Written by Chris -
Baking with coconut oil certainly isn’t new, but it’s fairly new to me. I finally decided it was time to give it a try after reading a post on The Kitchn. Until now, I’ve been completely devoted to butter. The more I experiment with coconut oil, the more impressed I am. I’ve been using it to pop popcorn (oh my, heavenly!), added it to stir-frys, used it for pancakes and blended it in smoothies. For this post, I am going to focus on COOKIES.
Coconut oil is bright white in color and has a fresh coconut smell. The taste profile is light and sweet, with subtle hints of coconut. I am noticing a hint of coconut in baked goods, but for the most part, it’s hard to detect. I think what surprises most people is that coconut oil can change between a liquid and solid state very easily. Whenever the temperature is above 76 degrees Fahrenheit, coconut oil will be liquid. Below 76, coconut oil is a solid. Refrigeration isn’t needed. The shelf life for most coconut oils is two years.
I put coconut oil to the test in a family cookie recipe, in addition to a handful of other cookie recipes. I am finding that you can pretty much use coconut oil as a substitute in many recipes that call for butter or margarine. It’s a straight substitution, 1 cup for 1 cup.
Coconut oil can be beaten along with sugar the same way you would butter. I like to beat it a little first just to soften, and then I add the sugar. If your recipe calls for melted butter and you want to try coconut oil, just melt the coconut oil and make sure your other ingredients are at room temperature.
Here is the family recipe I referenced – my kids love it! I love using dark chocolate morsels, but semi-sweet and milk chocolate morsels work great too.
Dark Chocolate Chip Cookies with Coconut Oil
Ingredients needed for 40 cookies:
- 2 cups white whole-wheat or all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 3/4 cup virgin coconut oil, at room temperature
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels
Directions:
PREHEAT oven to 350° F.
COMBINE flour, baking soda and salt in small bowl.
BEAT coconut oil in large mixer bowl until smooth. Add brown sugar, granulated sugar and vanilla extract; beat until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels.
DROP by rounded tablespoon onto ungreased baking sheets. I like to use a small ice cream scoop so that all cookies are the same size.
BAKE for 9 to 12 minutes or until golden brown and edges have begun to set but centers are still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Or, enjoy warm while the chocolate is still molten.
Have you been experimenting with coconut oil too? Please share your recipes and suggestions!
Links:
Related recipes:
 Original NESTLÉ® TOLL HOUSE® Dark Chocolate Chip Cookies |
 Chocolate Chip Cookie Bites |
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32 Comments
I am really going through a coconut phase! Had to stop my dairy life and have taken up coconut! I am going to try this recipe. it sounds amazing
These look so delicious! I just bought my first jar of Coconut Oil and can’t wait to try this recipe.
I love using coconut oil in lieu of butter. I tweaked your recipe a bit and added cocoa powder for a chocolate chocolate chip recipe! Delicious. Thanks for sharing.
How much cocoa powder did you use? That sounds wonderful!
I have been searching for hours and I haven’t found such awesome work.
coconut oil
I just made these and they are fantastic! I recently read about the wonders of coconut oil, so I’ll be trying more recipes with it in the future. Thanks for posting.
Made these tonight, and the taste was awesome! I recommend refrigerating the dough on the tray before putting it in the oven to help it hold its shape.
I am so happy you liked the cookies! Chilling cookie dough certainly has benefits (flavor, texture). It’s interesting that you had flat cookies though. I did compare chilled dough vs just prepared with this recipe and noticed slight flavor and texture differences but both were similar as far as thickness (they were not flat). I did get flatter cookies when I melted the coconut oil though (that’s why the recipe calls for room temp coconut oil). Flat cookies can also be a result of the baking sheets (avoid those with edges all the way around).
I am tempted to add chilling time to all cookie recipes moving forward (to your point, so many benefits!). Thank you for stopping by our blog!
Yeah, I noticed the same thing. Essentially, baking sheets with sides and/or use of silpat mat made them spread out more; flat baking sheets and/or parchment paper seemed to result in a less flat cookie.
I used room temperature coconut oil, but I noticed when I was measuring it that it was less solid than I had seen it in the past… maybe my kitchen was just warm that day? In any case, chilling definitely helped, and they didn’t get excessively crispy after cooling like I thought they might, given the texture.
Overall, huge success! This may be my new go-to method for cookies.
This look to die for! My husband found your dark chocolate chip cookie recipe online and is insisting I make them this weekend =) Thanks for sharing. Once I finish up with my “real job” of baking cakes, I’ll give this a shot. We both enjoy your blog!
- Shannon, Crumb Cake Creations
Thanks so much; glad you enjoy it!
Chocolate chips are heavenly! I could die eating those. The picture where the chocolate was oozing out of the cookie is simply sinful. I’d willingly go to hell just to have a taste. I rest my case and plead guilty.
Has anyone tried your recipe using a gluten free flour mix in place of the wheat flour? My husband is gluten-free, dairy-free and I’m trying to find a good cookie recipe for him.
Hi Penny, unfortunately, I haven’t tried it with a gluten free flour mix. If you do try it, I would love to hear your results. I have heard that this is a good gluten free cookie: http://www.bobsredmill.com/recipes_detail.php?rid=121 I am sure you could substitute the butter for coconut oil.
Chris
I just made this recipe using Chef Brad’s Wonder Flour which is gluten free. And they turned out beautifully! Delicious! Thanks so much for posting!
Tweaked these to make them egg and soy free. I used a flax egg and a popular allergen free chocolate chip. Can’t wait to let my kiddos have one. Thx
Would I have to reduce the amount of coconut oil if mine is very liquid? It’s still fairly warm where I live so my coconut oil is pure liquid (as it is most of the year!). I can’t wait to make these cookies!
I made the cookies with solid coconut oil and liquid and the only real difference was in the appearance (one had more of a crackly top). I’d recommend you use the amount that the recipe calls for. Hope you like the cookies as much as we did!
I live in FL so I understand. After it was all mixed, I put the bowl in the fridge for a few minutes, then made the balls, placed them on the cookie sheet, then fridge again for 5 or so minutes.
Thanks for the responses! I’m going to refrigerate the cookie dough as suggested & see how they turn out.
Maybe try a few without chilling… I didn’t need to chill even when the coconut oil was fluid. I’m curious…
I will most likely make these tonight & will let you know know how they go (will do a blog post later)!
I am in love! I may never make cookies with butter again. Just now made a 1st test batch (without refrigerating the dough) – cookies are perfectly crisp on the edges, crackly on top and chewy on the inside. The refrigerated dough has a crackly top too. they’re perfect crackly or not! I can taste the coconut but I don’t really mind.
I must mention I used all whole wheat flour and instead of chocolate chips I just chopped up two bars of dark chocolate (85% cocoa). Delicious!
Off to take some quick photos for a blog post before the kids devour them all.
I am so happy they worked out for you! And I love your changes – all whole wheat flour and chopped dark chocolate. Happy Wednesday to you!
Chris
thanks for sharing – I am “new” to coconut oil and was so hoping it was interchangeable w/butter. I used solid packed Pumpkin, oatmeal and a bit of coconut to my cookies
Yummy fall tailgate treat!
I loved the cookies but it was a bit difficult to get the solid coconut oil to cream in the mixer. Any suggestions?
Hi Linda, if it’s cold in your kitchen, the coconut oil will be completely solid. I’d recommend you scoop the coconut oil into a microwave safe dish and warm it for a few seconds – just enough to soften it. You can also scoop the coconut oil in its solid state into the mixer and mix it until it’s softened, then add the sugars. I’m happy you made the cookies!
Love this recipe! Coconut oil in place of butter allows me to eat baked cookies and cakes once again!! No gallbladder or tummy aches with coconut oil! No sugar lows either. These cookies are amazing!! Now using coconut oil for everything!!!
Just made these cookies after seeing the wonderful benefits of coconut oil which are too numerous to mention. Am giving them away as presents, as well as sneaking some for myself. They are so easy to make!
Just made these, with a few alterations: substituted about 1/4c of flour for some coconut flour (that’s all I had in the house), subbed the granulated sugar for coconut sugar, and added about 1oz of freshly brewed espresso (I don’t know, was feeling adventurous!). I also didn’t have any of the morsels, so just chopped up some dark bakers chocolate and used some regular semi-sweet chips. Ah-MAZE-ing!
I am anxious to try this recipe. One question: Have you tried substituting the sugar with agave nectar or truvia? I am trying to steer clear of refined sugars.
Best recipe I’ve ever tried… will never use another!
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