Today we’re sharing a recipe for coconut oil chocolate chip cookies. This classic recipe with a twist is sure to impress all the cookie connoisseurs.
These coconut oil chocolate chip cookies seem like a regular chocolate chip cookie with a slight variation. This variation is replacing part of the butter with coconut oil. This small addition of coconut oil gives these cookies an incredible depth of flavor and an amazing cookie texture. We’re also sharing our tips and tricks to make these cookies turn out perfect.
Can you substitute coconut oil for butter in cookies?
When you are looking to replace butter with coconut oil, it can generally be substituted at a 1:1 ratio. However, when baking you need to be aware that butter gives cookies a different flavor and has a higher water content than coconut oil.
Therefore, not all cookie recipes allow for coconut oil to to perfectly replace butter. It definitely depends on the individual recipe, so it’s best to use a recipe that already calls for coconut oil. This specific recipe replaces half of the butter with coconut oil which we found to be the perfect balance of using coconut oil in the cookies.
Is coconut oil healthier than butter?
Coconut oil has been making it’s way as a healthy alternative to butter and several other oils/fats. There is a great deal of information on the health benefits of coconut oil. One of these benefits has been that coconut oil helps increase the good cholesterol (HDL) levels. With that said, it may not help depending on how many of these cookies you eat.
Please see our previous post on the many benefits of coconut oil and how we use it to learn more about coconut oil.
Coconut Oil Chocolate Chip Cookies
By replacing some of the butter with coconut oil these cookies have the perfect crispy outside and chewy inside loved by all cookie monsters.
- 1/2 cup coconut oil, melted (measure in solid form)
- 1/2 cup butter, melted
- 1 cup granulated white sugar
- 1 cup brown sugar, packed
- 1/2 tbsp vanilla extract
- 2 large eggs, at room temperature
- 3 cups flour, of your choice (we use half wheat and half all-purpose)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp cornstarch
- 1 1/2 – 2 cups chocolate chips or chunk, of your choice
In a medium sized bowl, measure and melt your coconut oil and butter in the microwave. Add this melted oil and butter to your stand mixer.
Add white and brown sugars to the stand mixer and mix until combined. Add vanilla and eggs and mix until smooth.
In a medium sized bowl, mix all dry ingredients together including; flour, baking soda, baking powder, salt and cornstarch.
Add the dry ingredients to the wet ingredients and mix just until combined. Fold in chocolate chips or chunks.
Cover and chill dough for at least 1-2 hours or overnight if possible. The longer you chill the dough, you may need to let it sit on the counter for a few minutes and let it come up to temperature.
Preheat oven to 350 degrees. Roll cookies into 1 1/2 tablespoon balls. Place on sheet pan lined with parchment or silpat liner.
Bake cookies for 10-12 minutes. Cool cookies on a cooling rack.
How long do these stay fresh?
Let’s be honest, these and most cookies taste the best the same day they are made. With that said, these cookies will last a couple day in an airtight container at room temperature. After that, they do lose their texture, flavor and become less soft.
We’d love to hear what you think about this recipe. Let us know in the comments below. Thank you for visiting Sunup to Sundown! We’ll be back soon with another recipe or update regarding our garden or our journey to become more self-reliant.