Coconut Oil Chocolate Chip Cookies are thick, chewy and made with no butter! Completely vegan, 1 bowl and super simple to make whenever a craving strikes.Â
No vegan butter is required for these mouthwatering chocolate cookies, instead they are made with coconut oil!
I used to think that cookies made with coconut oil were inferior, but it turns out I just needed to keep testing. There are a few tricks that make these cookies unbelievably thick, soft and chewy and they taste nothing like coconut.
While I still love to make my Perfect Vegan Chocolate Chip Cookies, this recipe rivals that one quite well and they are much easier to make! You don’t need a mixer, you don’t have to prepare flax eggs and they are made in 1 bowl with simple ingredients.
Tips & Substitutions
- Use refined coconut oil for no coconut taste! If you don’t mind the taste of coconut, you can use unrefined.
- Melt the coconut oil. I try to estimate the amount of solid coconut oil I need, and microwave it in a glass pyrex measuring cup until melted. Then measure and make sure you have 2/3 cup exactly.
- You can substitute melted vegan butter OR canola oil if desired. They work just as well.
- May sub another non-dairy milk for soy milk.
- Gluten free flour may work okay, but I haven’t tested it. Use an all purpose gluten free flour for best results.
More vegan cookie recipes you may enjoy
- Perfect Vegan Chocolate Chip Cookies
- Ultimate Vegan Chocolate Cookies
- Classic Vegan Peanut Butter Cookies
- The Best Vegan Sugar Cookies
Coconut Oil Chocolate Chip Cookies
Ingredients
- 2/3 cup melted refined coconut oil
- 3/4 cup brown sugar
- 1/4 cup soy milk
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup non-dairy chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line two medium-sized baking sheets with parchment paper. Or lightly grease the pans instead.
- Melt the coconut oil in a microwave safe measuring glass (or bowl) for 1-2 minutes until completely liquid and warm. Measure to make sure you have exactly 2/3 cup melted coconut oil.
- Add the warm coconut oil to a large mixing bowl along with the brown sugar and whisk well to combine. Now add the soy milk and vanilla and whisk well until smooth. It should resemble caramel at this point.
- To the bowl with the liquid ingredients, add the flour, cornstarch, baking soda and salt. Mix with a large spoon until just combined. Fold in the chocolate chips.
- Roll into balls about 1 1/2 tablespoons each. Place on the pan, leaving a little room for the cookies to spread. Bake for 9-11 minutes. They will look underdone and too soft, but will firm up a lot as they cook and become chewy.
- Let them cool for 10 minutes on the pan, then transfer to a cooling rack. Eat and enjoy!
Notes
- Also works well melted vegan butter or canola oil in place of the coconut oil.
- May use another non-dairy milk if desired for the soy milk. Can be sweetened, unsweetened or vanilla flavored.
- May also use tapioca starch for the cornstarch, possibly arrowroot as well.
- Gluten free: These may work with an all purpose gluten free mix, but I haven't tested it.
I’m not vegan, but I love these–I like using coconut oil instead of butter. Someone said these are runny, but you can either refrigerate them before cooking, or just plop them on the cookie sheet and after they cook, you can’t tell the difference between them and any other regular chocolate chip cookie (well, except they are better).
Hi Kelly. How awesome that you love the cookies! Thanks for sharing your tips and fabulous review! Wishing you lots of happy cooking!