Butterless Chocolate Chip Cookies with Coconut Oil

Chef's Notes

Notes

How to melt coconut oil into its liquid form: Coconut oil is generally solid at room temperature, but we want to melt it into a liquid form for this recipe in order to incorporate it more easily into our chocolate cupcake batter. (We’ve used virgin unrefined coconut oils from 365/Whole Foods, Nutiva, and Carrington Farms and like them all). To melt coconut oil, scoop about 1 cup of coconut oil (in its solid, room-temperature form) into a microwave-safe glass measuring cup, and then microwave for 30-40 seconds until it’s melted down. Give the coconut oil a stir and then check the measurement – you may need to add another spoonful of room temperature coconut oil to bring the liquid up to the correct amount. Melt too much oil? Pour any excess right back into the container.
Work quickly when you bake these cookies – as the coconut oil starts to come back to room temperature, the dough will stiffen and be a little more crumbly and harder to work with, so plan to bake these in just one or two batches as opposed to storing the dough in the fridge for later!
If you use a larger or smaller scoop to form the cookie dough, you may need to adjust your bake time – just keep an eye on the cookies as they bake and pull them out when they’re very lightly browned!
Adjustments and Substitutions. Feel free to use more chocolate chips than called for, or to add nuts or white chocolate chips. Add a sprinkle of flakey sea salt on top if you like! You can also swap the chocolate chips for chopped baking chocolate (we like dark or semi-sweet) for chocolate chunks.
These chocolate chip cookies are relatively soft and slightly dense. If you like a thinner, crispier cookie, you can reduce the amount of flour in this recipe by ¼ cup. For an ultra-thick, especially dense cookie, you can increase the flour by up to ¼ cup.
Homemade cookies can dry out after a few days - to keep them soft, store them in an airtight container on the counter along with a small slice of bread (they’ll absorb moisture from the bread and stay softer!) or pop a cookie in the microwave for a few seconds to warm. These cookies also freeze well once cooked!
For more butter-free recipes, check out our Coconut Oil Chocolate Cupcakes or Salted Olive Oil Dark Chocolate Cookies!
Adapted from Nestlé Toll House.

How to melt coconut oil into its liquid form: Coconut oil is generally solid at room temperature, but we want to melt it into a liquid form for this recipe in order to incorporate it more easily into our chocolate cupcake batter. (We’ve used virgin unrefined coconut oils from 365/Whole Foods, Nutiva, and Carrington Farms and like them all). To melt coconut oil, scoop about 1 cup of coconut oil (in its solid, room-temperature form) into a microwave-safe glass measuring cup, and then microwave for 30-40 seconds until it’s melted down. Give the coconut oil a stir and then check the measurement – you may need to add another spoonful of room temperature coconut oil to bring the liquid up to the correct amount. Melt too much oil? Pour any excess right back into the container.
Work quickly when you bake these cookies – as the coconut oil starts to come back to room temperature, the dough will stiffen and be a little more crumbly and harder to work with, so plan to bake these in just one or two batches as opposed to storing the dough in the fridge for later!
If you use a larger or smaller scoop to form the cookie dough, you may need to adjust your bake time – just keep an eye on the cookies as they bake and pull them out when they’re very lightly browned!
Adjustments and Substitutions. Feel free to use more chocolate chips than called for, or to add nuts or white chocolate chips. Add a sprinkle of flakey sea salt on top if you like! You can also swap the chocolate chips for chopped baking chocolate (we like dark or semi-sweet) for chocolate chunks.
These chocolate chip cookies are relatively soft and slightly dense. If you like a thinner, crispier cookie, you can reduce the amount of flour in this recipe by ¼ cup. For an ultra-thick, especially dense cookie, you can increase the flour by up to ¼ cup.
Homemade cookies can dry out after a few days - to keep them soft, store them in an airtight container on the counter along with a small slice of bread (they’ll absorb moisture from the bread and stay softer!) or pop a cookie in the microwave for a few seconds to warm. These cookies also freeze well once cooked!
For more butter-free recipes, check out our Coconut Oil Chocolate Cupcakes or Salted Olive Oil Dark Chocolate Cookies!
Adapted from Nestlé Toll House.