double coconut dark chocolate chip cookies

Chewy, dense, delicious coconut dark chocolate chip cookies…  Incredibly rich and delicious, and best of all, dairy-free!

(Don’t worry…  You will love these even if you have no issues with dairy!)

Ok, so I know I have a lot of favorite cookie recipes…  but this really does top my list as one of my favorite favorites!

And as much as we all know I love butter, I actually love that this recipe doesn’t have any.  Why?  Because that means they are dairy-free and I can actually eat them (no dairy right now for this nursing mama)!!

The coconut oil is so good in these, that I wouldn’t even sub it out for butter when I can have dairy again.  It’s just not necessary…  and coconut oil is so much better for you.  (Although I do realize all the sugar in these cookies probably cancels that out!)

Give these a try next time you are looking for a use for that coconut oil sitting in your cupboard.

(Did you know coconut oil is also great on popcorn?  Melt some with a little butter for flavor and drizzle it all over your air-popped popcorn with plenty of salt.  Delicious!!)

double coconut dark chocolate chip cookies


  • 2 cups + 2 tablespoons flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup coconut oil, melted and cooled slightly (still warm)
  • 1 cup firmly packed brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 1 egg yolk
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups dark chocolate chips
  • 1 cup packed sweetened flaked coconut


Preheat the oven to 325ºF. Line 3 baking sheets with parchment paper.

In a small bowl, whisk together the flour, baking soda & salt; Set aside.

In your mixer bowl, cream together the warm coconut oil and sugars until light and fluffy, about 3-5 minutes. Beat in the egg, egg yolk & vanilla until smooth

Beat in the flour mixture until just combined and then stir in the chocolate chips & coconut.

Take about 1/2 cup of the dough and form it into a ball in your hands. Hold the ball in both hands and gently break it apart (like you are cracking an egg!) and set the dough pieces craggly-side up on the baking sheet. (You now have 2 cookies from that 1/2 cup of dough).

Bake for 12-18 minutes, until the cookies are just barely golden brown. Cool for 5-10 minutes on the pans before transferring to a cooling rack to cool completely!


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  • Loretta E

    ooohhh, I love coconut oil! You just can’t go wrong putting it in a cookie.

  • Kevin

    wait… how long do you bake these for… !? quick! I just put them in the oven!

    • Kevin

      I guessed 13 min based on another cookie recipe. Didn’t quite look done so I left them in another 3 min after opening to check. Makes for a chewy cookie with a crunchy outside.

    • annaliseree

      12-18 minutes, until just barely golden brown! SO sorry!!!

  • Mamason

    Is the “flaked coconut” optional, or do I need to replace it with something else? (I don’t like the texture of coconut AT ALL!) Also, you don’t say how long to bake the cookies . . . ???? They do look yummy. Thanks for sharing the recipe!!

    • annaliseree

      Mamasin, you can definitely leave out the flaked coconut!

      • Mamason

        Thank you annaliseree! I appreciate the quick response!!

  • Rachel Conners

    These sound amazing! I love every ingredient in these, so when I get some coconut oil tomorrow, I’ll definitely be making these!

  • Angie

    These cookies sound and look wonderful!

  • Barbette

    I just made these cookies with UNSWEETENED coconut, They are de-lish. baked them 18 minutes. Love the coconut oil.