Coconut Oil Chocolate Chip Cookies
Prep time
Cook time
Total time
A lightened up, butter free cookie made with coconut oil and chock full of sweet, melt in your mouth chocolate chunks.
Serves: 50 cookies
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • ¾ cup virgin coconut oil, at room temperature
  • ¾ cup brown sugar, not packed
  • ⅓ cup granulated sugar
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 1⅓ cup semi-sweet chocolate chips (I used Trader Joe's semi-sweet chunks)
  1. Preheat oven to 350 degrees
  2. Line two baking sheets with parchment paper or silpat
  3. In a medium bowl; add flour, baking soda and salt; mix well; set aside.
  4. In a large mixing bowl, beat coconut oil, until creamy. Beat in brown sugar, granulated sugar and vanilla extract until creamy. Beat in one egg at a time until incorporated. Beat in flour mixture until just combined.
  5. Fold in chocolate chips.
  6. Take a round teaspoon size amount of batter and drop about 2" apart on to prepared baking sheet. Bake for 9-10 minutes, just until lightly golden on the bottom. Let cookies rest on baking sheet for 2 minutes. Then remove cookies to a cooling rack until fully cooled.
  7. Store at room temperature or you can freeze them for up to 3 months.
Calories per cookie: 96, Fat: 5, Cholesterol: 7.4, Sodium: 75, Potassium: 18, Carbs: 12.8, Fiber: 0, Sugar: 8, Protein: 1
Nutrition Information
Serving size: 1 cookie
Recipe by PB + P Design at