Coconut Oil Chocolate Chip Cookies

4.89 from 9 votes

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.

Prep Time 1

Cook Time 10

Total Time 1 10

Servings cookies

Calories 173kcal

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

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