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Coconut Oil Chocolate Chip Cookies

By Sarah On   |  Updated:

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These coconut oil chocolate chip cookies are perfectly crispy on the outside and so soft and chewy inside, you’ll never guess that they’re made healthy with coconut oil and contain NO butter! Destined to become your new favorite chocolate chip cookie.

These coconut oil chocolate chip cookies are perfectly crispy on the outside and so soft and chewy inside, you'll never guess that they're made healthy with coconut oil and contain NO butter! Destined to become your new favorite chocolate chip cookie.

Coconut oil has some big shoes to fill today standing in for the typical butter you’ll find in chocolate chip cookies. Is it up to the task?

The answer is a resounding yes because holy cow, friends. This is the chocolate chip cookie that actual dreams are made of and just about the softest, chewiest cookie I’ve ever had the pleasure of accidentally going back for a third of.

And that’s a lot to say for an innocent little chocolate chip cookie that doesn’t contain a speck of butter in it.

These coconut oil chocolate chip cookies are perfectly crispy on the outside and so soft and chewy inside, you'll never guess that they're made healthy with coconut oil and contain NO butter! Destined to become your new favorite chocolate chip cookie.

In case you’re wondering, these cookies have a slight background of coconut flavor but it’s definitely not a prominent flavor. The main job of the coconut oil is giving these cookies their incredible texture and they take that job seriously.

These Chocolate Chip Cookies feature…

  • A crispy exterior and soft and chewy inside
  • Gooey chocolate chips in every bite
  • An easy recipe that comes together in minutes with several make-ahead options
These coconut oil chocolate chip cookies are perfectly crispy on the outside and so soft and chewy inside, you'll never guess that they're made healthy with coconut oil and contain NO butter! Destined to become your new favorite chocolate chip cookie.

Making the Chocolate Chip Cookies

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

  • Coconut oil
  • Brown sugar
  • Egg
  • 2% or skim milk
  • Vanilla extract
  • All-purpose flour
  • Baking soda
  • Cornstarch
  • Kosher salt
  • Semisweet chocolate chips

Choosing Your Coconut Oil

You will need cold-pressed unrefined coconut oil for these cookies. You can easily locate it next to the other oils in most grocery stores.

The coconut oil should be softened for mixing into the dough. I typically find that it’s soft enough at room temperature but if your kitchen is a little colder, warm coconut oil a bit by pouring hot water in a bowl, wipe dry, place coconut oil in bowl, cover with a lid, and allow to sit for 5 minutes until coconut oil is slightly softened.

These coconut oil chocolate chip cookies are perfectly crispy on the outside and so soft and chewy inside, you'll never guess that they're made healthy with coconut oil and contain NO butter! Destined to become your new favorite chocolate chip cookie.

Tips for Perfect Coconut Oil Cookies

  1. Bring egg and milk to room temp – allow the egg to come to room temperature or submerge in hot water for about 2 minutes to quickly warm it. Using these ingredients at room temp will help them incorporate much easier into the dough.
  2. Use brown sugar – brown sugar will give the cookies a soft and chewy texture.
  3. Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife. For the highest level of precise measuring, weigh the flour in grams.
  4. Roll dough into balls before chilling – I recommend rolling the dough into balls prior to chilling – not after. This dough gets particular stiff after chilling from the coconut oil and it’s much easier to handle before.
  5. Chill cookie dough –  chilling the dough balls for about 2 hours before baking will prevent the cookies from excessive spreading resulting in a thick and chewy cookie.

Recipe Variations

Try these ideas for a different twist on these cookies.

  • Use another chocolate – try dark chocolate or white chocolate in place of the semisweet.
  • Add nuts – fold 1/2 cup toasted chopped walnuts or pecans into dough.
  • Top cookies with salt – a sprinkle of flaky sea salt on top gives the cookies a delicious sweet and salty contrast.

Storing Cookie Dough

If you would like to make up the dough for these cookies in advance it stores well in refrigerator up to 6 days or in the freezer up to 2 months (thaw dough in fridge before baking). I recommend rolling the dough into balls and storing in an airtight container for best results. Follow recipe instructions for baking cookies.

Storing and Freezing Baked Cookies

Allow cookies to cool completely, then store in an airtight container at room temperature up to 4 days. They’re delicious at room temperature, but also incredible reheated in the microwave 5-10 seconds on high to melt the chocolate.

To freeze cookies, allow to cool completely, then wrap well and freeze up to 2 months. Thaw cookies completely at room temperature and store up to 4 days.

These coconut oil chocolate chip cookies are perfectly crispy on the outside and so soft and chewy inside, you'll never guess that they're made healthy with coconut oil and contain NO butter! Destined to become your new favorite chocolate chip cookie.

These cookies are just complete and total chocolate chip cookie goals, friends. Soft, chewy, thick chocolate chip cookie HEAVEN. My entire family has called them “the best chocolate chip cookies in the world” and trust me, we don’t throw around that word lightly.

If there was ever a chocolate chip cookie you needed in your life, this is it! You won’t be missing the butter one bit.

Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.

These coconut oil chocolate chip cookies are perfectly crispy on the outside and so soft and chewy inside, you'll never guess that they're made healthy with coconut oil and contain NO butter! Destined to become your new favorite chocolate chip cookie.

You’ll love my other chocolate chip cookie recipes!

These coconut oil chocolate chip cookies are perfectly crispy on the outside and so soft and chewy inside, you'll never guess that they're made healthy with coconut oil and contain NO butter! Destined to become your new favorite chocolate chip cookie.
Print Pin
4.89 from 9 votes

Coconut Oil Chocolate Chip Cookies

These coconut oil chocolate chip cookies are perfectly crispy on the outside and so soft and chewy inside, you'll never guess that they're made healthy with coconut oil and contain NO butter! Destined to become your new favorite chocolate chip cookie.

This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.

Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 18 cookies
Calories 173kcal

Ingredients

Instructions

  • Place softened coconut oil and sugar in a large bowl and beat until smooth and creamy. Beat in egg, milk, and vanilla until smooth.
  • In a separate medium bowl, combine flour, baking soda, cornstarch, and salt. Fold flour mixture and chocolate chips into liquid mixture until dough is just combined.
  • Roll dough into 1-inch balls and place in a container or on a plate. Cover and refrigerate dough balls 2 hours or up to 6 days.
  • When ready to bake, preheat oven to 350F. Arrange chilled dough balls 2-inches apart on 2 parchment paper-lined sheet pans.
  • Bake cookies at 350F 9-11 minutes until edges of cookies are golden-brown. Allow cookies to cool 20 minutes on sheet pan then transfer to a wire cooling rack to cool completely. Enjoy!

Notes

Storing Instructions
Store cookies in an airtight container at room temperature up to 4 days. Cookies may also be frozen up to 2 months.
Recipe slightly adapted from Gimme Some Oven

Nutrition

Serving: 1 cookie | Calories: 173kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 101mg | Potassium: 71mg | Fiber: 1g | Sugar: 12g | Vitamin A: 18IU | Vitamin C: 0.002mg | Calcium: 16mg | Iron: 1mg
Tried this recipe?Leave a comment and rating below. Feel free to share a picture on Instagram and tag @wholeandheavenlyoven or hashtag it #wholeandheavenlyoven

This post was updated with new recipe adjustments on 2/5/26.

Reader Interactions

Comments

  2. Jen @ Baked by an Introvert says

    I love how persistent you were in perfecting the recipe. Many times after the second try, I’ll walk away and revisit the idea again months later. These cookies are so worth the time you put into them. They are thick, chewy and darn right mouthwatering!

    Reply

    • Mark says

      OK, I tried to make these, but they didn’t work. They spread out too much. Why is that? How soft does the coconut oil have to be? They taste ok, but don’t look nearly as good as the pictures.

      Reply

      • Sarah says

        From what you’re describing, it sounds to me as though your coconut oil was too soft. It should be just barely softened and still in solid form, otherwise these cookies will spread too much while they bake.

        Reply

          • Sarah says

            Was the cookie dough thoroughly chilled before it was baked? That’s the only other thing I could think of that would make the cookies bake flat…

  5. Ashley says

    I made cookies with coconut oil for the first time a few months ago and lovedddd them! I need to try this chocolate chip flavor! Looks irresistible!

    Reply

  8. Danielle says

    You’re a genius, Sarah! These cookies are what dreams are made of, seriously! I am making these as soon as I get a chance. Have a great weekend 🙂

    Reply

  10. Isadora says

    These look amazing, Sarah!! And the fact that there is no butter is pretty awesome too! I made some chocolate chip cookies for the holidays and I couldn’t stop eating them! (although they were packed with butter!) I’m so glad you finally found the perfect ratio because these really do look the the best ever 🙂

    Reply

    • Sarah says

      Most of my cookies over the holidays were filled with ALL the butter too, so these cookies were definitely a welcoming indulgence! Have a good weekend, Izzy!

      Reply

  14. Kelsey J says

    Nothing beats the perfect chocolate chips cookie! Thanks for sharing this recipe and your experience making cookies with coconut oil…It’s definitely tricky to get that perfect puffed/chewy texture!

    Reply
4.89 from 9 votes

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