These thick and chewy coconut oil chocolate chip cookies are made with coconut oil instead of butter, and the resulting recipe is absolutely delicious!
Chocolate chip cookies with no butter
If you’ve never tried coconut oil chocolate chip cookies before, you are in for a treat.
The cookies turn out soft, sweet, buttery, and impossible to resist. The recipe can absolutely hold its own against any classic chocolate chip cookies.
Bring a batch to your next party or event, and watch how fast they disappear!
Readers also love this Chocolate Mug Cake
Above, watch the coconut oil chocolate chip cookie recipe video
Coconut oil chocolate chip cookie ingredients
To make the super simple recipe, you will need flour, sugar, baking soda, salt, chocolate chips, coconut oil, pure vanilla extract, and milk of choice.
The recipe can be egg free, dairy free, gluten free, refined sugar free, and vegan.
Spelt flour, oat flour, and white all purpose flour all work here. I have not tried whole wheat flour in this recipe.
For low carb and keto coconut oil cookies, try these Coconut Flour Cookies or the almond flour keto chocolate chip cookies mentioned in the recipe box below.
The sugar can be coconut sugar, unrefined turbinado sugar or evaporated cane juice, brown sugar, or regular white sugar. Xylitol or granulated erythritol will most likely also work for sugar free cookies, but I haven’t tried either of these options yet.
Want to add cocoa powder? Try these double chocolate Vegan Chocolate Cookies.
Or for oatmeal raisin cookies, go with oat flour as your flour of choice. Replace some or all of the chocolate chips in the oatmeal cookies with raisins or even dried cranberries.
How to make coconut oil cookies
Before beginning, make sure all ingredients (especially the milk) are not cold.
The coconut oil should be liquid. If it is rock hard or has a texture similar to peanut butter, put the oil in a warm place or microwave for just a few seconds to soften it.
Preheat the oven to 325 degrees Fahrenheit, and get out a nonstick cookie sheet.
In a large mixing bowl, stir all dry ingredients to combine. Then stir in the remaining ingredients to form a cookie dough texture.
The dough will be dry at first, so keep stirring. After about a minute or two, it should magically turn into cookie dough.
Press the coconut oil cookie dough into one big ball. Now break off smaller pieces and roll them into cookie balls with your hands.
Place the balls on the baking sheet. They will not spread much, so you can press them into cookie shapes before or after baking. Or leave them as chocolate chip cookie dough balls. It is entirely your choice.
Bake for eleven minutes on the center rack of the oven. Remove from the oven and let the under-baked cookies cool completely (at least ten minutes). This is important because they will firm up considerably while cooling.
Chocolate chip cookie storage tips
The best way for how to store chocolate chip cookies is to first let them cool.
Once cooled, I like to move the cookies to a serving plate or airtight container and enclose the entire plate in a large Ziploc or close the container with a lid.
This keeps the coconut cookies soft and chewy, even without butter.
The coconut cookies are great for bringing to parties or events, because they are easily portable. Package them in a large container, with a layer of parchment paper in between each layer of cookies.
They also make great gifts!
If you are short on time, you can make the coconut cookie dough up in advance and roll it into cookie balls. Place the raw cookie dough balls in an airtight container so they are not touching each other. Add a sheet of parchment paper in between each layer, and freeze until ready to use. There is no need to thaw before cooking. Simply increase the baking time by two minutes.
Still craving cookies? Make Banana Oatmeal Cookies
Can you taste the coconut oil?
The really great thing about coconut oil is that you can control whether or not to taste the coconut flavor.
If you want your cookies to not taste like coconut at all, buy refined coconut oil. It is made from dried coconut meat and is processed over high heat. This type of oil will have a neutral flavor.
Unrefined virgin coconut oil is made from fresh coconut meat and is minimally processed. It will impart a hint of tropical coconut flavor into your baked goods.
Look for coconut oil in most health food stores or regular grocery stores, including Whole Foods, Trader Joe’s, Target, Walmart, Giant, and Safeway.
Tips for baking with coconut oil
Unlike olive oil or vegetable oil, coconut oil can be in either a liquid or solid form.
It has a melting point of around 75 degrees Fahrenheit and will solidify at cooler temperatures, making it a great substitute for butter in recipes.
When baking with coconut oil, be sure that all of your other ingredients are at room temperature. Using cold milk, for example, can cause the coconut oil to become rock hard when mixed with the milk.
If you need to microwave coconut oil to liquify it, let the liquified oil sit for a few minutes before stirring it into the cookie dough. Otherwise it may melt the chocolate chips in the dough, producing a marbled effect. Then again, who could say no to marble chocolate chip cookies?
After adding the oil and forming a dough, I recommend rolling into balls and baking right away. If you refrigerate the dough, it will firm up due to the coconut oil, making it difficult to roll balls until it is brought back to room temperature.
Making the recipe with a food scale
If you prefer to make chocolate chip cookies with a food scale, using gram measurements instead of cups and tablespoons, here are the amounts to use:
110 grams flour, 100 grams sugar, 60 grams coconut oil, 15 grams milk of choice, and 40 grams chocolate chips. Also remember to add the baking soda and salt.
The recipe was adapted from my Tahini Cookies and Healthy Chocolate Chip Cookies.
Coconut Oil Chocolate Chip Cookies
Ingredients
- 1 cup white, spelt, or oat flour (for low carb, try these Keto Cookies)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sugar, unrefined if desired
- 1/4 cup chocolate chips
- 1/3 cup coconut oil
- 1 tbsp milk of choice
- 1/2 tsp pure vanilla extract
Instructions
- *Measure one cup flour, loosely packed. Then remove and discard one tablespoon. (Measure out 110 grams if you have a food scale.) Be sure to read the tips for baking with coconut oil above before making this recipe.Preheat the oven to 325 F. Stir dry ingredients in a bowl. Stir in remaining ingredients to form a dough. It will be dry, so keep stirring for at least a minute, and it will suddenly turn into a cookie dough texture. Roll into balls. Place the cookie dough balls on a cookie tray, and form into cookie shapes. Bake 11 minutes. Let the coconut oil cookies cool completely before handling, because they firm up considerably while cooling. Once fully cooled, I like to move them to a plate and enclose the entire plate inside a large ziploc. They are super soft and chewy the next day!View Nutrition Facts
Notes
Have you made this recipe?
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Rachel says
I made these cookies today with certified GF oat flour and they turned out AMAZING. I highly recommend this recipe. So crispy and tasty. Thanks Katie!
CCK Media Team says
Thank you so much for making them!
Kat says
Storage tips: Eat cookies, store in belly. 😁
Lisa Ingram says
Just wondering why you always skimp on chocolate chips. True Toll House Cookies are 1 to 1 chocolate chips to flour. This recipe is only 1/4 of that. Of course we can add more chips, but I’m just curious why you cut so much of the chocolate out of these recipes. I love your blog and your creativity but this has always been curious to me.
Janet says
New favorite chocolate chip cookie. Incredible taste and texture. I add double the amount of chocolate chips and also tried them using chocolate extract. Delish with both. So quick, easy, love the taste and no guilt sneaking dough.
CCK Media Team says
Thank you for making them! Chocolate extract sounds amazing!
Lisa says
Absolutely delicious coconut oil cookies!!!
Mark Frandy says
This cooking recipe is an absolute delight! 🍳🌟 I stumbled upon it last week and decided to give it a go, and it exceeded all my expectations. The step-by-step instructions were a breeze to follow, which was a lifesaver for someone like me who’s not a culinary expert.
The aroma that filled my kitchen as I prepared this dish was simply mouthwatering. It was like a symphony of flavors coming together. And the taste… oh my goodness! Each bite was a burst of deliciousness, and the combination of ingredients was pure magic.
souban says
These Coconut Oil Chocolate Chip Cookies are an absolute game-changer for anyone looking to elevate their cookie game while keeping things a bit on the healthier side. The use of coconut oil not only imparts a subtle, delightful coconut flavor but also results in a wonderfully soft and chewy texture. The combination of the gooey chocolate chips with the slight crunch of shredded coconut is a match made in cookie heaven. Plus, the fact that coconut oil is a healthier alternative to traditional butter makes these cookies feel like a guilt-free indulgence. I’m so grateful for this recipe; it’s become a household favorite, and I can’t recommend it enough to all my fellow cookie enthusiasts!
Rachel says
Just a quick question on the grams for flour, in the writing before the listed recipe it says to use 120 grams but the description in the recipe says 110 grams. Can’t wait to try these!
CCK Media Team says
So sorry for the typo! It was originally 120 grams but Katie decided in a further trial of the recipe that using very loosely packed flour worked better. The 110g listed in the recipe box is correct and we’ve fixed the commentary above it.
Rachel says
Thank you! I made them and they were soooo good!!!
Ashlee says
Hello! Can gluten free all purpose flour be utilized for this recipe?
Rachel says
I’ve used all purpose GF flour and it worked for me. I used a brand sold in Spain (Schär). I hope it helps.
Mel says
These chocolate chip cookies were SO delicious!