The Best Soft and Chewy Coconut Oil Chocolate Chip Cookies
Coconut Oil Chocolate Chip Cookies — You won’t miss the butter at all in these coconut oil chocolate chip cookies! They’re so soft and ever so slightly chewy. Dangerously good!
Ultra Soft 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 cookies are very similar to my favorite 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.
First thing’s first, the coconut oil cookies don’t taste strongly of coconut. If you’re thinking piña 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.
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.
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.
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. I know you’ll never miss the butter. Who could, with all that chocolate?
What’s in Coconut Oil Chocolate Chip Cookies?
For these seriously addicting coconut oil cookies, you’ll need:
- Melted coconut oil
- Light brown sugar
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Instant vanilla pudding mix
- Baking soda
- Semi-sweet chocolate chips
How to Make Coconut Oil Chocolate Chip 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.
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.
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.
Do I Have to Use Pudding Mix?
Yes, the instant vanilla pudding mix is a must in this recipe! You want to get the instant mix, not the cook and serve kind (and also don’t get sugar-free). You don’t actually make the pudding according to package instructions, you just add it to the cookie dough and treat it like a dry ingredient.
Can I Use Vegetable Oil in This Recipe?
Without having tried it myself, I can’t say for sure. Like I said, I really love the subtle flavor the coconut oil adds to these cookies, so use it if you can.
Can I Chill the Dough and Then Form the Cookies?
I don’t recommend doing that since the dough becomes hard as a rock once chilled. It’s really hard to shape cookie dough once it’s chilled, so follow the recipe instructions as I’ve written them for best results.
Tips for Making Coconut Oil Cookies
Your coconut oil MUST be liquid before you measure it out. Coconut oil becomes liquid when it’s warm, so you may need to heat yours for a few seconds in the microwave to get it to the right consistency.
Note that I’ve never made these coconut oil chocolate chip cookies with any flour but all-purpose, so I can’t speak to how well these will turn out if you use a gluten-free flour or whole wheat. I definitely don’t recommend using coconut flour in this recipe, as it acts like a sponge and will make the dough incredibly dry.
Be careful not to over bake these cookies. They’ll likely still be pale and glossy in the very center when you take them out of the oven, but that’s okay! They’ll firm up as they cool on your counter.
More Coconut Oil Desserts:
- Vegan Coconut Oil Banana Muffins — These vegan banana muffins are extra fluffy and moist thanks to the combination of coconut oil and ripe bananas in the batter. This is a quick and easy muffin recipe you’re bound to love!
- 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 — One of my all-time favorite cookies, ever.
- Pineapple Coconut Oil Banana Bread — This banana pineapple bread is incredibly moist and is ever so slightly coconut flavored thanks to the coconut oil in the batter. You’ll definitely want seconds of this easy banana bread recipe!
- Peach Mango Coconut Oil Banana Bread — This bread is ridiculously moist, soft, tender, and bursting with tender peaches and juicy mangoes in every bite, with four bananas used for rich banana flavor.
- 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)
- 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.
- 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.
- 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.
- 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.*
- 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.
- 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.
*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.
Amount Per Serving: Calories: 442 Total Fat: 23g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 16mg Sodium: 284mg Carbohydrates: 60g Fiber: 2g Sugar: 41g Protein: 4g
Even More Chocolate Chip Cookie Recipes:
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!
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
Chocolate Chip Peanut Butter Oatmeal Cookies – A trifecta of favorite ingredients, all rolled into an easy, soft, and chewy cookie. No mixer needed
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