Coconut Chocolate Chip Cookies (Using Coconut Oil)


When I start a new school year, I like to begin with a clean slate: an organized room, a new planner, and healthy lunches. So, sorry for those of you craving chocolate ganache and Nutella buttercream frosting, but my attempt at a healthy streak continues! I traditionally bake my famous Soft & Chewy Chocolate Chip Cookies for the first day of school and many advisory snacks after that, but with my healthy new state of mind, I decided to change it up by baking Coconut Chocolate Chip Cookies. Of course, they must still be soft and chewy, but the recipe used coconut oil instead of butter, which I thought was worth a try. The cookies had a delicious soft and moist texture and the coconut flavor was very prominent just from using the coconut oil! Considering how  soft, chewy, and coconut-y these cookies were, I really enjoyed them! Perhaps next time, I would substitute butter for the coconut oil to make the cookies richer, or at least just substitute half of it to retain the coconut flavor. Regardless, these cookies were absolutely amazing and using my new See’s Candies chocolate chunks certainly didn’t hurt…Enjoy!!!

Recipe: Coconut Oil Chocolate Chip Cookies


16 thoughts on “Coconut Chocolate Chip Cookies (Using Coconut Oil)

  1. I’ve been curious just how much using coconut oil adds coconut flavor. Sounds like it’s quite a bit, so good to keep in mind. Your cookies look like great study treats :-) Good luck as you start your new school year.

    • I love country style cakes. Would you post your lemon cnoocut cake recipe?I have a delicious spiced chocolate banana bread recipe that is to die for. My own little invention.Oh and your Grandmother is divine! Would love to hear more about her.

  2. Pingback: Sally’s Chocolate Chip Cookies |

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