Coconut Oil Chocolate Chip Cookies

Crisp edges and a rich and chewy center. Coconut oil chocolate chip cookies are absolutely delicious with hints of coconut throughout. 

You might also like our copycat Chick-fil-a chocolate chip cookies, our classic peanut butter chocolate chip cookies, and our cowboy cookies (Laura Bush).

Watch our step by step video!

I've baked exclusively with butter for decades, turning my nose up at margarine and any sort of butter substitute. Coconut oil cookies have changed my mind. This recipe is a variation of my classic chocolate chip cookie recipe, with less flour and white sugar. Not only are they rich and flavorful, but they also have the perfect thickness and texture. They have crisp edges but are CHEWY and soft inside.

Coconut Oil Chocolate Chip Cookies

This recipe makes 18 large cookies or 28 regular-sized cookies. They come together quickly as they don't require any chill time and can be baked immediately!

Unrefined Coconut Oil vs. Refined Coconut Oil

Coconut oil is a great substitute for butter in baked goods. I use unrefined coconut oil because I like having it on hand for not only baking but body care. I also like the flavor of coconut which is stronger in unrefined oil. Here is the difference between the two types of coconut oil in baking.

Refined or unrefined? What type of coconut oil should you use for cookies? The answer: either one. It all comes down to preference!

• Unrefined coconut oil: Has a strong coconut flavor. Can be used in baking or body care.
• Refined coconut oil: Much more mild and neutral in flavor. Has a higher smoke point making it more versatile for cooking at high heat (frying, etc.) Can be used for baking also also in body care.

Tips for baking with coconut oil:

• Use room temperature ingredients. Eggs, milk---anything that is normally refrigerated should be at room temperature when mixed with melted coconut oil. This will prevent the coconut oil from hardening back up during the mixing process.
• Coconut oil should be used in a solid state for things such as biscuits or pie crust but can be melted for other recipes like cookies. Melt the oil in the microwave for a few seconds, until clear. Let cool until it is lukewarm. It is now ready to use in your cookie recipe!
• Use refined coconut oil if you don't want to taste coconut.
• Use unrefined coconut oil if you want the flavor of coconut.

Coconut Oil Chocolate Chip Cookie Ingredients

• coconut oil: I used unrefined coconut oil, but you can use refined coconut oil too.
• sugar: a mixture of both white and brown sugar.
• eggs: make sure the eggs are at room temperature.
• vanilla extract: have you tried making your own vanilla extract?
• all-purpose flour
• baking soda, baking powder, and salt: for leavening and flavor.
• chocolate chips: I used a combination of milk chocolate chips and semisweet chocolate chips.

How To Make Coconut Oil Cookies

Preheat the oven to 375 degrees and line a baking sheet with parchment paper.

Combine the flour, baking soda, baking powder, and salt in a bowl. Set aside.

Beat coconut oil and sugar in a bowl with an electric mixer (hand-held or stand mixer).

Beat in eggs and vanilla.

Add the dry ingredients to the wet ingredients and combine until cookie dough forms.

Mix in chocolate chips.

Scoop dough using a 2 Tbsp. cookie dough scoop (regular-sized cookies) or a 3 Tbsp. cookie dough scoop (large cookies). Bake 6-8 cookies per cookie sheet.

Bake regular-sized cookies for 8-10 minutes.

Bake large cookies for 10-12 minutes.

Cool the cookies on the baking sheet for 5 minutes then transfer to a wire cooling rack.

Store cooled cookies in an airtight container or wrap them individually in plastic for up 5 days (although I think they are best eaten within the first 3 days).

Cookies are chewy and delicious at room temperature but are even better when warmed for a few seconds in the microwave.

Coconut Oil Chocolate Chip COOKIE Recipe

(printable version)

Coconut Oil Chocolate Chip Cookies

Crisp edges and a rich and chewy center. Coconut oil chocolate chip cookies are absolutely delicious with hints of coconut throughout. 

5 from 1 vote

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 22 minutes minutes

Servings: 18 cookies

Calories: 229kcal

Ingredients

• 2 ¾ cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unrefined coconut oil melted and cooled to room temperature
• ⅔ cup sugar
• 1 cup brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 2 ½ cups chocolate chips

Instructions

• Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
• Combine the flour, baking soda, baking powder, and salt in a bowl. Set aside.
• Beat coconut oil and sugar in a bowl with an electric mixer (hand-held or stand mixer).

  Beat in eggs and vanilla.
• Add the dry ingredients to the wet ingredients and combine until cookie dough forms.
• Mix in chocolate chips.
• Scoop dough using a 2 Tbsp. cookie dough scoop (regular-sized cookies) or a 3 Tbsp. cookie dough scoop (large cookies). Bake 6-8 cookies per cookie sheet.
• Bake regular-sized cookies for 8-10 minutes.

  Bake large cookies for 10-12 minutes.

  Cool cookies on the baking sheet for 5 minutes then transfer to a wire cooling rack.
• Store cooled cookies in an airtight container or wrap them individually in plastic for up to 5 days.

  Cookies are chewy and delicious at room temperature but are even better when warmed for a few seconds in the microwave.

  This recipe makes 28 regular-sized cookies or 18 large cookies.

Notes

• You can use refined or unrefined coconut oil in this recipe. It comes down to preference: if you’re not a fan of coconut flavor use refined coconut oil. If you like the subtle flavor of coconut, use unrefined coconut oil. 
• I prefer melting the coconut oil and letting it cool to room temperature vs. using solid coconut oil. I think it's easier to measure and mix that way.

Nutrition

Calories: 229kcal