The Best Soft and Chewy Coconut Oil Chocolate Chip Cookies

If you think cookies made without any butter mean making a sacrifice in the taste department, think again.

No butter, no problem. You definitely won’t miss it.

The Best Soft & Chewy Coconut Oil Chocolate Chip Cookies - You'll never miss the butter in these cookies that are so soft & loaded to the max with chocolate!

The cookies are very similar to the recent The Best Soft and Chewy Chocolate Chip Cookies. I loved them and wanted to see what would happen if I omitted all the butter and replaced it with coconut oil.

The results? Big success. It’s hard for me to say which cookie is ‘better’. They’re similar, yet different, and both will leave you with your hand caught way too many times in the cookie jar.

The Best Soft & Chewy Coconut Oil Chocolate Chip Cookies - You'll never miss the butter in these cookies that are so soft & loaded to the max with chocolate!

First things first, the cookies don’t taste strongly of coconut. If you’re thinking pina colada, Hawaiian Tropic, tropical vacation, Seven Layer Bars type of in-your-face coconut flavor, no, not at all. It’s very subtle.

I think coconut oil creates cookies that taste a bit sweeter than butter-based cookies. The amount of sugar is the same in both recipes, but the imperceptibly sweet undertones from the coconut oil creates a slightly sweeter cookie. No complaints.

The Best Soft & Chewy Coconut Oil Chocolate Chip Cookies - You'll never miss the butter in these cookies that are so soft & loaded to the max with chocolate!

I find in general that cookies made with coconut oil are heavier, denser, and not as light as those made with butter. It’s a function of oil versus butter; oil is just denser and heavier. It’s not a bad thing, but if you want a light, delicate, airy cookie, these aren’t that.

They’re wonderfully weighty and thick so you can really sink your teeth into the pillowy soft interiors dripping with chocolate. I used the same amount of chocolate chips in each recipe, made 2 less cookies in this recipe, and these 12 cookies literally will not hold more chocolate.

The Best Soft & Chewy Coconut Oil Chocolate Chip Cookies - You'll never miss the butter in these cookies that are so soft & loaded to the max with chocolate!

Both versions are insanely soft and moist, with slight chewiness around the edges and at the base. There’s nothing crispy or crunchy about them, although you could bake the cookies longer if you’re looking for crunchier cookies.

To make the dough, I used melted coconut oil, along with an egg, sugars, vanilla and after getting the dough to the point where you add the dry ingredients, it’s super weird looking and does not look like ‘dough’. It’s shaggy and looks like shredded Play-Doh bits piled loosely in the bottom of a bowl. It’s both oily and dry, and you’ll think something is horribly wrong, but it’s fine.

The Best Soft & Chewy Coconut Oil Chocolate Chip Cookies - You'll never miss the butter in these cookies that are so soft & loaded to the max with chocolate!

Mix in the chocolate chips and using either a large cookie scoop or your hands, form 12 equal-sized balls. You need to compress and compact the dough by squeezing it and it’ll come together. Don’t be afraid to really squeeze it. As a bonus, your hands will be wonderfully moisturized from the coconut oil and it’s some of the best raw cookie dough I’ve ever had. I’ve sampled tons and I’m alive.

If your dough is absolutely not coming together, and is fluffy, fuzzy, or too dry, drizzle in one tablespoon of coconut oil at a time until it comes together. Do this as a last resort because it can make the dough oily.

You must chill the dough before baking. It’s absolutely crucial for thick, puffy, full cookies. If you bake with warm dough, your cookies will spread and bake thinner and flatter and the coconut oil will render them oil puddles rather than cookies.

The Best Soft & Chewy Coconut Oil Chocolate Chip Cookies - You'll never miss the butter in these cookies that are so soft & loaded to the max with chocolate!

I baked the cookies for 11 minutes, but if you choose to make smaller cookies, you’ll need to bake for less time. How much less? I don’t know. The secret to these cookies is keeping them a touch underbaked, which I think is the secret to most good cookies. I have other Cookie Tricks and Secrets here.

I now have two new favorite chocolate chip cookie recipes. I really cannot pick a favorite. Make this one and that one and let me know what you think.

The Best Soft & Chewy Coconut Oil Chocolate Chip Cookies - You'll never miss the butter in these cookies that are so soft & loaded to the max with chocolate!

I know you’ll never miss the butter.

Who could, with all that chocolate.

The Best Soft & Chewy Coconut Oil Chocolate Chip Cookies - You'll never miss the butter in these cookies that are so soft & loaded to the max with chocolate!

Print Print Save Save

The Best Soft and Chewy Coconut Oil Chocolate Chip Cookies

TYou'll never miss the butter in these cookies that are so soft and loaded to the max with chocolate. The cookies don't taste overtly of coconut and it's very subtle. They're dense, moist, and soft with a hint of chewiness at the base and edges. It's just enough to balance the soft pillowy centers that are brimming with chocolate chips. After adding the dry ingredients, the dough is shaggy, loose, and doesn't look like 'dough' until you really compress and squeeze it to form dough mounds. The cookies are on the larger size, and I made 1 dozen. Baking about 11 minutes works perfectly for this size cookie, and if you alter the size of the cookie, you'll need to alter the baking time. The dough must be chilled before baking so the cookies don't spread and bake thin and flat.

Yield: 12 med/large cookies

Prep Time: 15 minutes

Cook Time: about 11 minutes

Total Time: 3+ hours, for dough chilling

Ingredients:

3/4 cup melted coconut oil (in liquid state, measured like you measure canola, olive, etc. oil)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
one 3.5-ounce packet instant vanilla pudding mix (not sugar-free and not 'cook & serve'), no substitutions
1 teaspoon baking soda
pinch salt, optional and to taste
one-12 ounce bag (2 cups) semi-sweet chocolate chips (I use Trader Joe's)

Directions:

  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until well combined, about 2 minutes.
  2. Stop, scrape down the sides of the bowl, and add the flour, pudding mix, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
  3. Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds. Mixture will look shaggy and like shredded Play-Doh bits, and is both oily and dry; this is okay.
  4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough by compressing, compacting, and squeezing until the dough comes together; don't be afraid to really squeeze it. If your dough is absolutely not coming together, and is fluffy, fuzzy, or seemingly too dry, drizzle in one tablespoon of coconut oil at a time until it comes together. Do this as a last resort because it can make the dough oily in a hurry. The chips are prone to falling out, but just keep pushing them back in.
  5. Place mounds on a large plate or tray, flatten slightly (when properly chilled, cookies don't flatten much while baking so flatten them now), cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Make sure the cookies are in the exact shape you want them before chilling, because it's exceedingly difficult to re-shape them after chilling.
  6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
  7. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Adapted from The Best Soft and Chewy Chocolate Chip Cookies

Related Recipes

The Best Soft and Chewy Chocolate Chip Cookies – My new favorite recipe (tied with today’s) for chocolate chip cookies! Just one bite and I think you’ll agree!

The Best Soft and Chewy Chocolate Chip Cookies - My favorite recipe for chocolate chip cookies! Just one bite and I think you'll agree!

Chocolate Chip and Chunk Cookies – My gold standard Chocolate Chip Cookie recipe for over two years

Soft M&M Chocolate Chip Cookies – These cookies are a Pinterest hit and so good

Soft M&M Chocolate Chip Cookies - The softest, thickest, best M&M cookies ever! People go nuts for these big cookies loaded with M&Ms and chocolate chips!

Quadruple Chocolate Soft Fudgy Pudding Cookies – For true chocolate lovers, these super soft cookies are loaded with chocolate

Quadruple Chocolate Soft Fudgy Pudding Cookies - For true chocolate lovers, these super soft cookies are loaded with chocolate!

Softbatch Cream Cheese Chocolate Chip Cookies – Move over butter, cream cheese keeps these cookies soft and extra thick

Softbatch Cream Cheese Chocolate Chip Cookies - Recipe at averiecooks.com

Chocolate Chunk Cookie Sticks – No butter used in these fast and easy cookie sticks that can’t spread because they’re baked in a pan

Chocolate Chunk Cookie Sticks - There's NO BUTTER in these soft & chewy sticks! A fun & easy twist on chocolate chip cookies!

Chocolate Chip Peanut Butter Oatmeal Cookies – A trifecta of favorite ingredients, all rolled into an easy, soft, and chewy cookie. No mixer needed

Browned Butter Chocolate Chip Cookie Cups – Prone to cookies that spread? It’s impossible with these.Thick, soft & chewy cookies baked in a muffin pan that are so rich from the browned butter

Browned Butter Chocolate Chip Cookie Cups - Prone to cookies that spread? It's impossible with these! Thick, soft & chewy cookies baked in a muffin pan that are so rich from the browned butter!

Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies – No butter in these soft, moist, chewy cookies that have tons of texture from shredded coconut and oats, and are loaded to the max with chocolate

Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies - No butter & no mixer used in these easy cookies dripping with chocolate. Recipe at averiecooks.com

Soft and Puffy Peanut Butter Coconut Oil Cookies – NO Butter & NO White Sugar used in these soft, puffy cookies that are bursting with peanut butter flavor. If you’ve wanted to start baking with coconut oil, these are so easy!

Soft and Puffy Peanut Butter Coconut Oil Cookies - NO Butter & NO White Sugar used in these soft, puffy cookies that are bursting with peanut butter flavor. If you've wanted to start baking with coconut oil, these are so easy!

Soft Batch Dark Brown Sugar Coconut Oil Cookies – NO Butter & NO White Sugar used. One of my all time favorite cookies, ever

Soft Batch Dark Brown Sugar Coconut Oil Cookies averiecooks.com

Coconut Oil White Chocolate Cookies

Coconut Oil White Chocolate Cookies averiecooks.com

   

109 Responses to “The Best Soft and Chewy Coconut Oil Chocolate Chip Cookies”

  1. #
    51
    Mira L — May 4, 2014 at 8:49 pm

    I love baking with coconut oil! It is great , especially for cookies! Will be trying the m&ms recipe !

    Reply

  2. #
    52
    Robyn — May 6, 2014 at 12:10 pm

    Silly question, but do you actually make the pudding according to the box then add that or just the powder mix?

    Reply

    • Averie Sunshine replied: — May 6th, 2014 at 12:16 pm

      You don’t actually make pudding; you just dump the mix in with the flour, baking soda, and mix it all up as a dry ingredient. Treat it like flour :)

      Reply

      • Robyn replied: — May 6th, 2014 at 12:19 pm

        Oh good!!!! I just put them in the fridge!!! Thanks so much!!!

  3. #
    53
    Matea Milojkovic — June 14, 2014 at 12:29 pm

    Because of the health benefits of cooking/baking with coconut oil, my family and I have almost completely switched over to coconut oil! (with the exception of olive oil, when it’s not heated) This seems like a recipe to try!

    Reply

  4. #
    54
    Sheena — July 19, 2014 at 6:07 am

    My (soon to be) 2 year old has all the common allergies and I wanted to make him a cookie cake for his birthday so I decided to try these. The cookies came out fantastic! I refrigerated them for about 5 hours prior to baking and they baked beautifully, didn’t flatten or undercook. I used an egg replacer, Enjoy Life morsels, and gluten-free all purpose flour (Red Mill). It was a bit sweet for me, and, despite having a great love for coconut, I thought the coconut oil taste was pretty strong, but my son enjoyed them, he’s used to the coconut flavor! How much longer would I need to bake it for a cookie cake? Overall, these cookies were a success! Thanks for the recipe!!!

    Reply

    • Averie Sunshine replied: — July 19th, 2014 at 2:23 pm

      Glad to hear that egg replacer, Enjoy Life morsels, and gluten-free all purpose flour (Red Mill) worked well. It can depend on the brand of coconut oil with how strong it tastes and I even find some brands, that different jars will taste differently, which is to be expected I guess given it’s a ‘natural’ product. Baking as a cookie cake, well, I’d just smoosh it into the pan and bake til it looks done. Maybe 20-25 minutes depending on how big the pan is, how thick the cake is, etc. Glad your son enjoyed these!

      Reply

  5. #
    55
    Ruta — July 21, 2014 at 5:04 am

    I’ve got a Costco-sozed bottle of coconut oil that needs some using up, and I think I’ve found just the right recipe to put it to good use! Yum, I’m totally making these soon :)

    Reply

  6. #
    56
    amena — August 10, 2014 at 6:45 am

    hey can i use regular oil rather than using coconut oil.. and add coconut flakes

    Reply

    • Averie Sunshine replied: — August 10th, 2014 at 10:18 am

      I haven’t tried other oils nor adding coconut flakes so not sure what will happen.

      Reply

  7. #
    57
    Sydney Sun — August 30, 2014 at 11:20 pm

    Mmm these cookies look amazing and I love that you incorporated coconut oil! I always have a jar on hand as it has so many other uses as well as cooking & baking.
    If I get some time to try both cookie recipes I’ll let you know which one I preferred!

    Feel free to check out my baking blog as well if you have some time :)
    http://www.forloveofbaking.com

    Sydney Sun

    Reply

  8. #
    58
    Erin — September 12, 2014 at 10:46 pm

    Just made these today and they are the best cookies I have ever made! Even my husband, lifetime dairy devotee, loved them. Thanks for such a detailed recipe!

    Reply

    • Averie Sunshine replied: — September 12th, 2014 at 10:47 pm

      I love hearing things like this…best ever, even from a lifetime dairy devotee! Well that’s awesome and glad you guys love ‘em!

      Reply

  9. #
    59
    Menyikoba — September 15, 2014 at 2:26 pm

    I absolutely love cooking and baking with coconut oil. …I have been wanting to try all sorts of pastries with the oil and I’m so glad to have found your post. I tried rock cakes just this weekend with virgin coconut oil instead of butter and although it was looking a bit flaky and so not like dough…the baked product turned out splendid.

    Reply

  10. #
    60
    Menyikoba — September 15, 2014 at 2:27 pm

    I absolutely love cooking and baking with coconut oil. …I have been wanting to try all sorts of pastries with the oil and I’m so glad to have found your post. I tried rock cakes just this weekend with virgin coconut oil instead of butter and although it was looking a bit flaky and so not like dough…the baked product turned out splendid. Will definitely try this cookie recipe for the kids ;) ;)…

    Reply

  11. #
    61
    Lexi.smith@att.net — September 15, 2014 at 9:30 pm

    I made these cookies and it is now my favorite chocolate chip cookie recipe ever!!!! I’m on a bit of a diet though, and I would like to know the nutritional information per cookie…do you have this information? Thanks!!

    Reply

  12. #
    62
    Lauren — September 29, 2014 at 7:25 am

    I made these with a few adaptations: whole wheat flour instead of regular, coconut sugar replacing the regular sugar, and 70% dark chocolate bars chopped up. Small modifications to make them healthier….and they are AWESOME!

    Reply

    • Averie Sunshine replied: — September 29th, 2014 at 3:09 pm

      Glad to hear your swaps worked out great! Thanks for the info about what you did! It may help someone else who sees this!

      Reply

  13. #
    63
    emily — October 14, 2014 at 2:19 pm

    I seem to have missed the part of step 5 that stated to have the dough in the shape desired before cooking. It is not 4 hours later and my dough is hard as a rock :( will it be possible to form into balls after thawing?

    Reply

    • Averie Sunshine replied: — October 14th, 2014 at 4:04 pm

      More than likely it will be okay but…that’s why I made sure to note that! Because yes after a very short time, the coc oil will cause the dough to turn rock hard! Good luck!

      Reply

  14. #
    64
    Christine — October 18, 2014 at 5:17 am

    Averie,

    Love your website and printed out a bunch of recipes to try. two quick questions – when you says melted coconut oil – do you measure it out (ie 1/2 cup) and melt it (via microwave) or do you melt then measure 1/2 cup?
    also – before I found your website, I made choc chip cookies with coconut oil, followed the recipe to a “t” and they came out flat. just awful looking. any suggestions why? I am not new to baking but new to coconut oil. (and as far as the flat cookies, i am crumbling them up and putting them in homemade fudge)
    thanks!

    Reply

  15. #
    65
    Meghan Elle — October 26, 2014 at 3:43 pm

    Hi Averie! I love your website and have tried lots of your baked goods with great success. I just tried this recipe, however, and the dough is so crumbly it barely forms a ball! I tried baking them anyway and they’re good but not at all gooey like the picture. The only change I made was using coconut flour instead of regular flour. Do you have any tips? Was the flour substitution a bad idea? Thank you!

    Reply

    • Averie Sunshine replied: — October 26th, 2014 at 3:51 pm

      coconut flour instead of regular flour = YES THAT WAS A HORRIBLE IDEA to be blunt!! Eek! Coconut flour is a SPONGE! It soaks up every last drip and trace of moisture and absolutely, without a doubt, can never be substituted for recipes that call for AP flour unless you are very experienced in working with it, at which point you have to mix tiny amounts of coconut flour with AP flour, for a combo, but you’d never bake anything with JUST coconut flour. And in the case of these cookies, don’t even go there at all.

      Try again, follow the recipe as I wrote it, and your cookies will be perfect!

      Reply

Leave a Comment





Current ye@r *