Coconut Oil Chocolate Chip Cookies

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*

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4.88 from 8 votes

Coconut Oil Chocolate Chip Cookies

Prep Time 1 hour

Cook Time 10 minutes

Total Time 1 hour 10 minutes

Servings 18 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

Store cookies in an airtight container at room temperature up to 1 week.
Recipe slightly adapted from Gimme Some Oven

Tried this recipe?Leave a comment and rating below. Feel free to share a picture on Instagram and tag @wholeandheavenlyoven or hashtag it #wholeandheavenlyoven

Whoa…. If you made it through that insanely-lengthy post, you definitely deserve a cookie. 🙂