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.
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.
I made coconut oil popcorn, coconut oil brownies, cookie bars, and then these chocolate chip cookies.
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
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.
Get to know Coconut Oil 🥥
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.
Storage
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.
FAQs
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.
Chocolate Chip Cookies with Coconut Oil
Need more chocolate chip cookie recipes? Try these:
NY Times Best Chocolate Chip Cookies
Chocolate Chip Snowball Cookies
Chocolate Chip Skillet Cookie
Salted Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies
Click here for my entire collection of cookie recipes.
Chocolate Chip Cookies with Coconut Oil
Ingredients
- 1.5 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ½ cup coconut oil at room temp
- ½ cup packed brown sugar I used dark brown
- ¼ cup granulated white sugar
- 2 teaspoons vanilla extract
- 1 large egg at room temp
- 1 cup chocolate chips
Instructions
- Preheat oven to 350° F. Line a baking sheet with parchment paper or a silicone mat & set aside.
- In a small bowl, whisk together the flour, baking soda, cornstarch and salt. Set aside.
- In a large mixing bowl (or bowl of a stand mixer with the paddle attachment), add the coconut oil and beat on medium-high speed with a hand mixer until smooth.
- Add the brown sugar, sugar, and vanilla extract and beat until creamy.
- Add the egg and beat well.
- Gradually mix in the flour mixture.
- Stir in the chocolate chips.
- Using a cookie scoop (or a tablespoon), drop the dough onto the cookie sheet.
- Bake for 8-10 minutes or until edges are just golden and middles are set.
- Let cool on the baking sheet for a couple minutes then move to a wire rack (or counter) to finish cooling.
Notes
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Originally published March 18, 2013
I LOVE coconut oil! I’ve never used it in baking yet, but it’s good (and easy!) to know its a 1:1 ratio to butter. I’m obsessed with Trader Joe’s Whipped Coconut Oil Body Butter!! I always smell like summer 🙂
This looks AMAZING!! YUM!! 🙂
I would LOVE for you to join my Link Up!
http://www.pluckys-secondthought.com/pluckys-link-up-3/
I’ve been wanting to start baking with it, might have to give this recipe a try. I have been using it on my face and body as a moisturizer and hair mask for years but never cook with it, haha.
I still haven’t experimented with coconut oil yet, but I should – as these look yummy!
I have never used coconut oil, but, these are a good reason to try it 🙂 They look yummy..
We use coconut oil in a lot of our cooking and baking and soap making and lotions and potions!! Love the stuff and for popping popcorn yum! I think I need to go pop some!
I’ve rubbed coconut oil on my dry and cracked knuckles. Great moisturizer. I also use it to thin chocolate for candy melts. Thanks for sharing these at Two Cup Tuesday at Pint Sized Baker.
Congratulations! You’ve been featured on this week’s Martha Mondays! 🙂 Swing by to pick up a “Featured” button and do a little bragging! 🙂
http://www.watchoutmartha.net/2013/03/martha-mondays-link-up-party-features_24.html
Amanda
http://www.watchoutmartha.net
I just made these….TO DIE FOR!!
Yay! =)
OMG!!! I just made a batch of these cookies.. They are so good!! I will never use another recipe again!!! My very picky, tollhouse only, 6yr old son also loves them. Let me tell you, if he likes them when he would not eat anything but homemade tollhouse cookies then you know they are great!! And to top it off, they are better for you!! Thank you so much for the recipe.
You’re welcome 🙂 I’m so glad your son loves them.
I made these today and they are fabulous!! Definitely my go to chocolate chip cookie recipe. I put craisins in half the batch and they were delish as well! Thank-you…my coconut oil addiction continues.
I’m so glad to hear that! That’s for coming back to tell me 🙂
Coconut oil in cookies, this sounds divine! Fabulous idea darlin’ 🙂 I’m pinning this to my Cookie Board! Krista @ A handful of Everything
I have been trying to duplicate my moms choc chip cookie recipe for the last 20 years to no avail…after I made this recipe I no longer want to 😉 Yum, these are awesome!
Yay =)