Chocolate Chip Cookies with Coconut Oil

Broken in half coconut oil chocolate chip cookie leaning on another cookie.

5 from 1 vote

Chocolate Chip Cookies with Coconut Oil

These Coconut Oil Chocolate Chip Cookies are dairy-free and vegan and they require only 8 ingredients and absolutely no chill time!

Prep Time15

Cook Time14

Total Time29

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Cookies

Calories: 291kcal

Author: Megan Calipari

Cost: $4

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.

Notes

The coconut oil should be soft and scoop-able, but not liquid!

If your coconut oil is hard, heat in in the microwave at 50% power for 10 second intervals, waiting a full minute between intervals to allow the heat to distribute.

I used refined coconut oil so my cookies didn't taste like coconut, but I have also made these cookies with unrefined coconut oil and they are delightful with a slight coconut flavor!

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