February 4, 2020

Coconut Oil Chocolate Chip Cookies

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Perfectly soft & chewy, these easy coconut oil chocolate chip cookies are the best ever! Loaded with chocolate chips and downright delicious, you absolutely will NOT miss the butter. And there’s no mixer required, just two bowls and a whisk. Dairy free.

A white plate filled with Coconut Oil Chocolate Chip Cookies.

Grab your mixing bowls, turn on those ovens and let’s bake some seriously delicious coconut oil chocolate chip cookies!

Now, while I’m a huge sucker for all sorts of different flavored sweet treats, there’s just something about a classic chocolate chip cookie that cannot be beat.

You have that dreamy soft and chewy buttery flavor, those slightly crisp edges and plenty of melty chocolate. I mean, it’s a combination made in dessert heaven.

And today’s recipe certainly delivers on all these fronts. 

Even without the actual butter! Coconut oil for the win.

But even better? There’s no mixer required. Just two bowls, a whisk and a spatula. It’s easy peasy cookie perfection. 

So head into the kitchen and whip up a batch (or two!) ASAP. Because who has ever complained about too many chocolate chip cookies? Not I friends, not I.

A glass mixing bowl filled with cookie dough and a spatula.

How To Make Coconut Oil Chocolate Chip Cookies

So, let’s chat about how these easy cookies go down.

Whisk the dry ingredients. First up, in a medium bowl, we’ll whisk together our flour, baking soda and salt.

Combine the wet. Next, in another bowl, we’ll mix the sugars, coconut oil, egg and vanilla until well combined.

Mix em’ together. We’ll combine the two and then fold in the chocolate chips.

Chill for 40 minutes. The bowl gets transferred to the refrigerator and we’ll let it sit for about 30 to 45 minutes, until nice and chilled (this is important to keep the cookies from spreading).

Bake in the oven. We’ll scoop our chilled dough, drop on a lined baking sheet and then pop in the oven until just set and the edges of the cookies are lightly browned.

A cookie scoop and cookie dough balls on a baking sheet.

Let’s Talk Substitutions

  • I personally use unrefined virgin coconut oil in these cookies. I’ve found that if you eat them fresh from the oven you barely taste any coconut flavor. However, after storing, it’s a bit more pronounced (but not overly so). If this concerns you, use refined coconut oil instead. 
  • You can use additional all-purpose flour instead of the white whole wheat flour.
  • Both semisweet and dark chocolate chips are delicious here. Pick your poison! 

Tips & Tricks

  1. When measuring out your flour, fluff in the container then scoop into your measuring cup with a spoon and level off. Don’t dunk the cup straight into the bag as you’ll likely use too much.
  2. Let’s talk about the coconut oil. I melt the oil first and let it cool for about 5 minutes while I take out all the other ingredients / measuring cups / bowls, etc. I find this is just the right amount of time for it to cool a bit before using in the recipe. 
  3. Now, after chilling, the cookie dough should be slightly hard to scoop but not overly so. If you find that it’s just too hard, let it sit at room temperature for a few minutes to soften slightly.

A white plate filled with Chocolate Chip Cookies with Coconut Oil.

How To Store

Counter: Let the cookies cool completely then transfer to an airtight container. They’ll keep like this for about 5 to 7 days at room temperature.

One thing to note – the edges of these cookies are slightly crisp when freshly baked. However, after storing they do lose that crispness (but are still perfectly soft and chewy!). 

Freezer: Store cooled and baked cookies in an airtight container for up to 3 months in the freezer.

Alternatively, you can freeze the cookie dough to bake off at a later time. To do so, scoop the dough balls and place on a parchment lined baking sheet (they can be close together), then transfer to your freezer. Once hard, add the balls to a freezer safe bag or container, then keep in the freezer until ready to enjoy.

Bake straight from the freezer, adding 1 to 2 minutes to the cook time (but keep an eye on them as you may not need to add any time at all). 

Coconut Oil Cookies on small white plates with a bite taken out of one.

Additional Coconut Oil Cookies You Might Enjoy

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Coconut Oil Chocolate Chip Cookies

Coconut Oil Chocolate Chip Cookies

Yield: about 22 cookies
Prep Time: 20 minutes
Additional Time: 40 minutes
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes

Perfectly soft & chewy, these easy coconut oil chocolate chip cookies are the best ever! Loaded with chocolate chips and downright delicious, you absolutely will NOT miss the butter. And there’s no mixer required.

Ingredients

  • ¾ cup all purpose flour
  • ½ cup plus 1 tablespoon white whole wheat flour
  • 1 teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ½ cup pure cane sugar (or granulated sugar)
  • ¼ cup coconut sugar (or lightly packed brown sugar)
  • ½ cup melted coconut oil, cooled slightly*
  • 1 large egg
  • 1 ½ teaspoons vanilla extract
  • 1 ¼ cups chocolate chips**   
  • flaky sea salt, for sprinkling (optional)

Instructions

  1. In a medium bowl, whisk together both kinds of flour, the baking soda and salt.
  2. In a large bowl, whisk together the cane sugar, coconut sugar, coconut oil, egg and vanilla extract for about 30 seconds. 
  3. Slowly add in the flour mixture in two batches and mix until just incorporated (this will take a little bit of arm power). Fold in the chocolate chips. 
  4. Transfer the bowl to the refrigerator and chill for 30 to 45 minutes, until the dough is well chilled but not so hard that you can’t scoop it. {For me, this is right around 38 to 40 minutes, but it can vary based on your fridge and even the mixing bowl you’re using.} 
  5. Meanwhile, preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
  6. Scoop about 1 ½ to 2 tablespoons of the chilled dough (I use my large cookie scoop) and drop on the prepared baking sheet about 2 to 3 inches apart. Sprinkle the tops lightly with some flaky sea salt if using.
  7. Bake for about 9 to 11 minutes, until lightly browned and the edges are just set (don’t over bake these!). Let the cookies cool on the baking sheet for about 5 minutes, then remove to a wire rack to cool completely.

Notes

*Melt the coconut oil first then measure out the correct amount.

**To keep these dairy free - be sure to use dairy free chocolate chips.

See the post above for info on substitutions as well as additional tips to give you the best cookies possible!

Nutrition Information:
Yield: 22 Serving Size: 1
Amount Per Serving: Calories: 139Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 86mgCarbohydrates: 17gFiber: 1gSugar: 12gProtein: 1g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.

© Ashley / Cook Nourish Bliss
Cuisine: American / Category: Dessert
Chocolate, Cookies, Dairy Free, Dessert, Freezer-Friendly, Recipes (ALL), Soy Free, Vegetarian
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