Using coconut oil instead of butter in cookies can offer several benefits:

Healthier Fat: Coconut oil contains medium-chain triglycerides (MCTs), which may provide health benefits such as improved metabolism and energy levels.
Dairy-Free Option: For those who are lactose intolerant or following a vegan diet, coconut oil is a fantastic alternative to butter.
Unique Flavor: While coconut oil does impart a subtle coconut flavor, it is often not overpowering, making it a great addition to various cookie recipes.

Here’s a simple and delicious recipe for coconut oil chocolate chip cookies that will satisfy your sweet tooth without the need for butter.

1/2 cup coconut oil (solid, but softened slightly)
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips (semi-sweet or your choice)

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Cream the Coconut Oil and Sugars: In a large mixing bowl, beat the coconut oil, brown sugar, and granulated sugar together until creamy. This can take about 2-3 minutes.

Add Egg and Vanilla: Mix in the egg and vanilla extract until fully combined.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.

Fold in Chocolate Chips: Gently fold in the chocolate chips.

Chill the Dough (Optional): For thicker cookies, chill the dough in the refrigerator for at least 30 minutes. This step is optional but recommended for a chewier texture.

Scoop and Bake: Use a cookie scoop to portion out the dough onto the prepared baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden.

Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Coconut Oil Consistency: Make sure your coconut oil is solid but slightly softened. If it’s too melted, it can affect the cookie’s texture.
Chilling the Dough: Chilling the dough helps prevent the cookies from spreading too much during baking, resulting in thicker cookies.
Storage: Store your cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.

Most people find that the coconut flavor is subtle in cookies made with coconut oil. If you prefer an even milder taste, consider using refined coconut oil, which has a neutral flavor compared to virgin coconut oil.

Coconut oil contains healthy fats, specifically MCTs, which may offer various health benefits. However, moderation is key, as it is still high in calories and saturated fat.

Absolutely! Coconut oil can be used in a variety of cookie recipes as a substitute for butter. Just keep in mind that it may slightly alter the texture and flavor, but it often results in deliciously soft and chewy cookies.

Baking with coconut oil is a fantastic way to create delicious cookies that are both satisfying and slightly healthier than traditional butter cookies. This coconut oil chocolate chip cookie recipe is easy to make and perfect for any occasion. Whether you’re looking for a dairy-free option or just want to try something new, these cookies are sure to please. So gather your ingredients, preheat your oven, and enjoy the delightful aroma of freshly baked cookies!