Coconut Oil Chocolate Chip Cookies (Butter Free)

Cookies without butter chocolate chips - Lilie Bakery

Enjoying cookies without butter is possible with these Chocolate chip coconut oil cookies ! Quick to prepare, with only 7 ingredients, it would be wrong to go without… We love their large pieces of melting chocolate right out of the oven!

When you don't have butter on hand, it's handy to have a cookie recipe to treat yourself. This is what I offer you with this ultra simple recipe that is always unanimous.

Some details about these chocolate coconut oil cookies

Flavor: we find in this recipe the good taste of chocolate chip cookies! Coconut oil is very slightly noticeable. Brown sugar combined with whole sugar reinforces the indulgence of chocolate.

Texture : they are crispy and chewy. It depends a lot on your cooking and your oven. The more you bake these chocolate coconut oil cookies, the crispier they will be. If you like soft cookies, decrease the baking time.

Chocolate chip coconut oil cookies without butter - Lilie Bakery

Difficulty level : ultra-simple! Just be careful not to use hot coconut oil. As usual in baking, it is important to bring the ingredients to room temperature before starting the recipe.

How to make cookies without chocolate butter?

Before starting the recipe, melt the coconut oil in the microwave or bain-marie and let it come back. at room temperature. In a first container, mix the coconut oil, brown sugar and whole cane sugar. Then we add the egg and vanilla.

Apart, in another container, quickly mix the flour, baking soda, salt. Then they are incorporated into the previous mixture. At this stage, we mix just right to homogenize the dough.

Then we crush the chocolate in large pieces using a good knife. For this, you can use pistoles (like me) or a pastry chocolate bar. They are then added to the cookie dough, keeping a little bit of chocolate for the decoration.

Cookies without butter chocolate chips - Lilie Bakery

Using a tablespoon, take a little dough and place it on a baking sheet covered with baking paper. We space the balls well because they spread out a lot.

After cooking, they are left to cool a little on a baking sheet to strengthen them, then the coconut oil chocolate cookies are placed on a grid until completely cooled. You can also eat them lukewarm still melting!

My tips for successful coconut oil chocolate chip cookies

If the dough seems too liquid to be shaped into balls (it happens, depending on your flour, your oil, etc.), do not hesitate to place it for a few minutes in the fridge.

Before placing the chocolate coconut oil cookies in the oven, I place the pieces of chocolate kept aside on top of each ball, they will be even more beautiful!

To bring out the chocolate taste even more, sprinkle your cookies with Fleur de sel out of the oven, it's a real delight, I assure you.

Chocolate chip coconut oil cookies without butter - Lilie Bakery

Other recipes to try

If you like cookies, then you are in luck :) Here are some other recipes from the blog that you will certainly like:

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful cookies!

Cookies without butter chocolate chips - Lilie Bakery
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4.9 on 9 votes

Coconut Oil Chocolate Chip Cookies (Butter Free)

Very greedy cookies but without butter it is possible with coconut oil! We add pieces of chocolate and a touch of fleur de sel ...
Prep time10 minutes
Cook time13 minutes
Total23 minutes
Recipe type: Dessert, Snack
Cuisine: American, French
Yield: 12 cookies


  • 70 g melted coconut oil, at room temperature
  • 90 g light brown sugar
  • 30 g dark brown sugar
  • 1 oeuf
  • 1 cc natural vanilla extract
  • 140 g wheat or spelled flour
  • 0,5 cc baking soda
  • 1 big pinch of salt
  • 115 g dark chocolate pastry 66% cocoa for me
  • Sea salt


  • Preheat the oven to 176 ° traditional heat.
  • In a bowl, combine the coconut oil and brown sugar. Add the egg and vanilla then mix to homogenize.
  • In another container, combine the flour, baking soda, salt.
  • Then incorporate the dry ingredients into the previous mixture using a fork. Do not over-mix: just the right amount.
  • Crush the chocolate into large pieces (keep a few pieces aside for decoration) and add it to the dough. Place 5/10 minutes in the refrigerator if the dough is not firm enough to shape the cookies.
  • Prepare a baking sheet with baking paper. Using a tablespoon, take a little dough and place each ball on the baking sheet, spacing well.
  • Place the remaining pieces of chocolate on each ball and bake for about 12-13 minutes: they should be lightly browned.
  • Let cool on a baking sheet outside the oven for a few minutes, then on a rack. Sprinkle with fleur de sel before eating.


These cookies can easily be stored for 5 days in an airtight box, away from heat and light.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
September 10, 2021



  1. Reply


    September 25, 2021

    Hello, thank you very much for this recipe, it's not easy to find lactose-free recipes! I have a quick question, is it possible to freeze the raw dough in small, ready-to-bake balls? I don't know what it's like with coconut oil in the freezer.

    • Reply

      Lilie bakery

      September 29, 2021

      Hello Laura, yes it is quite possible to freeze them, about 3 months. You must first freeze them well spaced for about an hour and then you can put them together in an airtight freezer bag. Goodbye :)

  2. Reply


    March 13, 2022

    Hello and thank you for this very good recipe without butter, it's great!
    We made the recipe with 100g of choc nuggets and put a little less sugar.
    Great thank you

    • Reply

      Lilie bakery

      March 14, 2022

      Thank you Frederique for your feedback! Goodbye :)

  3. Reply


    September 5, 2023

    5 stars
    They are delicious!!!!!! THANKS !!!

    • Reply

      Lilie bakery

      September 6, 2023

      Thank you very much Karine! See you soon :)

  4. Reply


    March 9, 2024

    Great recipe! That I have changed a little, with my desire of the day! Add raisins and white chocolate. Then 15 g of carob flour, buckwheat flour and a little corn flour. The result is delicious.

    • Reply

      Lilie bakery

      March 19, 2024

      Thank you Catherine for your feedback! See you soon :)


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