Because sometimes you just need a chocolate chip cookie.
…a dark chocolate chip cookie…with coconut…and pecans.
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Coconut Chocolate Chip Cookies
This recipe came about somewhat accidentally a few weeks ago when we needed to make dairy free sugar cookies for my daughter’s school project. We played around with the extra batter, adding chocolate chips, and were pretty pleased…but I just couldn’t leave it there.
What if I really maximized that sweet coconut flavor by adding shredded coconut?
And paired it with dark chocolate chips?
And added pecans?
The coconut oil gives these cookies a pillowy soft texture, and the flavor combination of the shredded coconut, dark chocolate, and pecans is incredible!
I’m a huge fan of homemade chocolate chip cookies, and these immediately rose to the top of my favorites list!
One bite and I know you’ll love them too!
Top 5 Tips Baking with Coconut Oil
Coconut oil is great for so many reasons and, if you know how to use it right, can be a great dairy free replacement for butter in baking. Here are a few tips I’ve learned for getting the best results when baking with coconut oil:
1. Buy the right type of coconut oil
Organic unrefined coconut oil is preferred over cheaper, highly refined versions.
2. Know when to use it
Coconut oil has a gentle, yet very distinct flavor. Choose it when you really want to taste coconut in the recipe, or if the recipe has other strong flavors that overpower the coconut (like peanut butter cookies or pumpkin snickerdoodles).
3. Know how to measure it
It’s very important to know whether you should measure in the solid versus liquid state. If liquid coconut oil is called for in the recipe, gently heat your coconut oil until it forms a liquid, then measure.
4. Work quickly
If allowed to warm up too much, coconut oil becomes very wet and can make your batter somewhat hard to work with – especially if you need to form balls or cut shapes. If needed, refrigerate batter to firm it up before handling. (This isn’t really an issue with this recipe because it comes together so quickly and is a “drop recipe” where the batter is scooped onto the cookie sheet).
5. Handle with care
Cookies and pastries baked with coconut oil have a softer crumb than those that use butter or lard. I wouldn’t call them fragile, but you may need be a little more careful than usual when transferring to drying racks and serving dishes to minimize crumbling.
- 1 scant cup unrefined coconut oil measured in soft solid state
- 1 cup organic sugar
- 1 egg
- 1 Tbsp pure vanilla extract
- 2 cups all purpose flour I used Einkorn ancient grain flour
- 1/3 cup shredded coconut
- 1/2 tsp sea salt
- 1 tsp aluminum free baking powder
- 1/2 cup dairy free dark chocolate chips
- 1/2 cup coarsely chopped pecans
Preheat oven to 400 degrees.
Cream the coconut oil and sugar using an electric mixer. add egg and vanilla and mix well.
Add flour and shredded coconut to bowl, then sprinkle sea salt and baking power evenly over the surface of dry ingredients. Mix on low speed until incorporated.
Add chocolate chips and pecans and continue on low speed until well mixed.
Use a mini ice cream scoop to scoop batter onto two cookie sheets (I overfill my scoop by at least 50% to make nice, tall mounds of the batter for a fluffier cookie)
Bake for 8 minutes or until edges begin to brown.
Check out these other great cookie recipes!