, and salt and mix in until just combined. Fold in chocolate chips by hand.
- Divide the dough into 16 equal parts and roll them into slightly flattened balls (chilled dough will be difficult to re-shape). Chill the cookie dough balls in the fridge for at least 2 hours (or overnight) or put them in the freezer for 20-30 minutes.
- Preheat the oven to 350° F and place chilled dough balls 2 inches apart on a baking sheet lined with parchment or a silicone liner.
- Bake the cookies for 13-16 minutes until the edges are just set. Centers can still look slightly uncooked.
- Let the coconut oil cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool fully.
- Store the cookies in an airtight. The edges will be crispier on the first day, and soften slightly over time.
Notes
- 1 cup organic cane sugar or brown muscovado sugar can be substituted for white+brown sugar.
- Depending on the temperature in your kitchen and the moisture content of your type of coconut oil the dough may seem too dry/crumbly or too sticky/greasy. You can easily adjust this by adding a tablespoon or so of extra flour or coconut oil.
Nutrition
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Random Questions
Yes, coconut oil can be used as a substitute for butter in cookies, providing a unique coconut flavor to the baked goods.
Yes, using coconut oil in cookies imparts a distinct coconut flavor that adds an extra dimension to the taste.
Coconut oil should be melted or softened before use, especially if it's solid at room temperature. It can be incorporated into cookie dough as a substitute for butter.
The choice between butter and oil in chocolate chip cookies depends on personal preference. While butter offers a rich flavor, coconut oil can provide a unique and subtle coconut taste.
Tina M
You need to fix amt of ingredients when you double and triple the recipe. I never used coconut oil before so I didn’t know the flour ratio. It is all wrong here.
Shanna
Excellent GF, dairy free recipe! A staple at our house now. I leave out the cornstarch because I like that the cookies sink down and are chewy when they cool. Best eaten the day they are made. Not as good for leftovers as a regular gluten and butter recipe.
Jennifer @ Leelalicious
Thanks for your wonderful review, Shanna!
Natalia
I did this without the cornstarch and baked it in muffin tins to make sure they were all perfectly round (and stayed separate). Delish! Great recipe thanks!
Regina | Leelalicious
Good to hear it also worked without cornstarch for you. And what a great tip to use a muffin tin for super round cookies
Gustavo
When I read the time of cooking I was so High that I Start stressin' out when I read "9-11" minutes. I was like Damn why the Police have to pull up in the middle of the recipe like that. I felt like I was commiting a crime reading a canabis cookies recipe. Anyway I think I overdosed my cookies thats for sure im trippin.
Ann
Great recipe! Follow her tips and it goes very well. Even my husband who is committed to using Crisco loves them.
Lisa Shoemker
HI! I just wanted to say, that I started using your recipe a couple of years ago and it is now the ONLY chocolate chip cookie I use. I have celiac and have to use gluten free flour, but these cookies turn out perfect every time. And my grandkids like them better than Toll House!! I too, use coconut oil for everything, it gives food a better flavor. Thanks for creating the perfect cookie recipe!
Hannah
I would just like to point out that the parchment paper or liner is not actually necessary. The darkness of the cookie is based on the darkness of the pan you used, not the temperature or time you cook it for (food science major, and this theory was tested in the lab quite a few times). I used a very light baking sheet and mine turned out perfect, I would definitely recommend this recipe. 🙂
Des
To make white chocolate chip cookies would you simply replace the regular chocolate chips or are there some other ingredients you would swap out?
Regina
Simply swapping white chocolate chips is exactly what I would do. If I had macadamia nuts on hand, I would probably replace some of the chocolate with nuts, since white chocolate is much sweeter and to add a little extra crunch 🙂
Jennifer
I've made these cookies several times and they turn out tasting and looking wonderful! The first time I followed the instructions to a tee. The second time I did not refrigerate the cookies, partly because I'm impatient to eat them but also because the first time the cookies stayed a bit ball shaped. For some reason the second time without the refrigeration worked better. Do you know why? Anyway... they are delicious either way and get a lot of compliments. Thank you.
chaci
Question! I made these yesterday and they were AMAZING- went straight from the mixer to the oven to our mouths! I refrigerated the dough, and pulled it out to bake, and my first two batches have turned out terribly- like hockey pucks? Has anyone else had this problem?
I've been searching for the perfect coconut oil choc chip cookie recipe- seriously, I've made a ton of recipes, and I'm pretty sure this is THE one-- I'm just wondering what happened when I refrigerated it overnight?
Thanks!!
Regina
I am so sorry you have a few bad batches! But I really cannot explain how that would happen from refrigeration. Did you make sure to cover the dough tightly, so it wouldn't dry out in the fridge?
Jennifer
Hi...just saw your comment and the first time refrigerated overnight and they turned out good but not like a tollhouse cookie that is thick chewy and yummy. Second time I skipped the fridge and they turned out sooooo good. Try that. If that doesn't work go back and check the date on baking soda.
Hannah Pugh
My family fell in love with these cookies. My father, who despises coconut, tasted the coconut strongly in these but still loved them! Very successful recipe, my dear! I am making a double batch as a type. 🙂
Elaine
Just made these using gluten free baking mix and coconut cane sugar!! Really good!!!
Regina
So happy to hear the cookies were great with substitutions as well 🙂
Maria
Hello! These cookies sound amazing! My only question is should it be 2 teaspoons or 2 tablespoons of cornstarch? 2 tablespoons as stated in the recipe sounds like quite a bit, but maybe that's how much is required to make them so yummy? Please let me know because I would LOVE to try these out! Thanks!
Regina
Hi Maria, it is indeed 2 tablespoons. The cornstarch lightens up the flour, making for a finer cookie crumb texture. Would love to hear how you like them 😀
Erin
o.m.g. VERY delicious! Mine didn't turn out as flat and perfect looking more puffy, probably needed less flour. I love that they aren't butter based so I don't feel as guilty eating a few! Will definitely keep this recipe closeby always and will share with friends 🙂
Regina
All the best for your baking journey Carla! Never forget to enjoy the process 🙂
Brittany
I baked these cookies twice in the past few days, and I must say YUM! The first batch I couldn't be bothered to refrigerate the dough before baking so they did spread out quite a bit(my coconut oil was also completely liquid because the A/C unit in my house isn't worth a d*mn). I kind of liked it, though, because the edges were crispy and had this great buttery taste to them... Fast forward to today and I refrigerated the coconut oil for a short while to give it that nice creamy texture, and I put the whole lot in the fridge before baking as well. I thought the first batch was good... THIS ONE WAS FREAKING AMAZING. These cookies didn't spread to be all thin and sickly looking- they look like actual cookies! And, holy moly, they are sooo soft, moist and somehow manage to have this delightful little crisp to them at the same time. Delicious! I am savoring one right now. I will keep this recipe forever. Thank you!
Lacy
Made them and they are yummy!! I didn't have the patience to refrigerate either and my guess is that they turned out a little cake like but still good.
Sarah
Yum, yum, and YUM!!! I didn't have the patience to chill the dough, but these cookies were so light and delicious! I loved the flavor from the coconut oil and there was zero grease factor. So good!!!