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Coconut Oil No Butter Chocolate Chip Cookies
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Gluten Free Chocolate Chip Cookies No Butter (Coconut Oil)

These incredible gluten-free coconut oil chocolate chip cookies are a dream come true! They're wonderfully soft and chewy, and best of all, made without any butter or dairy. This easy recipe truly delivers the best chocolate chip cookies you'll ever taste.
Course Dessert
Prep Time 10 minutes
Cook Time 9 minutes
Chill Time 2 hours
Total Time 2 hours 19 minutes
Servings 20
Calories 191kcal
Author Rebecca Taig

Ingredients

Wet Ingredients

  • ½ cup (113g) coconut oil, softened (refined or unrefined, see notes)
  • ¾ cup (150g) dark brown sugar
  • ¼ cup (50g) sugar
  • 1 large (50g) egg
  • 1 large (18g) egg yolk
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 1½ cup (205g) gluten-free flour, Bob's Red Mill Gluten-Free 1:1 Baking Flour
  • ⅓ cup (35g) almond flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt

Mix Ins and Garnish

  • 2 ounces (57g) Ghirardelli 72% Cacao Dark Chocolate Baking Chips, chopped
  • 5 ounces (143g) semi-sweet chocolate chips
  • flaky sea salt, for sprinkling on top of freshly baked cookies

Instructions

  • Combine the sugars and oil. In the bowl of a stand mixer, with a whisk attachment, add the softened coconut oil, dark brown sugar, and white sugar. Mix for one minute.
    Softened coconut oil and sugars.
  • Cream the wet ingredients. Next, add the egg, egg yolk, and vanilla extract. Beat these ingredients together on medium-high speed for about 3 minutes, until the mixture is light and fluffy.
    Creaming the coconut oil, eggs, sugars, and vanilla.
  • Add the dry ingredients. Add the gluten-free flour, almond flour, baking soda, and salt to the mixture. Beat on medium-low speed until just combined with a few flour streaks remaining.
  • Fold in the chocolate. By hand, fold in the chopped dark baking chips and semisweet chocolate chips until evenly distributed. Cover the dough and refrigerate for 2 hours.
  • Prepare for baking. Remove the dough from the refrigerator. Preheat your oven to 350°F. While the oven heats, line two large cookie sheets with parchment paper and set them aside. Next, use a large cookie scoop or a spoon to portion the dough. For consistent results, each dough ball should weigh 40 grams (if you're using a food kitchen scale). After scooping, roll the dough until each ball is smooth.
  • Bake. Arrange five cookie dough balls on one of the prepared baking sheets. Bake for 9-10 minutes, or until the edges are set. (I find baking for 9 minutes yields the best texture.) If you'd like perfectly round cookies, you can use a large cookie cutter to gently reshape the warm cookies as soon as they come out of the oven.
    Coconut oil chocolate chip cookies baked on a baking tray.
  • Finish with flaky sea salt. Sprinkle the tops with flaky sea salt and let the cookies cool on the baking sheet for 4-5 minutes before carefully transferring them to a wire rack to cool completely.
    Coconut Oil Chocolate Chip Cookies No Butter

Notes

Flavor Customization with Coconut Oil: You have the flexibility to choose between refined coconut oil (for a neutral taste) or unrefined coconut oil (for a subtle, delicious hint of coconut flavor).

Nutrition

Serving: 1 cookie | Calories: 191kcal | Carbohydrates: 23g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 19mg | Sodium: 109mg | Potassium: 74mg | Fiber: 2g | Sugar: 15g | Vitamin A: 30IU | Vitamin C: 0.01mg | Calcium: 32mg | Iron: 1mg