Easy Coconut Oil Chocolate Chip Cookies
Prep time
Cook time
Total time
Serves: 24
  • 180g coconut oil
  • 200g light brown sugar
  • 65g caster sugar
  • 1 tbsp vanilla bean paste or vanilla extract
  • 2 medium free range eggs
  • pinch salt
  • 300g plain flour
  • 350g chocolate chips - milk, dark, white or a combination of all three!
  • sea salt flakes (to sprinkle on top)
  1. Preheat the oven to 190C/170C Fan. Line three large baking trays with silicone baking mats, or parchment paper and set aside.
  2. In the microwave, melt the coconut oil in a large heatproof bowl until it's completely liquid. Allow it to cool while you measure out the remaining ingredients, and get your stand mixer or beater ready. Pour the coconut oil into the bowl of the stand mixer, and add the two types of sugar. Beat the mixture on high speed for 3 minutes, until it's lightened in colour and grown in volume.
  3. Stop the mixer and add the two eggs and vanilla to the mixture. Beat on high speed for another 2-3 minutes, then switch to the lowest speed possible and add the salt, flour and chocolate chips. At this point, stop the mixer and scrape down the blade, and use a spatula to get down to the bottom of the bowl and make sure everything is completely incorporated.
  4. To shape the cookies, use clean hands to grab satsuma sized balls of dough, then roll them into a ball. Pop onto your baking tray, at least 3 inches apart, and pat each ball down a little, then put a few more chocolate chips on top along with the flakes of salt.
  5. Bake your cookies for 13 minutes if you like soft inside cookies, or 15 if you prefer crunchier cookies. Keep a close eye on them as your oven may run hot - they should be JUST BARELY browned on the outside. Even if you don't think they're done, take them out of the oven and let them cool on the tray for an hour - don't try to move them before this time as they won't be firm enough to pick up.
Recipe by Kerry Cooks at https://kerrycooks.com/easy-coconut-oil-chocolate-chip-cookie-recipe/