My daughter asked me in year one if we could ever have chocolate chip cookies again. I said yes immediately, then went and cried in the bathroom, then got to work. Eight batches later, these are the cookies.

They have crispy edges, chewy middles, and that toasty depth that brown butter normally provides — except here we brown the coconut oil instead. It works differently (coconut oil doesn’t have the milk solids that actually brown in butter), but toasting it low and slow in a light pan gives you a nutty warmth that’s close enough.

891 five-star reviews. The number I’m most proud of on this site.

The technique that makes the difference

Two things: brown the coconut oil (yes, you can, low and slow until it smells nutty), and chill the dough for at least 30 minutes. The chill is non-negotiable. It prevents spreading and develops flavor. Bake from cold.

Ingredients

• 1/2 cup refined coconut oil (solid, not melted)
• 3/4 cup brown sugar, packed
• 1/4 cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1.5 cups (180g) gluten-free 1:1 baking flour (Bob’s Red Mill or King Arthur)
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1.5 cups dairy-free chocolate chips (Enjoy Life or Guittard semi-sweet)
• Flaky sea salt, for finishing

Instructions

1. Brown the coconut oil. In a light-colored small saucepan over medium-low heat, melt the solid coconut oil. Continue cooking, swirling occasionally, for 3-5 minutes until it smells nutty and toasty and looks slightly golden. Pour into a large mixing bowl and cool to room temperature (10-15 minutes in the fridge speeds this up).

2. Mix wet ingredients. Whisk both sugars into the cooled coconut oil until combined. Add eggs one at a time, whisking well after each. Add vanilla. The mixture should look thick and slightly lighter in color.

3. Add dry ingredients. Add GF flour, baking soda, and salt. Stir until just combined — don’t overmix. Fold in chocolate chips.

4. Chill. Cover the bowl and refrigerate for at least 30 minutes (up to 72 hours — they actually get better the longer you wait).

5. Bake. Preheat oven to 375°F (190°C). Line a baking sheet with parchment. Scoop 2-tablespoon balls of dough, spacing 2 inches apart. Bake 10-12 minutes, until edges are golden and the centers look just barely set.

6. Finish. Immediately sprinkle with flaky sea salt. Let cool on the pan for 5 minutes before moving — GF cookies are more fragile when hot.

Hannah’s note: They will look underbaked when you pull them. That’s correct. They set up as they cool. If they look done in the oven, they’ll be hard once cool.

Frequently asked questions

Can I use butter-flavored coconut oil? Yes. Nutiva makes a good one. But refined coconut oil with the browning technique works just as well.

Which 1:1 GF flour is best here? Bob’s Red Mill 1-to-1 and King Arthur Measure for Measure are the two we’ve tested most. Both work. Don’t use almond flour or coconut flour in this recipe — the ratios are all wrong.

Can I freeze the dough? Scoop into balls, freeze on a sheet, then transfer to a bag. Bake from frozen at 375°F for 13-14 minutes. Possibly better than fresh.

My cookies spread too much. What happened? The dough wasn’t cold enough when it went in. Chill longer next time, and make sure your oven is fully preheated before baking.