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!
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.