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Coconut Oil Chocolate Chip Cookies

By Sarah On   |  Updated:

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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!

These classic chocolate chip cookies are seriously so thick and chewy you'd never guess that they're made healthy with coconut oil and contain NO butter! @WholeHeavenly

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.

These classic chocolate chip cookies are seriously so thick and chewy you'd never guess that they're made healthy with coconut oil and contain NO butter! @WholeHeavenly

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 classic chocolate chip cookies are seriously so thick and chewy you'd never guess that they're made healthy with coconut oil and contain NO butter! @WholeHeavenly

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.

These classic chocolate chip cookies are seriously so thick and chewy you'd never guess that they're made healthy with coconut oil and contain NO butter! @WholeHeavenly

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…

These classic chocolate chip cookies are seriously so thick and chewy you'd never guess that they're made healthy with coconut oil and contain NO butter! @WholeHeavenly

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.

These classic chocolate chip cookies are seriously so thick and chewy you'd never guess that they're made healthy with coconut oil and contain NO butter! @WholeHeavenly

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.

These classic chocolate chip cookies are seriously so thick and chewy you'd never guess that they're made healthy with coconut oil and contain NO butter! @WholeHeavenly

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.

These classic chocolate chip cookies are seriously so thick and chewy you'd never guess that they're made healthy with coconut oil and contain NO butter! @WholeHeavenly

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. 😀

These classic chocolate chip cookies are seriously so thick and chewy you'd never guess that they're made healthy with coconut oil and contain NO butter! @WholeHeavenly

*swoon*

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4.88 from 8 votes

Coconut Oil Chocolate Chip Cookies

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

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. 🙂

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! @WholeHeavenly

Reader Interactions

Comments

  3. Manali @ CookWithManali says

    Hats off to your patience Sarah in perfecting this recipe, I would have probably given up! These do look perfect..I just think i won’t be able to stop munching on them especially when you say they are healthy! Pinned!

    Reply

  7. Thalia @ butter and brioche says

    I have to admit that I never have made a cookie without butter before.. so using coconut oil is completely foreign territory for me. In saying that though, these cookies do look so chewy and delicious Sarah – so I can see the addition of coconut has worked in your favour!

    Reply

  10. marcie says

    OK, I’m really liking the looks of these beauties! Thick is right, and I love ’em chewy. These look PERFECT, and I’m pinning to try. 🙂

    Reply

  11. Amy says

    Well, darn. Mine didn’t turn out looking anything like yours and I did follow the instructions to a T. (Way too flat and without texture.) And they tasted too much like coconut for my family’s liking. Everything was in code, so I’m not sure what I did wrong. Could elevation have anything to do with it? (I’m at sea level.)

    Reply

    • Sarah says

      I’m so sorry to hear that these cookies didn’t turn out for you, Amy. Considering the fact that you’re at sea level definitely could have contributed as to why the cookies spread too much. Was the dough very soft? It’s critical that the dough is completely firm to prevent excess spreading while the cookies bake.

      Reply

  13. Patty says

    You conveniently forgot to mention that these cookies contain MORE fat than the traditional recipe. Butter contains 102 calories, coconut oil 117. No healthier in the long run, fat is fat and your butt doesn’t know the difference. Shame on you.

    Reply

    • Sarah says

      I appreciate your comment, Patty, however I must emphasize that although coconut oil may be slightly higher in calories, it doesn’t even compare health-wise to butter which is high in calories PLUS very un-healthy for you. Coconut oil which is VERY good for you brings out a healthier side to otherwise-unhealthy chocolate chip cookies.

      Reply

    • Sarah says

      I’m definitely not anti-butter either, but I’ve gotta admit that these cookies are pretty great for not having any in them! 😉 I hope you get around to trying them, Jess!

      Reply

  16. Margaret Anne @ Natural Chow says

    I’ve never been good at making chocolate chip cookies. Like, every time I try to make them it ends horribly. I’m hoping to try these out next week (I’ve eaten enough chocolate for one week…ahem), so fingers crossed! I love that these use coconut oil instead of butter. I’ve been trying to find new ways to use my coconut oil and this looks like an especially delicious option. Thanks for the awesome recipe, Sarah! 😉

    Reply
4.88 from 8 votes

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