Cookies/ Recipes

Coconut Oil Chocolate Chip Oatmeal Cookies

These.Are.The.BEST.Chocolate.Chip.Cookies…..ever?

Did I really make such a bold claim?! I have other chocolate chip cookie recipes on this site and have baked so many over the years that I have lost count. Out of all the cookies baked and consumed in our house, chocolate chip will always be number one. I’d say my favorite all time cookie would be gingerbread, but chocolate chip cookies are definitely the most baked.

This, however, was my first time attempting to bake them with coconut oil instead of butter. The result? A crispy around the edges but chewy in the center cookie filled with chocolate chips and oats that had a very very faint taste of coconut. The coconut taste is so faint that you can’t really even put your finger on it unless you know it’s there. Gahhh I am drooling just thinking about them!

When I was doing some recipe research, I found many people saying to measure your coconut oil when liquid. Ehh…I don’t really agree. I say measure your oil when it’s in a solid state. It will make for fluffier, chewier cookies. Also, don’t overly mix these — same goes for any cookie — you really just want to mix until the ingredients are together. Over-mixing yields flat cookies. These have some oomph! 

As good as these were right out of the oven, I have to say I like them even better frozen. If you’ve never eaten an ice cold frozen cookie, you’re missing out. So good. I may or may not have a whole little cookie stash in my freezer that no one else in my family knows about but me. πŸ˜‰

Lemme know what y’all think! I think they might become your favorite, too. 

 

Print
Coconut Oil Chocolate Chip Oatmeal Cookies
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Course: Dessert
Servings: 12 cookies
Ingredients
  • 1/3 cup coconut oil room temperature
  • 2/3 cup packed light brown sugar
  • 1 tsp vanilla extract
  • 3/4 cup all purpose flour
  • 1/2 cup old fashioned oats
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 whole egg
  • 1/2 cup semisweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees. Line a sheet pan with parchment or silpat.

  2. Beat together the coconut oil and brown sugar. Add the vanilla and egg and continue beating until well combined.

  3. Whisk together the dry ingredients and add to the wet ingredients. ONLY mix until just combined. Add the chocolate chips and mix gently. 

  4. Scoop golf ball sized balls of dough onto your prepared sheet tray. Bake for 8-10 minutes until golden. Let cool slightly before transferring to a cooling rack (or eating!).

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22 Comments

  • Reply
    Christina @ montessoriishmom.com
    April 13, 2017 at 7:14 am

    I was just about to order more coconut oil from Thrive…can’t believe I went through the giant tub I ordered last time, but I love it for baking / cooking and just spreading on toast. Can’t wait to try these!

  • Reply
    Coconut Oil Chocolate Chip Oatmeal Cookies - social foods
    April 13, 2017 at 7:22 am

    […] April 13, 2017 Chocolate, Cookies, jenna's favorite, Recipes This post was originally published on this […]

  • Reply
    Kat N
    April 13, 2017 at 7:34 am

    If you scoop the oil while it’s solid are you still supposed to melt it before mixing with the sugar?

    • Reply
      jenna
      April 13, 2017 at 1:10 pm

      Nope. You just cream the two together.

      • Reply
        Kat N
        April 13, 2017 at 8:57 pm

        Thanks!!

    • Reply
      Carrie
      April 13, 2017 at 1:35 pm

      I was going to ask that same thing! Thanks for asking it (and thanks for your answer, Jenna)! These sound so easy to make – and delicious!

  • Reply
    Annie
    April 13, 2017 at 12:07 pm

    I saw your Instagram story about these and have been anxiously waiting for the recipe. Cannot wait to try them!!

  • Reply
    Meghan
    April 13, 2017 at 12:29 pm

    Do you think I could replace the flour with almond flour/coconut flower to make gluten free (and GF oats)?

  • Reply
    Kristin @ Iowa Girl Eats
    April 13, 2017 at 12:46 pm

    Ummm, yes – definitely trying with GF flour and oats!! ??

  • Reply
    Nora Lee
    April 13, 2017 at 5:37 pm

    Just made these..so tasty!! I’ve never actually cooked with coconut oil before, and I loved the lightness and subtle flavor they imparted. I also love that it only made 12 cookies-perfect amount! Thanks for the recipe!

  • Reply
    Katherine
    April 13, 2017 at 8:33 pm

    I can honestly say I’ve never tried baking chocolate chip cookies with just coconut oil. Excited to try your recipe!

  • Reply
    Lovely Links - Heather's Dish
    April 14, 2017 at 3:00 am

    […] over these cookies. I don’t doubt they’re the best […]

  • Reply
    Aimee
    April 14, 2017 at 7:04 am

    These cookies are basically all my favorite things rolled into one amazing sounding cookie!!! Can’t wait to try. And I totally agree on your coconut oil measuring…I always measure room temperature, not liquid.

  • Reply
    valerie
    April 14, 2017 at 3:58 pm

    Definitely making these! Thanks! And I’m with you – I always have a stash of cookies, brownies, etc., in my freezer that no one ever knows about but me! Love it!!!

  • Reply
    Ingrid
    April 14, 2017 at 4:48 pm

    Just made these! My first batch (did 6 at a time) spread like crazy, so I popped the dough in the fridge while they baked. The next couple batches were pretty much perfect. Yumyum!

  • Reply
    Carly
    April 15, 2017 at 6:31 am

    Can’t wait to try these! I’ve been hoping a coconut oil chocolate chip cookie would magically appear on this page. I have your loaded oatmeal cookie dough chilling in the fridge right now. I love your recipes! Thank you!

  • Reply
    Rachel
    April 15, 2017 at 4:13 pm

    Made these with my toddler and they are perfect (love that it’s a small batch too – don’t need 4 dozen cookies in the house)! Tried them frozen and you are right, they are even better!

  • Reply
    Christy
    April 16, 2017 at 5:13 pm

    Made these and they were a hit! Left some with my parents and my mom called me up and said “those cookies were GOOD!” I froze the dough since I didn’t bake them immediately and they didn’t spread too much, and I added walnuts. Super tasty!!

  • Reply
    Abby
    April 17, 2017 at 12:13 pm

    These were amazing! Thanks for the recipe. I switched out the flour for a GF flour blend and used dairy free chocolate chips and they were great. So great that my husband and kids inhaled them all and never knew they were both gluten and dairy free!

  • Reply
    Amy
    May 15, 2017 at 4:52 pm

    These cookies are awesome! My two year old and I made them together on Mother’s Day. They were super easy and I love how they stayed chewy.

  • Reply
    Kami
    May 23, 2017 at 9:57 am

    I don’t think I have ever commented on your blog, but I have been a reader for years and I am so happy that you are back to blogging! So many of your recipes are staples in my house! I have had this recipe saved since you posted it, and I finally got around to making them this past weekend! They are sooooo yummy! The flavor that the coconut oil adds to the cookie is just amazing!

  • Reply
    Parham
    May 23, 2017 at 5:51 pm

    Just tried to make these. My first time using coconut oil. The dough was sooooo yummy!!! But, when I tried to bake them, the dough ran all over the parchment paper/cookie sheet. I definitely want to try again though! So, would it be better to refrigerate or freeze the dough before baking the next time I try?

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