Chocolate Chip Cookies Made With Coconut Oil
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.
Flour: check.
Salt: check
Baking soda: check.
Egg: 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
Coconut oil has a lower melting point than butter, so the cookies’ texture is a little different than my classic chocolate chip cookie.
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!
Chocolate Chip Cookies Made With Coconut Oil
This take on a classic chocolate chip cookie uses coconut oil.
Ingredients
- 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
Instructions
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).
Notes
Slivered almonds would be a great addition to fold into these cookies with the chocolate chips (as a nod to Almond Joy).
Recommended Products
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Last Updated on March 24, 2019 by Liza Hawkins
Liza Hawkins
Hi, I'm Liza, a self-proclaimed word-nerd who loves getting sucked into whimsical stories and epic movies. I have laid-back, practical attitude towards life, and as a foodie at heart, I relish the chance to both cook and eat. (No picky-eater here!) Always on the hunt for good eats, easy recipes, binge-worthy shows, relaxing road trip destinations, the perfect mojito and time to finish my novel!
17 Comments
Janine Huldie
Never would have thought to use coconut oil, but I do love coconut oil in general, so may have to try this. Thanks for sharing! 🙂
(a)Musing Foodie
You should! It ended up being a great alternative!
Maureen
What a clever idea for those moments when you just must have a chocolate chip cookie. I think we all understand.
(a)Musing Foodie
YES. Sometimes you just NEED one.
Andrea B.
I really need to start using my coconut oil more. Have I told you that already? 🙂 I think it whenever I see a recipe that includes it! These cookies look amazing. I’ll accept any leftovers if you have some. Yum.
(a)Musing Foodie
I’m really bad about using it, too. I think my kids beat you to the leftovers. 😉
Sandy Ramsey
I am most definitely keeping this recipe. I have just recently started using coconut oil in more of my cooking and am really surprised at the difference it makes. Thanks for sharing this…who doesn’t love a great chocolate chip cookie??!!
(a)Musing Foodie
I’ve never met a chocolate chip cookie I didn’t love!
The Imp
I think I’m going to dare to break out my coconut oil that I’ve been too nervous to use for this!
(a)Musing Foodie
This would be a great way to start using it!
Kathy Radigan
I love chocolate chip cookies and this sounds great!!! I’m going to try them for Easter. Thanks!
Jack
I don’t need much of an excuse to make cookies, this will do. 🙂
Elaine A.
Coconut oil is so yummy and good for you too – great idea! 🙂
Julia
I love being able to sub coconut oil in recipes, these sound great!
Pamela @ Brooklyn Farm Girl
Chocolate chip cookies never get old! Love the addition of coconut oil.
rox
What do you mean ,coconut oil at room temp, not liquid? I keep my oil in the fridge. ( I measure out a portion for recipes and let it come to room temp while it melts.)
(a)Musing Foodie
Rox – yes. I mean not liquid. 🙂