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 | #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”.


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 | #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 | #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 | #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 | #dessert #cookies

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

Coconut Oil Chocolate Chip Cookies

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


  • 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


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 | #dessert #cookies

Leave a Comment:


  1. Christine — February 26, 2016 @ 11:02 pm (#)

    These were delicious!! I didn’t have any cornstarch and cooked them right away (because sometimes you need a cookie asap). They were very good! Next time I’ll follow the recipe exactly and see the difference :) Thank you for sharing!

    • Hayley @ Gimme Some Oven — February 29th, 2016 @ 12:25 pm

      Thank you Christine! We’re happy you enjoyed them! :)

  2. Gustav — February 29, 2016 @ 10:22 am (#)

    These are delish!!!!!!!!!

    • Hayley @ Gimme Some Oven — February 29th, 2016 @ 1:03 pm

      Thanks Gustav — we’re glad you enjoyed them! :D

  3. delaunay — March 6, 2016 @ 3:16 am (#)

    Thank you for this recipe.

  4. Mamaso — March 21, 2016 @ 6:54 pm (#)

    Love this recipe!! Added peanut butter as well!!

    • Hayley @ Gimme Some Oven — March 21st, 2016 @ 9:49 pm

      Thanks, we’re glad to hear that! And we think the peanut butter sounds like a wonderful addition!

  5. Jamie — March 28, 2016 @ 8:28 pm (#)

    Best chocolate chip cookie recipe I have ever made. These are amazing. 

    • Hayley @ Gimme Some Oven — March 29th, 2016 @ 9:56 am

      Thanks Jamie — we’re so glad you enjoyed these! :)

  6. Suzanne — April 4, 2016 @ 12:05 am (#)

    I made these this evening and WOW!!!  My roommate was bowled over.  I’m taking them tomorrow to one of the after-school arts classes I teach.  They’re going to LOVE them!  Many thanks for the recipe!

    • Hayley @ Gimme Some Oven — April 4th, 2016 @ 2:35 pm

      Awesome Suzanne — we’re so glad they were a hit! :D

  7. Jude — April 9, 2016 @ 7:07 pm (#)

    I just took these out of the oven, and I’m waiting for them to cool so I haven’t even tasted them yet, but just by the smell of my house right now and how unbelievably soft they are, I think they’re going to be a hit. 
    And I was so right. Currently inhaling one and it’s literally the best cookie I have ever made in my entire existence, thank you so much for your recipe! You saved this struggling student from exam-induced cookie-withdrawal! 

    • Hayley @ Gimme Some Oven — April 9th, 2016 @ 10:18 pm

      You are too kind! We’re so happy you loved these! :) Good luck with your exams!

  8. Sarah — April 22, 2016 @ 9:43 am (#)

    I finally made this recipe last week and the cookies were AMAZING!!! I usually stray from using butter in cookies and use canola oil instead which yields delicious cookies but they’re never as smooth/chewy as ones made with butter. But the coconut oil yielded cookies that taste as if they were made in butter so it’s a total win in my book! And my boyfriend said they didn’t taste like coconut…(not that I expected them to ;-)). Recipe was super easy, cookies came out perfectly chewy and the best part is they are still chewy after a few days. So good. I have raved them about them and can’t wait to make them again. Thanks for a wonderful recipe!


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