Coconut Oil Chocolate Chip Cookies

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Bite into cookie perfection with our Coconut Oil Chocolate Chip Cookies! They’ve got that awesome crunch on the outside with a soft, chewy middle that’ll make you go “wow!” I’ve got all the tips you need to nail these cookies every single time!

Once you’re totally in love with these cookies, don’t stop there—give our Snickerdoodle, Thumbprint Cookies, or Peanut Butter Blossoms a try!

Warm coconut oil chocolate chip cookies sprinkled with sea salt, fresh from the oven.

Coconut Oil Chocolate Chip Cookies

Don’t let their classic look fool you—these chocolate chip cookies pack in a fun surprise with coconut oil swapped in for some of the butter.

They’re seriously amazing, easily ranking as one of my top cookie recipes. The coconut oil doesn’t just add a rich flavor; it transforms the texture!

And I’ll be sharing a few baking “secrets” to ensure your cookies turn out perfectly every time!

Coconut Oil Chocolate Chip Cookies Ingredients

  • Coconut Oil: This oil adds a subtle coconut flavor and chewy texture.
  • Unsalted Butter: Melting butter contributes to a richer flavor.
  • Brown Sugar: Dark brown sugar gives a deeper molasses flavor; light brown keeps it milder.
  • Granulated Sugar: Helps create the crisp edges.
  • Vanilla Extract: Adds a depth of flavor.
  • Eggs: Room temperature eggs blend more easily, creating a uniform cookie texture.
  • Flour: All-purpose flour is the standard for a good structure!
  • Baking Soda & Powder: They’re what make the cookies puff up and then settle into chewy perfection.
  • Salt: We’re enhancing all the flavors here.
  • Cornstarch: Keeps cookies soft and thick. It’s the secret for that perfect texture.
  • Chocolate Chips: Use your favorites or mix them up!

How To Make Coconut Oil Chocolate Chip Cookies

  • Melt coconut oil and butter together, then cool to room temp.
  • Whisk in brown and white sugar until combined.
  • Add vanilla and eggs; whisk until emulsified.
  • Sift in baking soda, baking powder, salt, and cornstarch; mix.
  • Gradually fold in flour until no dry streaks remain.
  • Stir in chocolate chips evenly.
  • Chill dough for at least 1 hour in the fridge.
  • Shape dough into tall balls and place on lined baking sheet.
  • Bake for 8-11 minutes until edges are lightly browned.
Deliciously crisp-on-the-outside and chewy in the inside: coconut oil chocolate chip cookies and all my tips/tricks to make these cookies delicious every time! via #coconut #oil #chocolate #chip #cookies #easy #quick #recipe #cookie #dessert #holiday #christmas #kid #friendly


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Recipe Rating


  1. 5 stars
    I made these, and they were amazing! I let them chill for awhile longer, so bake time was more liker 12-15 minutes. I added caramel, shredded coconut, and white chocolate chips. They were so good!

  2. 5 stars
    Love this recipe! Just added a bit more pink salt (as I like my choc chip cookies a little salty). Definitely bookmarking this one, thanks a bunch!!!

  3. just finished folding in the chocolate, & chopped pecan. I did cut down on the sugar a bit. they are now in the fridge & I will probably not make them ’til tomorrow. After incorporating everything the dough gets so ‘tough’, I don’t know a better way to describe it. makes it difficult to fold in the chips. it does seem pliable, & I look forward to making them tomorrow. it really took little time to make… & no mixer is a PLUS!

  4. I’ve made these and they are brilliant, but could I make the dough and leave it in the fridge for 3 nights before cooking? I don’t have room in the freezer!

    1. Thanks Rhia! Unfortunately (in my experience) the dough tends to harden a bit and get dry if it’s chilled longer than a few hours.

    1. 5 stars
      The little extra touches in this recipe — such as making dough balls higher than they are taller, chilling dough, adding cornstarch, using coconut oil — add up to a big difference. I also appreciated the instruction to “undercook” them. It all added up to the best cookies I’ve made. I think they’d be even better with chopped pecans or walnuts.

      1. Thanks so much for your comment Angela! I’m so happy you enjoyed this recipe! They would be delicious with pecans or walnuts! 🙂

  5. 5 stars
    I made these exactly how you said to with the exception that I only had salted butter on hand. They came out amazing!!! I don’t recall ever using corn starch in a cookie recipe, so that was new to me. I love using coconut oil when baking anything with chocolate. I feel like they really complement each other. Thank you for sharing this recipe; this one is a keeper!

    1. I couldn’t agree more! Chocolate and coconut oil are a power combo! I’m so happy you loved this recipe! Thanks so much for your comment Leslie! 🙂

    1. I would not recommend an egg substitute in these cookies, but haven’t personally tried it so I can’t say for sure

  6. 5 stars
    I’ve made these many, many times – and every time they are devoured and someone asks for the recipe. They are so good!

  7. 5 stars
    I found this recipe by chance, as I only had 1 stick of butter but lots of coconut oil! My daughter and I decided to give it a try– hands down a new family fav! My nephews can’t stop talking about how delicious the cookies are! So, for family dinner tomorrow, I am making these again! I also took these cookies to a BBQ a few weeks ago and they were all devoured! We look forward to using more of your recipes!

  8. 5 stars
    Excellent recipe! A little sweet but I added 1/2 cup of chopped walnuts and 1/4 cup of unsweetened coconut flakes and baked the for 14 minutes.

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