These Coconut Oil Chocolate Chip Cookies are dairy-free and vegan and they require only 8 ingredients and absolutely no chill time! They are easy to make and bake up super chewy. This recipe is proof that you can make incredible chocolate chip cookies without butter.
Chocolate chip cookies are my favorite dessert. Which is probably why I have so many recipes for them on my blog. From Vegan Banana Chocolate Chip Cookies to Vegan Peanut Butter Chocolate Chip Cookies, and even Vegan Gluten-Free Chocolate Chip Cookies, I have a chocolate chip cookie recipe for everyone!
This recipe is a classic chocolate chip cookie, but with coconut oil as a substitute for butter. They are nostalgic and bake up gooey, chewy, and full of dark chocolate chips.
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Why You'll Love This Recipe
There are so many reasons to love this Vegan Coconut Oil Chocolate Chip Cookies recipe, but here are my top 5!
- This recipe only requires 8 ingredients!
- You do not need to chill the dough.
- They are ready from start to finish in under 45 minutes.
- The cookies bake up gooey and super chewy.
- No one will ever know these chocolate chip cookies are vegan and dairy-free.
Ingredient Notes
Coconut Oil: You can use either unrefined coconut oil or refined coconut oil. Refined coconut oil will not have any coconut flavor, while unrefined will have a mild coconut flavor.
Brown Sugar: Brown sugar gives these cookies a warm flavor. Make sure you use your hand to really pack it into the measuring cup.
Non-Dairy Milk: I used oat milk, but any non-dairy milk will work.
Chocolate Chips: I like Enjoy Life Dark Chocolate Chips for this recipe, but you can also use chocolate chunks or chopped chocolate.
Substitutions and Variations
Feel free to get creative with mix-ins in these Coconut Oil Chocolate Chip Cookies. You could add Vegan White Chocolate Chips, or even chopped up candy like peanut butter cups!
If you want even more chocolate, though, you should make my Single-Serving Vegan Double Chocolate Cookie.
Do not substitute butter for the coconut oil here. It does not have the same fat content, so the cookies will not turn out the same.
Step-by-Step Instructions
Step 1. Cream the coconut oil with brown sugar until well combined.
Step 2. Add non-dairy milk and vanilla and mix until well combined, again.
Step 3. Add the flour, baking soda and salt and mix to form the dough.
Step 4. Add vegan chocolate chips and stir to distribute.
Step 5. Scoop the cookie dough using a ¼ cup measuring cup onto a parchment-lined sheet pan.
Step 6. And bake the Coconut Oil Chocolate Chip Cookies until golden brown.
Recipe FAQs
Once completely cool, place the cookies into an airtight container and leave at room temperature for up to 3 days.
Yes! To freeze the cookies, place them into an airtight container and keep in the freezer for up to 2 months.
Yes! Make the cookie dough, then scoop it onto a parchment-lined baking sheet and freeze. Once the cookie dough balls are frozen, place them into a freezer bag and keep in the freezer. When you are ready to bake, arrange the cookies onto a baking sheet and allow to come to room temperature before baking as directed.
Expert Tips and Tricks
Ideally, the coconut oil should be soft but not melted. This is what mine is like at room temperature.
If your coconut oil is hard, heat it in the microwave on 50% power in 10-second intervals. And in between each interval, wait a full minute to allow the heat to distribute.
The dough will be very thick and hard to mix by hand once the dry ingredients are added, but it will come together!
Looking for More Easy Vegan Cookie Recipes?
If you tried this Coconut Oil Chocolate Chip Cookies recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Chocolate Chip Cookies with Coconut Oil
Equipment
- 1 Mixing Bowl
- 1 Wooden Spoon
- 1 Baking Sheet
- Parchment Paper
- Measuring Cups and Spoons
Ingredients
- ½ Cup Coconut Oil, room temperature See note!
- 1 ¼ Cup Light Brown Sugar, tightly packed
- 6 tablespoon Non-Dairy Milk
- 2 teaspoon Vanilla Extract
- 2 ¼ Cups All Purpose Flour
- ¾ teaspoon Baking Soda
- ¾ teaspoon Kosher Salt ½ teaspoon if using fine grain salt
- 1 ¼ Cups Chocolate Chips
- Flakey Sea Salt, optional
Instructions
- Preheat oven to 350* F. Line a baking sheet with parchment.
- In a large with with a wooden spoon or in the bowl of a stand mixer fitted with the paddle attachment, cream coconut oil and brown sugar until well combined, scraping the bowl down as necessary.½ Cup Coconut Oil, room temperature, 1 ¼ Cup Light Brown Sugar, tightly packed
- Add the non-dairy milk and vanilla and mix until well combined.6 tablespoon Non-Dairy Milk, 2 teaspoon Vanilla Extract
- Next, add flour, baking soda and salt and stir until everything is just combined. The dough will the thick!2 ¼ Cups All Purpose Flour, ¾ teaspoon Baking Soda, ¾ teaspoon Kosher Salt
- Add chocolate chips and stir to distribute.1 ¼ Cups Chocolate Chips
- Using a greased ¼ cup measuring cup, scoop 6 cookie dough mounds evenly spaced onto a parchment lined cookie sheet.
- Sprinkle with flakey sea salt (optional) and bake in a 350* F oven for 12-15 minutes or until the cookies start to set around the edge.Flakey Sea Salt, optional
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
- Repeat with the remaining cookie dough.
- Store in an air tight container at room temperature for up to 3 days or freeze up to a month.
Roxy says
My family cannot get enough of these! We like the coconut flavour from the unrefined oil. I did reduce the amount of oil the second time around and they were slightly greasy to touch (but still tasted amazing!) this could be due to the fact we live in an extremely humid environment. Great recipe!