Double Chocolate Coconut Oil Cookies

These rich, chewy double chocolate coconut oil cookies are a chocolate lover’s dream. Bursting with gooey chocolate and topped with a pinch of flaky sea salt.

Double Chocolate Coconut Oil Cookies on a baking sheet

A lot of love went into these cookies… a lot.

I’ve been in a chocolate mood lately. I don’t know if it’s because so much of it is off limits or just because I really like chocolate. Either way, I wanted to come up with a rich, chewy and gooey recipe for double chocolate cookies that used coconut oil instead of butter.

After a complete disaster, an ok batch, and a good but not great batch, I finally had a batch of winning cookies. They checked off every box on my must-have list: thick, flavorful (without being too coconutty), crisp on the outside, chewy on the inside and loaded with chocolate.

Baked Double Chocolate Coconut Oil Cookies on quarter sheet pan |

First off, I started by combining my dry ingredients in a large mixing bowl. I used a Dutch process cocoa powder because I prefer darker, slightly more bitter cookies. Guittard is my favorite, however, Hershey’s Special Dark works well too.

Dutch process cocoa powder as an ingredient in double chocolate coconut oil cookies.

I added a teaspoon of cornstarch to help thicken up the dough and absorb any excess oil that pooled underneath the cookies as they baked. It did the trick.

When it came to choosing which kind of coconut oil to use, I opted for a blend of refined and unrefined. I found all unrefined was too overpowering and all refined made the cookies taste too bland. Half of each was perfect. ?

I also added an extra splash of vanilla to up the flavor along with some espresso powder. The espresso powder is totally optional, but it always enhances chocolate desserts without being detectable.

Dry ingredients mixed together for double chocolate coconut oil cookies.

The dough itself is rather oily. I was a little worried if it would hold up enough in the oven but it definitely did. Let the dough rest at room temperature for 10 minutes before baking. I was able to scoop and portion the dough with my standard cookie scoop and place it right onto the sheets. No chilling required.

However, if your kitchen is warm or you’re really struggling to keep the chocolate chips and chunks in place, you can always let it rest in the refrigerator for those 10 minutes.

DO NOT LET IT GO ANY LONGER or you’ll end up with rock hard dough. Remember, coconut oil solidifies!

Gooey inside of a double chocolate coconut oil cookie made with chopped pecans.

Bake on a lined cookie sheet (parchment or baking mats) for 1o minutes at 350 degrees. Do not be tempted to bake longer or you’ll end up with dry, crumbly cookies.

The cookies should be set on the edges and slightly soft in the centers. Allow the cookies to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

Thick, chewy double chocolate coconut oil cookies fresh from the oven.

This recipe has quickly become a favorite of mine. I’ve made a few versions and I have to say, they are delicious and decadent no matter what you put in them.

I was rather fond of chopped pecans, and my kiddos loved freeze dried raspberries.

The options are endless!

Double Chocolate Coconut Oil Cookies |

Double Chocolate Coconut Oil Cookies Recipe

These rich, chewy double chocolate coconut oil cookies are a chocolate lover's dream. Bursting with gooey chocolate and topped with a pinch of flaky sea salt.
4.5 from 6 votes
Pin Rate
Course: Cookies
Cuisine: American
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Author: Natalie
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  • 1 c. + 2 tbsp. all-purpose flour
  • 1/2 c. Dutch process or dark cocoa powder - sifted
  • 1 tsp. cornstarch
  • 1 tsp. baking soda
  • 1/2 tsp. coarse kosher sea salt
  • 1/2 c. melted coconut oil*
  • 3/4 c. brown sugar - packed
  • 1/4 c. granulated sugar
  • 1 egg
  • 1 1/2 tsp. vanilla extract
  • 1/4 tsp. espresso powder - optional
  • 1 c. semisweet or bittersweet chocolate chips
  • 1/2 c. chopped semisweet or bittersweet chocolate


  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mats. Set aside.
  • In a medium size mixing bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer or a large mixing bowl (with a hand mixer), beat coconut oil an sugars on medium speed for 2 minutes. Add egg, mix until combined.
  • In a small bowl mix the vanilla extract and espresso powder (if using). Add to wet ingredients, mix just until combined.
  • With mixing speed on low, gradually add dry ingredients, chocolate chips and chocolate chunks. Mix until combined. Let dough rest on the counter for 10 minutes or refrigerate for 10 minutes if the dough seems too hard to work with.
  • Using a standard size cookie scoop, portion dough onto prepared baking sheets. Place in the oven and bake for 10 minutes. Remove and allow to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.

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  1. Made these amazing cookies yesterday for our church picnic Bake Off and came in two votes short from winning the Best Baker title! These amazing cookies not only were a breeze to make when you don’t have time (no overnight dough resting, etc), they were also picture perfect. As instructed I used a cookie scoop and that was the key to a tray full of uniformed, crispy in the outside chewy in the middle cookies. I doubled the recipe and only had half the coconut oil the recipe called for so used butter for the other half and the recipe turned out great  Needless to say, I had to do lots of sharing of this recipe when I got back home. Thank you for doing all the homework to net this awesome recipe. 

    1. Love the idea of using half and half… as soon as I can have dairy again, I’ve gotta try that 🙂

    1. Hi Nadia, I haven’t tried using another cooking oil for this particular recipe. Please let me know if you end up doing so!

  2. 5 stars
    These are so rich and dense with chocolaty goodness! Make sure you grab a cold glass of milk! If you love chocolate you will love these!

    1. Mmmm yes, a glass of milk balances out chocolate treats just perfect. Glad you enjoyed them!

  3. 4 stars
    I tried these cookies a couple days ago, and they turned out great! However, since my family is full of cookie-lovers and the recipe only made about 18 cookies, I had to make them again a few days later (doubling the batch), but this time I made a few changes to make them a bit healthier as I’m trying to watch what I eat and the healthier version was even better in my opinion! Here are the changes I made:
    -1/2 cup all-purpose, 1/2 cup whole wheat + 3tbsp oat flour instead of 1 cup + 2 tbsp all-purpose (3 tbsp of oat flour because it is not equivalent to all-purpose in volume)
    -1/4 cup butter (didn’t have coconut oil) + 1/4 cup olive oil instead 1/2 cup butter (I may try it 100% olive oil next time)
    -a lot less chocolate chunks and chips, simply because that’s my preference, I don’t like too many chocolate chunks in my cookies
    -added lightly sweetened coconut flakes for the coconut flavour, I didn’t add a specific amount I kind of just went ham and put in as much as I wanted
    -baked for 2 more minutes, as my cookies were a bit large and slightly uncooked in the middle the first time
    The changes I made really made the recipe even tastier, and better for those trying to watch what you eat 🙂

    If it is helpful, the original recipe should have about 210 calories per cookie (if making 18 cookies). The altered version I made should have about 180 calories per cookie, plus more fiber and healthy fats. Thank you Natalie for the wonderful recipe!