Coconut Oil Chocolate Chip Cookies

These delicious chocolate chip coconut oil cookies have incredibly chewy centers with crispy edges.

Course Dessert
Cuisine American
Keyword Coconut Oil Chocolate Chip Cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Author LeelaLicious


  • 1/2 cup virgin coconut oil softened. use:
  • 1/2 cup white sugar
  • 1/2 cup brown sugar packed
  • 1 egg
  • 1-1/2 tsp vanilla extract/powder I like powder for the little specks it gives the cookies
  • 1-1/3 cup all-purpose flour plus more if needed, see notes
  • 2 tbsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup chocolate chips


  1. Cream together softened coconut oil (should have consistency of softened butter), sugars, egg, and vanilla extract with your mixer until light and fluffy (3 minutes).
  2. Add flour, cornstarch, baking soda, and salt and mix in until just combined. If the dough seems to thin and oily, add 1-2 more tablespoons of flour. Fold in chocolate chips by hand.
  3. Divide the dough into 16 equal parts and roll them into slightly flattened balls (chilled dough will be difficult to re-shape). Cover with plastic wrap and chill the dough balls for at least 2 hours (I usually put them in the fridge overnight).
  4. Pre-heat oven to 350 F and place chilled dough balls 2 inches apart on a lined baking sheet (when using coconut oil unlined sheets always resulted in too dark cookie bottoms for me).
  5. Bake for 9-11 minutes until the edges are just set. Centers can still look slightly uncooked.
  6. Cool cookies on the baking sheet for about 10 minutes. Store airtight.