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!
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.
- 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.
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!
Try these delicious cookies next!
- Brown Butter Chocolate Chip Cookies
- Double Chocolate Banana Cookies
- Classic Peanut Butter Cookies
- Coffee Thumbprint Cookies
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Originally Published: January, 2016 | Updated: July, 2019
- 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
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
- 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.
- Roll the dough into 1.5oz balls, and place onto the prepared baking tray. Bake for 10 - 12 minutes.
- Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.
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.
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