Coconut Oil Chocolate Chip Cookies

This Coconut Oil Chocolate Chip Cookies recipe is a MEGA winner in my book. It's easy to make, uses coconut oil instead of butter or shortening, and makes thick, soft and chewy recipes that my friends all adored!

Coconut Oil Chocolate Chip Cookies -- soft, chewy, easy to make, and SO delicious | gimmesomeoven.com #dessert #cookies

I have been searching for my trademark chocolate chip cookie recipe for years.

My dad had his favorite recipe, which he made dozens upon dozens of times for our family when we were growing up.  His mom, my grandma, had her favorite recipe, which she actually called “chip chocolates” and always served to her grandkids frozen and hard as rocks (so good!).  But I always thought it would be fun to have a recipe that was all my own.

So this past week when my sister was in town and we were cooking up a storm, I decided to experiment with a new recipe to serve as a little “treat” after our hours of cooking.  Sarah was a little skeptical as she mixed up the dough.  But once we pulled these babies out of the oven and took those first warm, soft, chewy, and chocolate-y bites, she said — and I quote — “these might just be the best chocolate chip cookies I’ve ever had”.

Agreed.

And it’s all thanks to that magical ingredient that we now know and love: coconut oil.

Coconut Oil Chocolate Chip Cookies -- soft, chewy, easy to make, and SO delicious | gimmesomeoven.com #dessert #cookies

I have actually had coconut oil chocolate chip cookies on my “must-try” list since holiday baking season.  But somehow I didn’t get around to it until this past week.  Once we made that first chewy, delicious batch, though, you’d better believe I made a second batch two days later.  I mean, a food blogger’s gotta test those recipes, right?

Coconut Oil Chocolate Chip Cookies -- soft, chewy, easy to make, and SO delicious | gimmesomeoven.com #dessert #cookies

Sure enough, these were just as amazing on Round #2.  As I’m pretty sure they will be when I make them again on round #22.  And #222.

To be sure, this is in part thanks to a few cookie tips I have learned over the years, like adding cornstarch for extra chewy-ness, and using a good brown/white sugar ratio, and chilling the dough balls in the fridge before baking.  (That last step is a definite “must” when using coconut oil, since it is not as solid as butter or shortening at room temp.  And it takes at least an hour, so plan in advance!)

But I have to say that the extra flavor note of the sweet coconut was my favorite part!  To be sure, the coconut flavor in these is super subtle.  I had a few friends try these, and they couldn’t even taste it.  But what everyone agreed was that the coconut oil brought out a little extra sweetness in these cookies.  And also made them wonderfully chewy and thick.  And well, just crazy good.

Coconut Oil Chocolate Chip Cookies -- soft, chewy, easy to make, and SO delicious | gimmesomeoven.com #dessert #cookies

The ingredients for them were standard, with the exception of coconut oil in place of any other fats.

Coconut Oil Chocolate Chip Cookies -- soft, chewy, easy to make, and SO delicious | gimmesomeoven.com #dessert #cookies

Just whip up the dough…Coconut Oil Chocolate Chip Cookies -- soft, chewy, easy to make, and SO delicious | gimmesomeoven.com #dessert #cookies

…then create your big dough balls.  (I used a large 3-tablespoon cookie scoop, and shaped them slightly tall so that they wouldn’t spread as much when cooking.)  Then cover the sheet with plastic wrap and chill them in the fridge for an hour or two until firm.

Then pop them in the oven….

Coconut Oil Chocolate Chip Cookies -- soft, chewy, easy to make, and SO delicious | gimmesomeoven.com #dessert #cookies

…and this will be the result.

They’re big.  They’re perfectly flavorful.  They are overflowing with chocolate chips.  And good grief, are they GOOD.

I’m pretty sure you should make a batch right now just to see for yourself.  ;)

Coconut Oil Chocolate Chip Cookies -- soft, chewy, easy to make, and SO delicious | gimmesomeoven.com #dessert #cookies

Coconut Oil Chocolate Chip Cookies

These coconut oil chocolate chip cookies are thick, chewy, soft, chocolate-y, and absolutely delicious!

Ingredients:

  • 1/2 cup coconut oil, softened but not melted
  • 1/2 cup brown sugar, packed
  • 1/3 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cup all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semisweet chocolate chips

Directions:

In the bowl of a stand mixer, use the paddle attachment to cream together the softened coconut oil, sugars, egg, and vanilla extract on medium-high speed until light and fluffy, about 3 minutes.

Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined. Fold in (stir in) the chocolate chips by hand until just combined.

Use a large cookie scoop (equivalent to 3 tablespoons) or a spoon to shape the dough into balls, and place them on a large plate. Cover with plastic wrap and chill the dough balls for at least 2 hours.

When you are ready to bake the cookies, preheat oven to 350 degrees F. Place chilled dough balls at least 2 inches apart on a parchment-lined baking sheet. (Or a baking sheet that has been covered with a Silpat, or greased with cooking spray.)

Bake for 10-12 minutes until the edges are just set. The centers may look slightly undercooked. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Coconut Oil Chocolate Chip Cookies -- soft, chewy, easy to make, and SO delicious | gimmesomeoven.com #dessert #cookies

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Comments

  1. Marlyne — June 9, 2015 @ 12:31 pm (#)

    I made these last night with my son….omg soooo yummy!

    • Hayley — June 9th, 2015 @ 8:15 pm

      We’re so happy you liked them, Marlyne!

  2. Kelly — June 16, 2015 @ 7:20 pm (#)

    These turned out PERFECT! Instead of chips, I used a bar of semi sweet bakers chocolate and roughly chopped it into chunks. Also threw in a handful of coconut flakes. Very moist & chewy, as advertised!

    • Hayley @ Gimme Some Oven — June 17th, 2015 @ 8:56 am

      Thank you, Kelly! We love that you threw in some coconut flakes, and that you used chopped chocolate instead — that sounds amazing! : )

  3. PY — June 18, 2015 @ 8:18 am (#)

    Hello Ali, I love this post of yours on Coconut Oil Chocolate Chip Cookie, your pictures are as delicious as your recipe too. I’ve featured your post on my blog with a link to your site.
    “Its 9 sinfully delicious desserts for coconut lovers” I hope thats alright with you. :) Thanks! Have a great day!

    • Hayley @ Gimme Some Oven — June 18th, 2015 @ 9:47 am

      Hey there! Thank you so much for sharing, and for letting us know! We hope you have a great day as well! : )

  4. Liz vin — July 12, 2015 @ 12:10 pm (#)

    these are the absolute best cookies! My go to recipe! I have made them with 2 different types of coconut oils and butter and they are always amazing. I prefer the coconut oil ones, hubs prefers the butter because he doesn’t like coconut. I also shared with my Facebook friends and this has become a go to recipe for many of them. Thank you so much for it, now I no longer need to search for “the” ccc recipe.

    • Hayley @ Gimme Some Oven — July 12th, 2015 @ 6:16 pm

      Thank you Liz, we’re happy to hear that! And thank you for sharing the recipe with your friends! :)

  5. sarah — July 31, 2015 @ 12:32 pm (#)

    The dough so far tastes amazing..however I made this recipe over others on pinterest because the prep time and cook time are short. The 2 hours chill time before cooking is way down at the bottom and not factored into the total time at the top. So my mouth is full of raw cookie dough. Is it absolutely essential to chill the dough? If so, why? I’m not a chef. Never heard of that though. thanks!

    • Hayley @ Gimme Some Oven — August 7th, 2015 @ 12:05 pm

      Hi Sarah, we’re sorry the chill time wasn’t as clear! It’s totally not essential to chill the dough — we like doing it (and some other recipes call for doing that) because it makes for a richer, more flavorful cookie dough. Chilling just allows the dough time to rest and have the flavors get all happy. :) Anyway, we hope you enjoyed the cookies, and again, we’re sorry for the inconvenience!

  6. Yvette — August 6, 2015 @ 1:29 pm (#)

    Oh my goodness! Best chocolate chip cookies ever.  I froze the scoops for an hour and they turned out perfect. Can you freeze the actual dough?

    • Hayley @ Gimme Some Oven — August 7th, 2015 @ 5:32 pm

      Thanks Yvette, we’re so glad! And yes, you can freeze the dough as well. :)

  7. Hunter — August 7, 2015 @ 11:16 am (#)

    I have made this recipe many times in the last two weeks. IT IS A HUGE HIT in my family.Everyone asks for the recipe. Very glad I came across this recipe.

    • Hayley @ Gimme Some Oven — August 7th, 2015 @ 12:25 pm

      Thanks Hunter, that’s so nice to hear! We’re happy these were a hit!

  8. Jessica Foster — August 21, 2015 @ 12:26 pm (#)

    I made these and I followed your recipe exactly, except I doubled it, and instead of a second cup of chocolate chips I used a cup of Trader Joe’s candy coated chocolate covered sunflower seeds. Gave them a nice crunchy element and pretty colors. They were just about the most perfect cookies I’ve ever made. They were a nice thick cookie too, not as much spreading as other recipes I’ve used. My husband’s family of chewy-lovers has been clamoring for me to make more. Thanks!

    • Hayley @ Gimme Some Oven — August 24th, 2015 @ 12:44 pm

      Jessica, this makes us so happy to hear, thank you for sharing! Great call on adding those Trader Joe’s candy coated sunflower seeds, those sound like an awesome addition! We’re glad they were a hit with your husband’s family as well! :)

  9. mimi — August 30, 2015 @ 1:58 pm (#)

    Thank you so much for the recipe! :) I’ve tried a few coconut oil chocolate chip recipes, but this one is by far the best taste and texture. I was wondering though, my cookies are always greasy to the touch…they don’t taste greasy, but they leave a film of oil on the hands. Is there something I am doing wrong??

  10. mimi — August 30, 2015 @ 3:03 pm (#)

    Thanks so much for sharing this recipe! Ive tried many coconut oil chocolate chip cookies and this one is by far the best tasting and texture.  however, my cookies are always greasy to the touch.  they dont taste greasy, but they leave an oily layer on the hands.  is there something i am doing wrong?

    • Hayley @ Gimme Some Oven — September 2nd, 2015 @ 10:52 am

      You’re so welcome Mimi, we’re glad you love these! And there’s nothing you’re doing wrong, that’s just normal from the coconut oil. :)

  11. Tiffany — September 6, 2015 @ 6:30 pm (#)

    My husband and kids just whipped these up.  AH-MAZING!!!  Thank you!  My dairy free daughter doesn’t feel so left out now and everyone agrees these are better than our regular recipe anyway!  

    • Hayley @ Gimme Some Oven — September 8th, 2015 @ 8:57 am

      Thanks Tiffany, we’re so happy you and your family enjoyed these (especially your daughter)! :)

  12. Sue — September 23, 2015 @ 2:02 pm (#)

    While I am not a huge chocolate chip cookie fan, (they always seem dry to me!) I made these this morning and have to say they are delicious! They did require about 17 minutes in the oven rather than the 10 in the recipe though.  I think this is because they are so thick when portioned with a scoop.  
    I love the idea of using coconut oil-I have been using it in many recipes instead of butter or vegetable oil, even instead of butter on steamed vegetables, and particularly like it for pan frying and sauteing.  It is a much healthier choice than other fats.

    • Hayley @ Gimme Some Oven — September 24th, 2015 @ 8:59 am

      What a nice compliment Sue, we’re glad to hear you liked these! We’re not sure why they took so much longer in the oven though, that’s strange. Thanks for sharing with us! And yes, we are pretty obsessed with coconut oil. Another thing that it’s awesome for? Roast a sweet potato, split it, and slather some coconut oil and a sprinkling of salt. SO. Good. :)

  13. Marlyne — September 23, 2015 @ 3:35 pm (#)

    I’ve made these 3 different times and everyone loves them!

    • Hayley @ Gimme Some Oven — September 24th, 2015 @ 8:21 am

      That’s awesome Marlyne, we’re happy to hear that!

  14. Ann — October 13, 2015 @ 11:52 am (#)

    I’m brand new to gimmesomeoven.com. I made these cookies for the first time today.  I followed your recipe step by step, but only used tablespoon sized cookies. Baked them exactly 10 minutes.  I just enjoyed my first coconut oil cookie. WOW!  I am now a huge fan of your incredible cookie recipe.  I look forward to trying out other recipes on your site. 

    • Hayley @ Gimme Some Oven — October 14th, 2015 @ 10:32 am

      Welcome Ann! Thanks for giving this recipe a try, we’re so happy you liked them! :)

  15. lena dolter — October 27, 2015 @ 9:26 am (#)

    I made these vegan (replaced egg with one flax egg) and as I was making those balls to set up in the fridge, I added walnuts to half of them. I tasted the dough and i know the cookies will be delicious!! 

    • Hayley @ Gimme Some Oven — October 29th, 2015 @ 1:44 pm

      That’s awesome Lena, thank you for sharing with us, it’s good to know they can be adapted as a vegan cookie! :)

  16. Erin — November 6, 2015 @ 9:35 am (#)

    This was an awesome recipe!  I have been trying to figure out how to phase butter out of my dessert recipes.  I have tried several that were disastrous.  The only change I made was replacing the egg with a flax egg (as another person mentioned) to make them vegan and they were delicious.  My hubby even ate some of them raw and loved them. Thank you!

    • Hayley @ Gimme Some Oven — November 6th, 2015 @ 10:18 am

      We’re so happy you enjoyed these Erin, and it’s great to know they work well with a flax egg! :)

  17. Chelsea Lee — November 6, 2015 @ 5:45 pm (#)

    has anyone tried  arrowroot in place of the cornstarch?

  18. Joey — November 14, 2015 @ 1:10 pm (#)

    These cookies turned out great. My wife couldn’t tell what the secret ingredient was until I told her, then she tasted the coconut. Only thing I did different was a bit of finishing salt on the top. This is going in my keeper box. Thank you for posting.

    • Hayley @ Gimme Some Oven — November 14th, 2015 @ 2:37 pm

      Thanks Joey, we’re glad you and your wife enjoyed these! :)

  19. Denise — November 15, 2015 @ 11:45 am (#)

    I have both Trader Joe’s organic coconut oil which has a beautiful coconut smell & essence when used to bake/cook. I also have coconut oil which has no taste or smell at all. Which should I use? Are these cookies supposed to have a coconut essence?

    • Hayley @ Gimme Some Oven — November 16th, 2015 @ 8:20 am

      Hmmm, we would definitely go with the Trader Joe’s coconut oil (that’s what we usually use)! We hope you enjoy! :)

  20. Tim — December 1, 2015 @ 11:23 am (#)

    How many cookies does this recipe usually make?

    • Hayley @ Gimme Some Oven — December 1st, 2015 @ 8:44 pm

      Hi Tim, it should make about 12 cookies! We hope you enjoy!

  21. Shannon — December 2, 2015 @ 7:06 pm (#)

    I’m newly dairy free due to reflux w/my newborn. Losing some of my favorite baked goods, like cookies, have been painful. However, these cookies are AWESOME. I prefer them to all other recipes, including traditional ones. The only thing I changed was making sure I used a dairy free chocolate chip (Divvies or Enjoy Life) My 3 year old loves them just as much as I do. I wasn’t able to take a pic of the last batch bc…. They didn’t last 48 hours. 

    • Hayley @ Gimme Some Oven — December 2nd, 2015 @ 9:18 pm

      Thanks so much Shannon, we’re happy you like these! :D

  22. Pete — December 8, 2015 @ 7:17 pm (#)

    Hayley – this recipe is AMAZING.  I’ve had all my in-laws and my coworkers tell me how deliciously flaky and moist the cookie is and when they tell me it’s so buttery, I drop the bomb and say it’s COCONUT OIL.  The looks on their face is priceless.  This is definitely going into my baking routine, thank you so much!    

    • Hayley @ Gimme Some Oven — December 8th, 2015 @ 8:37 pm

      Hi Pete! We’re so happy you liked these – they’re actually Ali’s recipe though (as are all of the other recipes on the blog)! :) That’s too funny about your coworkers, we’re glad they were pleasantly surprised! :)

  23. Sarah Hart — December 9, 2015 @ 8:38 pm (#)

    Made these cookies, added a handful of sliced almonds as well as 1/3 of a cup of oatmeal.
    SOOO GOOD THEY’RE ADDICTING!

    • Hayley @ Gimme Some Oven — December 9th, 2015 @ 9:34 pm

      Thanks Sarah, we’re so happy you liked them! That’s a good idea adding some oats too, we’ll have to try that!

  24. Summer Storm — December 14, 2015 @ 3:40 pm (#)

    I just wanted to tell you that I have been making this recipe for about a year now, and I haven’t made any other recipe since! I always add shredded coconut to mine, but either way they taste amazing! My boyfriend is always comparing these cookies to everyone elses, and just none beat these ones! Seriously so easy and quick, and they turn out perfect every single time! Thank you! 

    • Hayley @ Gimme Some Oven — December 14th, 2015 @ 7:52 pm

      That’s so sweet of you Summer, we’re so happy you’re a fan! Also, we bet that shredded coconut is a killer addition!

  25. Heather — December 15, 2015 @ 3:33 am (#)

    Thank you for the recipe. The cookies turned out much better than ones made with butter. The only change I would make would be to add less baking soda because I found they had a slight baking soda taste. 

    • Hayley @ Gimme Some Oven — December 15th, 2015 @ 11:03 am

      You’re welcome Heather, we’re so happy you enjoyed these!

  26. Ann — December 16, 2015 @ 12:13 pm (#)

    Thank you. This recipe is amazing. Best chocolate cookies I’ve ever had. I’ve balled the dough and frozen it. Baking times are a bit different, but bakes great straight from the freezer.

    My hubby absolutely adores these. I brought them in to work once and they’ve been begging me to bring more in ever since.

    • Hayley @ Gimme Some Oven — December 17th, 2015 @ 9:39 am

      You’re welcome Ann, we’re so happy you and your husband enjoy them so much! Thanks for your sweet words. :)

  27. Diane — December 28, 2015 @ 7:30 pm (#)

    Love this recipe. I am a true convert! Only suggestion is to put in the fridge time right up front in the total prep time. “15 min +2 hours refrigerated” just to tip folks off right away that they need to plan the extra time. Someone who has never baked with coconut oil will appreciate the heads up.  

    • Hayley @ Gimme Some Oven — December 29th, 2015 @ 10:07 pm

      Thanks Diane, we’re happy you liked these! Also, thanks for your suggestion on the fridge time, that’s a good call, we will add that in. :)

  28. JP — December 31, 2015 @ 11:02 am (#)

    Made these last night and they’re phenomenal! I never considered using anything other than butter in my cookies. I couldn’t find my cornstarch, but otherwise followed the recipe and was really surprised at how yummy they are (even for breakfast!). 

    • Hayley @ Gimme Some Oven — January 1st, 2016 @ 6:26 pm

      Thanks JP, we’re so happy you loved them! And oh yes, cookies for breakfast = the best. :D

  29. Karen — January 17, 2016 @ 11:01 am (#)

    Going to make these with my dairy sensitive kiddo on a cold day.  Hoping she doesn’t mind they won’t be ready until after nap.  I may double and freeze half the batch. 

    • Hayley @ Gimme Some Oven — January 17th, 2016 @ 10:38 pm

      We hope she loves them Karen! :)

  30. Jessie — January 24, 2016 @ 5:22 pm (#)

    Everything sounds wonderful, aside from the cornstarch.  Do I have to use that or can I use the same amount of arrowroot powder? I’m pretty allergic to corn and was really excited about the recipe until I saw corn.

    • Hayley @ Gimme Some Oven — January 25th, 2016 @ 1:30 pm

      Hi Jessie! No, you totally don’t have to use the cornstarch (we just like it for texture, since it makes the cookies extra chewy)! :) We haven’t tried arrowroot powder in this, so we can’t say for sure how it would work, but if you experiment with it, definitely let us know. We hope you enjoy these!

  31. Nessy — January 29, 2016 @ 4:19 pm (#)

    These are the best chocolate chip cookies ever! It has become my staple recipe. I’m gluten free so I just use a gf baking flour mix substituted in. Amazing!!

    • Hayley @ Gimme Some Oven — February 1st, 2016 @ 8:38 am

      Thank you, we’re so glad you love them! :D

  32. Bob — January 29, 2016 @ 4:35 pm (#)

    Congratulations! My wife and our 13 year old chocolate chip cookie expert have declared these to be the new family favorite! Great job!
    I’m afraid there’s no prize that comes with this distinguished honor. Just the knowledge that I’ve been making chocolate chip cookies for decades and your cookies have beat my old recipe hands down. Oh, I love them too. Thanks for sharing!

    • Hayley @ Gimme Some Oven — February 1st, 2016 @ 8:41 am

      Awww that’s such a nice thing to hear, thank you for sharing with us Bob! We are thrilled that you and your family love these! :D

  33. kate — February 5, 2016 @ 10:01 am (#)

    i made this and i did not chill it i put it in a long pan and cooked them so they made cookie bars! they were absolutely  delishious 

    • Hayley @ Gimme Some Oven — February 8th, 2016 @ 7:42 am

      Kate, we LOVE that idea! We totally have to try that ourselves next time! We’re so glad you enjoyed the recipe. :D

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