These coconut oil chocolate chip cookies are soft, chewy, thick, chocolatey, and absolutely scrumptious!

Coconut Oil Chocolate Chip Cookies | Marsha's Baking Addiction

These cookies may be my new favourite chocolate chip cookies. They are super quick and easy to make (although the dough does need to chill), and taste absolutely divine! Using coconut oil instead of butter makes these cookies a little sweeter, although the coconut flavour is subtle. It also makes them wonderfully thick, and chewy. Just how I like my cookies!

Coconut Oil Chocolate Chip Cookies | Marsha's Baking Addiction

The 2 hours chilling is a definite must when using coconut oil, since it isn’t as solid as butter at room temperature. Chilling is key for thicker cookies!

Coconut Oil Chocolate Chip Cookies | Marsha's Baking Addiction

This is my second recipe using coconut oil, and it’s becoming a favourite ingredient of mine. I just love how soft, and chewy it makes these cookies. You’ll definitely see more delicious recipes with coconut oil in the future!

Coconut Oil Chocolate Chip Cookies | Marsha's Baking Addiction

Enjoy!

Yield: 12

Coconut Oil Chocolate Chip Cookies

10 minPrep Time

10 minCook Time

20 minTotal Time

Save Recipe

Ingredients

  • 1 and 1/2 cups (190g) plain flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (100g) coconut oil, softened, not melted
  • 1/2 cup (112g) caster sugar
  • 1/4 cup (50g) light brown sugar
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 cup (175g) chocolate chips (and some extra for topping)

Instructions

  1. Whisk together the flour, baking soda, and salt. Set aside.
  2. Using a handheld or stand mixer fitted with the paddle attachment, beat the coconut oil and sugars until smooth and creamy. Add the vanilla, and egg, and mix until combined. Add the dry ingredients, and beat on medium-low speed until just combined. Fold in the chocolate chips.
  3. Roll the dough into 12 large balls, then cover with clingfilm, and chill for at least 2 hours before baking. When ready to bake the cookies, preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat.
  4. Place the dough balls onto the prepared baking tray, and bake for 10 - 12 minutes. Do not over-bake. Press the extra chocolate chips on top, then let the cookies cool for 10 minutes before transferring them to a wire rack to cool completely.
6.6.15
http://marshasbakingaddiction.com/coconut-oil-chocolate-chip-cookies/

Coconut Oil Chocolate Chip Cookies | Marsha's Baking Addiction

Coconut Oil Chocolate Chip Cookies | Marsha's Baking Addiction

Coconut Oil Chocolate Chip Cookies | marshasbakingaddiction.com @marshasbakeblog

40 Comments

40 comments on “Coconut Oil Chocolate Chip Cookies”

  1. I seriously thought that making cookies with oil makes the dough spread, hence I avoided trying it. I can imagine how the coconut flavor with chocolate must have tasted, divine πŸ™‚

    • I mentioned in my post to chill the dough for at least 2 hours before baking, but I couldn’t resist and baked one up straight away, and the cookie still turned out beautifully thick! Yes, the flavours combined are divine! πŸ™‚

  2. Love this recipe! I am such a big fan of coconut oil, and I am always looking for recipes to feature it. =) Do you think this would work with gluten-free all purpose flour?

  3. I have been wanting to try coconut oil in cookies! So thank you for doing that for me AND for sharing the recipe! These cookies look seriously delicious, Marsha! Totally soft and scrumptious! NEED a dozen of these. Pronto! Cheers, doll!
    P.S. Did you revamp your site? <3

    • Thanks, Cheyanne!
      I just played around with the layout of my current theme, by creating a static page, and putting my blog page under /blog, and in my navigation bar πŸ™‚

  4. Really wonderful recipe! We use coconut oil for everything around home, so it makes sense to forego any butter and just use the oil. Best when the coconut oil is perfectly softened. These came out wonderfully for us. Also, no need for an unethically bred chicken’s egg! We make a mixture of flaxseed and water that creates the same binding and rising agent. Just mix 2 Tbsp ground flax (or chia) seed and 3 Tbsp cold water and set aside for a few minutes to thicken. Trust me, it works great! also very nutritious and no deadly cholesterol! Plus, you’re foregoing the exploitation of layer hens altogether, a cruel industry on any level. Consider going vegan, and keep up the journey toward healthier foods!

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