Coconut Oil Chocolate Chip Cookies

You’d never guess that these thick, chewy and totally irresistible coconut oil chocolate chip cookies are completely dairy free!

Dairy Free BrowniesGingerbread Muffins, and Coconut Oil Chocolate Chunk Cookie Bars are some of my go-to dairy free treats. These Coconut Oil Chocolate Chip Cookies are a perfect sweet treat. 

Coconut Oil Chocolate Chip Cookies baked and scattered on a parchment paper.

Dairy Free Cookies!!

I’m no stranger to using coconut oil in cookies. Between kids with milk protein allergies and needing to avoid dairy myself, we’ve been using coconut over butter for a long time!

Back in the day, dairy products were a lot more difficult to find. It got to the point where I felt like I couldn’t eat ANYTHING sweet because EVERYTHING had traces of soy or dairy. So I had to get a little creative.

That’s when I first made these coconut oil oatmeal chocolate chip cookies. They’re still a favorite! And now we have this regular chocolate chip cookie (dairy-free!) that I’m sharing with you today.

Guys, we love this recipe! It’s quick, easy and something everyone can enjoy. I froze a little stash so that we could pop out a few when those relentless cravings strike, because I know they will!

Coconut Oil Chocolate Chip Cookies with bite taken.

How to make Coconut Oil Chocolate Chip Cookies

PREP. Preheat oven to 375 degrees. Line baking sheets with parchment paper or silicone baking mats, set aside.

WET INGREDIENTS. In a large microwave-safe mixing bowl, add the coconut oil, microwave just until melted. Add sugars and vanilla extract, whisk to combine. Add eggs, mix well after each addition.

DRY INGREDIENTS. In a medium mixing bowl whisk together the flour, baking soda and salt. Using a rubber spatula or wooden spoon, fold in dry ingredients along with the chocolate chips and chunks.

BAKE. Using a standard size cookie scoop (#40) place dough onto prepared the cookie sheets. Sprinkle each ball of dough with pinch of sea salt. Place in the oven and bake for 10-11 minutes. Remove from the oven and allow to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.

Ingredients for Coconut Oil Chocolate Chip Cookies.

Tips

These delicious, dairy free chocolate chip cookies are ready in less than an half hour from start to finish! You will be enjoying a warm, tasty treat in no time! Here are a few tips when baking them up:

  • For thicker cookies, first scoop dough into balls then chill on parchment or wax paper for an hour or two before baking.
  • Place a few chocolate chips on your cookies right after you take them out of the oven for a nice presentation (and some extra chocolate!).
Coconut Oil Chocolate Chip Cookies dough in a glass bowl.

Variations

  • Add chopped walnuts, pecans, pistachios, or macadamia nuts for some extra crunch.
  • To make a vegan version of this recipe, substitute ½ cup of applesauce or pumpkin puree for the eggs and use vegan chocolate chips.
Coconut Oil Chocolate Chip Cookies with bite taken.

Storing Info

STORE dough. Cookie dough can be scooped into balls and stored covered on a parchment lined baking sheet in the fridge for up to 2 days in advance of baking it.

FREEZE dough. Scoops of dough can also be flash frozen on a cookie sheet for an hour or so and then placed in a Ziploc freezer bag and stored in the freezer for up to 3 months. When ready to bake frozen dough let it come to room temperature first and then bake as directed.

STORE. Baked cookies can be stored in an airtight container at room temperature for up to a week. Add a small slice of bread in with your cookies to keep them soft.

FREEZE. Baked cookies can be stored in an airtight container in the freezer for 3-4 months.

Coconut Oil Chocolate Chip Cookies baked on parchment paper.

More of our favorite cookies:

Coconut Oil Chocolate Chip Cookies | lifemadesimplebakes.com

Coconut Oil Chocolate Chip Cookies Recipe

You'd never guess that these thick, chewy and totally irresistible coconut oil chocolate chip cookies are completely dairy free!
5 from 5 votes
Pin Rate
Course: Cookies
Cuisine: American
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 2 dozen
Calories: 3371kcal
Print Recipe

Ingredients

  • 1/2 c. unrefined coconut oil
  • 1/4 c. refined coconut oil
  • 3/4 c. brown sugar - packed
  • 3/4 c. granulated sugar
  • 2 tsp. vanilla extract
  • 2 eggs
  • 2 1/2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. coarse sea salt + additional salt for sprinkling on top
  • 1 c. semisweet or bittersweet chocolate chips*
  • 1/2 c. semisweet or bittersweet chocolate chunks**

Instructions

  • Preheat oven to 375 degrees. Line baking sheets with parchment paper or silicone baking mats, set aside.
  • In a large microwave-safe mixing bowl, add the coconut oil, microwave just until melted. Add sugars and vanilla extract, whisk to combine. Add eggs, mix well after each addition.
  • In a medium mixing bowl whisk together the flour, baking soda and salt. Using a rubber spatula or wooden spoon, fold in dry ingredients along with the chocolate chips and chunks.
  • Using a standard size cookie scoop (#40) place dough onto prepared the cookie sheets. Sprinkle each ball of dough with pinch of sea salt. Place in the oven and bake for 10-11 minutes. Remove from the oven and allow to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 24g | Calories: 3371kcal | Carbohydrates: 495g | Protein: 47g | Fat: 134g | Saturated Fat: 92g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 787mg | Potassium: 1510mg | Fiber: 22g | Sugar: 241g | Vitamin A: 326IU | Calcium: 254mg | Iron: 26mg

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Comments:

    1. Hi Pauline, I haven’t tried these with anything other than all-purpose. What substitute did you have in mind?

    1. Hi Sarah! I’d suggest either rolling the dough into balls prior to refrigerating it, or giving it about 20 minutes at room temperature prior to baking it so that it’s scoopable. Coconut oil gets extremely hard with cold!

  1. Just made these splendidly delictable morsels and they are SO good!  My kitchen was on the cold side today so dough was not soft nor oily looking.   I kneaded the chocolate chips in by hand, and added some walnuts.  I was leery about the amount of flour being a little too much but it was perfect after kneading in the nuts and chocolate chips. They baked up puffy and were so appealing to the eye. I used the flaked sea salt in some, and left it off others and both were delicious.  Baked  mine for  11 minutes and they were perfectly chewy. You are a genius. This will forever be my go to chocolate chip cookie recipe. Thanks for the post. 

  2. 5 stars
    Truly delightful! I wish I’d had good recipes like this when my kiddos were little. So many of my mom friends were having dairy issues and trying to accomodate brunch foods at our get togethers was sometimes extremely difficult. These are delicious. Thank you for sharing so other moms can have delicious dairy free food, too!