Coconut Oil Chocolate Chip Cookies
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?
I can’t count the number of times I’ve started making a recipe, just to realize I’m low on butter. But as it turns out, coconut oil can be a wonderful substitute for the stuff.
When you use coconut oil in baked goods, they come out moist and chewy. In fact, this tropical oil almost has a buttery taste when you use it for cooking, but it’s dairy-free.
Coconut Oil Chocolate Chip Cookies have a slight coconutty flavor, but it’s very mild. Refined coconut oil doesn’t really have a coconut flavor, it’s very neutral and is the best kind to use in this recipe. In fact, most people who try these will be surprised that there’s no butter in them at all.
The rest of the recipe is pretty standard. Granulated and brown sugar, eggs, vanilla, flour, salt, baking soda, and chocolate chips round out the rest of the ingredients.
Keep in mind that this recipe is great for anyone who’s lactose intolerant or has a dairy allergy. Made with sensitivity-friendly chocolate chips, these Dairy Free Chocolate Chip Cookies are perfect to share.
Try pairing these cookies with an ice cold glass of almond milk or coffee for a scrumptious treat. After all, no one should feel deprived, especially during the holidays!
… or any time of year, really. 😉
The original Toll House Cookie recipe will always be a tried-and-true favorite. But for a change of pace, try these Dairy-Free Cookies, and I promise you won’t be disappointed! And if you’re looking for more non-dairy desserts, try this Dairy-free Chocolate Cake!
Whether a loved one can’t have dairy or you’re out of butter, Coconut Oil Chocolate Chip Cookies fit the bill. Try them for the holiday gatherings and cookie swaps, and enjoy making them year-round.
After all, there’s no bad time for a chocolate chip cookie!
More Cookie Recipes
- Chocolate Chip Pan Cookies
- Salted Chocolate Chunk Shortbread Cookies
- Peanut Butter Chocolate Chip Cookies
- Earl Grey Shortbread Cookies
Or check out my full collection of Cookie Recipes!
Did You Make This Recipe?
If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
Coconut Oil Chocolate Chip Cookies
Ingredients
- 1 cup refined coconut oil see notes
- 1 cup light brown sugar 200g, packed
- ½ cup granulated sugar 100g
- 1 teaspoon salt
- 2 large eggs
- 1 additional egg yolk
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour 390g, spooned and leveled
- 1 teaspoon baking soda
- 1½ cups chocolate chips
Instructions
- Preheat the oven to 350°F, line a large baking sheet with parchment paper, and set aside.
- Melt the 1 cup refined coconut oil and pour it into a large bowl or stand mixer fitted with a paddle attachment.
- Add 1 cup light brown sugar, ½ cup granulated sugar, and 1 teaspoon salt to the mixing bowl with the coconut oil and mix until combined.
- Add 2 large eggs, 1 additional egg yolk, and 1 tablespoon vanilla extract and beat until fully incorporated.
- In a medium bowl, whisk together the 3 cups all-purpose flour and 1 teaspoon baking soda and add to the wet ingredients in two separate additions, mixing between each one.
- Fold in the 1½ cups chocolate chips 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.
Video
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
Did You Make This Recipe?
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Are these soy free also? Just starting my dairy free/soy free breastfeeding diet and learning.
I think that would depend on each individual ingredient that you used and if it had soy in it. I’m sure you could find soy free versions of each ingredient to use in this recipe.
these are perfect! I used a 1/8 cup scoop to measure out the individual cookies and baked them for 12 minutes and they came out amazingly soft and chewy, way better than when I use butter. I’m gonna try substituting the vanilla extract with coconut extract next time.
Coconut flavor sounds delicious! So glad you enjoyed them!
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
So glad you have finally found “THE” cookie! And thanks for sharing the tip on the almond flour!
My niece is vegan. I’m trying this recipe for the first time as a trial for Thanksgiving so she has a sweet dessert to enjoy. I’m replacing the eggs with a homemade egg replacer and vegan chocolate chips. I’m hopeful they’ll look as yummy as they do in the pictures above.
Let me us know how it turns out with the egg substitute!
The trial cookies were delicious. There are very few left. My kids have been eating them all day. The actual dough was a little dry, so I added a tablespoon at a time of water until it was more of a cookie dough consistency. It wound up being 4 additional tablespoons. I’m thinking that was a direct result of the homemade egg replacer. They baked up perfectly. I saved a few for my niece to try tonight. Fingers crossed she’ll love them as much as my kids.
These were very easy and healthy!