Coconut Oil Chocolate Chip Cookies
These Coconut Oil Chocolate Chip Cookies are everything you love about the classic cookie but they're dairy free!
Looking for delicious Chocolate Chip Cookies that are dairy-free? You’ll love these Coconut Oil Chocolate Chip Cookies are everything you love about the classic cookie but they’re made with coconut oil instead of butter – and still absolutely delicious!
Dairy Free Chocolate Chip Cookies
This Coconut Oil Chocolate Chip Cookie recipe is a new version of everyone’s favorite cookie recipe! Whether you need a dairy-free dessert or you’re out of butter, you’ll find yourself making these more than once.
It’s the perfect time of year for pairing cookies with cocoa for a tasty snack. Why not try baking some Coconut Oil Cookies to bake and share with friends and family?
Ingredients for Coconut Oil Chocolate Chip Cookies
Refined Coconut Oil
Light Brown Sugar
Granulated Sugar
Salt
Large Eggs
Additional Egg Yolk
Vanilla Extract
All-Purpose Flour
Baking Soda
Chocolate Chips
I love these cookies. I have made them twice and everyone loves them.. i have been looking for a good chocolate chip cookie recipe and this is the only one i have really really liked and they smell absolutely divine too.. i have even halved the flour with almond flour and still turned out just as good
– Tabitha H.
How To Make Coconut Oil Chocolate Chip Cookies
1. Preheat the oven and line a large baking sheet with parchment paper.
2. Melt the refined coconut oil and then pour it into a large bowl.
3. Mix light brown sugar, granulated sugar, and salt into the melted coconut oil.
4. Whisk all-purpose flour and baking soda together in a medium bowl. Then add it into the wet ingredients in two separate additions.
5. Fold in the chocolate chips.
6. Portion out the cookie dough and transfer it onto the prepared baking sheet.
7. Bake the cookies in the preheated oven.
More Cookie Recipes
- Chocolate Chip Pan Cookies – Skip the tedious scooping and portioning!
- Salted Chocolate Chunk Shortbread Cookies – A delicious crisp with a sugar crust!
- Peanut Butter Chocolate Chip Cookies – Soft and chewy, salty and sweet!
- Earl Grey Shortbread Cookies – Made with just 5 ingredients!
- Espresso Chocolate Chip Cookies – Robust coffee and sweet chocolate!
Steps
Preheat the oven to 350°F, line a large baking sheet with parchment paper, and set aside.
Melt the and pour it into a large bowl or stand mixer fitted with a paddle attachment.
Add , , and to the mixing bowl with the coconut oil and mix until combined.
Add , , and and beat until fully incorporated.
In a medium bowl, whisk together the and and add to the wet ingredients in two separate additions, mixing between each one.
Fold in the until evenly distributed.
Use a #10 medium cookie scoop to either scoop dough directly onto the pan for small cookies (1 ounce each) or roll two scoops of dough together for large cookies and place on the pan at least 2 inches apart.
For small cookies, bake for 9 to 11 minutes, for large cookies, bake for 12 to 14 minutes. The edges of the cookies should be golden brown. Remove from the oven and transfer to a cooling rack.
Notes
- The coconut oil should be measured as 1 cup in its solid state and then melted, not measured as 1 cup of liquid.
- For the ultimate chocolate blend, I like to use a mix of chocolate chip sizes and types. Doing a half cup of each milk, semi-sweet, and dark will make for a magnificent cookie!
Nutrition
- Calories98
- Carbs19g
- Protein2g
- Fat2g
- Saturated fat1g
- Fiber0.4g
- Sugar12g
- Sodium91mg
Estimates per serving, when a serving size is listed.
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