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Some hypotheses work out better than others. That I could master piano after one freshman semester of lessons? FAIL. That replacing butter with coconut oil to make Chocolate Chip Coconut Oil Cookies might be tasty? RAGING SUCCESS.

coconut oil cookies stacked on parchment paper.

I don’t have plans to write a scientific paper any time soon, but these chewy, chocolate-studded cookies would be a worthy subject of study.

(I think I’ll also need to study these Healthy Chocolate Chip Cookies.)

Plus, then I’d be required to test multiple “samples” and repeat my “experiment” a few dozen times, just to be certain my theories were correct. All in the name of science, of course.

coconut oil cookies on white parchment paper

Using Coconut Oil in Cookies

To make these cookies, I followed a fairly standard chocolate chip cookie formula, but instead of creaming softened butter together with the white and brown sugars, I used room-temperature coconut oil, which has a similar consistency. As I discovered, however, baking cookies with coconut oil is not just a simple 1:1 swap. The recipe required a few important tweaks in order to achieve that elusive soft, chewy chocolate chip cookie texture.

  • The dough must be chilled prior to baking. Coconut oil is still softer than butter, so if you skip this step, the cookies will spread and run wild all over the baking sheet. Chilling the dough ensures the cookies are nicely thick and delightfully chewy.
  • Cornstarch. Cookies made with oil instead of butter often suffer from being too thin and crispy for my taste, so to combat this effect, I employed a little trick I originally learned from Sally: I added cornstarch. Cornstarch gives the coconut oil cookies extra lift and keeps them soft.
  • A touch of milk. Coconut oil tends to produce dryer baked goods than butter. One tablespoon of milk does the trick to keep these coconut oil cookies melt-in-your-mouth marvelous.
  • White whole wheat flour. While not a requirement for these cookies, swapping white whole wheat flour for part of the all purpose flour (like in these Chocolate Chip Walnut Cookies) is one of my favorite ways to make my baked goodies a bit more wholesome. I shared a plate of these with our neighbors, and no one suspected my little trick.
coconut oil cookies on brown cutting board

Coconut Oil Cookies vs. Classic Butter-Based Cookies

Now that we’ve discussed the baking specifics, let’s turn our attention to the true question I know inquiring, cookie-loving minds need to know about the recipe: how do chocolate chip coconut oil cookies compare to a classic, butter-based chocolate chip cookies?

  • Texture-wise, the two are almost identical. These cookies are definitely easier to over bake, however, so be sure to watch your oven very carefully and remove the cookies when they are barely set.
  • Taste-wise, the two are different, but each is excellent in its own way. In butter-based chocolate chip cookies, the two ingredients I taste the most are butter and chocolate; in the coconut oil cookies, it’s the brown sugar that shines, and I actually found myself noticing the chocolate flavor more prominently too. In fact, biting into a coconut oil cookie almost made me feel like a super taster, because I could detect ingredient nuances that had previously been masked by the butter. It was glorious and surprisingly empowering.

(FYI: Despite the name, coconut oil cookies do not taste like coconut. All you’ll detect is brown sugar richness, chocolatey goodness, and classic cookie happiness, which I’m convinced has a flavor all its own.

For cookies with a hint of coconut flavor, try Cherry Chocolate Chip Cookies, which adds a bit of shredded coconut.)

More Delicious Cookie Recipes

coconut oil cookies with glass of milk.

Tools Used to Make This Recipe

Conclusion: While I won’t be giving up butter chocolate chip cookies for life, I’m thrilled to have this healthier chocolate chip cookie recipe in my repertoire. Soft and chewy with plenty of chocolate and spectacular flavor, I hypothesize that you’ll love them too!

Coconut Oil Chocolate Chip Cookies

5 from 2 votes
Soft and chewy coconut oil cookies. Coconut oil replaces butter in this easy recipe for thick, chewy chocolate chip cookies that will have you craving more!

Prep: 15 minutes
Cook: 7 minutes

Servings: 28 small cookies



  • In a large bowl, whisk together the white whole wheat flour, all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  • In another large bowl, beat together the coconut oil, granulated sugar, and brown sugar on medium speed until well combined and smooth, about 3 minutes, stopping to scrape down the bowl once or twice. Scrape down the bowl again, then add the egg, milk, and vanilla, and beat until combined. Reduce the mixer speed to low, then slowly add the dry ingredients, beating just until the flour disappears. By hand, fold in the chocolate chips. Cover the dough and chill for at least 4 hours or overnight. (For a shorter chilling time, shape the dough into cookie balls and arrange in a single layer on a cookie sheet or plate and place in the refrigerator for 2 hours.)
  • When ready to bake, remove the dough from the refrigerator and preheat your oven to 375 degrees F. Line a baking sheet with parchment paper or a silpat mat. With a spoon or scoop, portion the dough into small 1 1/4-inch balls and place on the prepared baking sheet, leaving 2 inches between each. Bake the cookies for 7 minutes, until the edges are barely golden brown. They will look underdone, but resist the urge to continue baking. Remove the pan from the oven and place on a wire rack. Let the cookies cool for 5 minutes on the baking sheet, then transfer them to the rack to cool completely.


  • Leftover baked chocolate chip coconut oil cookies can be stored in an airtight container at room temperature for up to 5 days or frozen, well-wrapped, for up to 3 months. Frozen cookie dough balls can be baked directly from frozen—do not thaw and simply add 1 to 2 minutes to the baking time.
  • If baking multiple batches on the same baking sheet, let the sheet cool completely between batches or the cookies will spread.


Serving: 1cookieCalories: 100kcalCarbohydrates: 14gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 11mgFiber: 14gSugar: 11g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I’ve had very limited success with using coconut oil in baked goods of my own creation, so I’m excited to try a recipe concocted by a pro! These cookies look irresistible, not to mention impossibly soft and chewy!

  2. Hey, anything that makes yummy things like cookies a bit healthier is great in my book! Thanks for doing all this “research” ;) 

  3. What about healthier recipes ????   ….   no sugar, no wheat, no Microwave use etc.

  4. These cookies are delicious! I baked them for 7 minutes, as per your instructions, but they were a little too blonde looking, so next batch went 8 minutes. A little less blonde looking which I prefer. The taste is excellent as is the texture. You hit a home run with these cookies! I’ve tried other coconut oil chocolate chip cookie recipes, but something was always off. Not with these cookies. I do miss the butter taste, so will not give up my butter chocolate chip cookie recipe, but these are SO GOOD, that I will continue to make and enjoy them. Really delicious, soft, chewy, and chocolate-y. Dark brown sugar is a great suggestion, too. Thank you for coming up with this recipe. It’s GREAT and it WORKS!! Especially good for those who are dairy free.

    1. Bev, I am SOOOOO happy to hear this, thank you!! Also the AP vs. whole wheat flour would have had an effect on the color as you suspected in your comment below. Thanks so much for trying the recipe and leaving this glowing review!

      1. Erin, it’s my pleasure. Baked a third batch at 7 minutes as my batch at 8 minutes was slightly crisp in texture. You are definitely right about the baking time. Soft, chewy perfection! Also subbed coconut milk for dairy milk. I was too lazy to go down to my basement fridge to bring up the regular milk. Anyone who is dairy free can enjoy these cookies by subbing coconut milk for the 1 tbsp. dairy milk. I plan to buy some white whole wheat flour next time I’m at the market. Thanks again for such a wonderful recipe. I really hope others give it a try…..and SOON!

  5. OOPS! I forgot to say that I used ALL AP flour as I didn’t have white whole wheat flour in my pantry. Maybe that’s why my cookies came out looking a little more pale than yours. Just thought of that.

  6. I just made your chocolate chip cookies using coconut oil. I’ve been looking for this recipe for a while. It is absolutely delicious! It tastes just like the original chocolate chip with butter. I can’t do dairy and I’m always looking for good recipes. THANK YOU SOO MUCH! This one is a keeper.

    1. YAY, Gerry! I’m so glad you loved the recipe and that it’s a keeper! Thanks so much for leaving this wonderful review. I really appreciate it!

  7. Hi Erin! I’ve made these cookies before and they were delicious! I’m considering making them again tonight for some family but want to make them a little healthier. Would a substitution of oat flour (or just food processed rolled oats) for the all purpose flour work in your opinon? Additionally I know that honey or maple syrup can work in some recipes as a sugar replacement. How about in this? If so how much should I substitute. Thanks for any advice! :)5 stars

    1. Hi Olivia! I know this isn’t what you want to hear, but I can’t recommend either of the swaps. You could try oat flour, but unless you have a gluten sensitivity, it’s not “better” for you than whole wheat flour per se, since both our whole grains. Instead, I’d use all white whole wheat flour (no all purpose flour), then add about 1 tablespoon of milk to the recipe to keep it from becoming too try. As far as the honey/maple syrup, this will make the cookies somewhat liquidy, so I’m not sure how that would go. Instead, I’d suggest replacing the brown sugar with coconut sugar. I hope that helps!

  8. Hello, Erin.
    Is there much of a difference between white whole wheat and regular (brownish, I guess) whole wheat flour? I’ve never seen white whole wheat flour here in Lisbon. Or should I just use regular wheat flour instead?
    And regarding the vanilla extract, vanilla essence is easier to find, Which is what I usually use, I know that’s more artificial, but apart from that are there other reasons why I should get the extract (that I know I can find in some supermarkets), and will the alcohol content make the recipes unsuitable for children?

    1. Hi Rute! White whole wheat flour is more mild in flavor and lighter than whole wheat flour, but they can be used interchangeably here (the cookies may just be more firm and have a more pronounced wheat flavor). I prefer using vanilla extract since it is naturally-flavored, and I suggest doing some research into baking with it to decide your comfort level. I hope you enjoy the cookies if you try them!

  9. These cookies came out perfectly and they baked to perfection. I had to keep mine for a little longer than 7 mins – ( 9 mins to be precise) since at 7 mins they were still a little blonde and hadn’t reached that beautiful brown colour on the edges. Can’t wait to dig in :)5 stars