Best coconut oil chocolate chip cookies! These soft, chewy coconut oil chocolate chip cookies are made without butter and are so tasty!
I love butter in my cookies, but coconut oil makes tasty chocolate chip cookies!
These one-bowl, no-chill coconut oil chocolate chip cookies are the ultimate shortcut to chewy, delicious heaven. Forget waiting to chill the dough – just scoop and bake!
And thanks to coconut oil, you can skip the butter entirely! So, get ready to sink your teeth into soft, gooey perfection in under 30 minutes, with minimal fuss and all the flavor.
Ingredient notes and substitutions
- Coconut oil: 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.
- Brown sugar: Light brown sugar or dark brown sugar will work for this recipe.
- Vanilla extract: You can reduce the vanilla to 1 teaspoon if you prefer.
- Flour: I highly recommend weighing the flour. You can also sift or stir the flour to break it up, lightly spoon it into the measuring cup, and level. Avoid packing as too much flour will give you dry and heavy or crumbly cookies.
- Kosher salt: If you’re using table salt, you’ll only need 1/2 teaspoon.
- Chocolate chips: You can use milk chocolate chips, dark chocolate chips, or chocolate chunks in this recipe.
How to make coconut oil chocolate chip cookies
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 350 F. Line two cookie sheets with silicone baking mats or parchment paper. Set aside.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment (or with an electric hand mixer), beat together the coconut oil and sugars until fluffy and well-combined.
Step 3: Beat in eggs one at a time, scraping down the sides as needed.
Step 4: Stir in vanilla extract until incorporated.
Step 5: Add the flour, cornstarch, baking soda, and salt, and stir in the flour mixture until just incorporated.
Step 6: Stir in chocolate chips until just combined.
Step 7: Drop scoops of dough onto prepared cookie sheets 2 inches apart using a medium cookie scoop (1 ½ tablespoons).
Step 8: Bake for about 7-9 minutes. You want the edges to be just barely golden brown.
Step 9: Remove from oven, and let cool for 5-10 minutes on the cookie sheet.
Step 10: Transfer to wire rack to finish cooling.
Recipe Tips!
- Thicker cookies: For thicker cookies, cover and chill the dough for at least 30 minutes.
- Underbaking: Slightly underbaking the cookies will help them to stay soft. The edges should be set and just beginning to turn light golden brown. The centers of the cookies should look soft and slightly underbaked. Baking the cookies until they’re golden brown will give you crispier cookies.
- Dairy-free: To make the cookies dairy-free, simply use your favorite dairy-free chocolate chips in the recipe.
Recipe FAQs
You can! I recommend flash freezing scoops of dough and then placing the frozen cookie dough scoops in a freezer-safe container and freezing. Freeze for up to 1 month. You may find that you need to add a few more minutes to the baking time.
You can! Simply bake the cookies as-directed. Let the cookies cool to room temperature on a wire cooling rack and then place in a freezer-safe container. Freeze for up to 3 months.
Storage
Store any leftover cookies in an airtight container. The cookies will keep for up to 3 days when properly stored.
More chocolate chip cookie recipes!
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Coconut Oil Chocolate Chip Cookies
Ingredients
- ¾ cup solid coconut oil I use extra virgin
- 1 cup brown sugar
- ⅓ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 tablespoons cornstarch
- 1 ½ teaspoons baking soda
- 1 teaspoon kosher salt
- 10 ounce package semisweet chocolate chips
Instructions
- Preheat oven to 350 F. Line two cookie sheets with silicone baking mats or parchment paper.
- 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.¾ cup solid coconut oil, 1 cup brown sugar, ⅓ cup granulated sugar
- Beat in eggs one at a time, scraping down the sides as needed.2 large eggs
- Stir in vanilla extract until incorporated.1 tablespoon vanilla extract
- Add the flour, cornstarch, baking soda, and salt, and stir in the flour mixture until just incorporated.2 ½ cups all-purpose flour, 2 tablespoons cornstarch, 1 ½ teaspoons baking soda, 1 teaspoon kosher salt
- Stir in chocolate chips until just combined.10 ounce package semisweet chocolate chips
- Drop scoops of dough 2 inches apart onto a prepared cookie sheets using a medium cookie scoop (1 ½ tablespoons).
- Bake for about 7-9 minutes. You want the edges to be just barely golden brown.
- Remove from oven, and let cool for 5-10 minutes on the cookie sheet.
- Transfer to wire rack to finish cooling.
Notes
- Coconut oil: 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.
- Brown sugar: Light brown sugar or dark brown sugar will work for this recipe.
- Vanilla extract: You can reduce the vanilla to 1 teaspoon if you prefer.
- Flour: I highly recommend weighing the flour. You can also sift or stir the flour to break it up, lightly spoon it into the measuring cup, and level. Avoid packing as too much flour will give you dry and heavy or crumbly cookies.
- Kosher salt: If you’re using table salt, you’ll only need 1/2 teaspoon.
- Chocolate chips: You can use milk chocolate chips, dark chocolate chips, or chocolate chunks in this recipe.
- Nutritional values are estimates.
Nutrition
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Originally published 8/14/2013.
Reader Interactions
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Comments & Reviews
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.
Kate 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.
Kate says
I’m glad they tasted good, but I understand about wanting pretty cookies!
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?
Kate 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!
Nicole says
Oh, these look wonderful … love the photos! I am a big fan of coconut oil!
kateheartseating says
Thanks so much, Nicole!! =)
Carrie @ Frugal Foodie Mama says
These cookies sound & look absolutely amazing! I love cooking & baking with coconut oil. :)
Thank you for sharing at Marvelous Mondays this week!
kateheartseating says
Thanks so much, Carrie!! And thanks for hosting! =)
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!! =)
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!
Krista @ joyfulhealthyeats says
I love using coconut oil to cook or bake with. Has a slight coconut taste and much healthier for you. Great recipe Kate, thanks for sharing at Show Stopper Saturdays!
Kathy says
These look fabulous! I love using coconut oil in my cookies! Can’t wait to try these! I am coming over from Show Stopper Saturday. So good to have found these!
kateheartseating says
Thanks!! And thanks so much for stopping by!! =)
Samantha @ Five Heart Home says
Hopping over from Show Stopper Saturday to say these look great! I am also addicted to coconut oil and sub it for butter in lots of recipes, but I have yet to try it in chocolate chip cookies. Thanks for inspiring me to give it a go! :)
kateheartseating says
If you love coconut oil, I think you’ll really enjoy it in your cookies. Thanks for stopping by!! =)
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?
Ruthy @ Omeletta says
Welcome to the coconut oil lovers club! It totally rocked my baking when I discovered it a little while ago. The stuff is great, especially when you can find it at a good price. And in chocolate chip cookies?! Love this.
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. =)
Happy Valley Chow says
Those definitely look like delicious cookies! Great job :)
kateheartseating says
They were (if I do say so myself)! Thanks!! =)
Ginu says
How many cookies does this make?
kateheartseating says
The recipe makes about 36 1 1/2-tablespoon-sized cookies.