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.
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.
Turned out perfectly!! I used a bit more flour.
I was looking for a vegan recipe for cookies with coconut oil as an ingredient and I found this one. The cookies came out of the oven perfect and they are delicious!! It was really quick to do and super easy. Thank you for this recipe
That’s so wonderful to hear, Laurence! I’m thrilled you loved the cookies 🙂 Thanks so much for your review!
I’ve tried this recipe three times before without success; the batter was too runny and the cookies were flat. However, after reading many positive reviews and being a fan of Noracooks, I tried again and this time the cookies were perfect! I made no changes to the recipe. The only difference was my kitchen’s temperature (it’s winter now and cooler, but usually it’s over 30 Celsius). It seems the batter needs a cooler temperature to work, so either keep it at room temperature or try chilling it before baking.
I’m so glad you stuck with it and had success! Thanks for your wonderful review and feedback 🙂
Very greasy and runny
I added an extra half cup of flour and froze the dough balls
I would use 1/2 cup coconut oil next time, maybe even less
I’m not vegan, but I have to be dairy-free and egg-free currently since my nursing baby has food intolerances. I feel like I have made every vegan chocolate chip cookie recipe on the internet, and this is by far the best one! They taste exactly like regular, non-vegan chocolate chip cookies, equal parts chewy and crispy around the edges. The only thing is, both times I’ve made the recipe so far I have had to add 2 tbsp extra flour so the dough holds together. But man, these are good! I’m just so glad I found this recipe!
The dough was far too runny with the measurement as is.
Same unfortunately, I had to add 1/2c more flour
These turned out perfectly. I even forgot to add the baking soda! I ended up making mine with tahini instead of coconut oil & using white chocolate chips. So delicious.Thank you, Nora.
Hi Paloma. You are so welcome! Thank you for sharing your fabulous ideas and review! Your flavors sound delicious!
Perfect every time!! everyone asks for this recipe. I didn’t believe I could bakes, your recipes have changed that!!!
I’m thrilled you are loving and being successful at baking, Alyssa! Thanks for your fabulous feedback!
I made the recipe exactly according to your recipe using coconut oil. Before baking the dough was fine but once in the oven the cookies totally flattened out and bubbled. Disappointing.
If the dough was fine, then it’s possible your oven was too hot. If you try this recipe again, try baking the cookies at 325ºF instead. Hope this helps!
Your Perfect Choc Chip Cookies are my favorite and my family begs for them at every gathering! I didn’t have vegan butter so I made these and now I can’t decide which I love more. I added miso like I always do because I love the depth of flavor and I used unrefined coconut oil which gave them a lovely light coconut flavor. I did have to add a little bit of extra flour and refrigerate them before scooping, but they turned out perfectly crispy and chewy all at the same time.
Your cookies sound delicious! Thank you, Grace, for sharing your fabulous feedback and review! I’m thrilled that you love them!
my cookies fell apart 🙁
i chilled the dough for 10 min then added in my chocolate chunks.. is that where i messed up? they were so yummy, i want to make again!
Yes, coconut oil will become very hard when cold, causing the cookie dough (and the cookies) to be crumbly and fall apart.
I’ve been using this recipe for ages and it’s fantastic. But recently I’ve been getting flops and I’ve figured it out. I started using the metric measurements and I just had a look yesterday and the metric measurements are wrong.
Hi Trisha! Hmm I just double checked all the metric measurements and they are correct. What do you think is not correct? Hope I can help!
Hey Nora! It’s the dry ingredients. From what I know, one cup is about 250g. But the metric measurements say 187g for 1and a half cup of flour. It’s not enough.
I’ve just remade the recipe using the cup measurement and it’s perfect.
That’s different than my measurements, and every other source I find says 1 1/2 cups of flour equals approximately 187 or 188 grams. I’m not sure what the difference is here or how you are seeing something else, but I’m glad they worked out for you with more flour!
Ah interesting! It’s just odd that 3/4 cup is 167g and 1 and a half cup is 188g. There’s only 20g difference but it’s actually more than that if you check. Oh well… Not sure what’s going on but it works if I don’t use the metric measurements
You’re confusing a volume measurement with a weight measurement. A cup of cotton balls weighs a lot less than a cup of marbles. 187 g is the correct measurement for the weight of a cup and a half of flour. I’m not sure why you’d dig your heels in to a recipe creator when even a quick Google search backs up Nora’s measurements.
I used this recipie to make ganja cookies with coconut oil extraction of weed. It worked great and they were very yummy.
That why I found this recipe
OMG. These cookies are insanely good! They came out PERFECTLY! When mixing the dough, it was really soft but I popped it in the fridge for 10 minutes to chill before scooping and it turned out great! The taste is amazing!! Thank you! My vegan friend will be sure to enjoy these!
Hi Honor. I’m so glad you loved the cookies! How kind of you to make these cookies for your vegan friend! Thanks for your feedback and positive review!
Melting the coconut oil made the batter way too liquidy I don’t really understand how it could turn out any different with these measurements. Like others are saying though, just refrigerating until firm enough did the trick! Since it firms up the coconut oil. My kid who swears they don’t like coconut likes them too! Will be making again!
Love this recipe!
Had the same problem that the dough was too runny. I used the metric measurements though. Maybe they are not exact?
I put it in the fridge and now the dough is perfect ?
Thank you for the beautiful and easy recipe.
So good and fool proof!
These are seriously SO delicious. My partner and I demolished these. It’s hard to find vegan cookies with regular cookie texture. My partner said these tasted like subway cookies! Have saved the recipe as my go-to for choc chip cookies! I just subbed out the soy milk for cashew and the flour for GF flour and they were delish.
I’m so glad you love the cookies! Thanks for using my recipe, and for sharing your review and feedback! Happy cooking!
Thank you so much! Your recipes are incredible! We had these cookies and everyone was in heaven! We substituted the coconut oil for canola oil. It worked out amazing!
Thank you for your wonderful feedback! I am glad you are enjoying my recipes! Enjoy my other cookies recipes as well! Happy cooking!
Made the with gluten free all purpose flour and almond milk. They were perfect.
Thank you for sharing your terrific review and comments! I’m glad the cookies turned out perfect for you!
Delicious! Also had the same problem as other commenters wherein the batter was too runny. I chilled it in the refrigerator for 30 mins, that made it easier to handle and roll into balls. Love this recipe though bc the ingredients are accessible. Also reduced the sugar to 75% (i used only about 120g~) and it’s still very tasty. Thank you!
followed the recipe exactly, baked for 11 min, and YUM! thank you for this quick recipe!
Your are welcome! I’m glad you loved the cookies! Thank you for sharing your review and comments!
My dough didn’t turn out right. I measured exactly per instructions, but the dough was so runny I couldn’t attempt to roll it into balls. I added flour incrementally until it was stiff enough to roll, still leaving the dough pretty moist and soft. The cookies tasted too floury after they were baked, which wasn’t a surprise. Not sure what happened?
It’s hard to know what went wrong without being there, but did you make any substitutions like using a different flour? The dough is a bit more wet than usual, but they bake up just right.
Love how easy this was! But as far as the taste, I think I do prefer [vegan] butter. For some reason, I had to almost double the flour to get the dough stiff enough.