Coconut Oil Chocolate Chip Cookies

Published on Oct 17, 2013
Updated on Nov 17, 2018

Coconut Oil Chocolate Chip Cookies // Tried and Tasty

Coconut Oil Chocolate Chip Cookies // I'm a big fan of coconut oil.  It works so well in these cookies! | Tried and TastyFirst of all, when I saw this recipe floating around the internet it had me at: coconut oil. I am an avid fan of coconut oil and was immediately intrigued. However, I still wanted to eliminated the white and brown sugar but still have a tasty cookie. My experimentation process was quite involved. After several changes and attempts, I finally ended up with a cookie that I was happy with. In fact, this is one of the recipes that I recently made at the Deseret News Home Show. So far I have yet to have anyone try them and not immediately fall in LOVE with them. They are pretty darn delish. Moist. Soft. Chocolatey. Delicious.  Even if you aren’t a coconut fan, give these a try. I personally can’t tell that there is even coconut in them.  If you can tell, I’ve heard it is just the slightest hint. Beware. These are ADDICTING.

Coconut Oil Chocolate Chip Cookies

Course: Dessert
Cuisine: American
Keyword: Coconut Oil Chocolate Chip Cookies
Prep Time: 12 minutes
Cook Time: 8 minutes
Total Time: 20 minutes
Servings: 16
Calories: 247 kcal
Author: Yvonne

These Coconut Oil Chocolate Chip Cookies will melt in your mouth!



  • 1/2 c. coconut oil softened
  • 1/3 c. honey
  • 1/4 c. molasses
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 1/2 c. whole wheat flour
  • 3/4 c. all purpose flour
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • pinch of salt
  • 1/2 c. mini chocolate chips


  1. Preheat oven to 350.
  2. In the bowl of a stand mixer, mix together coconut oil, honey, and molasses until well incorporated. Add in egg and vanilla.
  3. In a separate bowl combine dry ingredients; flours, baking powder, baking soda, and salt.
  4. Slowly mix dry ingredients in to wet mixture. Stir in chocolate chips.
  5. Scoop by rounded tablespoon onto a cookie sheet lined with parchment paper or a Silpat silicone baking mat.
  6. Bake at 350 for 8 minutes. Let cool 3-5 minutes before transferring to a cooling rack.

Recipe Notes

[My 2 Cents]
I used the soft white winter wheat berries for this recipe and it turned out wonderful. I freshly grind the berries in my Blendtec right before adding it in the recipe. The fresher the flour, the higher the nutritional value. Of course, if you don't have the resources to grind your own wheat berries, you can buy store bought whole wheat flour as well.

Adapted from Sweet Treats & More

Nutrition Facts
Coconut Oil Chocolate Chip Cookies
Amount Per Serving
Calories 247 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 7g44%
Cholesterol 11mg4%
Sodium 53mg2%
Potassium 176mg5%
Carbohydrates 36g12%
Fiber 2g8%
Sugar 11g12%
Protein 4g8%
Vitamin A 30IU1%
Calcium 37mg4%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Coconut Oil Chocolate Chip Cookies // I'm a big fan of coconut oil.  It works so well in these cookies! | Tried and Tasty

Coconut Oil Chocolate Chip Cookies // I'm a big fan of coconut oil.  It works so well in these cookies! | Tried and Tasty

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17 comments about “Coconut Oil Chocolate Chip Cookies

    1. Yvonne

      You are going to LOVE baking with coconut oil!! So much better for you – let me know what you think of the cookies, hope you love them as much as I do!

    1. Yvonne

      They are about 5-10 minutes out. As long as you keep these babies in a ziplock, they stay soft for a day or two. There’s nothing better than biting in to a warm cookie!!!

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