Soft and Chewy Coconut Oil Cookies
These soft and chewy coconut oil cookies come together in one bowl with no mixer and just a handful of pantry ingredients.
They get their tender crumb from solid coconut oil, which creams with sugar just like butter but leaves a hint of natural sweetness and a subtle coconut flavor. It is the kind of cookie you can mix by hand and have on the counter in under half an hour.
Why These Coconut Oil Cookies Work
The coconut oil gives the cookies a soft, chewy texture that stays that way for days. Unlike butter, coconut oil has no water, so the cookies spread less and stay thick in the center.
I love that you can get a whisper of coconut without any extract, just from the oil and a handful of shredded coconut. You can also use refined coconut oil and leave the flakes out if you want a classic sugar cookie taste.
Ingredients
- 1/2 cup solid coconut oil, not melted: use refined coconut oil for barely any coconut taste, or unrefined for a stronger flavor
- 3/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup sweetened shredded coconut, optional
Variations
- Chocolate chip: fold in 1/2 cup semisweet chocolate chips along with the coconut
- Citrus: add 1 teaspoon lemon or lime zest for a bright lift
- Extra coconut: swap the granulated sugar for coconut sugar for a deeper caramel note
- Plain sugar cookie: use refined coconut oil and leave out the shredded coconut, they will taste like a soft bakery sugar cookie
Creamy Coconut Milk Smoothie makes the perfect drink to sip alongside these cookies.
How to Make Soft and Chewy Coconut Oil Cookies
Step 1: Cream the Coconut Oil and Sugar
Place the 1/2 cup solid coconut oil and 3/4 cup sugar in a large mixing bowl. Use a sturdy spatula or wooden spoon to beat them together until the mixture looks cohesive and slightly fluffy, about 1 minute. The oil should be firm enough to hold its shape, like softened butter, not liquid. If your coconut oil is too hard, microwave it for just 5 seconds to soften without melting.
The mixture will not get as light as creamed butter, but the sugar grains will start to dissolve into the oil, leaving a pale, creamy mass. This step creates the cookies’ even crumb, so take the full minute.
Step 2: Mix in the Egg and Vanilla
Crack in the room temperature egg and add the 1 teaspoon vanilla extract. Stir until the egg fully incorporates and the dough looks smooth and glossy, about 30 seconds. If the egg is cold, the coconut oil may seize a little, but it will come together again with steady stirring.
The dough will tighten slightly and pull away from the sides of the bowl. That is a good sign the fat and liquid are emulsifying. Keep stirring until no streaks of egg remain.
Step 3: Stir in the Dry Ingredients
Sprinkle the 1 1/2 cups flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt over the wet mixture. Stir slowly at first to avoid a cloud of flour, then fold until a soft dough forms and no dry bits are visible. The dough will feel slightly sticky but manageable.
Stop mixing as soon as the flour disappears. Overmixing makes the cookies tough. If you are adding the shredded coconut, fold in the 1/2 cup now along with any other mix-ins.
Step 4: Scoop and Bake the Cookies
While the dough comes together, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop rounded tablespoons of dough, about 1 heaping tablespoon each, onto the sheets and space them 2 inches apart. They will spread a little in the oven.
The dough balls will look a bit rough on top. Leave them as is for a rustic look or roll them quickly into smoother spheres. Bake one sheet at a time on the middle rack for 10 to 12 minutes, until the edges are set and just turning golden and the centers look puffed and soft.
Step 5: Cool and Serve
Pull the sheet from the oven and let the cookies rest on the hot pan for 3 minutes. They will continue to set as they cool. Then use a thin spatula to transfer them to a wire rack. They will feel very soft in the center at first, and that is what keeps them chewy.
Once they reach room temperature, the texture settles into crisp edges with a tender, slightly dense middle. Serve them right away or store for later.
A Few Tips for Perfect Cookies
- Use solid coconut oil, not melted. Melted oil will cause the cookies to spread thin and turn greasy.
- Warm your egg by placing it in a cup of hot tap water for 3 minutes if you forgot to take it out of the fridge. This helps the dough stay smooth.
- For thicker cookies, chill the scooped dough balls on the sheet in the fridge for 10 minutes before baking. It gives them a little extra lift.
- A sprinkle of flaky sea salt on top right before baking balances the sweetness and brings out the coconut notes.
- Measure your flour by spooning it into the cup and leveling it off. Scooping straight from the bag packs in too much flour and makes dry cookies.
Bake times shift a little depending on scoop size.
| Scoop Size | Bake Time at 350°F |
|---|---|
| 1 tablespoon (small) | 9 to 10 minutes |
| 1 1/2 tablespoons (medium) | 10 to 12 minutes |
| 2 tablespoons (large) | 12 to 14 minutes |
Storing Leftover Cookies
Keep the cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to 8 days. They stay soft even when chilled. No need to reheat, just enjoy them straight from the container.
Frequently Asked Questions
Can I use melted coconut oil instead of solid?
No, melted oil will make the cookies spread too much and turn out greasy and thin. The solid oil creams with sugar to create the right texture.
Why did my cookies turn out flat?
Flat cookies usually mean the coconut oil was too soft or melted, or the dough was overmixed. Make sure your oil is firm like room-temperature butter and stir just until the flour is incorporated.
Can I make these vegan?
I have not tested an egg-free version, but you can try a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit 5 minutes). The texture may be slightly more crumbly.
Can I add chocolate chips?
Yes, fold in up to 1/2 cup of semisweet or dark chocolate chips with the dry ingredients. The cookies will be a little richer but just as chewy.
Soft and Chewy Coconut Oil Cookies Recipe
Ingredients
Method
- Beat solid coconut oil and sugar in a bowl until creamy.
- Stir in egg and vanilla until smooth.
- Add flour, baking soda, and salt; mix until just combined, then fold in shredded coconut if using.
- Scoop dough onto parchment-lined sheets and bake at 350°F for 10 to 12 minutes until edges are golden.
- Let cool on the sheet for 3 minutes, then transfer to a wire rack.
Notes
