coconut chocolate chip cookies


there are some ingredients that just automatically make recipes better..
off the top of my head, these include:
-almond extract
-poppyseeds
-graham cracker crumbs
-cherry craisins
-vanilla extract
-aaaand, coconut.

you read the title of this post right.
our favorite, classic chocolate chip cookies…WITH coconut.
yes please. follow the recipe below and fall in love.
{and yes, the coconut oil is worth buying…not just for this recipe, but for lots of uses!}
 
coconut chocolate chip cookies 
{makes about 35-40 cookies}
1/2 cup coconut oil
1 cup + 1 TBS brown sugar, packed
2 eggs {at room temperature}
1 TBS. pure vanilla extract
1 3/4 cup all purpose flour
1/2 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
12 oz. semisweet chocolate chips 
1.5-2 cups shredded coconut {optional- still amazing without it!}
1.  Preheat oven to 375 degrees F.  Spray a cookie sheet, or line with a silpat.  
 
2.  In a mixing bowl, use a mixer to beat the the coconut oil and brown sugar.  Add in the eggs and beat until fluffy.  Add in the vanilla extract. 
 
3.  In another bowl, combine the flour, baking soda, salt and baking powder with whisk.  Mix the flour mixture into the coconut oil mixture a little bit at a time with a wooden spoon until all the flour is incorporated.  Add in the chocolate chips + coconut and mix well.  
 
4.  Drop by small rounded spoons onto prepared baking sheets. {I used a small cookie scoop from crate & barrell..perfect tool!} Bake for about 8 – 9 minutes or until slightly browned around the edges. They will be really soft and chewy, with a slightly crispy edge..perfect! Let them rest on the cookie sheet for a few minutes before removing to rack to cool completely.  
ENJOY!
xo



'coconut chocolate chip cookies' has 107 comments

  1. March 25, 2013 @ 4:30 am Jen

    Ahh man I wish my husband liked coconut these look amazing!

    Reply

    • April 5, 2013 @ 7:18 pm emi

      haha you need to make them for yourself then!
      or, just leave the shredded coconut out! the coconut oil doesn’t leave too strong a taste!

      Reply

    • April 19, 2013 @ 1:09 am Helen Paus Nutrition

      Agree with Emi. The coconut oil won’t leave a coconut flavor. In fact, you won’t even know it’s in there. Just leave out the shredded coconut and never know the difference.

      Reply

    • June 5, 2013 @ 3:00 pm Lori C.

      mmmm, I’d split the batch. 1/2 with coconut, 1/2 without!
      You’d be guaranteed to get some cookies that way!!

      Reply

  2. March 25, 2013 @ 5:06 am Who is Thinkerbelle?

    this makes me look soooooooo hungry :S

    Reply

  3. March 25, 2013 @ 6:05 am Alice

    Oh my goodness, I vote for coconut and chocolate chips in everything! x

    Reply

    • April 5, 2013 @ 7:18 pm emi

      haha, i second that vote. it would make everything better!

      Reply

  4. March 25, 2013 @ 11:02 am Care

    Making these TODAY! Deliciously genius!

    Reply

  5. March 25, 2013 @ 4:57 pm Ann Bates

    So, did you also put coconut flakes in it? These look SO yummy!

    Reply

    • March 25, 2013 @ 5:04 pm emi

      haha, yes! i just added it- somehow didn’t type that part out! xo

      Reply

  6. March 25, 2013 @ 4:57 pm Recently Roached

    You had me at coconut.
    NOM.

    Reply

  7. March 25, 2013 @ 5:00 pm Valerie Price

    Oh my, this looks so amazing! Thanks for sharing the recipe…I definitely want to try this out!

    Reply

  8. March 25, 2013 @ 5:46 pm Lacey at Sunny + Turquoise

    HOLY CRAP. Making tonight. I’m an addict of all things sweet so this is lovely. Thanks for sharing girl!

    Reply

    • March 28, 2013 @ 5:09 pm emi

      haha, glad to know i’m not the only sweets addict out there! hope they turned out for you! xo

      Reply

  9. March 25, 2013 @ 6:47 pm Simply Evani

    Wow what a recipe! I’m not a huge coconut fan but I know some people who would love some of these!!

    Reply

    • March 28, 2013 @ 5:08 pm emi

      Good! Yes they are great to share! Also, you don’t have to put the coconut flakes in them, and can just make them normally since you can’t taste the coconut oil {but it makes them healthier!} xo

      Reply

  10. March 27, 2013 @ 7:12 pm Julie

    Well, if the dough (of which I’ve eaten probably half a cup already) is any indication. These are a winner. Thanks for the great recipe.

    Reply

    • March 28, 2013 @ 5:08 pm emi

      Haha, I love that. Hope they turned out great! The dough is always the best indicator..xo

      Reply

  11. March 28, 2013 @ 12:34 am Jess

    These look SO great!! Did you use sweetened coconut flakes? And did you melt the coconut oil first? I can’t wait to make these!

    Reply

    • March 28, 2013 @ 5:07 pm emi

      they ARE so good! i need to make them again tonight, haha.
      yes i used sweetened coconut flakes, but you could use either!
      i did not melt the coconut oil, just mixed it in which gives it the best texture!
      hope you enjoy them! XO

      Reply

  12. March 29, 2013 @ 7:13 am Jen

    I am making these tonight. They look so yummy. Can’t wait!
    Jen

    Reply

  13. April 1, 2013 @ 2:02 pm Nicole Ariel

    I just made these and I’m amazed at how well they hold together without butter ect. I did put a little too much coconut in though making my dough kinda dry but they still came out moist and chewy! LOVE this recipe!

    Reply

    • April 2, 2013 @ 3:05 am emi

      i’m so glad they turned out! we LOVE them and can’t stop making them. good to know about the coconut, i’ll make sure to note in the recipe not to put too many flakes in! XOXO

      Reply

  14. April 2, 2013 @ 3:24 pm ........................ Brittany & Jeff

    I want to make these for tonight but don’t have coconut oil on hand! Can I use olive oil instead, or no?

    Reply

    • April 2, 2013 @ 3:27 pm emi

      hi! hmm i wouldn’t use olive oil, but you could use butter or canola//vegetable oil!

      Reply

    • April 22, 2013 @ 11:41 pm ........................ Brittany & Jeff

      Made them with butter, and they were so amazing! Can’t wait to try them with coconut oil! Thanks for sharing!! :)

      Reply

    • May 11, 2013 @ 11:09 am emily

      How much butter did you use? I don’t have any coconut oil either…

      Reply

    • May 13, 2013 @ 2:50 am emi

      the exact same substitution, 1/2 cup butter! so one stick. hope you make them & enjoy!

      Reply

  15. April 3, 2013 @ 2:08 am carissa36

    I just made these and they are tasty! Not a very strong coconut taste (even with the sweetened flakes), but still super tasty!! First thing I’ve ever made with my coconut oil!

    Reply

    • April 5, 2013 @ 7:20 pm emi

      i’m glad you made them! yes– i like how the coconut taste is subtle, but the flakes add texture and a hint of coconut, and then the oil makes them healthier and smoother! glad you used your coconut oil, now you will have to start substituting it all the time! i have some yummy dark chocolate cookies to post this week using coco oil! XO

      Reply

  16. April 5, 2013 @ 7:06 pm Kristin Baird

    Oh WOW! I saw these on Pinterest and ran to the kitchen to make them. I am enjoying the first one now and all I can say is “SO GOOD!!!” I can’t wait to share this recipe with my friends! My only addition was to put Craisens in and trust me, it was a good move. Well done on the recipe!

    Reply

    • April 5, 2013 @ 7:21 pm emi

      yay! so happy you made them & like them! craisins…that is brilliant! now i have to try that too! XOXO

      Reply

  17. April 9, 2013 @ 8:20 pm Tonya

    I’m wanting to try these tonight, do you think I could substitute wheat flour for the white? Would I need to cook them for a shorter amount of time? THey look amazing!

    Reply

    • April 10, 2013 @ 3:47 pm emi

      Hi! Okay we’ve made them with whole wheat flour, they are not the same texture, but still yummy! i use whole wheat flour in lots of recipes, but this one is definitely best with all-purpose flour…and my husband agrees hehe! either will work though!

      Reply

    • April 18, 2013 @ 8:45 pm Tonya

      Thank you!! Good to know. ;)

      Reply

  18. April 9, 2013 @ 9:00 pm emi

    Hi! Okay we’ve made them with whole wheat flour, they are not the same texture, but still yummy! i use whole wheat flour in lots of recipes, but this one is definitely best with all-purpose flour…and my husband agrees hehe! either will work though!

    Reply

  19. April 10, 2013 @ 1:49 am Cara Dee

    I just made these cookies, with a little twist, and they were delicious! I didn’t have shredded coconut ( :( I love coconut), so I added two spoonfuls of Nutella, 1/2c marshmallow bits, and 1/2c graham cracker crust. They turned out perfect, this recipe is a really great base for baking challenged people like myself, to get a little creative. Thanks for the recipe!

    Reply

    • April 10, 2013 @ 3:47 pm emi

      YUM! i love the things you added. i agree, they are a great base to work with, and you can add all different things! we have added toffee chips before too and they were amazing! thanks for your tips..xo

      Reply

  20. April 10, 2013 @ 11:49 pm Nicc

    ok this may sound silly but do I melt the coconut oil?

    Reply

    • April 12, 2013 @ 3:54 am emi

      not silly at all! you can melt coconut oil for some recipes, but for these i don’t melt it because it makes them fluffier..i just beat it with a mixer so it all comes together!

      Reply

  21. April 12, 2013 @ 2:15 am Shara

    About how many does this recipe make? Sounds so yummmmm

    Reply

    • April 12, 2013 @ 3:53 am emi

      it makes about 35-40!

      Reply

  22. April 12, 2013 @ 6:40 pm Shannon

    My 4 year and I just made these and they are delicious! I only had wheat flour so used that and still turned out great! Thanks for sharing!

    Reply

  23. April 15, 2013 @ 12:54 am Melissa

    Mmmm Mmmmm! Delicious! Thanks for posting!

    Reply

  24. April 15, 2013 @ 7:31 pm Jen

    Do you ever toast the coconut before you put it in the mix? Would that help bring out more coconut flavor if you are looking for more? I am so going to make these and surprise my hubby, he loves coconut! Thanks!

    Reply

    • April 16, 2013 @ 4:01 pm emi

      hi! i haven’t toasted the coconut before, but that could bring out more flavor! we use the costco coconut oil and you can still taste the coconut in them..especially if you undercook them a little, then let them cool- they stay so soft and the flavor of coconut is stronger!! xo

      Reply

  25. April 16, 2013 @ 11:15 pm mbehm

    Can I substitute coconut cream for the coconut oil?

    Reply

    • April 17, 2013 @ 6:17 pm emi

      hi! so just the coconut oil works as a substitute for butter..the cream wouldn’t have the same baking properties so they wouldn’t turn out the same!

      Reply

  26. April 20, 2013 @ 7:58 pm Julie Reid

    Just ate my first cookie. Delicious! I made one substitution: I used coconut sugar in place of brown sugar. I can’t speak to how that changes the recipe, but they are really, really good. I also made my cookies about a teaspoon in size, so I made 80 total. Now I feel less guilty eating multiples. Very thankful that dough is calorie free.

    Reply

    • April 23, 2013 @ 1:46 am emi

      coconut sugar-awesome! thanks for the tip. also, glad you agree that when you’re eating the dough, the calories don’t count! :) xo

      Reply

  27. April 21, 2013 @ 2:55 am Alicia

    When I first made these, they turned out very flat. I would suggest refrigerating the dough for at least 20 minutes or so, and also making the cookies pretty small. After a few trial and error, they turned out normal. They are very delicious!

    Reply

  28. April 23, 2013 @ 10:53 pm chelsea

    I made these last night – instant hit! I added more chocolate chips (my fav) and then froze them over night. Oh my gosh. Best breakfast ever! Already passing out the link recipe at work

    Reply

    • April 26, 2013 @ 5:35 pm emi

      great idea to freeze them over night for breakfast! :) love it. glad you’re sharing the recipe! now you made me crave them all over again, haha might have to make them tonight! XO

      Reply

  29. April 28, 2013 @ 6:40 pm Kari

    yum, saw these on pinterest… just made them – WINNING! thanks for sharing.

    Reply

  30. May 1, 2013 @ 12:39 am Mary

    This is a really dumb question – but where do you buy coconut oil?

    Reply

    • May 1, 2013 @ 12:49 am emi

      not a dumb question! i buy mine at costco in a huge tub..you can also get it at trader joe’s, whole foods, and lots of other small grocery stores in the baking aisle! hope that helps! xo

      Reply

    • June 5, 2013 @ 1:40 pm Angela Stone

      AND if you decide you would like to start using more coconut oil, Vitacost.com sells a 54-oz. tub for $21!

      Reply

  31. May 1, 2013 @ 9:49 pm Robyn Wagner

    Simple to make and delicious!

    Reply

  32. May 6, 2013 @ 11:33 pm DallasJenn

    My batch is just out of the oven and they are amazing! I used 1 C whole wheat flour and 3/4 C all purpose flour and I love the taste/texture. I can’t believe I’m saying this, but I think there are a few too many chocolate chips. It was tricky to get them to stay in the mixture when I was trying to make the little balls. I didn’t have a little scoop so was making the balls by hand and the chocolate chips were jumping out everywhere!

    Reply

  33. May 21, 2013 @ 12:01 am Mamun

    You can read more about how coconut oil is different from other matrials on their website Coconut Oil Based in Oxfordshire, Eden of Essence provide pure organic extra virgin coconut oil to a range of wholesalers and health food shops across the UK. Buy online or call 0800 458 2928.

    Reply

  34. May 25, 2013 @ 4:59 am Nancy

    These cookies are as delicious as the standard chocolate cookie recipe. I did refrigerate the dough for about an hour, and did not use the coconut flakes. I am very grateful for a recipe that does not require butter.

    Reply

    • May 27, 2013 @ 11:50 pm emi

      so happy you like them! XO

      Reply

  35. May 27, 2013 @ 4:58 am zeebaby

    Will extra virgin coconut oil be okay?

    Reply

    • May 27, 2013 @ 11:50 pm emi

      yes! that’s what i use! xoxo

      Reply

  36. May 29, 2013 @ 11:19 pm Honeyds21

    I was wondering if its possible to use Almond meal/flour instead of the all purpose flour?

    Reply

  37. June 2, 2013 @ 4:10 am MIESHA CARR

    These were a delight. I just finished baking them OMG!!!! Thanks.

    Reply

  38. June 5, 2013 @ 2:59 pm dnaexpert

    Do you melt the coconut oil down to measure or do you just scoop out a 1/2 cup of coconut oil into a measuring cup??

    Reply

    • June 5, 2013 @ 3:08 pm emi

      Hi! I don’t melt it down, just scoop it out so that the texture is creamier! Xo

      Reply

  39. June 10, 2013 @ 6:12 pm Amanda

    I have made these cookies 4 times in the past week. They are the best chocolate chip cookies I have ever baked! (And I’ve tried a lot of recipes!) Definitely use the shredded coconut- so delicious!

    Reply

  40. June 10, 2013 @ 8:55 pm foodyschmoody

    made these today and put up pics on my blog. Of course referred back to your site as the original recipe. They were super. Just the right amount of coconut, not too overpowering. thanks for sharing. Next time I’ll add the shredded.

    Reply

  41. June 12, 2013 @ 8:11 pm Nancy Koehler

    These are delicious! Made half with half without coconut so everyone got what they wanted. I however, wanted both!! So yummy!

    Reply

  42. June 14, 2013 @ 3:10 pm Kendra F.

    Is the recipe correct with 12 oz( a whole bag) of chocolate chips? I just made a batch, and the chips over take the dough.

    Reply

  43. June 14, 2013 @ 9:52 pm Amanda

    I just made these cookies and they are delicious! Even my 3 1/2 yr old thinks so! :) I think next time I will do less chocolate chips and more coconut (I used 1 1/2 cups coconut).

    Reply

  44. June 16, 2013 @ 2:12 am Samantha Frampton

    I just made these… Amazing! I couldn’t get the sugar, oil + eggs to get fluffy but it didn’t matter. Turned out amazing. So delish!

    Reply

  45. June 16, 2013 @ 5:57 am jennifer

    I made these for my husband for father’s day. I served them as ice cream sandwiches,with a little vanilla ice cream and some caramel for glue. :)
    They were a BIG hit! Thank you!!

    Reply

  46. June 18, 2013 @ 10:45 pm Daria Ferri

    My coconut oil is liquid. Do I use the same amount liquid as solid?

    Reply

  47. June 18, 2013 @ 11:40 pm Colee

    Thank you from the bottom of my lactose intolerant heart! <3

    Reply

  48. June 23, 2013 @ 9:04 pm Brittany Raquel

    I just made these and am currently in foodie heaven! I toasted the coconut, added walnuts and did half white and half semi sweet choco chips. Yum!

    Reply

  49. June 26, 2013 @ 6:19 am Heidi Schatze

    Ummm…these are AMAZING! I made them gluten free with agave instead of sugar for my mom’s special diet and posted the recipe here with a link back to your site: http://heidischatze.blogspot.com/2013/06/gluten-free-chocolate-chip-coconut.html

    Thanks for the deliciousness!

    Reply

  50. July 7, 2013 @ 12:00 am Ellen S

    This comment has been removed by the author.

    Reply

  51. July 7, 2013 @ 12:01 am Ellen S

    Just made some of these and I added toasted almonds! Hubby loved them! These are a keeper. (Edited for spelling)

    Reply

  52. July 12, 2013 @ 10:19 pm Be Norwex Clean

    I am loving all the things I can use coconut oil for! I have been researching the positive benefits of coconut oil and have been using it almost daily in my cooking. It truly is a miracle food! When I came upon this recipe on Pinterest, I just had to try it. Chocolate and coconut are two of my favorite things! I was amazed at the outcome!! I seriously could have eaten the whole bowl of dough myself! The cookies turned out wonderful! Soft, chewy and delicious! The kids and I loved them. I may start swapping coconut oil for butter in more recipes. Thank you for sharing, I will be making these again and again!

    Reply

  53. August 9, 2013 @ 10:54 pm Kelsey

    I love you in the face!!!!!!!

    Reply

  54. August 13, 2013 @ 1:25 am Unknown

    I love how these cookies don’t have butter in them. I’m too scared to waste a whole batch of dough and try coconut oil, I know this one can do it though! Do you feel like a lot of cookie recipes can be replaced with coconut oil? Thanks so much, excited to try it sometime.
    Chanel

    Reply

  55. August 22, 2013 @ 12:09 am Octavia Fix

    I made these just now and they are simply amazing! My husband can’t stop eating them he’s had 4!

    Reply

  56. October 30, 2013 @ 11:40 pm Jeff

    I’ve been making these and I make them into bars instead of cookies. Question, what cld I use in place of sugar???

    Reply

    • October 31, 2013 @ 2:06 pm emi

      Hi Jeff! Yum- bars sound good! Sometimes we make them in cupcake tins and that is yummy too. As for the sugar, you could use coconut sugar, or honey…but it may change the texture and taste a lot. If you try, let me know how they are!

      Reply

  57. December 11, 2013 @ 8:30 pm still gardening...

    Just made these! The batter alone was to die for! Yummo!!!

    Reply

  58. January 9, 2014 @ 4:04 pm Will.Never.Understand.Men

    can you substitute coconut sugar for brown sugar to make it even healthier?

    Reply

    • January 9, 2014 @ 4:08 pm emi

      i’ve never tried, but someone in the comments did that and said they loved them!
      let me know if you try! XO

      Reply

  59. January 28, 2014 @ 6:38 pm Hannah Geyer

    What is the difference in the recipe for those of us who are at high altitude?
    Thanks

    Reply

  60. January 18, 2015 @ 3:44 am Ali's Little Delights

    Emi, I made these tonight and they are unreal! Your recipes are always my favorite!! Xoxo

    Reply

  61. March 11, 2015 @ 10:52 am Claire

    yummy very tempting these cookies. I think I will try them with coconut nectar instead of sugar

    Reply

  62. March 24, 2015 @ 7:59 pm Anne

    I know this post is a few years old, but I made these for the second time this evening and just have to say that they are fabulous! The first time I made them, they didn’t spread much while baking, leaving them a little too round for my taste. This time, I added an extra spoonful of coconut oil and they were perfect. I also subbed almond extract for the vanilla and sprinkled fleur del sel on top. It’s like an almond joy in cookie form. Thanks for sharing this gem!

    Reply

    • emi

      March 24, 2015 @ 8:43 pm emi

      YUM! i love your additions and need to try those now! :)

      Reply

  63. June 21, 2015 @ 5:21 pm Heather

    Can you substitute the brown sugar and flour with something like agave or stevia and say almond or coconut flour?

    Reply

    • emi

      June 21, 2015 @ 9:25 pm emi

      yes i’m sure it would work, but the texture may be different of course!

      Reply

  64. July 21, 2015 @ 12:20 pm Finn Dinkle | Making it Up as They Grow

    […] to share one of our favorite cookie recipes with you. We found it on pinterest brought to you by Well-Traveled Wife with a few of our own […]

    Reply


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