The ultimate coconut chocolate chip cookie.

I love use coconut oil for my cookies and these are the perfect example. This coconut chocolate chip cookie recipe is the bomb.
Coconut chocolate chip cookies

This coconut chocolate chip cookie recipe have become one of my ultimate favorite cookies. These  are so good I think I am adding them to the Christmas gift bags this year.

I so so love working with coconut oil……It is the first time I have done so and it will not be the last :-) The coconut flavor its just AMAZING!!

These coconut chocolate chip cookies are really easy to make and very versatile. If you don’t have coconut oil just use olive oil, although the coconut flavor will not be there. You can also add some nuts into the batter and I think using oat meal in place of some of the flour as well as wheat germ or oat bran would also work.

Anyhow, I think this is a super duper cookie recipe winner. I will be making these coconut dark chocolate chip cookies a lot :-)


Coconut chocolate chip cookies

On the left picture you can see the coconut oil container….best thing ever!!

Coconut chocolate chip cookies

These sensational cookies are making it to my Christmas gift bags this year :-) They are awesome!!

Coconut chocolate chip cookies

These coconut dark chocolate chip cookies are just plain out HEAVEN!! Did I say that already??????


The ultimate coconut chocolate chip cookie.

Miryam's original recipe

Yield: 3 dozen cookies


2 cups whole wheat pastry flour
1 teaspoon baking soda
2 eggs
Pinch salt
1/2 cup olive oil
1/2 cup coconut oil, soften at room temperature
1 cup unrefined sugar, you can do 3/4 cup as well.
1 cup unsweetened shredded coconut
1 teaspoon coconut extract or vanilla extract
1 cup dark chocolate chips,  most of the times I just use 1/2 cup



Preheat oven to 375F. Line cookie sheets with parchment paper and set aside.

Beat sugar, eggs, coconut extract and oils until creamy, I do this manually with a wire whisk, no fancy equipment needed here....... Add flour, shredded coconut, baking soda and salt and combine.

Stir in chocolate chips. Place teaspoons (I used a small cookie scoop) onto the baking sheets. Flatten cookies slightly with the palm of your hand.

Bake 7 to 9 minutes or until golden brown. Leave on the cookie sheet for 2-4 minutes before removing to cool completely on a wire rack.

Nutrition facts based on 18 servings which is two cookies.

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  1. I should not have read this during breakfast time. These look SO good, Miryam.

    I think my kitchen needs a donut pan.

  2. Oh yum! These look heavenly!

  3. Ali, I highly recommend you get one, the chocolate cover donuts are unreal!!!

  4. These look great! I need to try these soon :)

  5. Yum I’ve been looking for a healthy version of donuts,I need to get one of those pans!

  6. What brand donut pan did you use? I’m looking into buying one, but there are too many options.

    Your donuts look great!


  7. The capitol baker,

    I got them at amazon, here is the link

    They are norpro.
    Thanks for visiting my blog and let me know how they turn out if you make them :-)

  8. Any vegan donut ideas?

  9. Do you think it would be the same bake time if I use a mini doughnut pan?

  10. Could I replace the low fat milk with almond milk? Would it make a difference to the texture?

  11. Could you share the nutritional information for these donuts?? Thanks!

  12. Any way to make these without a donut pan?


  13. You can make them in a muffin pan :-)

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