Dark Chocolate Chip Coconut Oil Cookies – Mystery Dish

Dark Chocolate Chip Coconut Oil Cookies

It is December 30 – 2 more days until the new year’s resolutions start.  So I have one more cookie recipe for you, just in case you haven’t had enough this month!  These cookies come to you as part of the Mystery Dish group.  I guest posted in October, and was thrilled to be asked to join them full time!  Sherri at The Well Floured Kitchen came up with a great list of ingredients for us this month.

Dark Chocolate
Greek Yogurt
Coconut Oil
Fish (any white flaky such as cod)
Baby Spinach
Pecorino Romano Cheese

We had to use at least two – I picked Dark Chocolate, Coconut Oil, and Walnuts and made these delicious cookies.



I was so happy to see coconut oil on this list – I bought a jar for the first time a few months ago, but I just never got around to using it.  Coconut oil is different from other oils in that it is solid at room temperature.  Look at the difference between coconut oil when it is at room temperature and when it is heated.

photo (1)

It is cloudy when solid, and looks like water when melted!  I don’t know much about science, but I think it is pretty cool.  I’ve heard a lot about the potential health benefits of coconut oil recently, and I’m always game to try something healthy, especially if I can bake it into cookies.


These cookies are actually nutritional powerhouses. Ok I might be reaching with that statement, but in addition to the healthy coconut oil, they are chock full of dark chocolate (antioxidants) and walnuts (essential fatty acids). Hey, if I’m going to eat a cookie, might as well get some health benefits from it!  Plus, these taste absolutely amazing.  The coconut oil adds a slight coconut aroma to the cookies – it doesn’t overpower the cookies, but it does add a nutty sweetness that tastes great with the brown sugar and the dark chocolate.


These cookies are so easy. No waiting for butter to come to room temperature and no chilling of the dough! Just mix everything up and you are ready to bake them.  They are a great twist on a standard chocolate chip cookie, and I can’t have enough chocolate chip cookie recipes!



IMG_2286 Check out what the other Mystery Dish members made with the secret ingredients!  It is so fun to see how creative everyone gets.

Mystery Dish

1. Cinnamon Coffee Cake from Buttercream Fanatic
3. Dark Chocolate Raspberry Tart from The Dessert Chronicles
4. Berry Chocolate Streusel Bars from Baking a Moment
5. Green Berry Smoothie from I Want Crazy
7. Dark Chocolate Raspberry Swirl Brownies from Joyful Healthy Eats
8. Healthy Homemade Granola Parfait from Yummy Healthy Easy
9. Pear Cranberry Crockpot Oatmeal from See Hubby Cook
10. Dark Chocolate Chip Oatmeal Cookies from Culinary Couture
11. Raspberry Chocolate Crumb Bars from I Dig Pinterest
12. Dark Chocolate Walnut Coconut Macaroon Fingers from The Well Floured Kitchen

Dark Chocolate Chunk Coconut Oil Cookies
Recipe adapted from Tracy’s Culinery Adventures
Yield: 18 cookies

1/2 cup coconut oil (measured solid)
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
3/4 cup dark chocolate chips or chunks
1/2 cup chopped walnuts, toasted

Preheat oven to 350 F. Line two baking sheets with parchment paper or a silicone mat.

Put the coconut oil in a bowl and microwave until melted. Allow to cool to room temperature.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Once the coconut oil is cool, transfer to a medium bowl. Add the dark and white sugar to the bowl and beat with a hand mixer for 1-2 minutes, or until combined (the mixture won’t come together entirely – it will be kind of granular but will come together in the next step). Beat in the egg and vanilla until smooth.
Add the dry ingredients, mixing just until combined. Stir in the chocolate chips and walnuts.

Using a small cookie scoop, scoop the batter onto the prepared baking sheets, spacing the cookies about 2 inches apart. Bake for about 9 minutes, until the edges of the cookies are set but the centers still look underdone. Let the cookies cool on the baking sheets for a few minutes, then transfer cookies to a wire rack to cool completely.


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  1. says

    Any excuse to include more cookies in my day is a win for me. Thus, I’ll agree with these being nutritional powerhouses ;-)

    So glad you’re now a full-blown member of the group! The world needs more people who see dessert as a healthy essential to a well-balanced diet. I mean, they have antioxidants and essential fats. Hello! Totally balanced.

  2. says

    YES AND YES! I love not waiting for butter to come to room temperature or waiting for the dough to chill. Coconut oil is dabombdotcom. And we are obviously kindred spirits since we both made cookies! I wish we were neighbors so we could trade!

  3. says

    These look so good! Do you just swap about equal parts butter for the coconut oil? I bought a jar of coconut oil too a while ago and am looking to finally start using it. This seems like the perfect way to start : )

    • says

      Thanks, Chris! Yes, it seems that you just swap equal parts butter for coconut oil – pretty easy! So funny that you have a jar of coconut oil just sitting there too. I don’t know why it took me so long to use it!

  4. says

    These cookies look phenomenal! Your chocolate chips are so tempting! And I love walnuts in my CCC’s. I’m curious to try baking with coconut oil now… and I’m so happy you will be joining us for the rest of the year!


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