Nothing will ever replace a classic chocolate chip cookie made with butter, but I will say this: chocolate chip cookies made with coconut oil have now moved in my top three chocolate chip cookie recipe adaptations.
Yes, my foodie friends. They are that tasty.
Yesterday I realized the cookie jar was empty, and since whether it’s full or not mostly depends on me and my cookie baking, I figured I better whip up a batch.
Baking soda: check.
Brown sugar: check.
Butter: half a stick … Oh no.
Granulated sugar: a tablespoon … None. Wait, what? How does this happen?
My minor freak-out lasted only a second, and then the wheels started turning.
What’s an effective butter replacement? Shortening? Meh.
Coconut oil? COCONUT OIL.
Sure, coconut oil would add a sweet, tropical-ish fragrance and taste to the cookies, but In my opinion, that’s delightful when paired with chocolate. In an Almond Joy—no, wait! —a Mounds kinda way (no nuts in these cookies).
And as for sugar?
Well, it’s powdered sugar, for the win…
Chocolate Chip Cookies Made With Coconut Oil
A bit crispier around the edges, in a melt-in-your-mouth kinda way.
You’ll want to chill the dough for five minutes before dropping it onto the cookie sheet so that they don’t start to lose their shape before even entering the oven.
But, otherwise, the cookies baked and tasted pretty much like my usual—except for a few more crumbles, and that sight hint of coconut flavor and scent, which I happen to love!
- 3/4 cup coconut oil (room temp; not liquid)
- 1/3 cup powdered sugar
- 1/3 cup light brown sugar, packed
- 1 egg, room temperature
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 6 ounces semi-sweet chocolate chips
Preheat the oven to 375°F.
Using a mixer, cream the coconut oil, powdered sugar and brown sugar together in a large bowl until the mixture becomes light and fluffy. Add the egg and continue mixing until it's combined.
Add the flour, baking soda and salt to the egg mixture, and continue mixing for about 30 seconds until the dry ingredients are full incorporated. Fold in the chocolate chips.
Chill the bowl in the refrigerator for 5 minutes.
Drop the cookie dough (I used my hands) in teaspoonfuls onto ungreased baking sheets, leaving about 1-1/2″ between cookies. Bake for 10 to 12 minutes, or until the edges are golden and the tops are no longer shiny.
Remove the baking sheets from the oven and let the cookies sit for 1 minute before transferring them to a wire rack to cool completely (or at least 15 minutes).
Slivered almonds would be a great addition to fold into these cookies with the chocolate chips (as a nod to Almond Joy).
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