Coconut Oil Chocolate Chip Cookies
These coconut oil cookies are so good, you won’t even miss the butter!
Today’s recipe = the [sort of] dairy free sequel to my chocolate chip cookie experiment.
I’ve had to put the experiment on pause indefinitely while I’m nursing, since I can’t really test dozens of cookies while I’m avoiding dairy and chocolate. But these cookies I was totally able to eat (sans chocolate chips– I just scooped a couple of cookies for myself before adding the chocolate!).
And I have to say: they are incredible!
You really don’t even miss the butter. I had no idea that coconut oil could produce cookies that would taste so buttery perfect! They’re nice and thick and soft on the inside, crispy around the edges, and just generally perfect.
I learned in making these that the key to using coconut oil in cookies is to beat the softened (not melted) oil with the sugars and egg until it’s fluffy and creamy and actually looks like butter would. I didn’t think that you could actually achieve that with coconut oil, but you totally can. It takes a few minutes, but it works!
And then you will have heavenly soft, beautiful cookies ❤️.
Let’s talk about some of the other ingredients. Well, just two other ingredients really.
Cornstarch. There’s an entire tablespoon of cornstarch in these cookies, and that’s what makes these SO soft. So don’t skip it!
And the chocolate chips. I used Sunspire Premium Organic Chocolate Chips. They are made with 65% cacao, providing a rich, full-bodied chocolate taste. Why am I mentioning this (when you could, of course, use any kind of chocolate chips you wanted here)? Because they are also fair-trade certified. And a couple of times a year, I really like to highlight Fair Trade ingredients in my posts! I think they are great, quality products that always have superior taste and flavor. And buying Fair Trade supports farmers who are working hard to provide these quality products.
Visit this page to check out more Fair Trade certified ingredients that you will love.
One more thing about these cookies– a lot of coconut oil cookie recipes I looked at in preparing this recipe called for chilling the dough, some for quite a long time.
I didn’t chill this dough not one iota. They didn’t spend a single second in my refrigerator. And they turned out fluffy and thick and beautiful.
I’m mentioning this, because I know everyone’s baking environment is different and can produce widely different results, especially when working with a temperamental ingredient like coconut oil. I highly recommend baking one test cookie without chilling to see how it works in your kitchen. If you find that it spreads too much, simply chill the dough for an hour or so before baking.
Follow me on Instagram and tag me (@somethingswanky) in your Something Swanky recipe photos so I can see what you’re baking!
- 1/2 cup coconut oil, softened (not melted)
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 1/2 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
Preheat oven to 350ºF.
Use the paddle attachment in a stand mixer to cream together the softened coconut oil, sugars, egg, and vanilla extract until creamy, light, and fluffy (3-4 minutes).
Mix in the flour, cornstarch, baking soda and salt, and beat until combined. Fold in the chocolate chips.
Scoop cookie dough on to ungreased cookie sheet, 2 inches apart. Bake for 9-10 minutes until the edges are set. Transfer to a wire rack to cool completely.
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