Coconut Chocolate Chunk Cookies (Dairy Free)
Boy, do I have a treat for you today! These coconut chocolate chunk cookies are going to be your new best friend in just a day.
I was craving chocolate chip cookies really bad the other day so I went in search of a new recipe. I love trying out new CCC recipes as everyone claims to have the best. But because I am currently on a dairy-free diet to determine if my little man is lactose-intolerant while breastfeeding, I needed a recipe that didn’t use butter. Of course, coconut oil is already a staple in my pantry so one that will substitute butter with coconut oil will be a great choice.
And then I ran into Ali’s recipe. I immediately knew I would love it because she always has stellar recipes. And boy was I in for a treat. They are just amazing!! Thick, soft and chewy chocolate chip cookies with coconut oil. I had to remake them after that first try as they were gone in two days. My second try, I added a hint of cinnamon to them (a trick I learned from my mother-in-law) and some sea salt to balance the flavors. I also used chocolate chunks instead of chocolate chips. The cookies are still THICK, SOFT and CHEWY and the best cookies I’ve made to date.
So my friends, if you are looking to try a new chocolate chip cookie recipe, these coconut chocolate chunk cookies should be next. Make them!! And please chill them…I tried not chilling for the recommended time and they were OK but after chilling they are AMAZING. So it’s worth the wait. Plus two hours is a great time to go for a walk, hit the gym or some yoga to enable you to indulge later guilt-free in these cookies.
Coconut Chocolate Chunk Cookies
Ingredients
- 1/2 cup coconut oil, softened but not melted
- 1/2 cup brown sugar, packed
- 1/3 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 1/2 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 4 ounces Chocolate Baking Bar, chopped into chunks (be sure to use a dairy-free chocolate)
- Topping: coarse sea salt
Instructions
- Line a cookie sheet with parchment paper or a silicone baking mat.
- In a medium bowl, beat together the coconut oil, sugars, egg, and vanilla extract until light and fluffy, about 3 minutes on medium speed. Add in the flour, cinnamon, cornstarch, baking soda, and salt. Beat until just combined and a dough forms. Using a rubber spatula, fold in the chocolate chunk.
- Using a large cookie scoop, scoop and shape dough into balls. Place balls two-inches apart from each other onto the cookie sheet. Chill cookie balls for at least two hours before baking.
- When ready to bake, heat oven to 350 degrees F. Bake chilled cookie doughs for 10-12 minutes or until edges are just set. The centers will not be quite done but they will finish cooking when cooling. Remove the baking sheet from the oven and sprinkle immediately with sea salt. Let cookies cool on the baking sheet for 5 minutes. Transfer cookies to a wire cooling rack to continue cooking. Enjoy immediately warm or store at room temperature in an airtight container
Notes
Adapted from Gimme Some Oven
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Silly question..do the cookies taste like coconut when using coconut oil? Or any other baked good using coconut oil. If yes is it strong tasting, mild etc. In case you can’t tell ive never used it lol. But I like the dairy free possibilities.
Can you replace butter w coconut oil in most baked goods where butter is used?
Hi Macy! The flavor is actually not strong despite using coconut oil. The cookie is very good!! I wouldn’t just replace butter with coconut milk in any recipe. It would have to depend on the recipe.
Isn’t dairy in the chocolate? Chocolate is made with milk right? I could be wrong,Just checking.
I’d suggest you use dairy-free chocolate in that case.
i wonder what theyed taste like w/ a little almond extract added in.but yea they do sound scrumptious. I love anything coconut/chocolate
A little almond extract will be great!
I tried these yesterday and they are delicious. Also quite unusual – the coconut oil gives an unexpected depth of flavour. Thanks so much Zainab for setting up the Dairy Free category – it’s so great to easily access great recipes and know you can comfortably eat them when you are lactose intolerant like me!
Yay!! I am so glad to hear you loved them Julie! They are a great go-to recipe that you can build from with your favorite fillings. Salted Caramel!! Butterscotch etc.
Good idea! I’ve just sent to my sister in Canada. She is lactose intolerant too