Chocolate chip cookies with coconut oil and muscovado sugar

chocolate chip cookies with coconut oil stacked up on a cooling rack

Chocolate chip cookies with coconut oil

Chocolate chip cookies with coconut oil and muscovado sugar surprisingly taste so delicious. The combination of the oil and the sugar make the cookies taste like toffee. 

The texture of the cookie itself is a little bit bitey on the outside. But soft and chewy on the inside. 

But of all the goodness that these cookies have to offer lies in the aroma. It reminds you of a tropical breeze. Thanks to the coconut oil in them.

chocolate chip cookies with coconut oil on a cooling rack and a mug of coffee with an overlay text

The first time I made these cookies, it was because I had a big jar of coconut oil lying in my kitchen worktop. Yes, it was sitting on the worktop because it is a huge jar. I bought the oil some months back because it was on sale. 

But I didn’t realize that it was far too much. We couldn’t finish after a while. So I have to be more creative and try to make the most of this extra-virgin organic coconut oil.

And because my boys love chocolate chip cookies, I thought why don’t I try making them with coconut oil instead. 

Hence, the experiments started. And of all the similar recipes that I came across, I ended up making my own recipe.

stacked chocolate chip cookies on a cooling rack

The reason was I wanted my cookies to be moist and not dry but have a subtle flavour of coconut oil. And most importantly, I was after the cookies that are not too sweet. Therefore, I use less sugar and fewer chocolate chips. But of course, you can always put more if that’s what you prefer.

Because of the dark muscovado sugar in the dough, the cookies turn out quite a brownie that you probably think they’re burnt. Yes, that was actually what my elder son said. The cookies look burned.

So don’t be deceived by the look. Let your taste bud try these tanned looking cookies. And share with me what you think of them in the comments below. ?

Main ingredients for chocolate chip cookies with coconut oil

Plain flour

A simple plain flour is all you need for this cookie recipe.

Coconut oil

I used organic extra virgin coconut oil.


This recipe uses a mix of dark muscovado sugar and granulated sugar. If you don’t have muscovado sugar, you can replace it with ordinary soft dark brown sugar.


You will only need one large egg.

Raising agent

These chocolate chip cookies use baking soda for their raising agent. You would want to mix the soda with the flour before you put them with the wet ingredients.

Chocolate chips

You can use any type of chocolate chips that you like. I personally prefer dark chocolate chips, but my kids like milk chocolate chips. So often I give in.

And if you like, you can also put more chocolate chips in the dough. Just know that the overall sweetness of your cookies will increase. Something that I try to avoid.

Vanilla extract

You will only need a couple of teaspoons of vanilla extract. 

How to make chocolate chip cookies with coconut oil

I promise you can make these cookies in no time. Because it’s dead easy.

All you have to do is mix the coconut oil with all the sugars and the egg. 

ingredients of chocolate chip cookies with coconut oil in a mixing bowl
1. Put the sugars, coconut oil and egg
mixture of coconut oil, sugar and egg
2. Mix all the wet ingredients

When you get a nice and thick mixture that resembles a melted fudge, you can mix in all the dry ingredients except the chocolate chips.

adding flour to the coconut oil with sugar mixture
5. Adding the flour to the wet ingredients
mixing the cookie dough
6. Mixing and kneading the dough

You then mix and lightly knead the dough. And shape it into little round circles, then lay them on a baking tray that is lined with baking paper. 

Finally, bake the cookies for about 15-18 minutes until they all look like golden toffee in colour.

chocolate chip cookies with coconut oil and a mug of coffee

Related posts

I hope you like this chocolate chip cookies with coconut oil recipe and now you’re thinking of trying it. When you do, it will be great if you can share what you think about the recipe in the comments below.

And please follow me on Facebook, Instagram and/or Pinterest to sneak a peek at what’s cooking in my kitchen. 

Before you go, you may want to check my other recipes that you will like.

Thank you and all the best.

Yield: 32

Chocolate chip cookies with coconut oil

a stack of chocolate chip cookies with coconut oil on a cooling rack

These chocolate chip cookies with coconut oil have a toffee-like flavour. They're bitey on the outside and softly chewy on the inside. The subtle flavour of coconut oil in them will remind you of tropical breeze. Simply moreish.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 2 ⅓ cups/ 350 gr plain flour.
  • 1 cup/ 240 ml coconut oil.
  • ⅔ cup/ 220 gr dark muscovado sugar.
  • ⅓ cup/ 80 gr granulated sugar.
  • 1 egg.
  • 1 tsp baking soda.
  • ½ tsp salt.
  • 2 tsp vanilla.
  • 1 cup/ 170 gr milk chocolate chips


  1. Preheat the oven at Gas 4/ 180° C/ 350° F.
  2. Using a stand mixer or handheld mixer, whisk the coconut oil, sugars and egg until most of the sugar dissolves.
  3. Add in the flour, baking soda, salt, and vanilla. Quickly mix the dough and try not to knead it too much. 
  4. Then mix the chocolate chips in. 
  5. Take about a tablespoon of the dough and shape it into a small ball. Flatten it and put it on a baking tray lined with greaseproof paper. Do this until all the dough is finished.
  6. Bake the cookies for about 15-18 minutes until they look golden caramel.
  7. Put the cookies on a cooling rack. 

Nutrition Information



Serving Size


Amount Per Serving Calories 169Total Fat 9gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 1gCholesterol 7mgSodium 82mgCarbohydrates 21gFiber 0gSugar 12gProtein 2g

The nutrition calculation you find here is just a guide provided by online nutrition calculator. You should not use to substitute advice from nutritionists or health practitioners.

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One Comment

  1. As a massive fan of coconut oil and coconut sugar (I used Muscovado before I discovered an even healthier version), this recipe is calling for a try! Soon!

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