Coconut Oil Chocolate Chip Cookies: A Twist on a Classic
Chocolate Chip Cookies With Coconut Oil
These coconut oil chocolate chip cookies have a toffee-like flavor. They’re bitey on the outside and softly chewy on the inside. The subtle flavor of coconut oil in them will remind you of the tropical breeze. Simply moreish.
Chocolate chip cookies with coconut oil and muscovado sugar surprisingly taste so delicious. The oil and sugar combined make the cookies taste like toffee.
The cookie’s texture is a bit bit bitty on the outside. But soft and chewy on the inside.
But of all the goodness these cookies offer lies in the aroma. It reminds you of a tropical breeze. Thanks to the coconut oil in them.
I first made these cookies because I had a big jar of coconut oil lying on my kitchen worktop. It was sitting on the worktop because it was a huge jar. I bought the oil some months back because it was on sale.
But I didn’t realize that it was far too much. We couldn’t finish after a while. So, I must be more creative and make the most of this extra-virgin organic coconut oil.
And because my boys love chocolate chip cookies, I thought, why don’t I try making them with coconut oil instead?
Hence, the experiments started. And of all the similar recipes I came across, I made my recipe.
I wanted my cookies to be moist and not dry but to have a subtle flavor of coconut oil. And most importantly, I was after the cookies that were not too sweet. Therefore, I use less sugar and fewer chocolate chips. But of course, you can always put more if that’s what you prefer.
Because of the dark muscovado sugar in the dough, the cookies turn out quite a brownie that you probably think they’re burnt. Yes, that was actually what my elder son said. The cookies look burned, but they taste nice, he said.
So don’t be deceived by the look. Let your taste buds try these tanned-looking cookies.
And if you need more ideas for different chocolate cookies, you can try this recipe of vegan hot chocolate cookies by Naturallie Plant Based. They are so good.
Main Ingredients for Chocolate Chip Cookies With Coconut Oil
- All-Purpose Flour/ Plain Flour.
- Coconut Oil: Organic extra virgin coconut oil is the best choice.
- Dark Muscovado Sugar: Other alternatives are soft dark brown sugar or, even better, coconut palm sugar.
- Egg.
- Baking Soda/ Bicarbonate of Soda.
- Chocolate Chips: You can choose whichever you prefer: dark, semi-sweet/ milk, white chocolate chips.
- Vanilla Extract.
How To Make Chocolate Chip Cookies With Coconut Oil
I promise you can make these cookies in no time. Because it’s dead easy.
All you have to do is mix the coconut oil with all the sugars and the egg.
When you get a nice thick mixture resembling melted fudge, you can mix in all the dry ingredients except the chocolate chips.
You then mix and lightly knead the dough. Shape it into little circles, then lay them on a baking tray lined with baking paper.
Finally, bake the cookies for about 15-18 minutes until they all look like golden toffee.
More Cookie Recipes
I hope you like this chocolate chip cookies with coconut oil recipe and are considering trying it. When you do, it will be great to share what you think about the recipe in the comments below.
And please follow me on Facebook, Instagram, and/or Pinterest to sneak a peek at what’s cooking in my kitchen.
Before you go, you may want to check my other recipes that you will like.
- Kue Putri Salju – Indonesian Snow White Butter Cookies.
- Coconut Date Cookies.
- Lemon Curd Cookies.
- White Chocolate Chip Cookies.
Thank you and all the best.
Chocolate chip cookies with coconut oil
Equipment
- Stand mixer or
- Handheld mixer
- Mixing bowls.
- Parchment paper
- Baking trays
- Cookie scoop.
Ingredients
- 2 ⅓ cups plain flour.
- 1 cup coconut oil.
- ⅔ cup dark muscovado sugar.
- ⅓ cup granulated sugar.
- 1 egg.
- 1 teaspoon baking soda.
- ½ teaspoon salt.
- 2 teaspoons vanilla.
- 1 cup milk chocolate chips
Instructions
- Preheat the oven at Gas 4/ 180° C/ 350° F.
- Using a stand mixer or handheld mixer, whisk the coconut oil, sugars and egg until most of the sugar dissolves.
- Add in the flour, baking soda, salt, and vanilla. Quickly mix the dough and try not to knead it too much.
- Then mix the chocolate chips in.
- Take about a tablespoon of the dough and shape it into a small ball. Flatten it and put it on a baking tray lined with greaseproof paper. Do this until all the dough is finished.
- Bake the cookies for about 15-18 minutes until they look golden caramel.
- Put the cookies on a cooling rack.
Notes
- Leave your coconut oil at room temperature so it will soften a bit to make things easy for you to mix it.
- If you prefer chewy cookies, do not flatten the cookie dough balls. And do not overbake.
Nutrition
Disclaimer
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.
As a massive fan of coconut oil and coconut sugar (I used Muscovado before I discovered an even healthier version), this recipe is calling for a try! Soon!