Double Chocolate Coconut Oil Cookies
These Double Chocolate Chip Cookies are super rich, ultra fudgey, and chewy. If you are a chocolate lover you will absolutely love these butterless cookies! These Double Chocolate Cookies are made with coconut oil instead of butter. The coconut oil makes the cookies super soft and chewy. You would never no there is coconut oil in these cookies! To increase the chocolate flavor I added some coffee granules. Coffee helps to accentuate the cocoa powder in the cookies. When the cookies come out of the oven I place a few more chocolate chips on top and a sprinkle of sea salt. These coconut oil cookies are so good you will not miss the butter! Here’s what you’ll need to make them:
Ingredients
Coconut Oil Light Brown Sugar Granulated Sugar Vanilla Egg All Purpose Flour Baking Soda Salt Instant Coffee Granules Semi Sweet Chocolate Chips Optional: Sea salt for sprinkling
Can you substitute coconut oil for butter in cookies?
Yes! I’ve made lots of cookie recipes replacing the butter with coconut oil. The ratio is 1:1 which makes it super easy to convert!
How to make Chocolate Coconut Oil Cookies
Make cookie dough: In a stand mixer with the paddle attachment cream coconut oil and both sugars, about 2-3 minutes. Add in the vanilla and egg and mix to combine. In a medium bowl whisk together flour, baking soda, salt, coffee granules and cocoa powder. Add the dry ingredients to the stand mixer on the lowest speed in two increments. Mix until combined. Try not to over mix. Fold in the chocolate chips. Refrigerate dough: Chill dough in the refrigerator for 1 hour. Preheat oven: When you are ready to bake preheat the oven to 350 degrees. Line baking sheets with a silicone baking mat or parchment paper. Bake: Portion out double chocolate cookies into rounded tablespoons and place on the prepared baking sheet. Bake for 8 minutes or until edges of the cookie are firm. They will still look soft don’t worry they will continue to cook as they cool. Cool: Allow the cookies to cool for 2 minutes on the baking sheet then transfer them to a wire rack to cool completely. Optional: Sprinkle with sea salt for serving, if desired. Store: Cookies in an airtight container at room temperature for about 3 days and in the freezer for up to 3-4 months.
Tips for making the Best Cookies
Light Brown Sugar: I substitute some of the granulated sugar with light brown sugar. This produces a chewier cookie with lots of flavor. Shorter cooking time: I always like to slightly under bake my cookies. Once they look set around the edges I take them out of the oven and let them continue to cook for 5 minutes longer on the baking sheet. Then I transfer them to a cooling rack to cool completely. This gives you a soft and chewy cookie! Coconut Oil: Make sure to use coconut oil that is similar in texture to softened butter. This means it should’t be too hard that you can’t even scoop it out and not too soft where its almost melted. It should still be firm but easily scoop able and slightly soft. Extra Chocolate Chips: When the cookies come out of the oven I like to place some chocolate chips on top for presentation. Overnight Chill: These cookies can be made a day or two in advance. The longer the cookie dough sits the more the flavors develop.
Variations
Substitute dark chocolate chunks for extra rich cookies. Peanut butter chips would be amazing in place of the semi sweet chocolate chips. Dried cherries, fruit or nuts would be great in these cookies.
Here are more delicious cookie recipes to try!
Chewy Double Chocolate Chip Cookies Coconut Oil Chocolate Chip Cookies Chewy Monster M & M Cookies Brown Butter Salted Chocolate Chip Cookies Flourless Peanut Butter Chocolate Chip Cookies
