Coconut Oil Chocolate Chunk Cookies

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Coconut Oil Chocolate Chunk Cookies Follow Me on Pinterest I love butter! My family teases me about how I love a little bread with my butter, and I’ve passed that love on to my kids. I have to watch my sticks of butter when I set them out to soften, or they’ll end up with little bites out of them. Coconut Oil Chocolate Chunk Cookies Follow Me on Pinterest

Well, I think I just found my new butter. I had heard great things about coconut oil, but I hadn’t tried it because the little jars at the grocery store were fairly expensive. I finally bought some when I found it at my local warehouse club, and now I wish I hadn’t waited so long to try it because coconut oil is awesome! Coconut Oil Chocolate Chunk Cookies Follow Me on Pinterest

These coconut oil chocolate chunk cookies are thick and soft (see the notes below), and they have a great coconut flavor. And, unlike many of my cookie recipes, this dough doesn’t need to be refrigerated for hours before it can be baked (you can refrigerate it if you don’t want to bake all of the cookies at once, though). Coconut Oil Chocolate Chunk Cookies Follow Me on Pinterest

I have a couple notes about working with coconut oil for you. You’ll want your coconut oil to be solid for this recipe.  If your oil is partially melted, you’ll need to up the amount to 1 cup and refrigerate the dough for about 30 minutes before baking. You’ll end up with a thicker cookie (like the ones pictured below). If, however, you want a thinner cookie (like the ones pictured above), then you’ll want to bake the dough right away without chilling it.

Coconut Oil Chocolate Chunk Cookies
  • 3/4 c. solid coconut oil (I use extra virgin)
  • 1 c. brown sugar
  • 1/3 c. granulated sugar
  • 2 large eggs
  • 1 T. vanilla extract
  • 3 c. all-purpose flour
  • 2 T. cornstarch
  • 1 ½ tsp. baking soda
  • 1 tsp. kosher salt
  • 1 c. semisweet chocolate chunks or disks
  1. Preheat oven to 350 F. Line two cookie sheets with silicone baking mats or parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment (or with an electric mixer), beat together the coconut oil and sugars until fluffy and well-combined.
  3. Beat in eggs one at a time, scraping down the sides as needed.
  4. Stir in vanilla extract until incorporated.
  5. In a separate medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
  6. Stir in flour mixture until just incorporated.
  7. Stir in chocolate chunks or disks until just combined.
  8. Drop scoops of dough onto prepared cookie sheets using a medium cookie scoop (1 ½ tablespoons).
  9. Bake for 7-9 minutes. You want the edges to be just barely golden brown.
  10. Remove from oven, and let cool for 5-10 minutes on the cookie sheet.
  11. Transfer to wire rack to finish cooling.



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  1. Sydney says

    I made these cookies today and followed your directions word for word, but my cookies didn’t spread out at all. Why would this be? I’m slightly disappointed because I was looking forward to making these cookies and coconut oil is not cheap.

    • says

      I’m sorry to hear that you were disappointed with the cookies. When you said that they didn’t spread, you mean that they just stayed as little scoops? I’m not sure why that would have happened. Was the dough soft? I’m happy to try to troubleshoot with you if you can just give me some more info about it. =)

      • Sydney says

        Yea, they stayed in little balls. Don’t get me wrong, just because they didn’t spread doesn’t mean they weren’t delicious! I just like for my cookies to look pretty. The dough was slightly crumbly and the chocolate chips weren’t sticking to the dough. When I formed the balls in my hands though, they softened and were easier to work with.

      • Sydney says

        Well, I just now read over the blog part before the recipe and saw that you kept the coconut oil solid. I seemed to have missed that. Would that be the reason why they didn’t spread? Also, who do you work with and measure coconut oil without softening or melting it?

        • says

          Maybe? It sounds like the dough was too dry. I’ve had that happen with dry doughs before; they just stay little balls and don’t bake right. Since you said the dough was crumbly, that’s my guess. The dough is soft when I make it, so it must be a moisture issue. When I keep it as use it as a solid, I just spoon it out into my measuring cup and then level it off (like you would with shortening). I hope that helps! If you have any other questions on it, just let me know!

  2. Melissa g says

    Discovered this recipe today while looking for a way to make chocolate chunk cookies when you’re down to your last stick of butter and don’t have time for a trip to the store:) I’ve never baked with coconut oil before, so I used that last stick of butter and a 1/4 cup coconut oil. They came out beautifully! Fluffy and not overly sweet. Thanks for sharing, this one is a keeper!

    • kateheartseating says

      Yum!! Butter AND coconut oil?! That sounds delicious! I’m going to have to try it with part butter next time. Thanks for sharing that!! =)

  3. Jane says

    Assuming one batch makes 36 cookies, each cookie—a single cookie!—has 22% of your daily recommended value of saturated fat, and none of it is the good kind. It’s also full of lauric acid, which raises bad levels of cholesterol. While coconut oil may be delicious and all-natural, you should probably advise your readers with special diets because it’s anything but a health food.

    • kateheartseating says

      Thanks for bringing that up. I would be the first to say that these cookies are not health food, which is why I don’t make any nutritional claims about them. Personally, I believe in moderation in my diet. However, I trust my readers to make those decisions for themselves. Moreover, as I am not a nutritionist, I don’t say that any of my recipes are fit or are ill-advised for special diets. Thanks again!

    • kateheartseating says

      If you love coconut oil, I think you’ll really enjoy it in your cookies. Thanks for stopping by!! =)

  4. Kayla says

    They look and sound delicious and easy enough to make! But I’ve heard that coconut oil doesn’t actually smell or taste like coconut. My mom uses the virgin stuff and I have a container at home here, I haven’t tried it yet but it doesn’t smell like coconut either.

    • kateheartseating says

      I went to look at (and smell and taste) my coconut oil. Mine is organic extra virgin coconut oil. It definitely smells like coconut and has a fairly strong coconut flavor. I could taste the coconut in my cookies and muffins, too. That’s interesting, though. Maybe it varies by brand? Or maybe because mine is extra virgin it has a stronger flavor?

    • kateheartseating says

      Thanks!! It really is! It’s fun finding new ingredients to love. I’m trying not to overdo it, but I kinda want to put it in everything. =)

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