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Coconut Oil Chocolate Chip Cookies

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!

Coconut Oil Chocolate Chip Cookies

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!

Looking for more coconut recipes? Check out my Chocolate Coconut Cupcakes, Coconut Macaroons, and my Coconut Chocolate Chip Cookies.

Coconut Oil Chocolate Chip Cookies

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Plain OR all-purpose flour
  • Baking powder
  • Baking soda
  • Cornflour OR cornstarch: Makes for extra soft and thick cookies.
  • Salt
  • Coconut oil
  • Light brown sugar
  • Large egg
  • Vanilla extract
  • Chocolate chips: You can use milk, dark, or semi-sweet.

How to make Coconut Oil Chocolate Chip Cookies

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.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Coconut Oil Chocolate Chip Cookies

These Coconut Oil Chocolate Chip Cookies are:

  • deliciously thicksoft, 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!

Coconut Oil Chocolate Chip Cookies
Coconut Oil Chocolate Chip Cookies

Try these delicious cookies next!

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Originally Published: January, 2016 | Updated: July, 2019

Yield: 20 cookies

Coconut Oil Chocolate Chip Cookies

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!

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

  • 2 cups (250g) plain/all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cornflour/cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup (100g) coconut oil, melted
  • 1 cup (200g) light brown sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (175g) chocolate chips

Instructions

    1. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
    2. Whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
    3. Whisk together the coconut oil and sugar until combined. Add the egg and vanilla, and whisk until combined.
    4. Add the dry ingredients and mix until just combined. Fold in the chocolate chips.
    5. Roll the dough into 1.5oz balls, and place onto the prepared baking tray. Bake for 10 - 12 minutes.
    6. Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.

Notes

Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen.

Nutrition Information:

Yield:

20 cookies

Serving Size:

1 cookie

Amount Per Serving: Calories: 176Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 90mgCarbohydrates: 25gFiber: 1gSugar: 15gProtein: 2g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

kyiah

Friday 1st of March 2024

i can’t have refined sugars, could i use pure maple syrup or organic honey instead of sugar?

BadMedisin

Wednesday 13th of September 2023

Well, the dough was really bizarre to work with, but these actually turned out really tasty. I had a desperate 3am craving for chocolate chip cookies and I’ve run out of butter, but randomly had a jar of coconut oil in the cupboard. It’s not something I ever really use so I don’t know why I bought it, but now I’m glad I did. Also didn’t have any chocolate chips but I did have a couple of stashed emergency bars of cheap dark chocolate (not so good that it gets eaten when it’s not an emergency, but good enough for cooking), so I just chopped those up instead. I added orange extract since my craving was specifically for chocolate orange cookies. I can taste the coconut a bit but that’s fine. My bf hasn’t mentioned a coconut taste, which is good since he claims not to like it, so I suppose it’s mild enough to get away with ;) Anyway, thank you for a great recipe!

Michal Posen

Sunday 14th of March 2021

This recipe was absolutely delicious! highly recommend. I really enjoyed them

Marina

Thursday 15th of October 2020

They look great. Can you replace the sugar with granulated Erythritol?? I know you can do 1:1 subs but sometimes you need to add something to compensate? Thanks

Marsha

Friday 16th of October 2020

Yes you can. Erythritol is only 70% as sweet as sugar, so it isn’t 1:1. You’ll need to use a little more of it to get the same sweetness (so more like 1.3 to 1). But this can also be a good thing if you don't like super sweet cookies, so it's entirely up to you.

Alissa

Tuesday 9th of June 2020

At what degree do you have to bake them?

Marsha

Tuesday 9th of June 2020

If you scroll down to the recipe card at the bottom of the post, it'll have all the info you need. The oven temp needs to be 180C/350F/Gas 4.

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