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
Coconut Oil Chocolate Chip Cookies
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!
- 1/2 cup coconut oil melted or softened
- 1/2 cup white sugar
- 1/2 cup brown sugar packed
- 1 egg or flax egg replacement
- 1-1/2 teaspoon vanilla extract
- 1-1/2 cup all-purpose flour (gluten-free if needed)
- 2 tbsp cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips (dairy free if needed) any other add-ins like nuts or raisins can be substituted
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.
- 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.