Coconut Oil Chocolate Chip Cookies have it all with crunchy edges and a soft, chewy center you’ll crave.
author’s note
Coconut Oil Is The Swap You Didn’t Know You Needed!
Over the years, I’ve gotten a ton of questions about swapping oils in my classic chewy chocolate chip cookies, and one of the most common requests is for coconut oil. So, I finally got around to testing it, and let me tell you—these cookies deserve their own post!
If you’ve never baked with coconut oil before, you’re in for a delicious surprise. They’re seriously amazing, easily ranking as one of my top cookie recipes. The coconut oil doesn’t just add a rich flavor; it completely transforms the texture!
And of course, I’ll be sharing a few baking “secrets” to make sure your cookies come out perfect every time!
Coconut Oil Chocolate Chip Cookies Ingredients
A few ingredients to discuss:
| Ingredient | Quick note |
|---|---|
| Coconut oil | Measure while solid for accuracy |
| Butter | Use unsalted to control salt |
| Brown sugar | Light or dark both work; I prefer dark |
| Cornstarch | Helps create a chewy center |
| Chocolate chips | Use your favorites or mix them; milk & dark are great together |
How To Make Coconut Oil Chocolate Chip Cookies
The full instructions are in the recipe card below but here are some of my best tips!
- Wet Ingredients: Let the butter and oil cool before adding to avoid greasy cookies.
- Add Dry Ingredients: Make sure your baking agents are fresh!
- Mix in Flour: Avoid overmixing to help keep cookies soft.
- Chill Dough: Chilling helps the dough firm up for better cookie shape and texture.
- Bake: Tidy the edges with a spatula and add extra chocolate chips on top for a prettier cookie.
What Can You Use Instead Of Coconut Oil?
- Vegetable oil
- Canola oil
- Additional butter
It’s totally doable to use equal parts. Just keep in mind that different oils or butters have different flavors and water content, which can change the texture and taste.
For the best results, stick to recipes made for coconut oil, like these coconut oil chocolate chip cookies!
Storage
Leftover Cookies?
- They stay fresh for up to 3 days in an airtight container at room temperature.
- Freezing Coconut Oil Chocolate Chip Cookies: Freeze dough balls for 1 hour, then put them in a freezer bag. Store for up to 3 months and bake from frozen, adding a couple of extra minutes.
More Delicious Cookie Recipes:
Coconut Oil Chocolate Chip Cookies
Video
Equipment
- Parchment paper or silicone baking mat
Ingredients
- 1/2 cup coconut oil melted, measure in solid form
- 1/2 cup unsalted butter melted
- 1 cup dark brown sugar or light brown
- 1 cup granulated sugar
- 1/2 tablespoon vanilla extract
- 2 large eggs at room temperature
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cornstarch
- 1 teaspoon salt
- 3 cups all-purpose flour
- 1-1/4 cup milk chocolate chips or use your favorite: semi-sweet, milk, additional dark, etc.
- 1/2 cup dark chocolate chips or use your favorite: semi-sweet, dark, additional milk, etc.
Instructions
- Pro Tip: For total accuracy, use a kitchen scale set to grams. Toggle on this recipe card to “metric” measurements. This eliminates the need for measuring cups—simply add ingredients directly into the mixing bowl on the scale.
- Combine the coconut oil and butter in a microwave-safe bowl and melt. Allow the mixture to cool to room temperature to prevent greasy cookies.
- Use a spatula to scrape every bit of oil and butter to a large bowl. Add in brown and granulated sugar. Use a whisk to thoroughly mix. Add vanilla extract and eggs, whisking vigorously until the mixture is smooth and fully emulsified with no oil separation.
- Sift in the baking soda, baking powder, and cornstarch directly into the wet ingredients. Add salt. Whisk until fully integrated. Switch to a wooden spoon. Mix in the flour until there are no visible dry streaks. Stir in the chocolate chips gently until evenly distributed throughout the dough.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight, to firm up.
- If the dough was chilled overnight, allow it to sit at room temperature for 1 hour before handling. Shape the dough into tall balls using about 2 heaping tablespoons (45 grams if using a scale) for each cookie. Arrange 6 dough balls at a time on a sheet pan lined with parchment paper or a silicone baking mat, leaving 3 inches between them.
- Preheat oven to 350°F (175°C).
- Bake 8–11 minutes or until the cookies are just lightly browned around the edges and set in the center without appearing glossy.
- Remove from the oven and (if needed), tidy up any ragged edges by pressing them inward with a metal spatula. If desired, press in a few chocolate chips in the tops of the cookies. Let the cookies rest on the sheet pan for 3–4 minutes before transferring to a cooling rack.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
I am so thrilled to hear this! Thanks Brianna! 🙂
I’ve made these many, many times – and every time they are devoured and someone asks for the recipe. They are so good!
So glad to hear that! Thank you Kari 🙂
Would it work using egg substitute? Thanks
I would not recommend an egg substitute in these cookies, but haven’t personally tried it so I can’t say for sure
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!
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! 🙂
Can I use all coconut oil and no butter?
Unfortunately I didn’t have success with that
Looooved these! So easy and delicious! Made almost 3 dozen cookies with this recipe!
Yay!! Thanks for trying so many of my cookie recipes, glad you enjoyed these 🙂
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.
Thanks so much for your comment Angela! I’m so happy you enjoyed this recipe! They would be delicious with pecans or walnuts! 🙂
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!
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.
Thanks for he reply but that wasn’t what I asked! Would it be possible to use an egg substitute?
Wow rude Rhia, she literally answered your exact question.
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!
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!!!
So happy to hear that 🙂 Thanks for the comment and review!
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!
Yay!! So happy these were a hit! 🙂 Thanks for the comment Jenny!