Vegan 100% whole grain Coconut Oil Chocolate Chip Cookies with Pomegranate! Soft, slightly chewy, and no chilling required.
I was a brownie girl for 27 years. No question. But I can say with confidence that I took a turn to the cookie side in my 28th year.
For the past few months, rich and gooey chocolate chip cookies with salt on top are all I want after dinner. No banana bread, no muffins, no ice cream. Chocolate chip cookies only, dude.
I've made a zillion cookie recipes, and I've loved most of them. The amazing thing about these soft and buttery heaven-sent Coconut Oil Chocolate Chip Cookies is that you don't have to chill them.
I actually tried chilling them and baking them for 14 minutes and they turned out just fine, but not any better than the version I popped right in the oven. Isn't that magical?
I used my favorite whole wheat pastry flour in this recipe. I get the big bag and keep it in the fridge so it lasts longer. I use it in pancakes and banana bread and all the baking things.
It keeps these Coconut Oil Chocolate Cookies light and fluffy but still 100% whole grain which IMO, is super legit.
You can totally use all purpose or regular whole wheat flour instead, if you'd like. I haven't tried these with gluten-free flours (almond flour and coconut flour will not work) but I assume a gluten-free all purpose flour would be just fine. I haven't tried it, so leave a comment if you do!
Try my Amazing Almond Flour Chocolate Chip Cookies for a gluten-free recipe!
A note on flour (and this goes for all recipes): don't dunk the measuring cup in the bag. You don't want the flour packed in! Set your little measuring cup on the counter and gently spoon in the flour before leveling it off with a knife.
This results in anywhere from 30-50% less flour. That's a big difference! Cookies that stay in a stiff ball and don't spread out are a dead giveaway that there was too much flour. Over-beating the egg can also cause stiffness. Look, we're learning things!
Your dough should form like little mini dough balls that come together into a big ball when you smush it together. See photos above for reference of what your dough should look like. Now let's address baking time.
These Coconut Oil Chocolate Chip Cookies should look puffy and a little underdone. I took mine out after 10 minutes for the first batch and 12 minutes the second batch and actually preferred 12 minutes. Just don't over-bake!
This isn't a crunchy cookie recipe. That would be rude.
Now let's talk coconut oil. It should be nice and hard, not softened or melted. If it's in your pantry in the winter like mine was, it should be the right consistency. If it's soft from sitting by a stove or something, put it in the fridge to firm up.
Now, since I have a feeling someone may ask, I have not tried these cookies with coconut sugar. Coconut sugar tastes less sweet than brown sugar so do me a solid and embrace the sheer COOKIENESS of this recipe and use brown sugar.
And don't use less of either of the sugars! Sugar isn't just for sweetness here; it's also important for structure. AKA your cookies won't set up if you funk with the sugars, mmmmk?
I added pomegranate to these insanely amazing Coconut Oil Chocolate Chip Cookies for a festive pop of color (oh hi, it's December) but I was pleasantly surprised with how much I adored the tart flavor and texture. Such a delight!
You could of course leave them out if you're feeling like a chocolate only kind of cookie. I get you. I've been there.
Now tell me. What else are you baking this season? Can we do a virtual cookie exchange?! Someone bring me the chewy iced gingerbread women ones, please!!
Print
Coconut Oil Chocolate Chip Cookies with Pomegranate
- Prep Time: 40 mins
- Cook Time: 10 mins
- Total Time: 50 mins
- Yield: 16 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
Vegan 100% whole grain Coconut Oil Chocolate Chip Cookies with Pomegranate! Soft, slightly chewy, and no chilling required.
Ingredients
- ½ cup solid coconut oil (not melted)
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg (sub 1 tbsp ground flax + 3 tbsp water for vegan version)
- 1 ½ tsp vanilla extract
- 1 ½ cups whole wheat pastry flour* (or all purpose flour, spooned and leveled, NOT packed)
- ½ tsp baking soda
- ½ tsp fine sea salt
- ½ cup pomegranate arils
- ½ cup chocolate chips
- Course salt, for topping
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray two cookie sheets with cooking spray.
- If using a flax egg, whisk together flax and water in a small bowl and set aside.
- Using a stand mixer or electric beaters, beat coconut oil with the sugars until creamy (for me this took about 2 minutes). Add vanilla and egg (or flax mixture) and beat for 15 seconds, or until just incorporated.
- Add flour, baking soda, and salt and mix until just combined. The dough will look a bit crumbly but should form nice balls when you touch it (see photos for reference). Stir in chocolate chips and pomegranate by hand.
- Roll dough into 16 balls and place on cookie sheets 2 inches apart. Bake pans, one at a time, for about 11-13 minutes. Do not over bake! They will look a bit underdone in the middle. Cool on a wire rack for 20 minutes to set up, sprinkle with salt, and dig in.
Marta Tabatabai says
Yummy cookies!
★★★★★
Alexis Joseph says
Yayyy thank you so much, Marta!!
Katie W. says
These cookies are... to die for.
Following a cue from a previous commenter, I added 1/2 tsp cinnamon and nutmeg.
They may not technically be Christmas/holiday cookies, but the ones I had in mind can scoot themselves aside!
★★★★★
Alexis Joseph says
Yesss love the cinnamon addition!!
Anna says
So delicious!! They turned out so gooey and the perfect sweet/savory combo with the sea salt. Also, the pomegranate seeds added great flavor and a little crunch. Will definitely be making these again soon😍
★★★★★
Alexis Joseph says
Wonderful!! Sounds fab!
Kelsey says
The pomegranate, chocolate combination make these look and taste store bought. One of my go-to cookie recipes!
★★★★★
Alexis Joseph says
Yesssss love!!!
Kathryn says
Delicious. My daughter and I agree this might be our new signature cookie.
★★★★★
Alexis Joseph says
Woop woop!!
Britain says
I made these without the pomegranate (will have to try next time!) I used King Arthur’s gluten free flour and let me tell you... just the perfect cookie. Gooey, a nice touch of salt paired with the chocolate - YUM! The type of cookies you think about as you wake up the next morning.
★★★★★
Alexis Joseph says
Amazing! I love how great the gluten free flours are these days. Thanks for letting me know, Britain!
Maggie says
This is my favourite coconut oil-based cookie recipe to date (as a cookie fiend, I've tried many). This cookie has all of the right things- not too greasy, slight crispy edges and bottom, a perfect vanilla flavour and sugar ratio.
I used all purpose flour, as well as added about 1/2cup of almond slices and dried cranberries each (added textures worked well with the chocolate and pomegranate seeds). Yumm! 🙂
Thank you for sharing this ace cookie! Will be making it again and again...and again 😛
Alexis says
Thanks for your awesome review, Maggie! I love the almond addition 🙂
Maggie says
This is my favourite coconut oil-based cookie recipe to date (as a cookie fiend, I've tried many). This cookie has all of the right things- not too greasy, slight crispy edges and bottom, a perfect vanilla flavour and sugar ratio.
I used all purpose flour, as well as added about 1/2cup of almond slices and dried cranberries each (added textures worked well with the chocolate and pomegranate seeds). Yumm! 🙂
Thank you for sharing this ace cookie! Will be making it again and again...and again 😛
Alexis says
Thanks for your awesome review, Maggie! I love the almond addition 🙂
Miranda says
Made these for my five year old daughter, and ended up eating three myself! So good and so easy. They have a great texture! Thanks Alexis!
★★★★★
Alexis says
Awww I'm so glad you both enjoyed these yummy treats. Thanks, Miranda!
Miranda says
Made these for my five year old daughter, and ended up eating three myself! So good and so easy. They have a great texture! Thanks Alexis!
★★★★★
Alexis says
Awww I'm so glad you both enjoyed these yummy treats. Thanks, Miranda!
Megan says
My husband and I adore these cookies! We both agree adding pomegranate has completely changed the game for chocolate chip cookies. I’m making this recipe again for the 3rd time. Thank you so much for such a fabulous recipe!
★★★★★
Megan says
My husband and I adore these cookies! We both agree adding pomegranate has completely changed the game for chocolate chip cookies. I’m making this recipe again for the 3rd time. Thank you so much for such a fabulous recipe!
★★★★★
Christen Nolfi says
These are a new favorite in our house!! SO yummy!
★★★★★
Christen Nolfi says
These are a new favorite in our house!! SO yummy!
★★★★★
Jeff Shft says
We shared these coconut oil chocolate chip cookies pomegranate this holiday season. Everyone in the family loves it! Every bite burst with happiness, it’s like the heaven opened its gates. This is so good, so thumbs up!
★★★★★
Jeff Shft says
We shared these coconut oil chocolate chip cookies pomegranate this holiday season. Everyone in the family loves it! Every bite burst with happiness, it’s like the heaven opened its gates. This is so good, so thumbs up!
★★★★★
Jennifer Berkey says
I am loving this cookie recipe. I will be making it again this New Year's Eve Party celebration. My kids love it and they won't stop eating. Thanks for this. Merry Christmas and Happy New Year! Xoxo.
★★★★
Jennifer Berkey says
I am loving this cookie recipe. I will be making it again this New Year's Eve Party celebration. My kids love it and they won't stop eating. Thanks for this. Merry Christmas and Happy New Year! Xoxo.
★★★★
ProKTools says
We love all the recipes you’ve shared here .
First time here from NYC
Avi - proktools
Write for Us
★★★★★
ProKTools says
We love all the recipes you’ve shared here .
First time here from NYC
Avi - proktools
Write for Us
★★★★★
Sara says
These are SO GOOD and so easy. I used a flax egg and they came out perfectly. I’ve also made them without pomegranate. My new go-to cookie recipe!
★★★★★
Sara says
These are SO GOOD and so easy. I used a flax egg and they came out perfectly. I’ve also made them without pomegranate. My new go-to cookie recipe!
★★★★★
Bessie says
These were nomtastic! I’ll make them again on Christmas Day!
★★★★★
Alexis says
Yayyy I’m so glad these passed the test, Bessie!
★★★★★
Bessie says
These were nomtastic! I’ll make them again on Christmas Day!
★★★★★
Alexis says
Yayyy I’m so glad these passed the test, Bessie!
★★★★★
Masha says
I keep adding pomegranate to savory dishes, how did I not think to throw them into cookies! These are genius!!! I made one batch last night and will be making more tonight. Thank you!!!
Alexis says
I’m so glad!! Cookies are just the BEST.
Masha says
I keep adding pomegranate to savory dishes, how did I not think to throw them into cookies! These are genius!!! I made one batch last night and will be making more tonight. Thank you!!!
Alexis says
I’m so glad!! Cookies are just the BEST.
Anna says
I made these with the flax egg and with dark chocolate instead of semi-sweet and they turned out AMAZING! Extremely soft and decadent. I’m probably going to make them again soon because my pomegranate yielded a lot of arils and what better to use them in than these?
★★★★★
Alexis says
I’m so glad you liked them!!
Anna says
I made these with the flax egg and with dark chocolate instead of semi-sweet and they turned out AMAZING! Extremely soft and decadent. I’m probably going to make them again soon because my pomegranate yielded a lot of arils and what better to use them in than these?
★★★★★
Alexis says
I’m so glad you liked them!!
Angela says
I made these this weekend as a "practice" recipe for Christmas and realized that it is a great cookie for a group of patients I follow! I am a metabolic dietitian for patients with inborn errors of metabolism, including kids with a rare disorder called LCHADD. They can't break down long chain fat, and are therefore on a very fat restricted diet with MCT supplementation. Since this recipe is mostly MCT with the coconut oil, this is a perfect cookie for them this holiday season! I've sent the link out to all of my families this morning, and I'm sure they will be thrilled! Thanks again!
★★★★★
Alexis says
That is soooo cool! I’m so happy to hear that. Have an amazing week, Angela!
Angela says
I made these this weekend as a "practice" recipe for Christmas and realized that it is a great cookie for a group of patients I follow! I am a metabolic dietitian for patients with inborn errors of metabolism, including kids with a rare disorder called LCHADD. They can't break down long chain fat, and are therefore on a very fat restricted diet with MCT supplementation. Since this recipe is mostly MCT with the coconut oil, this is a perfect cookie for them this holiday season! I've sent the link out to all of my families this morning, and I'm sure they will be thrilled! Thanks again!
★★★★★
Alexis says
That is soooo cool! I’m so happy to hear that. Have an amazing week, Angela!
Meredith says
I made these for a Christmas Cookie swap yesterday, and they were a huge hit! The blog post was super helpful. Thanks so much for sharing this recipe! xx
★★★★★
Alexis says
Wahoo! So thrilled 🙂 Thanks for the feedback, Meredith 🙂
Meredith says
I made these for a Christmas Cookie swap yesterday, and they were a huge hit! The blog post was super helpful. Thanks so much for sharing this recipe! xx
★★★★★
Alexis says
Wahoo! So thrilled 🙂 Thanks for the feedback, Meredith 🙂
Sarai says
I made these last night and they are INCREDIBLE! So soft, so chewy, especially dunked into a cup of low-fat milk. I like to call them “Yummy-But-Still-Fit-Into-A-Bikini” cookies hahahah. Otherwise I’d burst out my jeans.
Sarai says
I made these last night and they are INCREDIBLE! So soft, so chewy, especially dunked into a cup of low-fat milk. I like to call them “Yummy-But-Still-Fit-Into-A-Bikini” cookies hahahah. Otherwise I’d burst out my jeans.
Stephanie says
I am a lover of all things pomegranate so I had to try out this recipe! I followed the directions perfectly and these cookies could not have been better! They are delicious and I love how easy they were to make! Definitely going to be making this again 🙂
★★★★★
Stephanie says
I am a lover of all things pomegranate so I had to try out this recipe! I followed the directions perfectly and these cookies could not have been better! They are delicious and I love how easy they were to make! Definitely going to be making this again 🙂
★★★★★
Marie O'Farrell says
Baked these last night and they were a huge hit in my house! Love the fact you do NOT need to chill the dough. Making these cookies is very quick and easy, especially with the holidays coming up this is important. Every minute counts!
I used all purpose flour, heaping 1/2 cup of pomegranate, 1/2 tsp of cinnamon and nutmeg. I also used frozen pomegranate and they turned out perfect! Didn't even add the additional salt on top.
Recommend this recipe even if you are not short on time 🙂
Thanks for sharing!!
★★★★★
Marie O'Farrell says
Baked these last night and they were a huge hit in my house! Love the fact you do NOT need to chill the dough. Making these cookies is very quick and easy, especially with the holidays coming up this is important. Every minute counts!
I used all purpose flour, heaping 1/2 cup of pomegranate, 1/2 tsp of cinnamon and nutmeg. I also used frozen pomegranate and they turned out perfect! Didn't even add the additional salt on top.
Recommend this recipe even if you are not short on time 🙂
Thanks for sharing!!
★★★★★
Marie O'Farrell says
Baked these cookies last night and they were a big hit in my house! Loved the fact you do NOT need to chill the dough. So much less time consuming which is great with the holidays coming up!
I used all purpose flour, added a heaping half cup of pomegranate, along with 1/2 tsp of cinnamon and nutmeg. I think next time I make these I'll add in 1/4 cup of shredded coconut. Note: I used frozen pomegranate and also did not add the salt on top at the end and they still tasted delicious and had that nice soft chewy texture 🙂
Thanks for sharing!
★★★★★
Marie O'Farrell says
Baked these cookies last night and they were a big hit in my house! Loved the fact you do NOT need to chill the dough. So much less time consuming which is great with the holidays coming up!
I used all purpose flour, added a heaping half cup of pomegranate, along with 1/2 tsp of cinnamon and nutmeg. I think next time I make these I'll add in 1/4 cup of shredded coconut. Note: I used frozen pomegranate and also did not add the salt on top at the end and they still tasted delicious and had that nice soft chewy texture 🙂
Thanks for sharing!
★★★★★
Little Plastic Footprint Blog says
Do you reckon this would work with frozen pomegranate seeds? I froze a load to use as snacks for the kids but wondering if they would work in this recipe? Hmm. Maybe I'll give it a try and report back!
Alexis says
They should definitely work with frozen! I’d like them sit at room temp until they’re not super cold, though.
★★★★★
Little Plastic Footprint Blog says
Do you reckon this would work with frozen pomegranate seeds? I froze a load to use as snacks for the kids but wondering if they would work in this recipe? Hmm. Maybe I'll give it a try and report back!
Alexis says
They should definitely work with frozen! I’d like them sit at room temp until they’re not super cold, though.
★★★★★
Georgina says
Made these with the flax egg but they didn’t expand at all and took a bit longer to cook. Has this happened to anyone using the flax? I always have issues using flax as a replacement in baking and I don’t know if it’s just me! xx
★★★
Alexis says
Hi, Georgina! Yes, I tested them with a flax egg and they came out just like the original version. Did you measure the flour correctly? I wrote about this a bit in the post but typically a stiff cookie that won't spread is a result of too much flour. Hope that helps!
Georgina says
Yep, used a spoon to measure the flour, definitely didn't pack it in!
★★★★★
Georgina says
Made these with the flax egg but they didn’t expand at all and took a bit longer to cook. Has this happened to anyone using the flax? I always have issues using flax as a replacement in baking and I don’t know if it’s just me! xx
★★★
Alexis says
Hi, Georgina! Yes, I tested them with a flax egg and they came out just like the original version. Did you measure the flour correctly? I wrote about this a bit in the post but typically a stiff cookie that won't spread is a result of too much flour. Hope that helps!
Georgina says
Yep, used a spoon to measure the flour, definitely didn't pack it in!
★★★★★
Erin says
Made these and they turned out delicious, but I definitely need to make them again!! I had to put them in the fridge for a little bit because my oven was full and they were melting, so they didn't turn out gooey and soft, but they are still delicious 🙂 going to try again in a few days!
★★★★★
Alexis says
I froze some for 30 min then baked them for 14 min and they turned out great! But yes try again 🙂
Erin says
Made these and they turned out delicious, but I definitely need to make them again!! I had to put them in the fridge for a little bit because my oven was full and they were melting, so they didn't turn out gooey and soft, but they are still delicious 🙂 going to try again in a few days!
★★★★★
Alexis says
I froze some for 30 min then baked them for 14 min and they turned out great! But yes try again 🙂
monika says
I find measuring flour and sugar with a kitchen scale yields the best results.
Can you provide the amount of flour this recipe requires in grams? Same for sugar...?
Alexis says
I don’t own a kitchen scale but feel free to google!
monika says
I find measuring flour and sugar with a kitchen scale yields the best results.
Can you provide the amount of flour this recipe requires in grams? Same for sugar...?
Alexis says
I don’t own a kitchen scale but feel free to google!
Katie says
I made these with Bobs Red Mills GF All Purpose Baking Flour and they turned out great!! I also decided to use coconut sugar instead of cane sugar. Love the pop of flavor with the pomegranate!
Alexis says
I’m so glad they worked with that flour! Thanks for letting me know, Katie 🙂
Katie says
I made these with Bobs Red Mills GF All Purpose Baking Flour and they turned out great!! I also decided to use coconut sugar instead of cane sugar. Love the pop of flavor with the pomegranate!
Alexis says
I’m so glad they worked with that flour! Thanks for letting me know, Katie 🙂
Leanne says
Seriously enjoyed reading this recipe! Such a cute way of writing and a great sense of humour!
I've been wanting to try coconut oil in a cookie recipe so now I just might have to!
Leanne says
Seriously enjoyed reading this recipe! Such a cute way of writing and a great sense of humour!
I've been wanting to try coconut oil in a cookie recipe so now I just might have to!
Tzippi says
I hope you’re feeling better, Alexis. These cookies look fab and I’m glad you’re “embracing the cookie-ness of these cookies” by using real LIVE sugar haha. A year ago, I would’ve panicked at the mention of something that wasn’t xylitol or coconut sugar: now I love baking CC cookies weekly and enjoying them nightly with a fab glass of warmed milk. Yay for recovery ❤️ I didn’t make the recipe but five stars for your amazing healthy food relationship modeling. Thanks for fulfilling what a nutritionist should actually do: inform and empower people about nutrition, not fear monger about “the one food that will destroy your health.” So much love for you & your journey
★★★★★
Tzippi says
I hope you’re feeling better, Alexis. These cookies look fab and I’m glad you’re “embracing the cookie-ness of these cookies” by using real LIVE sugar haha. A year ago, I would’ve panicked at the mention of something that wasn’t xylitol or coconut sugar: now I love baking CC cookies weekly and enjoying them nightly with a fab glass of warmed milk. Yay for recovery ❤️ I didn’t make the recipe but five stars for your amazing healthy food relationship modeling. Thanks for fulfilling what a nutritionist should actually do: inform and empower people about nutrition, not fear monger about “the one food that will destroy your health.” So much love for you & your journey
★★★★★
Maggie says
I made these today with my standing mixer, white whole wheat flour and an egg. They were great!! Always great work Alexis!
★★★★★
Maggie says
I made these today with my standing mixer, white whole wheat flour and an egg. They were great!! Always great work Alexis!
★★★★★
Aubrey says
I just made these! I used all purpose flour and the vegan flax egg, and they turned out great! Quick, easy, and delicious! 10/10 definitely recommend!
★★★★★
Alexis @ hummusapien says
Yesss all the best things that a cookie should be!!
★★★★★
Aubrey says
I just made these! I used all purpose flour and the vegan flax egg, and they turned out great! Quick, easy, and delicious! 10/10 definitely recommend!
★★★★★
Alexis @ hummusapien says
Yesss all the best things that a cookie should be!!
★★★★★
Emily says
I made these today and they're awesome! I made them vegan with 1/4 cup pumpkin puree instead of an egg. I don't have a stand mixer so I just used partially softened vegan butter instead and it worked perfectly. Thank you for this great recipe Alexis!
★★★★★
Emily says
I made these today and they're awesome! I made them vegan with 1/4 cup pumpkin puree instead of an egg. I don't have a stand mixer so I just used partially softened vegan butter instead and it worked perfectly. Thank you for this great recipe Alexis!
★★★★★
Annalise says
So excited to try these Alexis! Any recommendations for the egg replacement to make them vegan? Thank you!
Alexis Joseph says
Yay! This recipe will work with a flax egg. Stir together 1 tbsp flax with 3 tbsp water and let sit for 5 minutes. Then proceed with recipe. Enjoy!
★★★★★
Annalise says
So excited to try these Alexis! Any recommendations for the egg replacement to make them vegan? Thank you!
Alexis Joseph says
Yay! This recipe will work with a flax egg. Stir together 1 tbsp flax with 3 tbsp water and let sit for 5 minutes. Then proceed with recipe. Enjoy!
★★★★★
Kori says
I believe I have everything I need except pomegranate seeds! I froze the last of the fresh ones I had from Thanksgiving, but I was already planning on getting more. I hope to make these for a pre-Christmas dinner that Matt, my sister, her husband, & I are enjoying together!
Alexis says
Spoiler alert: you can totally make them without the pom seeds and they'll still be amazing 🙂
Kori says
I believe I have everything I need except pomegranate seeds! I froze the last of the fresh ones I had from Thanksgiving, but I was already planning on getting more. I hope to make these for a pre-Christmas dinner that Matt, my sister, her husband, & I are enjoying together!
Alexis says
Spoiler alert: you can totally make them without the pom seeds and they'll still be amazing 🙂
Charmaine Ng | Architecture & Lifestyle Blog says
I love coconut oil in my food, it adds such a fragrant flavour to the whole thing! This sounds wonderful, though I'm intrigued about pomegranate in cookies. Sounds very interesting, could be a great combination! 🙂
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Alexis says
Me too! So much yummy butteriness. Enjoy!
Carrie says
Littman family loved these!! Couldn’t even make people wait for them to cool down!
★★★★★
Charmaine Ng | Architecture & Lifestyle Blog says
I love coconut oil in my food, it adds such a fragrant flavour to the whole thing! This sounds wonderful, though I'm intrigued about pomegranate in cookies. Sounds very interesting, could be a great combination! 🙂
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Alexis says
Me too! So much yummy butteriness. Enjoy!
Carrie says
Littman family loved these!! Couldn’t even make people wait for them to cool down!
★★★★★