Home > Desserts > Coconut Oil Chocolate Chip Cookies Coconut Oil Chocolate Chip Cookies December 22, 2018 | 21 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Deliciously crisp on the outside and chewy on the inside: Coconut Oil Chocolate Chip Cookies plus all my tips and tricks to make these cookies delicious every time! After you’re hooked on these cookies, make sure to try some other reader favorites: Snickerdoodle Cookies, Thumbprint Cookies, or Peanut Butter Blossoms! Coconut Oil Chocolate Chip Cookies And today we’ve got a BONUS cookie in the Christmas cookie series. These seemingly “regular” chocolate chip cookies come 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 in a few health benefits!), 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 of healthy desserts) coming your way in January. Don’t miss out! 🙂 So, first things first, when making cookies: Can you substitute coconut oil for butter in cookies? When you are looking to replace butter with coconut oil, it can generally be substituted 1:1 with other fats. When baking, you can typically substitute coconut oil for butter. Be aware, though, that butter gives the cookies a different flavor and has higher water content. So with that said, not all cookie recipes allow for coconut oil to perfectly substitute for butter. It depends on the individual recipe, so it’s best to use a recipe that already calls for coconut oil (like the one I’m sharing today!). This recipe replaces half of the butter with coconut oil, which I’ve found to be the perfect balance of using coconut oil in cookies. If you’re considering the coconut oil swap in one of your favorite recipes, I suggest doing a trial run before sharing them with the world–you never know! However, if you prefer, you can use one of the substitutions below for these chocolate chip cookies. What can you use instead of coconut oil? Vegetable oil Canola oil Additional butter One of the reasons you might be looking to substitute in coconut oil for butter is for health reasons. QUICK TIP Is coconut oil healthier than butter? Coconut oil has become popular the last few years as a healthier alternative to butter. It’s debated in the health field how truly “healthy” coconut oil is, and there are many ways to define what healthy means. Some of the alleged benefits include an appetite-reducing effect (which, let’s be honest, might not help with these cookies; they are addicting!), help increasing good cholesterol (HDL) levels, and protection for your skin, hair, and dental health. Now that we’ve talked plenty about coconut oil in these cookies, let’s talk process and tips for making them! How do you make Coconut Oil Chocolate Chip Cookies? Melt coconut oil and butter: Melting the butter and coconut oil gives these cookies an incredible texture. Once the butter and coconut oil are melted and mixed, let them cool to room temperature before adding additional ingredients. This is important so you don’t “cook” the sugars/eggs. Add in brown and white sugar: We’re adding in both brown and white sugar for depth of flavor and overall cookie texture. I prefer dark brown sugar in these cookies, but light works perfectly well. Mix in eggs and vanilla extract: It’s important that the eggs are at room temperature for these cookies. This ensures the eggs disperse more evenly into the batter; that gives the cookies a lighter texture. (The eggs trap air.) Soaking refrigerated eggs in a bowl of warm (not hot) water for about 10 minutes is a quick way to do this. Otherwise, pull the eggs out of the refrigerator about 30 minutes before baking. Whisk together dry ingredients: In a separate bowl, toss together the flour, baking soda, baking powder, salt, and cornstarch. These cookies need both baking agents for the perfect rise– salt for flavor enhancement, and cornstarch to keep them soft and chewy. Make sure when you measure the flour to SPOON AND LEVEL the measurement to avoid packing in too much flour (and ending up with cakey, dense cookies). Combine wet and dry: Add all the dry ingredients to the wet and mix until just combined. Avoid overmixing to keep your dough soft! Stir in the chocolate chips (I like to use two different kinds for flavor, but as long as you have 1 and 1/2 total cups of chips, they’ll be great! Chill the dough: Because we melted the oil and butter, these Coconut Oil Chocolate Chip Cookies need some time for the fats to resolidify, so they don’t spread all over the baking pan. The chilling time also gives these cookies a chance to absorb the sugars and allow for the flavors to meld. Roll cookie balls and bake: The “secret” to getting these cookies absolutely perfect is baking at a lower temperature than typical (we’re doing 325 degrees) and rolling your cookie dough balls higher instead of wider. This allows the bottom to cook first and get nice crispy edges while the center remains a little underbaked, soft, and chewy! Can you freeze these cookies? Instead of freezing already baked cookies, try freezing the dough! Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls into an airtight container or bag and freeze for up to 3 months. Nothing beats pulling fresh cookies from the oven when you have guests! To bake: You can bake straight from the freezer; just add 1-3 minutes onto the cooking time. Alternatively, thaw the dough in the fridge and bake according to directions. How long do these cookies stay fresh? To be totally honest, I like these Coconut Oil Chocolate Chip Cookies best the same day they are made. That said, they will last up to 3 days if stored in an airtight container at room temperature. After that, they do lose texture and flavor and lose their softness. More delicious cookie recipes: Oatmeal Chocolate Chip Cookies Mint Chocolate Chip Cookies No-Bake Oreo Truffle Cookies (SO easy!) Almond Joy Cookies FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Coconut Oil Chocolate Chip Cookies 5 from 6 votes - Review this recipe Deliciously crisp on the outside and chewy on the inside: Coconut Oil Chocolate Chip Cookies plus all my tips and tricks to make these cookies perfect every time! SAVE TO RECIPE BOX Print Recipe Coconut Oil Chocolate Chip Cookies 5 from 6 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Deliciously crisp on the outside and chewy on the inside: Coconut Oil Chocolate Chip Cookies plus all my tips and tricks to make these cookies perfect every time! Course Dessert, Snack Cuisine American Keyword Coconut Oil Chocolate Chip Cookies Prep Time 15 minutes Cook Time 9 minutes Chilling Time 1 hour Total Time 24 minutes Servings 35 cookies Calories 154kcal Author Chelsea Ingredients1/2 cup coconut oil, melted (measure in solid form)1/2 cup unsalted butter, melted1 cup dark brown sugar (or light brown)1 cup white granulated sugar1/2 tablespoon pure vanilla extract2 large eggs, at room temperature3 cups white all-purpose flour1 teaspoon baking soda1 teaspoon baking powder1 teaspoon fine sea salt (or regular salt)2 teaspoons cornstarch1 cup milk chocolate chips (or susbtitute your favorite chips for cookies: semi-sweet, milk, additional dark, etc.)1/2 cup dark chocolate chips (or susbtitute your favorite chips for cookies: semi-sweet, milk, additional dark, etc.) InstructionsIn a large microwave-safe bowl, melt the coconut oil and butter and whisk together. Let mixture cool to room temperature before adding additional ingredients. This is important so you don't "cook" the sugars/eggs.Add in the brown and white sugar and mix until combined. Add in the vanilla and eggs and mix until smooth.Make sure to spoon the flour into a measuring cup and level the measurement to get the right amount of flour. In another bowl, whisk together the flour, baking soda, baking powder, salt, and cornstarch. Add the dry ingredients to the wet and mix until just combined. Fold in the chocolate chips. Cover the dough and chill for 45 minutes to 1 hour.Preheat the oven to 325 degrees F.Roll cookie dough balls higher instead of wider -- about 1 and 1/2 tablespoons of dough per cookie. Place on a sheet pan lined with parchment or a Silpat liner. Bake 8-10 minutes or until very lightly browned around the edges or no longer glossy on top. Remove from the oven and (if desired) press in a few chocolate chips in the tops of the cookies. Let cool on a wire rack. Nutrition FactsCalories: 154kcal | Carbohydrates: 22g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 53mg | Potassium: 41mg | Fiber: 1g | Sugar: 13g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
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! Reply
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!!! Reply
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! Reply
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! Reply
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. Reply
Thanks for he reply but that wasn’t what I asked! Would it be possible to use an egg substitute? Reply
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. Reply
Thanks so much for your comment Angela! I’m so happy you enjoyed this recipe! They would be delicious with pecans or walnuts! 🙂 Reply
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! Reply
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! 🙂 Reply
I would not recommend an egg substitute in these cookies, but haven’t personally tried it so I can’t say for sure Reply
I’ve made these many, many times – and every time they are devoured and someone asks for the recipe. They are so good! Reply
