The ultimate coconut chocolate chip cookie.
This coconut chocolate chip cookie recipe have become one of my ultimate favorite cookies. These are so good I think I am adding them to the Christmas gift bags this year.
I so so love working with coconut oil……It is the first time I have done so and it will not be the last :-) The coconut flavor its just AMAZING!!
These coconut chocolate chip cookies are really easy to make and very versatile. If you don’t have coconut oil just use olive oil, although the coconut flavor will not be there. You can also add some nuts into the batter and I think using oat meal in place of some of the flour as well as wheat germ or oat bran would also work.
Anyhow, I think this is a super duper cookie recipe winner. I will be making these coconut dark chocolate chip cookies a lot :-)
Enjoy!!
On the left picture you can see the coconut oil container….best thing ever!!
These sensational cookies are making it to my Christmas gift bags this year :-) They are awesome!!
These coconut dark chocolate chip cookies are just plain out HEAVEN!! Did I say that already??????
PrintThe ultimate coconut chocolate chip cookie.
Miryam's original recipe
Yield: 3 dozen cookies
Ingredients:
2 cups whole wheat pastry flour
1 teaspoon baking soda
2 eggs
Pinch salt
1/2 cup olive oil
1/2 cup coconut oil, soften at room temperature
1 cup unrefined sugar, you can do 3/4 cup as well.
1 cup unsweetened shredded coconut
1 teaspoon coconut extract or vanilla extract
1 cup dark chocolate chips, most of the times I just use 1/2 cup
Directions:
Preheat oven to 375F. Line cookie sheets with parchment paper and set aside.
Beat sugar, eggs, coconut extract and oils until creamy, I do this manually with a wire whisk, no fancy equipment needed here....... Add flour, shredded coconut, baking soda and salt and combine.
Stir in chocolate chips. Place teaspoons (I used a small cookie scoop) onto the baking sheets. Flatten cookies slightly with the palm of your hand.
Bake 7 to 9 minutes or until golden brown. Leave on the cookie sheet for 2-4 minutes before removing to cool completely on a wire rack.
Nutrition facts based on 18 servings which is two cookies.
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
How fabulous – I’m in love!
:)
ButterYum
I LOVE that these only have oil in them and no butter! They’re practically a health food. And definitely breakfast-worthy,.
Chocolate and coconut is just as good as peanut butter and chocolate to me! I made chocolate coconut cookies to put in a care package for a law school friend! I think I ate half the dough!
Hope your week is off to a great start!
Those look incredible! I experimented with a whole wheat coconut oil chocolate chip cookie recipe but I never got it just right. These look perfect, I have to try them!
These look so delicious!
Hi Miryam! I am already done with baking all my cookie gifts for this year. But I am sure I can squeeze in this recipe early january. I can always make up reasons to bake an ultimate fave cookie! Thanks for the recipe!
I love this recipe. I modified it quite a bit per your suggestions to use oats and wheat germ. I also added nuts and some finely ground spinach for my toddler and they were a big hit with everyone.
Lady J,
I am glad you guys like them, I actually made another batch last night and it is half gone. NOT GOOD :-)
These past couple of days I’ve been searching for a cookie recipe that uses whole wheat and coconut oil. I am SOOOO excited to try these!
This really looks delicious. I’m definitely craving for a plate of that right now. Thanks for sharing this wonderful recipe. This is definitely a must do recipe this weekend since I got my Food Safety Certification.
Hi, I’m new to baking.. And I am unsure to how much butter would be needed for this recipe? Please kindly advice! Thank you !!
Rice,
I would recommend to at least use 2 sticks of butter, each is 113 gr so about 225gr :-)
Let me know how they turn out!!
There are crucial flaws to these instructions! You state…”Beat butter, sugar, eggs and oils until creamy”, yet there is no butter listed in ingredients. I think that’s why Rice was asking…you told Rice to use 2 sticks of butter, so I added 2 sticks of butter to the original recipe ingredients. This caused cookie failure! Also, you left off adding vanilla to the instructions. I am not a free style baker, I follow instructions closely. Where others may have been smart enough to figure all this out, for a novice…not so clear. This batch is going in the trash.
Karin,
so sorry you had to trash a batch of the cookies. Even though there is butter listed in the instruction, you are right about not having to add that , as in the ingredient list is not stated.
I am assuming rice was asking because he probably was adding the butter instead of the coconut oil. I am making assumptions but I guess it is not clear enough given the comments.
Anyhow, thanks for letting me know about the 2 typos in the recipe and sorry again for having to get rid off your batch of cookies. Maybe I can send you some already made cookies for my mistake? What do you think?
Thanks for visiting my blog.
Just not my night! I made a second batch, omitting the butter entirely. The cookies spread horribly and did not taste right at all. I used whole wheat flour, not pastry flour…so maybe that was the problem? Kids went to bed cookie-less as no more chocolate chips left for a 3rd attempt. :-(
Thanks for the cookie offer, appreciate your generosity…but don’t sweat it.
Wow,
I am really sorry. I have made these cookies several times because we love them and I have never had that problem before!!
I don’t know what the problem could have been. I would say maybe because there isn’t enough flour or maybe too much oil? but then again, because I have made them so many times and didn’t have that trouble before I wouldn’t be able to advice.
Shoot, I am making them tomorrow again. I really hate it when followers and readers can’t get my same results, sorry again.
and if you still want some coconut cookies my offer still stands :-)
Karrin,
I have just made the cookies again and they were fine. The cookies do spread but not so much that they are not edible or not cookie like.
Sorry I can not help you further with your problem.
Maybe if you lived near by we could have baked them together :-)
Regards
I just made this and they turned out great! I used white whole wheat flour instead of pastry flour because I didn’t have any. I used 1/8 t. salt and loved the bites that had a bit of salt flavor so I may up it next time. I used the specified amounts of both oils and had no trouble with spreading. I used a Tablespoon to measure and they spread to the perfect little-ish size. I used unsweetened coconut and it tasted just fine. Also I just used regular white sugar as I don’t like the texture of the Sucanat I bought, too gritty! I used vanilla but will by coconut extract for next time. These were wonderful! The only other thing I might change next time is reduce the EVOO to 1/3 cup. I love using coconut oil though and coconut in the cookies, great recipe thank you so much! Definitely adding this to the permanent binder!!!
Also in the directions you say to add the coconut extract which I think implies OR vanilla. Thanks again!
Hannah, thanks so much for leaving a review.
I actually did mean unsweetened shredded coconut so thanks for pointing that out.
I am so glad you liked the cookies and that they will be a to go cookie recipe for you :-)
Thanks for visiting my blog!!
Is the nutritional info listed for an original recipe that called for butter then?
The saturated fat content is off the charts! I think the olive oil is unnecessary and replacing with applesauce or banana would make this recipe better. Otherwise why bother with unrefined sugar and whole wheat flour? lol
Coconut saturated fat sources are way better than the regular conventional saturated fats coming from butter and other bad sources of food. If you do a search on google you can learn more about that :-) Thanks for stopping by.
Wondering if Karrin lives at high altitude. I have a similar recipe, and in fact, in all my baking – esp. when I use coconut oil, I need to reduce it by at least 25% in order for it not to be too greasy (or have cookies spread all over). I live near Denver and high altitude baking requires less fat! (Btw, my cookie recipe uses all coconut oil, altho olive oil is healthy too – actually, my understanding is that butter from grass fed cows is also a healthy fat. And that those 3 fats are good variety in that one is short chain, one medium & one long chain fatty acids (if I’m remembering my terminology correctly).)