Chocolate chip cookies made with coconut oil instead of butter.
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!
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!!
And here we are enjoying cookies that have no butter. Pigs might start flying now.
Recipe Card
Coconut Oil Chocolate Chip Pudding Cookies
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.
Jo says
What flour did you used to bake this cookies ?
Nikki Gladd says
All-purpose 🙂
Christine says
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!
Nikki Gladd says
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?
Kari says
These turned out great -- thanks!!
Sue Gladd says
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!
Sue Gladd says
Making these right now at 8:45 am Wednesday morning!
Kira - HealthAble Old Soul says
Those cookies look just like regular cookies! I love the benefits of coconut oil so I am defiantly in for this!
Anna @ Crunchy Creamy Sweet says
I just have to try these!! Coconut oil cookies are happening this week!
stephanie @ Plain Chicken says
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.
Nikki says
Thanks, Stephanie! I was surprised, too! It makes me want to try using it in all cookie recipes! 🙂
Nicole, RD says
Pudding mix, eh? This is something I absolutely must try, and sooner rather than later, please! 🙂
Nikki says
haha! Pudding mix makes all the difference.. 😉
Katrina @ Warm Vanilla Sugar says
These sound like a total delight! Love the recipe!
Kari says
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.
Nikki says
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! 🙂
Kari says
Got it! Thanks for clarifying. No waiting for butter sounds awesome.