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Home » Cookies » Coconut Oil Chocolate Chip Cookies - No Butter!

January 12, 2014 Updated: June 7, 2017

Coconut Oil Chocolate Chip Cookies - No Butter!

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Chocolate chip cookies made with coconut oil instead of butter.

Use coconut oil instead of butter for an even more flavorful cookie! by SeededAtTheTable.com

Have you used coconut oil in any of your baking?  Are you on the "up and up" with this newer trend?  I recently received a sample of LouAna Coconut Oil and wanted to give it a try by switching it out in one of my favorite chocolate chip cookie recipes.

Strange thing happened:  I like the cookies even more!

Coconut Oil Chocolate Chip Pudding Cookies-2

Weird.  The coconut oil seemed to add more flavor, maybe even a sweetness that I didn't even think was needed to the cookies.  Now, I can't wait to try using coconut oil in more of my recipes!  My mother-in-law had previously tried to convince me to use it.  But, you know how that goes when the suggestions come from your MIL.  Even though you love her so much, you sometimes want to take the advice and... well... not do it?

Turns out she is a wise woman, indeed!  (Sue, I know you're chuckling at this right now.)  In fact, she has shared much well-received wisdom with me in the last 10 years.  Wow, I just realized it was exactly 10 years ago this last New Years that I met her for the first time!!

Coconut oil is used instead of butter in these flavorful chocolate chip cookies by SeededAtTheTable.com.

And here we are enjoying cookies that have no butter.  Pigs might start flying now.

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Use coconut oil instead of butter for an even more flavorful cookie! by SeededAtTheTable.com
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Coconut Oil Chocolate Chip Pudding Cookies

My favorite chocolate chip cookies made with coconut oil and no butter or shortening.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Servings: 3 ½ dozen
Author: Nikki Gladd

Ingredients

  • 1 cup packed coconut oil (not melted)
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 (3.4 oz) package vanilla instant pudding mix
  • 2 ½ to 3 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup miniature semi-sweet chocolate chips

Instructions

  • Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone liner.
  • In a large mixing bowl, beat the coconut oil with the sugars for 2 minutes on medium speed. Beat in the eggs, one at a time, then the vanilla extract. Add pudding mix; stir until incorporated.
  • In another bowl, whisk together 2 ½ cups of the flour with the baking soda and salt. Slowly blend into the egg mixture.
  • Add additional ¼ to ½ cup more of flour to reach desired consistency, up to a total use of 3 cups. I use a total of 2 ¾ to 3 cups flour, depending on the humidity level of the day. Stir in the chocolate chips.
  • Using a medium sized cookie scoop, drop 1 ½ tablespoons sized dough balls onto cookie sheets. Bake exactly 10 minutes, rotating sheets halfway through. Let cookies cool on the cookie sheet for 10 minutes then transfer to wire racks to cool completely.

Nutrition

Serving: 1g
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Thanks for visiting! We’re the Gladd family! We love donuts, Disney, LEGO and Jesus. Not in that order, of course. 🙂 Ben shares DIY wood-working projects and Nikki shares delicious recipes. You’ll also find a sprinkling of travel adventures and other family fun ideas!

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Reader Interactions

Comments

  1. Jo says

    February 07, 2015 at 11:21 pm

    What flour did you used to bake this cookies ?

    Reply
    • Nikki Gladd says

      February 09, 2015 at 9:02 am

      All-purpose 🙂

      Reply
  2. Christine says

    October 18, 2014 at 7:54 am

    hi Nikki, I am not new to baking, but new to using coconut oil and have a question. Before I found your recipe, I tried a choc chip cookie recipe from another site, followed the instructions exactly, and the cookies came out flat. I did use the coconut oil right out of the jar. any tips to avoid this problem next time? (btw, I crumbled up the flat cookies and plan on putting them in homemade fudge)
    Thanks!

    Reply
    • Nikki Gladd says

      October 18, 2014 at 1:31 pm

      Hi Christine,
      I wish I could help you, but there could be so many reasons why the cookies turned out flat. Have you tried this recipe?

      Reply
  3. Kari says

    July 24, 2014 at 12:43 pm

    These turned out great -- thanks!!

    Reply
  4. Sue Gladd says

    February 05, 2014 at 8:07 am

    Okay, these are AWESOME! I left out pudding and added wheat germ and about 1/2cup of oat flour to bulk up the oil mixture...DELICIOUS!

    Reply
  5. Sue Gladd says

    February 05, 2014 at 7:51 am

    Making these right now at 8:45 am Wednesday morning!

    Reply
  6. Kira - HealthAble Old Soul says

    January 13, 2014 at 10:06 pm

    Those cookies look just like regular cookies! I love the benefits of coconut oil so I am defiantly in for this!

    Reply
  7. Anna @ Crunchy Creamy Sweet says

    January 13, 2014 at 11:32 am

    I just have to try these!! Coconut oil cookies are happening this week!

    Reply
  8. stephanie @ Plain Chicken says

    January 13, 2014 at 8:33 am

    I made chocolate chip cookies with coconut oil a few months ago. I was surprised at how good they were! Your cookies look delicious! Wishing I had a few for breakfast.

    Reply
    • Nikki says

      January 13, 2014 at 10:28 am

      Thanks, Stephanie! I was surprised, too! It makes me want to try using it in all cookie recipes! 🙂

      Reply
  9. Nicole, RD says

    January 13, 2014 at 5:49 am

    Pudding mix, eh? This is something I absolutely must try, and sooner rather than later, please! 🙂

    Reply
    • Nikki says

      January 13, 2014 at 10:28 am

      haha! Pudding mix makes all the difference.. 😉

      Reply
  10. Katrina @ Warm Vanilla Sugar says

    January 12, 2014 at 1:05 pm

    These sound like a total delight! Love the recipe!

    Reply
  11. Kari says

    January 12, 2014 at 8:47 am

    I love using coconut oil for cooking (and also first heard about it from my in-laws!), but haven't tried it much in baking yet. Was it solid or liquid when you added it to the ingredients? I'm always confused by that.

    Reply
    • Nikki says

      January 12, 2014 at 9:21 am

      Hi Kari,
      Good question! It is solid (scooped and served right from the tub). I'll try to clarify that in the recipe. 🙂 I love it because usually I have to wait for my butter to soften, but with coconut oil there is no waiting because it's already soft enough! 🙂

      Reply
      • Kari says

        January 13, 2014 at 12:41 pm

        Got it! Thanks for clarifying. No waiting for butter sounds awesome.

        Reply

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