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.
These cookies are absolutely amazing!! They did not last long at our house!! YUM!
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.Â
i can chill the dough and back tomorrow right?Â
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!
hey girl- these cookies look amazing!
What other healthy flour could you substitute for the all purpose flour??
Hi Pauline, I haven’t tried these with anything other than all-purpose. What substitute did you have in mind?