Coconut Oil Coconut Chip Cookies are made with coconut oil instead of butter. They are soft and chewy with just a hint of coconut.
I made these cookies a few weeks ago because I was out of butter and don’t you always crave cookies when you’re out of butter?
And, of course, it was the weekend so I wasn’t about to take all 3 kids to the grocery store just for butter.
Coconut oil makes excellent cookies though! Seriously, my new favorite recipe. The coconut oil gives just the tiniest hint of coconut to the cookies. And they’re perfect if you’re dairy-free – just make sure the chocolate chips or chunks you use are also dairy free!
Ingredients
- Coconut oil
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla
- All-purpose flour
- Baking soda
- Salt
- Semisweet chocolate chunks or chips
How To Make Coconut Oil Chocolate Chip Cookies
- Wet ingredients. Beat together coconut oil, brown sugar, and granulated sugar. Add eggs and vanilla.
- Dry ingredients. Whisk together flour, baking soda, and salt.
- Combine. Add dry mixture to the wet ingredients and beat until just combined.
- Add chocolate. Stir in chocolate chunks.
- Bake. Bake at 350F for 11 – 13 minutes or until golden brown.
- Cool. Cool a few minutes on the sheets before transferring to a wire rack to cool completely.
How Long Are They Good For?
These coconut oil chocolate chip cookies are good for up to 4 days. Make sure to store them in an airtight container at room temperature.
Can You Freeze Them?
You can freeze these cookies for up to 3 months. I would wrap them tightly in plastic wrap and then place in a freezer ziploc bag.
When you are ready to eat, let them sit at room temperature until defrosted.
More Cookies Recipes
- Double Chocolate Chip Cookies
- Lemon Cool Whip Cookies
- Banana Oatmeal Chocolate Chip Cookies
- Peanut Butter Chocolate Chunk Pudding Cookies
- S’mores Chocolate Chip Cookies
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Coconut Oil Chocolate Chip Cookies
Coconut Oil Coconut Chip Cookies are made with coconut oil instead of butter. They are soft and chewy with just a hint of coconut.
Ingredients
- 1 cup coconut oil
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 3 cups all-purpose flour
- 2 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semisweet chocolate chunks, or chips
Instructions
- Preheat oven to 350F. Line 2 baking sheets with parchment paper.
- In a large mixing bowl, beat together coconut oil, brown sugar, and granulated sugar until light and fluffy. Add eggs and vanilla and beat until thoroughly mixed.
- In a separate bowl, whisk together flour, baking soda, and salt. Add this mixture to the wet ingredients and beat until just combined. Stir in chocolate chunks.
- Bake 11 - 13 minutes or until golden brown, rotating the baking sheets halfway through. Cool a few minutes on the sheets before transferring to a wire rack to cool completely.
- Repeat with remaining dough.
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Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 177Total Fat: 10gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 110mgCarbohydrates: 22gFiber: 1gSugar: 13gProtein: 2g
Alice @ Hip Foodie Mom says
I’ve never been to Salt Lake City so I am of no help .. but I will make and eat these cookies!!!! YUM!