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April 2, 2016

Thick and Chewy Coconut Oil Chocolate Chip Cookies

These Thick and Chewy Coconut Oil Chocolate Chip Cookies have soft centers and crispy edges! No cookie dough chilling required, so you can just roll and bake! This recipe is a keeper!

Coconut Oil Chocolate Chip Cookies with soft centers and crispy edges! The best part? No cookie dough chilling required! Just roll and bake.

Coconut Oil Chocolate Chip Cookies

Hello! Guess who’s finally home from Germany?! I arrived in New York Thursday evening and oh my gosh, you guys… IT FEELS SO GOOD TO BE HOME. Sorry for the screaming… but seriously, I’m thrilled to be back at home and back to work. So thrilled that instead of sleeping in I woke up at 3 am this morning and made you cookies. Can you tell I missed you or what!?

Coconut Oil Chocolate Chip Cookies with soft centers and crispy edges! The best part? No cookie dough chilling required! Just roll and bake.

One of things I missed most while we were in Europe was having an oven. Our “kitchen” was hysterically tiny (photo coming soon) and consisted of one small counter, a sink, and two burners. That said, I cooked some epic meals in that small space, and look forward to sharing them with you soon! But I digress. I missed baking like crazy and felt the urge to get back to it the instant I walked in our front door. Our fridge was pretty bare bones, but with a little digging and a pinch of creativity, I managed to whip up a new favorite dessert: Chewy Coconut Oil Chocolate Chip Cookies!

Coconut Oil Chocolate Chip Cookies with soft centers and crispy edges! The best part? No cookie dough chilling required! Just roll and bake.

Coconut Oil Cookies

These thick and chewy cookies are:

  • perfectly sweet
  • thick and chewy
  • crispy at the edges
  • slightly flavored with coconut
  • loaded with gooey chocolate chips
  • quick and easy to make
  • freezer friendly
  • completely irresistible!

To make these cookies, you’re going to need:

  • all-purpose flour
  • baking soda
  • flaky sea salt
  • coconut oil
  • dark brown sugar and granulated sugar
  • vanilla extract
  • eggs
  • and semi-sweet chocolate chips.

You’re going to want to make sure your coconut oil is at room temperature, meaning it’s completely solid (but scoopable). If it’s too soft your cookies will melt while baking. I use Dr. Bronner’s Organic Virgin Coconut Oil for all of my baking, so if you’re looking for a new brand to try, be sure to check them out.

Coconut Oil Chocolate Chip Cookies with soft centers and crispy edges! The best part? No cookie dough chilling required! Just roll and bake.

Coconut Oil Chocolate Chip Cookies with soft centers and crispy edges! The best part? No cookie dough chilling required! Just roll and bake.

You’ll also want your eggs to be at room temperature. To quickly bring cold eggs to room temperature, simply place them in a bowl of warm water for 15 minutes. Just be sure you don’t use hot water!

P.S. Check out the notes section in the recipe below for tips and tricks on freezing these cookies.

Coconut Oil Chocolate Chip Cookies with soft centers and crispy edges! The best part? No cookie dough chilling required! Just roll and bake.

Coconut oil chocolate chip cookies for life! Make a batch and let me know how much you love them in comments below.

If you try this recipe for chocolate chip cookies made with coconut oil, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on Instagram! ♥

These Thick and Chewy Coconut Oil Chocolate Chip Cookies have soft centers and crispy edges! No cookie dough chilling required, so you can just roll and bake! This recipe is a keeper!

More Coconut Recipes:

  • Brown Butter Coconut Chocolate Chip Cookies
  • Coconut Key Lime Chocolate Chunk Cookies
  • Coconut Oil Chocolate Chunk Cookie Bars
  • White Chocolate Coconut Key Lime Cookies 
Coconut Oil Chocolate Chip Cookies with soft centers and crispy edges! The best part? No cookie dough chilling required! Just roll and bake.

3 votes

Print

Coconut Oil Chocolate Chip Cookies

Prep 13 mins

Cook 12 mins

Total 25 mins

Author Ashley Manila

Yield 2 Dozen

Coconut Oil Chocolate Chip Cookies with soft centers and crispy edges! The best part? No cookie dough chilling required!

Ingredients

  • 2 1/4 cups all-purpose flour
  • 3 tablespoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon flaky sea salt, more to sprinkling on top, if desired
  • 1 cup + 2 tablespoons coconut oil, at room temperature (it should be solid but scoopable)
  • 1 cup + 2 tablespoons dark brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, at room temperature
  • 2 cups semi-sweet chocolate chips

Instructions

  1. Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper and set aside. In a medium sized bowl whisk together the flour, cornstarch, baking soda, and sea salt; set aside.
  2. In the bowl of a standmixer fitted with the paddle attachment, or in a large bowl using a handheld electric whisk, combine the coconut oil, both sugars, and the vanilla extract; beat on medium-speed until light and fluffy, about 2 minutes. Add in the eggs, one at a time, beating well after each addition. Gently fold in the flour mixture with a wooden spoon, stirring only until the flour begins to disappear. Fold in the chocolate chips.
  3. Roll 3 tablespoon sized balls of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled.
  4. Place baking sheets in preheated oven and bake for 10-12 minutes, or until golden at the edges but still soft in the middle.
  5. Let cookies cool for 5 minutes on the sheet before transferring to a wire rack to cool completely.

Notes

For best results, follow this recipe exactly as written. To freeze the cookie dough: Prepare the cookie dough as directed above. Shape the cookie dough into balls, then place them on a parchment paper lined baking sheet. Freeze for about an hour, or until solid, then transfer into a freezer safe zip-top bag, squeeze out any excess air, and freeze for up to 3 months. To bake the frozen dough: Place frozen cookie dough balls on a lined baking sheet, leaving a few inches in between for spreading, and bake as directed above, adding a couple of extra minutes to the bake time to make up for their frozen start.

Courses Dessert

Cuisine Cookies

Nutrition Facts

Serving Size 1-2 cookies

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

2K Shares

Filed Under: Chocolate, Cookies Tagged With: chocolate chip cookie recipe, chocolate cookies, coconut oil, coconut oil chocolate chip cookies, coconut recipes

Reader Interactions

Comments

  1. Marina @ A Dancer's Live-It says

    April 2, 2016 at 6:15 pm

    These look fantastic! Coconut oil for the win! Thanks so much for sharing <3

    Reply
    • bakerbynature says

      April 2, 2016 at 6:22 pm

      My Pleasure, Marina! Enjoy 🙂

      Reply
  2. vitobertaudeau says

    April 2, 2016 at 9:00 pm

    se puede usar manteca de coco que se usa para los chocolates

    Reply
  3. vitobertaudeau says

    April 2, 2016 at 9:02 pm

    la manteca de coco la uso para choco chips

    Reply
  4. Jen says

    April 3, 2016 at 3:46 pm

    Made these today and HOLY SHIT they are so good! Chewy and really soft in the middle with super crispy edges just like you said. Thank you for our new favorite cookie!

    Reply
    • bakerbynature says

      April 11, 2016 at 9:06 pm

      Haha YES, Jen! I love it 🙂 So happy these were a hit.

      Reply
  5. Lisa Rynolds says

    April 3, 2016 at 3:48 pm

    I saw these on you instagram and knww I had to make them. They were amazing! We froze half the batch and I’m already thinking about baking them tomoorw. Too good!

    Reply
    • bakerbynature says

      April 11, 2016 at 9:05 pm

      Yay! Thanks for letting me know, Lisa 🙂

      Reply
  6. Alex says

    April 7, 2016 at 1:56 am

    BEST COOKIE EVER. Oh my god. Perfection. Didn’t change a thing.

    Reply
    • bakerbynature says

      April 11, 2016 at 9:05 pm

      So happy to hear it!!! Thank you for letting me know, Alex!

      Reply
  7. Tash says

    April 15, 2016 at 10:59 am

    Hi! May I ask if these cookies have a strong coconut taste to them? I’ve got coconut oil I want to use up but my husband won’t eat the cookies if he can taste the coconut, which is a shame! Coconut is great!

    Reply
    • bakerbynature says

      April 15, 2016 at 3:47 pm

      Hi Tash! Refined coconut oil will have a less coconut-y taste, but you can still taste it a little. In my opinion, the flavor is very mild. My boyfriend thought they were just regular chocolate chip cookies 😉

      Reply
  8. Vicky Sonnenberg says

    May 13, 2016 at 1:18 am

    I can’t wait to bake these amazing looking cookies!! Can I substitute gluten-free flour?

    Reply
    • bakerbynature says

      May 16, 2016 at 12:29 pm

      Hi Vicky. I’ve never tried baking these with GF flour, but I think a cup-for-cup variety would work. If you try them, I’d love to hear how they turn out 🙂

      Reply
  9. Vera says

    May 13, 2016 at 10:00 am

    My coconut oil always in liquid state (Indonesia, 27-35 degree C)
    Any substitute?

    Reply
    • bakerbynature says

      May 16, 2016 at 12:28 pm

      Hi Vera. You could place it in the fridge, which will bring it to a solid form in about 10 minutes 🙂

      Reply
  10. Leen says

    June 7, 2016 at 11:30 am

    Would the texture of the cookie be the same if I used Bob’s Red Mill gluten free 1-to-1 baking flour?

    Reply
  11. Baker says

    July 29, 2016 at 3:12 pm

    Is there any subsitute for coconut oil? Looks so good !

    Reply
  12. sahida bharuchi says

    January 3, 2017 at 1:18 pm

    Loved the cookie will be making more for my son to take with him to university

    Reply
  13. Mamagunn says

    May 21, 2017 at 2:02 am

    I have been searching for a perfect coconut oil cookie recipe for years. This is the first that is worthy to become the go to family favorite and never apologize for using coconut oil- it is honestly the best. Thank you thank you!

    Reply
  14. Miah says

    February 28, 2018 at 12:45 am

    Hi! Have you ever tried doing things without eggs? I have a friend who is vegan but loves cooking/baking with coconut oil.
    Thank you!

    Reply
    • Miah says

      February 28, 2018 at 12:46 am

      I meant this* not things lol

      Reply
  15. Louise says

    February 18, 2020 at 2:06 pm

    Made these and they are gorgeous. For my relative who doesnt like coconut would the same recipe work with unsalted butter in place of the coconut oil?

    Reply
  16. amal hamad says

    April 6, 2020 at 10:21 am

    Can i use baking powder instead of baking soda?
    Thank u

    Reply
  17. Ash K. says

    April 7, 2020 at 11:55 pm

    The perfect chocolate chip cookie. Made these a couple times – this recipe is a keeper! Thank you! It’s the only chocolate chip cookie I want to make.

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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