You won’t believe these thick, chewy and irresistible Coconut Oil Chocolate Chip Cookies are dairy-free.
These Coconut Oil Chocolate Chip Cookies are a delicious twist on the classic favorite, offering a rich, chewy texture. Using coconut oil instead of butter gives these cookies a slightly crisp edge with a soft, tender center, while also making them dairy-free. The hint of coconut pairs beautifully with melty chocolate chips, adding depth and warmth to each bite. Everyone will love these cookies!
Dairy Free Brownies, Gingerbread Muffins, and Coconut Oil Chocolate Chunk Cookie Bars are some of my go-to dairy-free treats.
Table of Contents
Recipe Ingredients
- Unrefined Coconut Oil: Adds a subtle coconut flavor and a soft, chewy texture.
- Brown Sugar: Provides a rich, caramel-like sweetness and helps keep the cookies soft and chewy.
- Semi-Sweet Chocolate Chips: Adds bursts of chocolatey flavor throughout the cookies.
See the recipe card for full information on ingredients and quantities.
Variations
- Nutty Crunch: Add chopped walnuts, pecans, pistachios, or macadamia nuts for some extra crunch.
- Vegan Coconut Oil Cookies: To make a vegan version of this recipe, substitute ½ cup of applesauce or pumpkin puree for the eggs and use vegan chocolate chips.
How to make Coconut Oil Chocolate Chip Cookies
Step 1: Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line baking sheets with parchment paper or silicone baking mats, and set aside.
Step 2: In a large microwave-safe mixing bowl, add the coconut oil, and microwave just until melted. Add sugars and vanilla extract, and whisk to combine. Add eggs, and mix well after each addition.
Step 3: 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.
Step 4: Using a standard size cookie scoop (#40), place dough onto prepared cookie sheets. Sprinkle each ball of dough with a 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.
FAQs
No, a whisk and a spatula or wooden spoon are sufficient for mixing the dry and wet ingredients.
Use more brown sugar than granulated sugar and avoid overbaking to achieve a chewier texture.
Storage Info
STORE the cookies in an airtight container at room temperature for up to one week. To FREEZE, place the cookies in a single layer on a baking sheet, freeze them, then transfer them to a freezer-safe bag for up to three months.
To REHEAT, thaw at room temperature, then warm in a 300°F (150°C) oven for 5-7 minutes or microwave for 10-15 seconds.
Coconut Oil Chocolate Chip Cookies Recipe
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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 teaspoons vanilla extract
- 2 large eggs
- 2 1/2 c. all-purpose flour
- 1 teaspoon baking soda
- 1/2 tsp. coarse sea salt + additional salt for sprinkling on top
- 1 c. semi-sweet chocolate chips or bittersweet chocolate chips*
- 1/2 c. semisweet or bittersweet chocolate chunks**
Instructions
- Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line baking sheets with parchment paper or silicone baking mats, and set aside.
- In a large microwave-safe mixing bowl, add the coconut oil, and microwave just until melted. Add sugars and vanilla extract, and whisk to combine. Add eggs, and 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 cookie sheets. Sprinkle each ball of dough with a 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.
Just made these and they tasted like bakery cookies without any butter. Perfect combo!
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!
These were very good, moist and delicious! Loved them!