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.
Bridget says
I never usually comment on anything but I’ve got to say this recipe has got to be the best cookie recipe I’ve ever tried!
I’ve switched the recipe a couple of times by using rice bran oil (I was running low on coconut oil) and it’s worked great! I’ve also done choc mint cookies by adding mint essence and also double chocolate chip and they have turned out amazing! This is hands down my go to chocolate chip cookie recipe
Sarah says
Bridget, thank you so much for the feedback! I’m so happy to hear that these cookies have become your go-to chocolate chip cookie recipe. 🙂 I love love your idea of making these into chocolate mint-flavored cookies!
Fran says
Hi there
I’m in the UK and I’m desperately in need of a good cookie recipe, this looks like the one! I’ve never used Coconut oil before so I’m looking forward to that!
however being that I’m in the UK. the Cup measurements are causing me troubles..
I’ve looked up websites that convert cups to grams but I am getting a little confuddled…
going out shopping this afternoon for the ingredients
I just hope I get the right quantities!
Wish me luck! 🙂
Thanks for sharing! 🙂
Happy Cookie weekend 🙂
Sarah says
Hi Fran! This website is really helpful in converting cups to grams — Hopefully this will help you! Let me know if you have any other questions!
Fran says
Ohh Sarah Thank you for that link, and replying so quickly!
Do I class the Coconut Oil as a butter when I’m converting cups>grams – sorry I know that’s practically swearing hehe
Sarah says
Yes, I would put the coconut oil into the butter category. 🙂
Fran says
Hi again
I finally tried baking the cookies it was my first time using Coconut oil, they were lovely! although they did not look as scrumptious as Sarah’s, they came out quite airy and like Flying Saucers haha, I did a little search and found this stumble site which enlightened me to why my cookies didn’t come out as amazing as Sarah’s
http://www.stumbleupon.com/su/3qrggM/6PHCFLtR:1RRUNRu!/lifehacker.com/bake-the-best-chocolate-chip-cookies-by-knowing-what-to-1593805654
it’s not a recipe just a guide to what cookies come out like with certain changes So i am going to adjust the recipe just slightly as i think i need Less baking soda which i’m hoping will make the cookies more Chewy rather than Cake like
Thank you again for sharing your recipe and the advice
Fran 🙂
Sarah says
Thanks for the information, Fran! I’m glad to hear that you loved these cookies. 🙂
Taylor Strong says
Hey!! I just tried making these for the first time the other day and they turned out awesome! However I was thinking about incorporating oatmeal into them for next time because chocolate chip oatmeal cookies are my favourite. Do you think adding a cup of oatmeal will change the consistency too much or do you have any tips?
thanks!
Sarah says
Hi Taylor! I’m happy to hear that you love these cookies! I haven’t tested this recipe with oatmeal so I’m unsure of the results, however you can definitely try! I would suggest just adding 1/2 to 1 cup of oatmeal to the cookie dough and see what the dough looks like. As long as it’s thick and roll-able you should be good to go!
Taylor says
Okay great I will give it a try!
Matea says
Making coconut oil chocolate chip cookies is definitely on my to-do list!These look delicious 🙂
Sarah says
LMK if you try these cookies, Matea! 🙂
Matea says
The cookies were delicious! I don’t think I’ll ever want to make cookies with butter again 🙂
Sarah says
Glad to hear it, Matea! And I know what you mean—it’s hard for me to make cookies any other way now too!
IRINA says
Sarah, what kind of coconut oil do you use for these cookies? I bought refined coconut oil today. Is it right for this recipe?
Sarah says
Yes, refined coconut oil will work just fine in this recipe. 🙂
Irina says
Sarah, thank you very much!
Mirza says
I like this recipes and coconut oil,the only down side is that is expensive.
Mel says
Can I use regular all-purpose flour ?
&
I’m going to use brown sugar, do you use light brown sugar or dark brown sugar. Is the dark brown sugar too strong?
Sarah says
I have only tested this recipe with white whole wheat flour, so I’m unsure of the results using all-purpose. I would recommend using light brown sugar as well. 🙂
Mel says
should I mix up the coconut oil in the container before I measure it ,because there’s liquid on the top and solid under it.
Sarah says
The coconut oil should be slightly softened, but not at all melted. Hope this helps!
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!