Coconut Oil Chocolate Chip Cookies with Mini M&Ms (No Butter!) by @SeededTable
Print Recipe
0 from 0 votes

Coconut Oil Chocolate Chip Cookies with Mini M&M’s

There's no butter in these coconut oil chocolate chip cookies, dotted with fun colors and crunch from the miniature M&M's.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 3 dozen cookies


  • 1 cup pure coconut oil (scooped, not melted), I prefer LouAna
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mini M&M's
  • 1 cup semi-sweet chocolate chip


  • Preheat oven to 375 degrees F. Line cookie sheets with parchment paper or silicone liner.
  • In a large mixing bowl, beat together the coconut oil, sugar and brown sugar for 2 minutes, scraping the sides of the bowl as necessary. Add eggs, one at a time, beating after each addition. Mix in the vanilla and beat until combined.
  • In a separate medium bowl, whisk together the flour, baking soda and salt. Gradually add to the wet ingredients and mix on low speed until just combined. Fold in the M&M's and chocolate chips until evenly distributed.
  • Using a medium sized cookie scoop, spoon dough balls onto prepared cookie sheets. Bake for 10 minutes. Remove from the oven and let cool on the cookie sheets for 10 minutes before transferring to a wire rack to cool completely.


If you want to prep these in advance, I recommend scooping the dough balls and then refrigerating. If you just refrigerate the dough in a bowl, the dough will be too hard to scoop when your ready to bake (even after letting it set to room temperature).