Coconut Oil Chocolate Chip Cookies are soft and chewy with rich chocolate chips and crisp edges. Made with coconut oil instead of butter, these chewy chocolate chip cookies have a mild coconut flavor and are super easy to make.
Chocolate Chip Cookies with Coconut Oil
I first shared this coconut oil chocolate chip cookies recipe in 2013. My mom had given me a jar of coconut oil for Christmas because it was just becoming popular.
Nearly 10 years later, coconut oil is still a popular cooking oil thanks to the many benefits it provides.
It has antimicrobial and antioxidant properties and some studies even show it benefits weight loss. I mean, not in cookies, but in general. You can read more about the health benefits of coconut oil here.
The original recipe I shared resulted in a really good but really flat cookie. I made some tweaks (adding cornstarch and adjusting some ratios) to make what I think are the best chocolate chip cookies – thick and chewy.
Why you’ll love these Coconut Oil Cookies
- Favorite Cookie – Classic chocolate chip cookies are many people’s favorite. Give them a try with coconut oil to try something new!
- Coconut Oil Taste – If I didn’t tell people these were made with coconut, they probably wouldn’t even notice the taste of coconut. It’s very mild.
- Butterless – Maybe you ran out of butter or just want to try something new. Coconut oil replaces butter on a 1:1 ratio in baking.
Equipment you’ll need
- Mixing Bowls – I love these with the grippy bottoms. You’ll need both a large mixing bowl and a small mixing bowl.
- Cookie Sheet – I personally like a lipped baking sheet so my cookie dough balls don’t roll off…from experience lol
- Mixer – Either a stand mixer with a paddle attachment or a hand mixer (my go-to).
- Cookie Scoop – I have a wide variety of cookie scoop sizes and use them all.
Ingredients you’ll need for this coconut oil chocolate chip cookie recipe
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll all the way down for the full recipe card.
- FLOUR – All purpose flour is what I’ve tested with. I haven’t experimented with others.
- BAKING SODA – Baking soda acts as a leavener in cookie dough which means it helps it rise.
- CORNSTARCH – Cornstarch helps make these cookies thick and chewy.
- SALT – For balance.
- COCONUT OIL – .You’ll want room temperature but not melted coconut oil. Coconut oil comes in refined and unrefined.
- BROWN SUGAR – .Using brown sugar ups the chewy factor of cookies. Light or dark brown sugar will work.
- WHITE SUGAR – .Granulated white sugar. I haven’t tested others here.
- VANILLA EXTRACT – .I know vanilla is expensive but try to get pure vanilla extract instead of imitation for the best flavor.
- EGG – .One large egg.
- CHOCOLATE CHIPS – .I like dark chocolate chips (Ghirardelli are my go-to) but Trader Joe’s also makes a really good bag of chocolate chunks that I am growing fond of.
COCONUT OIL FACTS 🥥
Coconut oil comes in refined or unrefined varieties. Unrefined is generally best for baking and lower heat cooking while refined coconut oil has a higher smoke point best for higher heat cooking methods.
The coconut oil melting point is 76° F which means it could melt in your pantry if it’s hot enough. If it does, stir it well before using.
The USDA doesn’t recognize virgin vs. extra virgin as it relates to coconut oil so it’s just marketing (that has gotten me before lol).
How to make Chocolate Chip Cookies with Coconut Oil
- STEP ONE : Dry Ingredients. To a small or medium bowl, whisk together the flour, baking soda, cornstarch, and salt and set aside.
- STEP TWO: Wet Ingredients. Beat the coconut oil until smooth in a large mixing bowl using a mixer on medium-high speed. Add in the brown sugar, sugar, and vanilla extract, beating until creamy. Add in the egg and beat well.
- STEP THREE: Mix. Gradually mix in the flour mixture and stir in the chocolate chips.
- STEP FOUR: Bake. Use a small or medium cookie scoop to scoop balls of dough onto a parchment paper lined baking sheet or a silicone mat. Bake for 8-10 minutes at 350° or until edges are just golden and the middles are set. Let them cool for a couple minutes on the pan and then move to a wire rack (or the counter) to finish cooling.
How to store leftovers
Store leftover cookies in an airtight container at room temperature for up to a week, but they won’t likely last that long!
To soften too crisp cookies, add a small slice of bread into the storage container to help soften them up.
How to freeze cookie dough
I always keep frozen cookie dough in the freezer so I can make cookies on demand.
Scoop the dough onto a prepared baking sheet, cover with plastic wrap, flash freeze for about an hour, and then move the frozen dough into a freezer bag. Press out any extra air and then store in the freezer for up to 3 months and bake straight from frozen. You can watch my whole process in this Reel I made.
What does coconut oil do in cookies?
Coconut oil makes for a soft and chewy cookie. The coconut taste is negligible to me and my family.
Can coconut oil be used in place of butter in cookies?
Yes, coconut oil can replace butter at a 1:1 ratio in baking. Unrefined coconut oil usually has a bit more coconut taste than refined.
What is the secret to soft chewy cookies?
For the best cookies, rest the dough in the fridge for at least an hour, or even overnight. That said, I am often too impatient to wait and end up baking them immediately and they are still delicious.
Is coconut oil better for you than butter?
That is debatable. Both butter and coconut oil are high in saturated fats and calories. Butter is high in cholesterol while coconut oil has negligible amounts, but butter does have vitamin A and calcium while coconut oil doesn’t offer much in the way of vitamins and minerals.
Need more chocolate chip cookie recipes? Try these:
Click here for my entire collection of cookie recipes.
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Originally published March 18, 2013