Coconut Oil Chocolate Chip Cookies – Deliciously thick and chewy chocolate chip cookies that are made with coconut oil instead of butter, which gives them an incredible depth of flavour!
Using coconut oil instead of butter in chocolate chip cookies gives them an incredible depth of flavour that just cannot be beat. It also makes for super soft cookies.
These Coconut Oil Chocolate Chip Cookies are SO thick, soft, and chewy. They’re loaded with chocolate chips, and have an beatable flavour, thanks to the coconut oil.
If you’re a fan of coconut and chocolate chip cookies, then this recipe will not disappoint. You are gonna LOVE them!
How to make Coconut Oil Chocolate Chip Cookies
Ingredients you’ll need:
- Plain OR all-purpose flour
- Baking powder
- Baking soda
- Cornflour OR cornstarch: Makes for extra soft and thick cookies.
- Coconut oil
- Light brown sugar
- Large egg
- Vanilla extract
- Chocolate chips: You can use milk, dark, or semi-sweet.
To make these cookies, simply start by whisking together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
In a separate large mixing bowl, whisk together the coconut oil and sugar until combined. Add the egg and vanilla, and whisk until combined.
Add the dry ingredients and mix until just combined. Fold in the chocolate chips.
TIP: If the cookie dough seems too dry and crumbly to handle, add milk (1 tablespoon at a time) until it starts to come together and you are able to roll it into balls.
Roll the dough into 1.5oz balls, and place onto a baking tray lined with parchment paper or a silicone mat. Bake for 10 – 12 minutes.
Allow to cool on the baking tray for 5 – 10 minutes before transferring them to a wire rack to cool completely.
Scroll down for the FULL printable recipe.
These Coconut Oil Chocolate Chip Cookies are:
- deliciously thick, soft, and chewy
- so quick and easy to throw together
- LOADED with chocolate chips
- made with coconut oil for an incredible depth of flavour
How long will these cookies last? These cookies will stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Can I freeze these cookies? You can, but I highly recommend freezing the cookie dough instead. Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see! ♥
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Originally Published: January, 2016 | Updated: July, 2019