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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

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Coconut Oil Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 33 reviews
  • 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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274 comments on “Coconut Oil Chocolate Chip Cookies”

  1. 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.

    • These were the best choc chip cookies I’ve had. My husband, my cousin, and I, all agreed that they were even better than crumbl cookie’s choc chip cookie (and we like that one a lot.) I live in Utah with a high altitude and I ended up doing some tweaks: I used 1 cup all purpose flour and a 1/2 cup of white bread flour. I used a little extra coconut oil to be able to mix it easier (I don’t have a hand mixer I was just mixing it with a wooden spoon) I baked it at 325 degrees for a little longer time (high altitude) and I let the dough sit overnight. They were delicious thank you so much for the recipe! (I ran out of butter and was looking for substitutions and came across this recipe, so glad I did!) God bless you and your family. (:

  2. 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.

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

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

  5. 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.

  6. 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.

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

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

  9. 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.

  10. 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 :-)

  11. 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.

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

  13. 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?


  14. 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!!

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

  16. 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.

  17. 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.

  18. These cookies are SO chewy, and stay SUPER chewy for days! The really subtle hint of coconut oil is hardly detectable but oh so good.

  19. These are so good! I made them with dairy free chocolate chips so that an allergic friend could enjoy them. All who tried them had great things to say! I will make these even when not trying to avoid dairy.

  20. Very good, this is my go to cookie for my son who has dairy allergies. Depending on the type of coconut oil you can barely taste it. Different brands/types of coconut oils I’ve used can have a more coconuty taste but we don’t mind that either. I add an extra egg yolk for richness and chewyness. I also do the “banging” method which yields a crispier edge but still chewy, soft inside.

  21. These look delicious! Your regular chocolate chip recipe is my go to! I recently have had to go dairy free because of my baby’s dairy sensitivity, so I definitely am going to try these…could I add oats to them? If so, how much? Thanks!!

  22. Omgoodness !!!! This recipe is amazing !!! Very delicious

  23. Oh my, I found this recipe because I’m currently low on butter but I have a big tub of coconut oil. These are DELICIOUS!! My husband said they’re the best cookies I’ve ever made, and we’ve been married 36 years! ? Well done!!

  24. The most amazing cookies!! Omitted the egg & used apple sauce. Everyone loved them, thanks so much.

  25. I’ve made these for a couple of years and they’ve always turned out perfectly, but my last couple of batches have been SUPER flat! What am I doing wrong?!

  26. I’ve made these a few times now with flax eggs/DF chocolate chips and they are phenomenal for anyone out there looking to make these vegan. Thanks, Ali!

  27. This is the only chocolate chip cookie recipe I’ll make now! Been making it for a few years now and it’s always a crowd pleaser!

  28. These are great. We have a family friend with a severe allergy to dairy, so when we need a dessert for those situations, this is my go-to (with dairy-free chocolate chips). Not to mention they are tasty and I reach for this recipe even when I don’t need cookies to be dairy-free.

  29. Hi, can I use extra virgin coconut oil (liquid) instead? Thanks.

  30. These cookies are AMAZING! Follow recipe to a T and they come out amazing. My husband who dislikes the “buttery” taste of baked good (I know, I know, what is wrong with him?!) LOVED these! I am dairy free while breast feeding due to my little ones allergy and these are everything and more that I could want in a cc cookie!

  31. This has been my go-to cookie recipe for at least the last 5 years. Every time I make them, I get comments like, “these are the best chocolate chip cookies I’ve ever had!” So soft and chewy, with a great flavor. My coworkers are obsessed with them too, and every time I bring these cookies to work they are gone within an hour. Thank you for this amazing recipe!

  32. I’m going dairy free while I breastfeed my son since he seems to have an intolerance to it, and I’m so happy to have found a chocolate chip cookie recipe that’s JUST as good as one with the butter! Thank you so much!

  33. Before my family turned vegan, I used Ali’s traditional chocolate chip recipe. This has since been our go to! I use a flax seed egg and the dough is a little crumbly so I add in a splash of almond milk and they are perfection every time.

  34. So yummy! Love that they are dairy free with the right chocolate. I put them in fridge after baking and they firm up like cookie dough. Yum!!!

  35. Perfect as is!

  36. Best chocolate chip cookie I have ever made! Could someone tell the calorie count per cookie please?

  37. These are the best. I tried another coconut oil chocolate chip recipe where I had to melt the coconut oil and something wasn’t right with that recipe. They flattened out too much after I baked them.

  38. I have to rate these because I make them all the time. I hate when ppl make unreliable recipes. This one is tried and true. If you follow the instructions, you will get the best, crispiest chewiest cookies ever. It’s my go-to. I’m forever grateful!