Coconut Oil Chocolate Chip Cookies with Toffee are thick and chewy and taste just like bakery style chocolate chip cookies. This coconut oil cookie recipe will be your new favorite!
I typically only make cookies around the holidays. But my son is coming home from college soon there is no better way to welcome him back than with a big plate of Coconut Oil Chocolate Chip Cookies. Of course, we will serve the Perfect Grilled Steak and potatoes for dinner, but he can dig into these chocolate chip cookies with toffee right away and know that we are glad he's home.
Why use coconut oil in cookies?
I have heard that coconut oil has many health benefits and is a great butter or shortening replacement when cooking. While this may be true, coconut oil is excellent to use in baking and really great in chocolate chip cookies.
After using coconut oil to make these cookies, I might never use butter in my chocolate chip cookies again. The texture was fabulous. I thought the cookies had a faint coconut scent however no one else in my family noticed a coconut taste unless I mentioned it to them first. When I bit into the cookie, I loved the crumbly outside and chewy inside. I will definitely try coconut oil in some of my other cookie recipes.
I'm not sure there are any health benefits gained from eating these rich, sugary cookies; however, the oil sure made my cookies taste yummy.
Ingredients Needed for Bakery Style Chocolate Chip Cookies
This recipe is really similar to a standard chocolate chip cookie recipe but the butter has been replaced with coconut oil.
- All-purpose Flour
- Baking Powder
- Baking Soda
- Coconut Oil
- Light Brown Sugar
- Granulated Sugar
- Vanilla Extract
- Mini Chocolate Chips
- Toffee Bits
Coconut Oil Chocolate Chip Cookie Making Tips
- Measure out ingredients before making cookies. This makes the process much easier.
- Line your cookie sheets with parchment paper for really easy clean up.
- Slightly under bake your cookies if you like them chewy on the inside.
- For thicker cookies, chill the dough for one to 2 hours before scooping onto the baking pan.
- Store baked cookies in an air tight container for 3 to 5 days. Or wrap tight in plastic wrap and store in the freezer for 3 to 4 weeks.
More Yummy Cookie Recipes
- Little Monster Cookie Bites
- Cranberry Pistachio Shortbread Cookies
- Soft Sugar Cookies with Sprinkles
- Nut-Free Cinnamon Snowball Cookies
- Cocoa Confetti Cookies by Bitz & Giggles
- Banana Chocolate Chip Cookies
I love how this recipe yields perfect bakery style chocolate chip cookies every single time.
If you love these coconut oil chocolate chip cookies, please leave a 5-star rating.
Coconut Oil Chocolate Chip Cookies with Toffee
- 1 ¾ cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt1
- /2 cup coconut oil
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 teaspoons vanilla extract
- 1 large egg
- ¾ cup mini chocolate chips
- ½ cup toffee bits
- Preheat oven to 350 degrees and line a couple of cookie sheets with parchment paper.
- Mix together flour, baking powder, baking soda and salt. Set aside.
- Cream coconut oil and both sugars with an electric mixer; Add vanilla and egg and beat until egg is mixed in. Add flour mixture and stir until mixed well. Stir in chocolate chips and toffee bits.
- Using a small scoop, drop rounded teaspoonfuls on the parchment-lined cookie sheets and bake for 10-13 minutes or until the edges start to brown.
- After removing from oven, let cool on a cookie rack.
- Makes about 3 dozen cookies.
First Published December 2010 ; Last Updated April 2021
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