These classic chocolate chip cookies are so thick and chewy you’d never guess that they’re made healthy with coconut oil and contain NO butter! Destined to become your favorite chocolate chip cookie!
I don’t take the term “best-ever” lightly. If I was bold enough to put those two words in the title, you know these cookies have got to be good.
Like, scary-good.
Eat ’em-all-in-one-sitting kind of good.
The superfood ingredient I’m featuring today for day #2 of 12 Days Of Superfood Recipes is none other than the AWESOME coconut oil. Raise your hand if you’re a fan.
Even if you haven’t been exposed to the healthy wonders of coconut oil yet, you’re about to—in the form of a COOKIE of course. I’d expect no less on a Friday. 😉
Cookies that FYI do not contain a speck of butter—We’re letting the coconut oil steal the spotlight in these little guys today.
Which means you can still eat cookies AND keep your New Years diet resolutions on track. WIN.
And in case you’re wondering, no these cookies do NOT taste like coconut. What’s the coconut oil there for? It’s elevating the texture of chocolate chip cookies to UNREAL soft and chewy heights, PLUS making them into total health food. (more on that below)
These cookies have been put through pretty heavy testing the past few weeks. I was determined that these cookies would be perfect in every way.
4 recipe fails later, here they are. The perfect coconut oil chocolate chip cookies. Am I cookie-d out? Never.
Warning: LOTS of cookie-science coming up. (i.e. rambling) Pour yourself a cup of coffee and get comfy.
**These cookies are not hard to make but I do need to explain all the ins-and-outs of how to make them—however, if you just want to get to the recipe, feel free to scroll on past all the text below**
Let’s talk about the bummer batches first shall we? Cringe.
The first 2 batches of these cookies were waaay to dry and bland, I added way too much flour to the dough and as a result they turned into little cookie hockey pucks.—Yum. Not even edible in my opinion, but obviously my family didn’t care—weirdos.
Next batch? I decreased the amount of flour by 1/2 cup and added cornstarch to my dough, hoping that this would keep them extra-soft. I chilled the dough before baking, to ensure that they wouldn’t spread too much. I ended up more or less with cookie pancakes. These cookies actually tasted pretty amazing—they had that really chewy texture I was looking for, but despite chilling the dough, they still spread way too much in the oven and were lacking that thick AND chewy texture I wanted.
On batch #3, I increased the flour to 1-1/4 cups—no good. I still ended up with pancake-flat cookies.
I had a feeling I was getting close on batch #4. I increased the flour to exactly 1-1/3 cups, chilled and rolled my dough, and stuck ’em in the oven thinking THIS IS IT!! This HAS to work, otherwise I’m throwin’ in the towel!
Usually optimism like that always comes back to bite me later, but not this time!! 10 minutes later I was pulling out the cookies of my dreams.
1.5397 seconds later, I was faceplanting into the cookies of my dreams. I got chocolate all over my white shirt, but whatever…
You would not think that just 2 tablespoons of flour would make such a difference to these cookies , but it DOES. Trust me, there is no room for experimenting when it comes to coconut oil cookies (well, unless you’re a recipe developer who knows my pain) Follow this recipe to a T for maximum results.
A quick note on coconut oil: Make sure that your oil is softened, but NOT melted—using melted coconut oil will make your cookies more prone to spreading and we don’t want that. It’s a little tricky creaming the softened coconut oil with the sugar, so I would recommend using either a handheld mixer or a stand mixer to save your arms from falling off.
This dough is slightly different from your regular cookie dough. It’s soft, but not so soft that it will stick together. Once your dough is mixed, you’re going to want to use your hands to smush the dough together into a ball. Then you’re gonna want to wrap that bad boy up in plastic wrap and chill him for 45 minutes to 1 hour.
You may chill your cookie dough for up to 2 days, but please be aware that the longer you chill it, the firmer the dough will become—if you choose to chill it for longer than 2 hours, let it soften slightly at room temperature for about 10 minutes before attempting to roll into balls.
Again, you’re going to want to use your hands to smush the dough together into 2-in balls—I tried using a cookie scoop for this part and didn’t have much luck with making uniform dough balls.—Your hands are the tool I’d recommend.
Bake time for these cookies will vary, depending on your oven: These cookies take precisely 10 minutes in a 350F oven for me, but depending on yours, it could take as little as 9 minutes or up to 11. You be the judge of when the cookies are done and watch them like a hawk.—the edges should be just starting to turn golden, but the middles will still seem very soft—this is ok and exactly what you’re looking for.
I know you’re gonna want to dive right into these bad boys, but do let them cool on the baking sheet for about 10 minutes before digging in. They’ll firm up nicely during this time, but will still keep their soft, chewy insides.
While you’re waiting, you can use that time to grab that cold milk and change into your yoga pants.
Uh, you know just in case your self-control decides to fail on you.
These cookies are just completely dreamy, guys. Soft, chewy, thick, PERFECT chocolate chip cookie HEAVEN. My entire extended family has called them “the best chocolate chip cookies in the world.”
That’s a lot to say for an innocent little chocolate chip cookie that doesn’t contain a speck of butter in it.
If there was ever a chocolate chip cookie you needed in your life, this is it guys! Try ’em and see—you won’t be disappointed. ♥
Also, you’ll never be able to go back to “regular” CC cookies again. How heartbreaking. 😀
*swoon*
Coconut Oil Chocolate Chip Cookies
Ingredients
- 1/2 cup coconut oil softened (not melted)
- 3/4 cup coconut sugar or brown sugar
- 1 large egg
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 1-1/3 cups white whole wheat flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 3/4 cup semisweet chocolate chips
Instructions
- Place softened coconut oil and sugar in a stand mixer. Beat on medium speed about 2 minutes or until evenly creamed. Mix in egg, milk, and vanilla until creamy.
- In a large bowl, combine flour, baking soda, cornstarch, and salt. Add flour mixture to liquid, and beat on medium speed until a dough forms (dough will be very thick) Mix in chocolate chips.
- Using your hands, smush dough into a ball and wrap in plastic wrap.* Chill 45 minutes to 1 hour or until firm. (dough may be refrigerated up to 2 days)*Alternatively, if you are baking the cookies the same day, you can shape the dough into balls right after mixing and place on cookie sheets. Chill dough balls in fridge 45 minutes or in the freezer 20 minutes prior to baking.
- Shape chilled dough into 1-in balls and place 3 in apart on two parchment paper-lined baking sheets. Bake cookies at 350F 9-11 minutes or until edges just start to turn golden. (middles will still seem soft) Cool cookies on baking pan 10 minutes, then transfer to a wire cooling rack to cool completely.
Notes
Recipe slightly adapted from Gimme Some Oven
Whoa…. If you made it through that insanely-lengthy post, you definitely deserve a cookie. 🙂
Mel says
Can I make a cookie pizza out of the dough?
Sarah says
I have never tried this myself, however you can try it!
Mel says
Thank you
Kathy says
Hi Sarah! I just made these and ate way too many of them! Delicious! I am so glad that I was looking for coconut oil cookie recipes and have been introduced to your blog. I will enjoy making many more of your recipes, they look sooooo yummy! I think I’ll begin wth one of your apple recipes (-:
Kathy
Sarah says
So glad to hear that you loved these cookies, Kathy! It really is nearly impossible to stop eating them! 😉
Lauren says
I made these but subbed all of the ingredients with vegan options. They were delicious! Chilling the dough is key! Thank you for this recipe.
Sarah says
So awesome that you were able to make these cookies vegan, Lauren! I’m happy to hear that they were a hit! 🙂
Vira says
I was looking for ‘healthy’ cookie recipe on pinterest and came across your recipe. I had everything on hand and gave your recipe a try. I followed the recipe step by step and very HAPPY to say my cookies came out almost like yours! I will definitely will keep and make more in future! Thanks!!
Nicole says
Will it make a difference if I use all purpose flour instead of whole wheat flour?
Sarah says
You may have to use a little additional flour if you’re using all-purpose, Nicole. Just make sure that your dough is fairly stiff, but still soft.
Nicole says
Ok. Thanks so much! I’ll definitely be making these this summer!
Meghan says
I tired these and followed the recipe. And they turned out NOTHING like the pic. Just stayed in balls and we’re really crumbly. Wonder what I could change next time
Stephanie says
I have a almond milk: coconut milk mix…. will that work instead of regular milk?
Sarah says
Yes, that would work fine, Stephanie!
angelina says
I just want to say i love this recipe! When it comes to baking cookies if not store bought usully end up in complete disaster. I been goiong the healthier route and figured they are a better and healthier version of store bought cookie dough. This is my second time making them in week!! can you tell that my family and I are obsessed?My husband was in awe with them even though they were made with no butter. He said and I quote, “so chewy and good , like cookie dough”. Thank you for toughing this one out and perfecting this cookie recipe for all of us to use. I will et this delicious cookie in your honor. Also ive had two friends ask for the recipe and i guided them to your page!
Sarah says
Angelina, thank you SO much for the compliments and I’m so so thrilled to hear that these cookies are a new favorite in your family. Have an awesome rest of the weekend! 🙂
Jeavoni says
OH MY GOSH. I found this recipe and honestly thought ‘there’s no way…’ but I got bored and decided to just give it a go. LIFE CHANGING. I’m not kidding, I am used to butter and fat and lots of white sugar, but fighting my taste buds trying to change. Needless to say my husband and I are super picky. These cookies are the freaking bomb. We put the extras in the freezer and I can say that eating them right out of the oven, or out of the freezer these are shockingly delicious. I did use unsweetened almond milk, and I used einkorn flour. If you’re debating- MAKE THESE. This is my new ‘base recipe’ for every cookie. THANK YOU!!!
Tammi Colbert says
I used mostly whole wheat flour and I added 2 T toasted hemp seed , 1/4 c flax meal and 1/2 c toasted crushed pecans, I then added 2 T milk instead of one. They did spread some when I made the cookies too big but when I made them smaller it was better. They were really good!
Sarah says
Love the sound of adding hemp seeds, flax meal, and pecans to these cookies, Tammi! Glad to hear they were a hit. 🙂
Savannah says
How many calories are in these
Sarah says
I am unsure of the exact calorie information, however, this website can tell you!
Samantha says
I’ve been making these cookies for two years at every opportunity that I can! I even won a chocolate chip cookie contest at work with them. Now regular chocolate chip cookies just don’t do the trick for me. Many kudos!!
Sarah says
So thrilled to hear that these cookies are a favorite, Samantha! Thanks for letting me know! 🙂
Ellen Cooper says
These cookies looks really delicious and captivating and I feel like try this right now. It was a wonderful article and I really like it.
Debbie says
These look so good. Going to make them today!
Can I use white flour instead of white whole wheat flour and is the coconut oil refined or unrefined?
Thanks from a new subscriber- Debbie
Sarah says
Hi Debbie! White flour would be a fine sub and I would suggest unrefined coconut oil. Merry Christmas!
Debbie says
Yes Sarah, that’s what I thought that it was refined coconut oil.
I just made them and although they tasted REALLY REALLY REALLY melt in your mouth chocolately good!!!, …. they came out flat. I followed the directions and left them in the fridge for over an hour but they still came out flat. ?
I’ve been baking for the past 12 years so I know all the tricks of baking… but in my defense , this is the first time I ever baked with coconut oil.
So, I’ll keep trying to make them and figure out where I went wrong. ?
Wonderful 10 star ********** cookie though ?
Vidya says
Hi,
Your recoiling great.I would
Like to try this but i don’t Have corn starch.instead can I use corn flour or skip that indgredient.
Ann says
Tried this recipe, very good, but did not spread, remained in the round shape, I noticed you suggested using an unrefined coconut oil, mine is organic virgin, could this have been the reason they did not spread?
Sarah says
Hi Ann! That’s very strange to hear that your cookies didn’t spread! It could have been the type of coconut oil you used, but I’m not entirely sure. Next time I’d recommend flattening the cookies slightly before baking to encourage them to spread a bit more.