Bye Bye Butter Chocolate Chip Cookies…

I have been so excited to post this cookie recipe. It is by far one of my very favorite chocolate chip cookie recipes. The taste and texture is better than any I’ve tried. No more paper flat cookies!

My adorable sister Kim, who I have a zillion nicknames for, such as: Kammon, Kammy and Snitchy, has developed this winning cookie recipe, using none other than coconut oil in place of the butter. You’d think these cookies would taste like coconut, but they really don’t, just the slightest hint of coconut without any shavings. If she wouldn’t have told me, I would never have guessed.

Not only does it make an incredible cookie, but my sister has researched coconut oil and it has some major health benefits. Google it if you’re interested.

I bought my coconut oil from Sprouts here in AZ, but I’m assuming any Whole Foods, Trader Joes, AJ’s Fine Foods will also carry it. You can google it and find places online to order it as well.

I promise you, you will not be disappointed in these. They are fantastic! I can’t wait to try substituting coconut oil in my brownies and chocolate cupcakes. My sis said it makes the BEST brownies, that will be next on my “to make” list! Thanks Kimmy! I am so lucky to have such a beautiful, talented and hilarious sister, Love you cutie! If you are in need of unique affordable clothing, check out her online boutique under my “some favorites” list.

Bye Bye Butter Chocolate Chip Cookies

1 Cup softened Virgin Coconut Oil
3/4 Cup brown sugar
3/4 Cup sugar
2 eggs
2 teaspoons vanilla
2 1/4 Cup flour
1 Cup pecans, ground
1 teaspoon baking soda
1 teaspoon salt
1 bag chocolate chips

1. Preheat oven to 375 degrees F. In a stand or electric mixer, cream oil and sugars. Beat in eggs and vanilla until well combined. Slowly add flour, ground pecans, baking soda, salt and chocolate chips until just combined.

2. With a medium cookie scoop, scoop onto a parchment or silpat lined baking sheet and bake for 9-11 minutes, until slightly golden around edges.


Thank you to Jamie from Good Eats N Sweet Treats for the “Excellent and You Make My Day” awards she gave me on her blog. If you all haven’t peeked at her blog, I ‘d go right now. She always has beautiful posts to share with all of us! Thanks again Jamie!! Also thank you to Cynthia from What’s For Dinner, for sharing the Excellent Blog award to me as well. Check out these great ladies’ blogs!

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58 Responses
  1. Janet L.

    I was looking for a good recipe for coconut oil so I made these cookies tonight.
    They are amazing!

  2. Abby

    I just made these, and they are amazing!!! I left out the nuts because I did not have any… and I also used 1/3 cup of egg whites instead of 2 eggs. It makes a lot of cookies!!! I will make this again. 🙂

  3. Laura

    These cookies are fantastic. My picky husband who often tells me he doesn’t like things that taste healthy couldn’t figure out what I did, but he loved them. My mother-in-law will often substitute pureed avocado for butter in cookie recipes and that works well too. Thanks for a great recipe!

  4. 4HungryBunnies

    Would it work to substitute golden flax seed meal for the ground pecans? I really try to avoid nuts as much as possible, as I am not nuts over nuts (I don’t think they have been my friend) and the golden flax seed meal adds such nutrition.

    1. Jenny

      I think Flax seed meal would work just fine. Maybe start with a couple tablespoons and see how you like it.

  5. Bekah

    This recipe is awesome!!! My son has milk allergies and I tried this recipe (added some peanut butter too) and we love them! Thank you for sharing!!!!

  6. Victoria Greer

    These are the best! I just started using coconut oil. I bought mine at wal mart the brand is “LouAna” pure coconut oil 31.5 oz. it was $5.98.
    Thanks. Also noticed you added extra tsp of vanilla.

  7. Kathrine

    My husband gets an upset stomach and sometimes foul gas whenever he eats my homemade chocolate chip cookies, but he is just fine when he eats store bought cookies. I tried decreasing the amount of butter and he still felt sick afterwards–we all love the way they taste and no one else gets sick, but he has a more sensitive stomach than the rest of us due to a childhood illness. So I looked at the ingredients of Chips Ahoy cookies and there is NO butter in them! (Except for the cocoa butter in the actual chips.) They use PARTIALLY HYDROGENATED SOYBEAN OIL! YUCK! So then I got the idea to look for a recipe with coconut oil in it because I already have some anyway. I’m glad I found your website. I will try the recipe soon and let you know how he felt after eating some. I won’t tell him what’s in it so that he will be unbiased in his taste testing! And if it turns out that it’s not the butter and he still feels bad, I wonder what else it could be? Butter is the only real difference I see between homemade and store bought cookies.

    1. Kathrine

      And we have success! My husband loved the cookies made with coconut oil and his stomach feels just fine! I guess the butter in most recipes makes the cookie too rich for him to digest properly. I’m going to save this recipe!

  8. Elisha

    Wow! These are amazing!!! They puffed up nicely and have great flavor! I used “white” whole wheat flour and even cut out 1/4 Cup of the regular sugar and they’re still nice and sweet. I used dark chocolate chips, oh so yummy! I let the coconut oil and eggs get to room temp before I made the batter. I baked for 12 min. I might reduce the salt to 3/4 of a teaspoon next time but it doesn’t really matter. They are SO GOOD! Thank you for posting! This will be my go to chocolate chip cookie recipe from now on!

  9. Gail

    I have been baking, cooking and sauteing with virgin coconut oil for while now … I do it like you have said, but I add just a bit of natural applesauce like 70/30 mix between the apple sauce n oil with a squirt of honey to cut the applesauce flavor and it works great with baking and pancakes etc … if you want you can also use baby applesauce as it’s just a finer texture 🙂 if you use your recipe and use EnerG egg re-placer it’s Vegan 😉 and you can’t tell !!! I use raw cane sugar and unbleached flour … (many other healthy flours will work also for you gluten free gals) thank you for your post it’s GREAT!

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  12. zespół muzyczny wesela poznań

    LOVE this recipe! It is so fall-like and rustic looking. You can t go wrong with apples and peanut butter

  13. Lisa

    Hi! I just googled Coconut Oil Chocolate Chip Cookies and you came up – great recipe. I did cut the Coconut oil in half and didn’t use pecans…delish. I LOVE Coconut Oil! We saute everything in it – my husband has terrible cholesterol…so I have been using this oil for a while. You probably have too – since this was posted in 2008! Thanks so much! Taking them to a neighborhood party!

  14. MusicalMom

    I followed your blog back when you posted this recipe–I was on a dairy-free diet while I nursed my baby. Now I’m introducing coconut oil for my health and went searching for this recipe.

    I’m allergic to nuts, so I ground some rolled oats to use in place of the ground pecans. From Googling i looked like I could use any roughly ground grain. I was going to use about 2/3-3/4 cup Sunbutter, but worried about the chemistry or wet/dry proportions of the cookie.

    Rolled oats work fine, but they taste like oatmeal cookies. Do you have any other suggestions? I’d rather have these cookies taste more like traditional chocolate chip cookies.

    Thanks for the recipe!

  15. Dom

    I’m wondering if you’ve tried the recipe with less sugar? I don’t like my cookies too sweet and am thinking about cutting at least half the sugar..just wanted to know if anyone else had tried it and liked the result.

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