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A stack of five coconut oil chocolate chip cookies.

Coconut Oil Chocolate Chip Cookies

These coconut oil chocolate chip cookies are rich and decadent – no butter necessary!
Course Dessert
Cuisine American
Keyword coconut oil chocolate chip cookies
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Servings 24 cookies
Calories 123 kcal
Author Dairy Free for Baby

Ingredients

  • 1 tbsp ground flax
  • 2 ½ tbsp hot water
  • ½ cup coconut oil
  • ½ cup brown sugar
  • cup granulated sugar
  • 1 ½ tsp vanilla extract
  • 1 ½ cups all-purpose flour (spooned and leveled)
  • 2 tsp cornstarch
  • ¾ tsp baking soda
  • ¼ tsp salt
  • ½ cup dairy-free dark chocolate chips
  • Oat milk (only if needed, see directions)

Instructions

  1. In a small bowl, combine the ground flax and hot water. Let sit for 10 minutes until thick and gelatinous.
  2. In the mixing bowl of a stand mixer (or in a regular mixing bowl), combine the coconut oil, brown sugar, granulated sugar, vanilla, and flax mixture. Use the paddle attachment (or a hand mixer) to mix until well combined and fluffy.
  3. To another bowl, add the flour, cornstarch, baking soda, and salt. Stir until well combined.
  4. Add the dry ingredients to the bowl with the wet ingredients. Mix until just combined. If at this point the dough is too crumbly, add 1 to 2 tablespoons of oat milk to create a scoopable texture.*
  5. Fold in the chocolate chips.
  6. Using a cookie scoop or heaping tablespoon, portion the dough out into 24 cookies and place on a plate. Cover with plastic wrap or aluminum foil and place in the refrigerator. Chill for at least one hour.
  7. When ready to bake, preheat the oven to 350 degrees F. Prepare two baking sheets with parchment paper.
  8. Transfer the cookie dough balls onto the prepared baking sheets. Bake at 350 degrees F for 10 to 11 minutes, or until the cookies are golden brown and cooked through.
  9. Let the cookies cool completely on the pan, then enjoy!

Recipe Notes

  • Dry crumbly dough can occur if the flour is packed (rather than spooned and leveled), or with slight mismeasurements of the coconut oil. This is not a big deal, though, just add the little bit of oat milk and the problem is easily solved.
  • Do not skip the chilling step or the cookies may spread too much.

 

Nutrition analysis (approximate per cookie): 123 calories, 6.5 g fat, 5 g saturated fat, 65 mg sodium, 16 g carbohydrate, 1 g fiber, 9 g sugar, 1 g protein, Vitamin D: 0%, Calcium: 0%, Iron: 7%, Potassium: 0%