Coconut Oil Chocolate Chip Cookies

Welcome to day two of Coconut Oil Week! Today I bring you a real treat…coconut oil cookies! Why don’t you start preheating the oven…

You can substitute coconut oil for butter in pretty much any recipe. These cookies are healthy enough to not feel guilty about indulging in,which is good because they are d-e-l-i-c-i-o-u-s (but not sickeningly sweet)! It can be hard to find a “healthy” cookie that is still soft and fluffy, but this is certainly one of them. Coconut oil, dark chocolate chips, and whole-wheat flour make magic happen in this recipe. Let’s go!

Coconut Oil Chocolate Chip Cookies
3/4 cup coconut oil, measured in liquid form
1 cup brown sugar, packed
2 eggs, room temperature
1 1/2 TBS. vanilla extract
1 3/4 cup whole wheat flour
1/2 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
12 oz. dark chocolate chips
2 cups shredded coconut (optional)


  • Preheat oven to 375 degrees. Line a cookie sheet with silpat or parchment paper.
  • In a mixing bowl, use a mixer to beat the the coconut oil and brown sugar. Add in the eggs and beat until fluffy. Add in the vanilla extract.
  • In another small bowl, combine flour, salt, baking soda, and baking powder with whisk. Pour the dry mixture into the coconut oil mixture a little at a time with a wooden spoon until all of the flour is incorporated. Add in the chocolate chips (and coconut if using), and mix well.
  • Drop by small rounded spoonfuls onto the prepared baking sheets. Bake for 8-9 minutes or until slightly browned around the edges but still soft when pressed into. Let the cookies rest on the cookie sheet for a few minutes before moving to rack to cool completely.


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