Butterless Chocolate Chip Cookies with Coconut Oil

Ingredients

• 180 g (¾ cup)liquid coconut oil
• 8 g (2 teaspoons)vanilla extract
• 2eggs
• 150 g (¾ cup)white sugar
• 160 g (¾ cup, packed)brown sugar
• 330 g (2½ cups, measured by scooping and levelling)plain flour
• 4 g (¾ teaspoon)kosher salt
• 5 g (1 teaspoon)bicarbonate of soda
• About 175 g (1 heaped cup)chocolate chips

Instructions

1. 1

   Heat the oven

   Heat the oven to 190°C (375°F).

2. 2

   Mix wet ingredients

   In a large mixing bowl, whisk together the liquid coconut oil, vanilla extract, eggs, white sugar and brown sugar.

3. 3

   Make the dough

   Add the flour, kosher salt and bicarbonate of soda to the bowl. Stir until everything is incorporated and the dough is smooth.

4. 4

   Fold in chips

   Fold the chocolate chips into the dough until evenly distributed.

5. 5

   Prepare the tray

   Line a large baking tray with a silicone baking mat or baking parchment.

6. 6

   Portion the dough

   Use a large cookie scoop to portion the dough, placing the scoops about 2.5 cm (1 inch) apart on the tray.

7. 7

   Bake the cookies

   Bake at 190°C (375°F) for 9–12 minutes, until lightly browned. Transfer the cookies to a wire rack to cool.

8. 8

   Serve or store

   Serve the cookies straight away, or leave them to cool completely and store in an airtight container at room temperature for up to a week.

What are coconut oil chocolate chip cookies?

Chocolate chip cookies are an American-style bake made from a sweet dough studded with chocolate. This version replaces the usual butter with coconut oil, while brown and white sugars bring complementary sweetness and texture.

Liquid coconut oil makes the dough easy to mix without first creaming butter. The method is simple: whisk the wet ingredients, stir in the dry ingredients, then fold through the chips.

Nutrition and macros by portion

The nutrition label shows one serving as written: 201 calories, 2g protein, 27g carbs, 10g fat.

The flour and sugars provide most of the carbohydrates, while coconut oil contributes most of the fat; eggs and flour provide some protein. Pair a cookie with fruit or yoghurt if you want a more balanced snack.

Choosing the ingredients

Coconut oil: use it in liquid form so it combines readily with the eggs and sugars. The recipe specifies 180 g, so weighing it helps keep the dough consistent.

Sugars: the recipe uses equal volumes of white and packed brown sugar. Pack the brown sugar into the measuring cup, or weigh it as listed.

Flour: weigh out 330 g for a dependable amount. If measuring by volume, scoop the flour into the cup and level it rather than pressing it down.

Mixing the dough

Wet mixture: whisk the coconut oil, vanilla, eggs and both sugars together until combined. The method does not call for beating until fluffy.

Dry ingredients: stir in the flour, salt and bicarbonate of soda until the dough is smooth and the ingredients are incorporated. Fold in the chocolate chips last to spread them through without overworking the mixture.

Portioning and spacing

Scoop size: a large, 3-tablespoon cookie scoop is suggested for portioning. Consistent scoops help the cookies bake at a similar rate.

Tray spacing: leave about 2.5 cm (1 inch) between dough portions, as directed. Use a large baking tray lined with parchment or a silicone mat.

Checking when they are done

Bake time: start checking at 9 minutes and allow up to 12 minutes. The recipe’s visual cue is lightly browned cookies.

Cooling: move the cookies to a wire rack after baking. They can be served straight away or cooled completely before storage.

Serving the cookies

These cookies are easy to serve on their own or alongside a hot drink. For a dessert plate, pair one with fruit or plain yoghurt for a fresh contrast to the sweet chocolate.

Recipe notes & tips

• Weigh the flour rather than packing it into a measuring cup.
• Make sure the coconut oil is liquid before mixing.
• Use a lined tray so the cookies are easier to remove.
• Keep the dough portions about 2.5 cm (1 inch) apart.
• Check the cookies at 9 minutes and use light browning as the doneness cue.
• Cool the cookies on a wire rack before putting them away.

Variations

• Dark chocolate: use dark chocolate chips for a less sweet-tasting variation.
• Milk chocolate: swap in milk chocolate chips for a sweeter cookie.
• Mixed chips: combine different types of chocolate chips while keeping the total amount similar.
• Smaller cookies: scoop smaller portions and begin checking them earlier, since they may bake faster.
• Extra vanilla: add a little more vanilla extract for a stronger vanilla note.

Common mistakes to avoid

• Too much flour: weigh 330 g or scoop and level rather than compressing the flour.
• Solid coconut oil: bring it to liquid form before mixing so it combines with the other ingredients.
• Uneven portions: use the same scoop size throughout so the cookies bake more evenly.
• Crowded tray: leave about 2.5 cm (1 inch) between scoops as the recipe directs.
• Overbaking: check at 9 minutes and take the cookies out when lightly browned.
• Storing warm cookies: let them cool completely before sealing them in an airtight container.

How to store

Once completely cool, keep the cookies in an airtight container at room temperature for up to a week. The recipe does not specify a reheating method.

Frequently asked questions