Coconut Oil Chocolate Chip Cookies

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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!

After you’ve gotten hooked on these cookies, make sure to try some other reader favorites: snickerdoodle cookies, thumbprint cookies, or peanut butter blossoms!

A stack of coconut oil chocolate chip cookies with the top two cookies split to see the inside

Coconut Oil Chocolate Chip Cookies

And today we’ve got a BONUS cookie in the Christmas cookie series. Seemingly “regular” chocolate chip cookies with a twist — replacing coconut oil for part of the butter! These cookies are incredible — one of my favorites I’ve shared to date 🙂 The coconut oil gives them an incredible depth of flavor (while also adding a few health benefits in!), there are two kinds of chocolate, and they’re overall pretty simple to make. Plus I’m sharing a couple of “secrets” to making these cookies have the perfect texture!

Over the next few days I’ll be sharing some fun appetizers for NYE and after that we’ve got a whole slew of healthy meals, sides, (and even a couple healthy desserts) coming your way in January. 🙂

Ingredient shot of all the components of this recipe--flour, brown sugar, butter, coconut oil, eggs, chocolate chips, etc.

So, first things first, when making cookies:

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 chelseasmessyapron.com #coconut #oil #chocolate #chip #cookies #easy #quick #recipe #cookie #dessert #holiday #christmas #kid #friendly
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13 Comments

  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! 🙂

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