Bite into cookie perfection with our Coconut Oil Chocolate Chip Cookies! They’ve got that awesome crunch on the outside with a soft, chewy middle that’ll make you go “wow!” I’ve got all the tips you need to nail these cookies every single time!
Once you’re totally in love with these cookies, don’t stop there—give our Snickerdoodle, Thumbprint Cookies, or Peanut Butter Blossoms a try!
Coconut Oil Chocolate Chip Cookies
Don’t let their classic look fool you—these chocolate chip cookies pack in a fun surprise with coconut oil swapped in for some of the butter.
They’re seriously amazing, easily ranking as one of my top cookie recipes. The coconut oil doesn’t just add a rich flavor; it transforms the texture!
And I’ll be sharing a few baking “secrets” to ensure your cookies turn out perfectly every time!
Coconut Oil Chocolate Chip Cookies Ingredients
- Coconut Oil: This oil adds a subtle coconut flavor and chewy texture.
- Unsalted Butter: Melting butter contributes to a richer flavor.
- Brown Sugar: Dark brown sugar gives a deeper molasses flavor; light brown keeps it milder.
- Granulated Sugar: Helps create the crisp edges.
- Vanilla Extract: Adds a depth of flavor.
- Eggs: Room temperature eggs blend more easily, creating a uniform cookie texture.
- Flour: All-purpose flour is the standard for a good structure!
- Baking Soda & Powder: They’re what make the cookies puff up and then settle into chewy perfection.
- Salt: We’re enhancing all the flavors here.
- Cornstarch: Keeps cookies soft and thick. It’s the secret for that perfect texture.
- Chocolate Chips: Use your favorites or mix them up!
How To Make Coconut Oil Chocolate Chip Cookies
- Melt coconut oil and butter together, then cool to room temp.
- Whisk in brown and white sugar until combined.
- Add vanilla and eggs; whisk until emulsified.
- Sift in baking soda, baking powder, salt, and cornstarch; mix.
- Gradually fold in flour until no dry streaks remain.
- Stir in chocolate chips evenly.
- Chill dough for at least 1 hour in the fridge.
- Shape dough into tall balls and place on lined baking sheet.
- Bake for 8-11 minutes until edges are lightly browned.
Can You Substitute Coconut Oil For Butter In Cookies?
Wondering if you can swap butter for coconut oil in cookies? Yes, it’s doable—using equal parts. But remember, butter has a unique flavor and more water content, affecting texture and flavor.
For best results, stick to recipes designed for coconut oil, like the one I’ve got for you today!
What Can You Use Instead Of Coconut Oil?
Storage
Recipe Tips
- Ensure uniform cookie size (and even baking) by measuring dough balls on a food scale.
- Chill dough to minimize spreading and deepen flavors.
- Whisk wet ingredients well for a smooth, emulsified dough.
- Once you’ve added in the flour, mix until just combined to avoid tough cookies.
- Keep an eye on baking; they brown fast at the end.
- Use parchment paper or a liner for even baking and easy cleanup.
More Delicious Cookie Recipes:
- Oatmeal Chocolate Chip Cookies
- Mint Chocolate Chip Cookies
- No-Bake Oreo Truffle Cookies
- Almond Joy Cookies
- Pumpkin Chocolate Chip Cookies
Coconut Oil Chocolate Chip Cookies
Bite into cookie perfection with our Coconut Oil Chocolate Chip Cookies! They've got that awesome crunch on the outside with a soft, chewy middle that'll make you go "wow!" I've got all the tips you need to nail these cookies every single time!
Ingredients
- 1/2 cup coconut oil, melted (measure in solid form)
- 1/2 cup unsalted butter, melted
- 1 cup dark brown sugar (or light brown)
- 1 cup white granulated sugar
- 1/2 tablespoon pure vanilla extract
- 2 large eggs, at room temperature
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cornstarch
- 1 teaspoon fine sea salt
- 3 cups white all-purpose flour
- 1-1/4 cup milk chocolate chips (or substitute your favorite chips for cookies: semi-sweet, milk, additional dark, etc.)
- 1/2 cup dark chocolate chips (or substitute your favorite chips for cookies: semi-sweet, milk, additional dark, etc.)
Instructions
- PRO TIP: For total accuracy, consider using a Kitchen Scale set to grams. Toggle on this recipe card to "metric" measurements. This eliminates the need for measuring cups—simply add ingredients directly into the mixing bowl on the scale.
- MELT & COOL: Combine the coconut oil and butter in a microwave-safe bowl and melt. Allow the mixture to cool to room temperature to prevent greasy cookies.
- WET INGREDIENTS: Use a spatula to scrape every bit of oil and butter from microwaveable bowl to a large bowl. Add in brown and white sugar. Use a whisk to thoroughly mix. Add vanilla extract and eggs, whisking vigorously until the mixture is smooth and fully emulsified with no oil separation.
- DRY INGREDIENTS: Sift in the baking soda, baking powder, and cornstarch directly into the wet ingredients. Add salt. Whisk until fully integrated. Switch to a wooden spoon now. Mix in the all-purpose flour until there are no visible dry streaks. Stir in the chocolate chips gently until evenly distributed throughout the dough.
- CHILL: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight, to firm up.
- ROLL COOKIE DOUGH BALLS: If the dough was chilled overnight, allow it to sit at room temperature for 1 hour before handling. Shape the dough into tall balls using about 2 heaping tablespoons (45 grams if using a scale) for each cookie. Arrange 6 dough balls at a time on a baking sheet lined with parchment paper or a silicone baking mat, leaving 3-inches between them.
- OVEN: Preheat oven to 350 degrees F (175 degrees C).
- BAKE: Bake 8-11 minutes or until the cookies are just lightly browned around the edges and set in the center without appearing glossy.
- FINISH: Remove from the oven and (if needed), tidy up any ragged edges by pressing them inwards with a metal spatula. If desired, press in a few chocolate chips in the tops of the cookies. Let the cookies rest on the baking sheet for 3-4 minutes before transferring them to a cooling rack.
Video
Recipe Notes
Note 1: To properly measure the coconut oil, scoop it out in its solid form and pack it into a 1/2 cup measuring cup, leveling off the top. Then scoop out of measuring cup to melt.
Nutrition
Calories: 154kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 53mg | Potassium: 41mg | Fiber: 1g | Sugar: 13g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I found this recipe by chance, as I only had 1 stick of butter but lots of coconut oil! My daughter and I decided to give it a try– hands down a new family fav! My nephews can’t stop talking about how delicious the cookies are! So, for family dinner tomorrow, I am making these again! I also took these cookies to a BBQ a few weeks ago and they were all devoured! We look forward to using more of your recipes!
I am so thrilled to hear this! Thanks Brianna! 🙂
I’ve made these many, many times – and every time they are devoured and someone asks for the recipe. They are so good!
So glad to hear that! Thank you Kari 🙂
Would it work using egg substitute? Thanks
I would not recommend an egg substitute in these cookies, but haven’t personally tried it so I can’t say for sure
I made these exactly how you said to with the exception that I only had salted butter on hand. They came out amazing!!! I don’t recall ever using corn starch in a cookie recipe, so that was new to me. I love using coconut oil when baking anything with chocolate. I feel like they really complement each other. Thank you for sharing this recipe; this one is a keeper!
I couldn’t agree more! Chocolate and coconut oil are a power combo! I’m so happy you loved this recipe! Thanks so much for your comment Leslie! 🙂
Can I use all coconut oil and no butter?
Unfortunately I didn’t have success with that
Looooved these! So easy and delicious! Made almost 3 dozen cookies with this recipe!
Yay!! Thanks for trying so many of my cookie recipes, glad you enjoyed these 🙂
The little extra touches in this recipe — such as making dough balls higher than they are taller, chilling dough, adding cornstarch, using coconut oil — add up to a big difference. I also appreciated the instruction to “undercook” them. It all added up to the best cookies I’ve made. I think they’d be even better with chopped pecans or walnuts.
Thanks so much for your comment Angela! I’m so happy you enjoyed this recipe! They would be delicious with pecans or walnuts! 🙂
I’ve made these and they are brilliant, but could I make the dough and leave it in the fridge for 3 nights before cooking? I don’t have room in the freezer!
Thanks Rhia! Unfortunately (in my experience) the dough tends to harden a bit and get dry if it’s chilled longer than a few hours.
Thanks for he reply but that wasn’t what I asked! Would it be possible to use an egg substitute?
Wow rude Rhia, she literally answered your exact question.
just finished folding in the chocolate, & chopped pecan. I did cut down on the sugar a bit. they are now in the fridge & I will probably not make them ’til tomorrow. After incorporating everything the dough gets so ‘tough’, I don’t know a better way to describe it. makes it difficult to fold in the chips. it does seem pliable, & I look forward to making them tomorrow. it really took little time to make… & no mixer is a PLUS!
Love this recipe! Just added a bit more pink salt (as I like my choc chip cookies a little salty). Definitely bookmarking this one, thanks a bunch!!!
So happy to hear that 🙂 Thanks for the comment and review!
I made these, and they were amazing! I let them chill for awhile longer, so bake time was more liker 12-15 minutes. I added caramel, shredded coconut, and white chocolate chips. They were so good!
Yay!! So happy these were a hit! 🙂 Thanks for the comment Jenny!