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.
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
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.
Tips for Perfect Coconut Oil Cookies
- 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.
- Use brown sugar – brown sugar will give the cookies a soft and chewy texture.
- 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.
- 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.
- 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 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.
You’ll love my other chocolate chip cookie recipes!
- Pumpkin Chocolate Chip Cookies
- Peanut Butter Rice Krispie Chocolate Chip Cookies
- Graham Cracker Chocolate Chip Cookies
Coconut Oil Chocolate Chip Cookies
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 1/2 cup (130 g) unrefined coconut oil (softened but not melted)
- 3/4 cup (160 g) packed light brown sugar
- 1 large egg (52 g), room temperature
- 1 tablespoon (12 g) 2% or skim milk, room temperature
- 2 teaspoons (8 g) vanilla extract
- 1-1/2 cups (190 g) all-purpose flour (spooned and leveled)
- 1 teaspoon (6 g) baking soda
- 2 teaspoons (6 g) cornstarch
- 1/4 teaspoon (2 g) kosher salt
- 3/4 cup (120 g) semisweet chocolate chips
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
Nutrition
This post was updated with new recipe adjustments on 2/5/26.
Amber @ Dessert Now, Dinner Later! says
I’m loving your tips on making these cookies perfectly! I have only used coconut oil for granola and frostings and such, but I haven’t really baked with it. These look PERFECT! I can’t wait to try them!
Sarah says
Baking with coconut oil is seriously so fun! You’ve gotta try these cookies, Amber! 😉
mira says
These cookies look delicious! Love baking with coconut oil. Pinned!
Sarah says
Thanks for the pin, Mira! Happy weekend. 😀
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!
Sarah says
Thanks Manali! Health-food has seriously never tasted so good. 😉
zerrin says
Happy New Year, Sarah! These cookies look so chewy and delicious!
Sarah says
Thanks Zerrin! Happy New Year! 🙂
Alice @ Hip Foodie Mom says
Sarah,
ok I am SO excited to try these cookies. . like now!!! oh my gawd, they look so good. . I need coconut oil stat!!! I’ll let you know how they turn out!!! love!
Cailee says
These look amazing!! Happy 2015! 🙂 Good for you for using coconut oil!! I love coconut oil! 🙂
Sarah says
Thanks Cailee! Hope you had a good holiday weekend! xoxo
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!
Sarah says
You are so going to love these cookies, Thaila! Right up your alley, girl! 😉
Julie @ Julie's Eats & Treats says
Did you just call a cookie healthy? I need to go out and find me some coconut oil and make these. They look perfect!!
Sarah says
Healthy cookies are definitely the new black. 😉 Thanks Julie!
Renee @ Two in the Kitchen says
Oh my heavens! These look amazing Sarah!! And no butter?? You have to be kidding me! I would eat the whole batch!! 🙂
Sarah says
I’m almost embarrassed to admit how many of these cookies I ended up eating! Definitely hard to stop! 😉
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. 🙂
Sarah says
Thanks for pinning, Marcie! I hope you can try these cookies soon! 🙂
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.)
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.
Jessica @ Jessica in the Kitchen says
Sarah, these pictures are crazy gorgeous! I can just taste how thick and chewy they are by just looking at them! Pinning these beauties !!
Sarah says
Thank you for the sweet photography love and for pinning, Jessica! xoxo 🙂
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.
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.
Anngele says
Coconut oil has ZERO cholesterol! That’s the selling point I belive. Plus, cocnut oil has many good fats, the kind that you actually need. Fat isn’t simply just fat.
Sarah says
Well said, Anngele! 🙂
Jess @ Flying on Jess Fuel says
These cookies sound awesome!! I’ve been really into coconut oil lately… while I’m definitely not anti-butter, it’s fun to mix it up! These look so soft and chewy!! Definitely need to try!
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!
CHA says
can I just use olive oil/ vegetable oil to replace the coconut oil?
Sarah says
I’m sorry, but there are no substitutes for the coconut oil.
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! 😉
Sarah says
You’ll totally have to let me know how you like these cookies, Margaret! I guarantee you’ll love ’em. 🙂