Coconut Oil Chocolate Chip Cookies

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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

  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: About 12 cookies 1x


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.


Adapted from Leelalicious.

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

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289 comments on “Coconut Oil Chocolate Chip Cookies”

  1. 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!

  2. Wow!!!!!!!!!
    These are delish!!!!!!!!!

  3. Thank you for this recipe.

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

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

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

  8. 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!

  9. 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! 

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

  10. 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!

  11. These taste so good. But for some reason mine kept burning on the bottom and I don’t know why. The tops were amazing it’s just the bottom. They kept burning no matter how much I turned the temperature down and they weren’t right on the bottom of the oven either. Do you have any ideas why this was happening? 

    • Oh no, we’re so sorry about that Kayla! Was your pan placed too high up in the oven? Also, we love using parchment paper, so if you sprayed the baking sheet instead, we’d recommend giving parchment a try next time. The only other thing we can think of, is the type of baking sheet you used. Was it a cookie sheet? We have read that stainless steel half baking sheets (they are sturdier and can stand up to the heat better than thin cookie sheets). We hope this is helpful!

  12. Yesterday I baked these cookies, they should come with a warning, they’re that good.  Unfortunately, I live with the original cookie monster, he really loved your cookies.  I have two batches of dough in the fridge, this way when the cookie monster strikes he can make his own & maybe he’ll share.  Great recipe

  13. Just wanted to say that this is my favorite cookie recipe.  I’ve made it at least a dozen times.  It’s my go-to when I have people over or when I want to bring treats to a friend.  Love these!  

    • Thank you for your sweet words Caitlin — we’re so glad you enjoy these! :)

  14. Thanks for The recipe it was very easy to make with simple ingredients.
    I made mine using 1/4 measuring cup so the weren’t round, I chilled them for about an hour but when i baked them i was waiting for them to get flat they did a little bit but not like in the picture.
    Also am i the only one who found them super sweet, so sweet like eating sugar, maybe i should try them tomorrow out from the fridge. 
    Next time I won’t add this mush sugar and maybe just chill them for half an hour.

    • You’re so welcome, Raina! We’re sorry you found them too sweet though. Definitely feel free to cut back on the sugar next time, if you’d like.

  15. I made these with GFJules flour , arrowroot instead of cornstarch and Truvia Baking Blend instead of sugar and GZf chocolate chips an walnuts. They were amazingingly super good. Totally Gluten free and ver low sugar content but very sweet. 

  16. Just made these today and they taste amazing. I’m not a coconut fan but these were great. Thank you for yet another fanatstic recipe!

  17. Can you freeze the cookies  before baking? 

  18. I so wanted to like these cookies, but they were pretty boring taste wise (just sugar and chocolate) and there was zero mouth feel. Perhaps I over baked them as they were a little crispy (I took them out of my oven at 9 minutes). I couldn’t taste the coconut oil (Nutiva Coconut Oil with Buttery Flavor) nor could I taste a buttery flavor. This oil has a nice taste off the spoon, but it did nothing for the cookies. Maybe I need to try a different brand. Anyway, I was disappointed after reading so many positive reviews. I’m glad others found success. For now, I’ll stick with my tried and true chocolate chip cookie recipe – which uses butter. :(

    • Hi Bettie! We appreciate your feedback and we’re sorry to hear you didn’t care for these. We aren’t familiar with the type of coconut oil you used, but we swear by the Trader Joe’s brand! We wonder if that was the difference. The coconut oil is also supposed to be a pretty subtle taste in these.

  19. Have you ever chilled the dough and then out it into a pan and made bar cookies?? Curious??

  20. Amazing cookies!! I substituted the all purpose flour for Bob’s Red mill gluten free 1 to 1 baking flour, and my family loved them! Thank you!!

    • Thanks for sharing, Lariza — we’re so glad they were a hit with your family and that you were able to make them GF!

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  22. These are fantastic. I made them with Enjoy Life chocolate chips and used 1/4 cup mashed banana in place of the egg. Just discovered my exclusively breastfed son is allergic to soy, dairy, and eggs. Mama needed a treat! Thank you!!!


  24. Thank You Ali for sharing these wonderful cookies with all of us out here! I have baked them twice now and they never last long. My family loves them and I love the fact that your recipe uses coconut oil instead of butter!

     Happy Holidays! 


  25. I recently figured it out that my little guy is lactose intolerant and stumbled upon this recipe while searching for recipes that would still allow him some of his favorites. (Lets be honest- a childhood without chocolate chip cookies would be a pretty sad thing.) I honestly didn’t even know if cookies could really be made using coconut oil but my google search led me here and I’m so glad! I cannot rave about these enough. Love at first bite. I even brought them to Thanksgiving this year and everyone swears that they are one of the best cookies they have ever tried. Even if my little lactose intolerant guy (hopefully) outgrows his sensitivity these will absolutely be my go-to for chocolate chip cookies. Thanks SO much!

    • Thanks for sharing with us, Laura — we’re so happy you and your littles one enjoyed these! :)

  26. These look amazing, I’ll try them tomorrow! :)

  27. These are seriously my favorite cookies ever! I have made them SO many times for my husband and I. We absolutely love them with a glass of cold milk. Thank you so much!

  28. My sweet tooth needed a QUICK cure so I made these inmediately after mixing. I also omitted the corn starch. They were delectable! This will be my go-to recipe!

  29. 5 stars
    For anyone like me that just can’t wait on cookies, I put the dough directly into a parchment lined 8×8 pyrex pan for about 25 minutes. Made great cookie bars!

    • Thanks for sharing, Betty, we love that idea, and we’re happy you enjoyed the recipe! :)

  30. 5 stars
    I had no room temperature unsalted butter but wanted chocolate chip cookies – this recipe delivered and then some! The texture is really something else, and they’re just sweet enough. I may have to try substituting white chocolate chips and chopped macadamias next time!
    Thanks for sharing this – it’s going in my recipe box for sure.

  31. 5 stars
    WOW!! These were great!! I doubled the recipe and used Pumpkin Spice morsels and tapocia starch as that’s all I had. I made half and froze the rest. Can’t wait to make it with Chocolate Chip. This is the only recipe I will use going forward.

  32. 5 stars
    WOW!! These were great!! I doubled the recipe and used Pumpkin Spice morsels and tapioca starch as that’s all I had. I made half and froze the rest. Can’t wait to make it with Chocolate Chip. This is the only recipe I will use going forward.

  33. 5 stars
    I make this recipe whenever I want chocolate chip cookies. This is the best. Thank you!

  34. 5 stars
    Awesome cookies. Have made them numerous times. I add peanut butter, and raisins plus substitute the sugars with coconut sugar.

  35. 5 stars
    Love… Love… Love these cookies! I have made them quite a few times now. I will say they taste different each new brand of coconut brand I use. Didn’t think it would matter but it does. Settled with the Trader Joe’s brand like you stated you use and they are our faves! My kids are picky eaters and love these! I made them for a work cookie exchange and all my co-workers loved them. They have become my signature and I thank you a million.

  36. 5 stars
    I was happy with the overall consistency of this cookie. Replacing the fats with coconut oil is a great choice. All four family members approve.

  37. 5 stars
    I just made these cookies and I refuse to share them with my family. LOL! Thank you for the great recipe!

  38. 5 stars
    Best chocolate chip cookies ever! I put some peanut butter in the batter along with raisins…awesome!

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  40. 5 stars
    Wow these were good. The only batch of cookies I’ve made in years that were polished off in 2 days. By my small family of 3! I don’t have a stand mixer do did my best with a hand mixer and spoon. They still turned out beautifully. Can’t wait to make them again.

  41. 5 stars
    I’ve been making these cookies for over a year now, it’s my go to cookie recipe. After forming balls of dough l chill dough for an hour, bake the cookies for 5 mins, flatten ’em down slightly using foil, back in the oven for 5 more mins. For peanut butter cookies, add 1/4 cup of creamy peanut butter & 1 cup of peanut butter chips. I always have cookie balls in the freezer, no need to defrost, add 2-3 mins to baking time. My husband AKA the original cookie monster LOVES these cookies :-)

  42. 5 stars
    This is definitely my new go-to chocolate chip cookie recipe! The coconut oil comes through nicely and I added some shredded coconut as well.

  43. 5 stars
    We really like these, my grown daughter, husband and I. Very good!! Super delicious with the coconut oil.

  44. Hi, I live in the hot & humid coconut land of Indonesia where coconut oil is simply liquid at room temp. How do i proceed with this recipe? Do i simply mix it in the dough anyway?


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  47. This is so seriously delicious. I’ve never ever left a recipe review. My husband and daughter have recently been diagnosed with dairy intolerance, and my daughter didn’t want “fake butter.” This recipe is better than any butter. I don’t love the flavor of coconut, but it’s so subtle that it just adds dimension to the dessert. The texture and flavor are amazing! My peeps are happy!! I am, too!!

  48. 5 stars
    Absolutely love this recipe! Can you freeze the cookie balls before baking? I was thinking of making some ahead of time before gifting.

  49. My favorite cookie USED to be oatmeal raisin. No more. These are the best cookies I have EVER had. I am not much of a cook – I think my family was a little stunned when I showed up with these! So good I immediately made a second batch. But now I’m sad because both batches were gobbled up super fast, and now I have no cookies and I’m out of chocolate chips and vanilla extract so I can’t make more until tomorrow.

  50. 4 stars
    Well they are delicious! Mine didn’t raise so on second batch I made a bigger roll and flattened that with the bottom of a glass.

    If you refrigerate for later they have to soften for an hour or more.

    Will make them again.