Chocolate chip cookies made with coconut oil instead of butter.
Have you tried baking with coconut oil? It’s become a popular swap for butter, and I recently tested it in one of my favorite chocolate chip cookie recipes after receiving a sample of LouAna coconut oil. I replaced the butter with packed coconut oil and was surprised by the result: I liked the cookies even more.
The coconut oil brings a subtle, pleasant flavor and a light sweetness that enhances the cookies without overpowering them. After this batch, I’m eager to experiment with coconut oil in other baked goods. My mother-in-law had encouraged me to try it before—turns out her tip was spot on.
Adopting coconut oil in place of butter produced a tender texture and a slightly different, enjoyable flavor profile. If you’re curious about alternatives to butter or shortening, this is an easy swap to try in most cookie recipes. I discovered that using coconut oil worked well with the addition of instant pudding mix, which keeps the cookies soft and moist.
Here’s the recipe I used—simple, reliable, and made without butter. These cookies are perfect for when you want classic chocolate chip flavor with a touch of coconut warmth.
Recipe Card
Print Recipe
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 the oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone liner.
-
In a large bowl, beat the packed (not melted) coconut oil with the granulated and brown sugars for about 2 minutes on medium speed. Add the eggs one at a time, then beat in the vanilla. Stir in the vanilla instant pudding mix until combined.
-
In a separate bowl, whisk together 2 ½ cups of flour with the baking soda and salt. Gradually add this dry mixture to the wet ingredients and blend until incorporated.
-
If the dough is too soft, add another ¼ to ½ cup of flour, up to a total of 3 cups, until you reach the desired consistency. I typically use 2 ¾ to 3 cups depending on humidity. Fold in the miniature chocolate chips.
-
Use a medium cookie scoop to portion 1 ½ tablespoon-sized dough balls onto the prepared baking sheets. Bake for exactly 10 minutes, rotating the sheets halfway through baking. Let the cookies rest on the baking sheet for 10 minutes, then transfer to wire racks to cool completely.