Coconut Oil Chocolate Chip Cookies
Yield: about 48 cookies
Prep Time: 15 minutes
Cook: 15 minutes
Tessa's Recipe Rundown...
Taste: The taste of coconut is very very faint. I actually think the aroma is more perceptible than the taste! The heavy dose of brown sugar gives these cookies as much butterscotch flavor as possible without any butter.
Texture: Crisp at the edges, slightly gooey in the center, and chewy throughout!
Ease: Super easy. The hardest part is waiting during the chill/marinade period but I usually bake off a few cookies right after making the dough because I just can’t wait!
Pros: Perfect dairy-free cookies without sacrificing taste or texture, or using artificial ingredients.
Would I make this again? Already have, but a gluten-free version last time. See my notes on that below.
Photos by Constance Higley.
Basically, I’m obsessed. I know my stuff when it comes to cookies! Actually I probably know an unhealthy amount about the art and science of cookies, so it’s only right I share that knowledge (right?!). That’s why when I realized I didn’t have a solid dairy free chocolate chip cookie recipe in my archives I knew I needed to remedy that.
Since I get asked so often about making recipe adaptations to fit food allergies or dietary needs, it’s something I’ve been experimenting with a little more lately.
Although I have no plans to turn this blog into a gluten free, dairy free, egg free, low carb, what have you recipe blog, I do think it’s helpful to have a few go-to recipes in your repertoire that meet those requirements.
Most of us have at least a few friends and family members who would appreciate getting to enjoy treats alongside everyone else, even if they have intolerances, allergies, or other food issues.
Although this recipe is fairly straight forward, you know I always like to empower you with insights into how and way the recipe works. Any questions you might have I’ve tried to answer below.
Coconut Oil Chocolate Chip Cookie Recipe Tips
Coconut Oil 101
I’ve got a few tips on the coconut oil, since I know these questions will probably be asked anyways! Firstly, the coconut oil should be measured while it’s in a state that’s solid but malleable enough to scoop. Coconut oil’s melting point is at 76°F, so if your kitchen is really hot this might be a challenge.
The best way to make sure you get the perfect amount of oil (too much and your cookies will be greasy, too little and they’ll be dry) is to measure by weight using a kitchen scale.
I find the coconut taste to be extremely subtle. I actually think the aroma is more perceptible than the taste. It doesn’t taste coconutty, just sweet and delicious. No one will miss the butter!
Do I really need to chill the dough?
Butter has a much higher melting point of about body temperature. So to avoid having your coconut oil chocolate chip cookies spread out into puddles while baking in the oven, I recommend chilling the dough. Actually, chilling for at least 24 hours is similar to marinading meats. It greatly improves the taste and texture! Try it!
Once the dough has chilled, allow it to sit at room temperature just long enough so that you can scoop it. The colder the dough, the thicker the cookies.
If you’re too impatient, you can always bake off a few immediately to satisfy your craving, then chill the rest. If you want cookies NOW and your oil was pretty warm, freeze the balls of dough while the oven preheats as a little shortcut.
Do I really need to use bread flour?
You don’t absolutely HAVE to use bread flour, but it adds a ton of chewy texture to these cookies that’s worth the extra trip to the store. If you can’t get bread flour, then use all AP flour.
Why is there cornstarch?
The cornstarch helps to create lovely and soft cookies. If you don’t have it or can’t use it, feel free to omit it.
Making beautiful cookies & freezing the dough:
I *always* use my beloved OXO Cookie Scoop when shaping cookie dough. It allows me to make perfectly round and even balls of dough efficiently that bake into beautiful bakery-quality cookies. I also like to freeze the balls of dough so I’m always less than 25 minutes away from fresh cookies coming out of the oven. You can learn more about how I freeze cookie dough here.
Can I make this gluten-free?
YES! I tested this recipe using the same amount of Bob’s Red Mill Gluten Free Baking Flour in place of AP + bread flour combined. I’d recommend weighing out the same total amount of GF flour as originally called for in the recipe (350 grams) so you don’t accidentally add too much.
The gluten-free cookies were delicious. They were less chewy and a little drier than the original recipe, but I know no one would notice unless they compared the two side-by-side.
I was originally going to use Cup4Cup gluten free flour, but noticed it contains dairy. I figured if you’re looking to make this particular recipe gluten-free, you likely also need it to be dairy free.
Coconut Oil Chocolate Chip Cookies
- 1 1/2 cups (191 grams) all-purpose flour
- 1 1/4 cups (159 grams) bread flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 2 teaspoons cornstarch
- 1 cup (210 grams) virgin coconut oil, at room temperature (solid)
- 1/2 cup (100 grams) granulated sugar
- 1 1/4 cups (247 grams) lightly packed brown sugar
- 2 teaspoons vanilla
- 2 large eggs plus 1 egg yolk, at room temperature
- 2 cups (340 grams) semi sweet chocolate chips
Preheat oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper.
In a medium bowl combine the flours, baking soda, baking powder, salt, and cornstarch.
In the bowl of an electric mixer beat the coconut oil, granulated sugar, and brown sugar until very well combined, about 2 minutes. Add the eggs and yolk, one at a time, beating well after each addition. Beat in the vanilla. On low speed, gradually beat in the flour mixture. Stir in the chocolate chips.
For best taste and texture, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Let dough sit at room temperature just until it is soft enough to scoop.
Divide the dough into 1 1/2-tablespoon sized balls and drop onto prepared baking sheets.
Bake for 10 to 12 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.
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