Chewy Coconut Oil Sugar Cookies
Nothing says the holidays like a batch of these soft and chewy coconut oil sugar cookies! Loaded with festive sprinkles, these easy drop style cookies are so darn delicious you absolutely will NOT miss the butter. And thereโs no rolling pin or cookie cutters required. Soy free.
Iโll be the first to admit that I absolutely LOVE traditional cut out sugar cookies.
Thereโs the rolling of the dough, the decorating with frosting and sprinkles. Itโs a total Christmastime tradition.
But. Sometimes we just need EASY.
And thatโs exactly where these coconut oil sugar cookies come into play.
Soft baked and mega chewy, thereโs no need to bust out the rolling pin or cookie cutters for these drop style cookies.
Buttery without the actual butter, theyโre also loaded up with festive sprinkles for plenty of holiday cheer.
Or, if youโre making these during another time of the year, you can do a quick roll in sugar before baking.
Either which way, you canโt go wrong.
{PS – Looking for the traditional version? Try my cut out dairy free sugar cookies!}
How To Make Coconut Oil Sugar Cookies
So, letโs talk about how these delicious cookies go down:
Mix the dry ingredients. First up, weโll whisk together some flour, baking soda and salt.
Beat the wet ingredients. Next, weโll beat together some softened coconut oil and sugar until nice and fluffy, then add in an egg, egg yolk, vanilla and almond extract.
Combine then chill. The two get mixed together, weโll fold in some optional sprinkles, then scoop the dough into balls and chill in the fridge until firm.
Bake until just set. Finally, weโll pop our cookies in the oven and bake until lightly golden and just set around the edges.
You can enjoy them while still nice and warm OR let them cool completely before serving.
Tips & Tricks
- First things first. I like to use unrefined virgin coconut oil in these cookies. I personally donโt think you can taste the coconut in the final product, but if this concerns you use refined coconut oil instead.
- Now, along those lines, you want your coconut oil to be softened but NOT melted. When itโs chilly in the house, I pop mine in the microwave (after scooping out the correct amount) for about 5 to 10 seconds to get it to that softened state. But sometimes during the summer, I donโt need to soften it at all.
- When measuring out your flour, fluff it in the container then scoop into your measuring cup with a spoon and level off. Donโt dunk the cup straight into the bag as youโll likely use too much.
- You can absolutely omit the almond extract however I find it really gives the cookies that bakery fresh flavor. So I highly encourage using it if you can!
- While I normally try to avoid my stand mixer for cookies, Iโve found that this dough just comes together better using one. A hand mixer will still work, although you may need to beat the coconut oil and sugar longer / fold in the flour mixture by hand.
- And finally, please donโt skip the chill time for the dough balls. I know itโs a bit of a pain but it helps the cookies bake up correctly and not flatten too much in the oven.
How To Store
Counter: Let the cookies cool completely then transfer to an airtight container. Theyโll keep like this for about 5 days at room temperature.
Freezer: Store cooled cookies in an airtight container for up to 3 months in the freezer.
Alternatively, you can freeze the cookie dough to bake off at a later time.
To do this, scoop the dough balls and chill as directed in the recipe. Once firm, add the balls to a freezer safe bag or container, then keep in the freezer until ready to enjoy.
Bake straight from the freezer, adding 1 to 2 minutes to the cook time (but keep an eye on them as you may not need to add any time at all).
Additional Coconut Oil Cookies You Might Enjoy:
- Dairy Free Snickerdoodles
- Coconut Oil Chocolate Chip Cookies
- Coconut Oil Oatmeal Cookies
- Dairy Free Thumbprint Cookies
- Cardamom Spice Cookies
- Dairy Free Pumpkin Chocolate Chip Cookies
- Soft & Chewy Gingerbread Cookies
Did you make this recipe? Rate and review it down below! Iโd love to hear from you.

Chewy Coconut Oil Sugar Cookies
Nothing says the holidays like a batch of these soft and chewy coconut oil sugar cookies! Loaded with festive sprinkles, these easy drop style cookies are so darn delicious you absolutely will NOT miss the butter. And thereโs no rolling pin or cookie cutters required.
Ingredients
For the cookies:
- 1 ยฝ cups all-purpose flour
- 1 teaspoon baking soda
- ยผ teaspoon fine sea salt
- ยฝ cup solid-state coconut oil, softened (but not melted)
- ยพ cup pure cane sugar (or granulated sugar)
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extractย
- ยผ teaspoon almond extractย ย ย
- ยฝ cup rainbow sprinkles, optional*
For finishing:
- 3 to 4 tablespoons pure cane sugar (or granulated sugar) OR additional sprinkles
Instructions
- In a medium bowl, whisk together the flour, baking soda and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the coconut oil and sugar on medium for 2 minutes, until sort of fluffy (it won’t look quite the same as with regular butter).
- Add in the egg, egg yolk, vanilla and almond extract and beat again for about 30 seconds, until well combined.
- With the mixer on low, add in the flour mixture and mix until combined. If using, gently fold in the sprinkles with a spatula.
- Line a large plate with parchment paper, then scoop about 1 ½ to 2 tablespoons of the dough and form into balls about 1 ½ inches in size. Roll in the sugar OR gently press the tops with extra sprinkles, then place on the plate (they can be touching / close together).
- Transfer to the refrigerator and chill for about 1 ½ to 2 hours.**
- Toward the end of the chill time, preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
- Arrange the chilled dough balls on the prepared baking sheet about 2 to 3 inches apart. (If baking in batches, keep the remaining dough balls in the fridge.)
- Bake for about 10 to 12 minutes, until the cookies are just set (they’ll look a little underdone in the centers but that’s okay - don’t over bake!). Let the cookies cool for about 10 minutes, then remove to a wire rack.
Notes
*To keep these dairy free and / or soy free - be sure to check the ingredients on your sprinkles.
**Since the cookie dough can get a little too hard after hanging out in the fridge, I recommend forming the dough into balls first and then chilling. Makes the process much easier AND the sugar / sprinkles stick much better to the dough.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 122Total Fat: 6gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 28mgSodium: 97mgCarbohydrates: 15gFiber: 0gSugar: 8gProtein: 2g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professionalโs advice.
Amazingly delicious!
So happy to hear this!
Would this recipe work as an icebox cookie dough?
Hey Lily! I’m not 100% sure – I’ve never tried it myself with this dough (I’m assuming you mean rolling it into a log to slice and bake from the freezer?). You can absolutely freeze the cookie dough balls to bake off at another time – that works great with this recipe (I do it all the time!).
Thanks! Great recipe! My family mistook them for shortbread instead of sugar cookies. I let the dough defrost for about five minutesโits shape was somewhat square, but it baked beautifully.
So happy to hear this! Thank you for taking the time to let me know ๐
Best cookies I’ve made yet!
So happy to hear this! Made my day ๐
I needed a vegan cookie for Christmas (my MIL is vegan) so I used this and did applesauce instead of eggs and they still turned out the perfect consistency. Thanks!ย
Awesome, I’m so happy to hear it! And great to know about the applesauce ๐
Made this with brown sugar instead. Still amazing.ย
So happy you enjoyed Caitlin! And that’s great to know ๐
Made these for my Christmas cookie exchange for my family and friends this year, they are now my favorite cookie!!! Thank you so much for the recipe. They turned out perfect!
I’m so happy to hear this Tracy! Thank you for taking the time to let me know ๐
These cookies came out great! Super simple and deliciously chewy.
So happy to hear this Stacey! Thanks for taking the time to let me know ๐
Could I sub the refined sugar for coconut sugar?
Hey Misty – I haven’t tried it myself but I think that should work here. Just keep in mind the cookies will be a touch darker in color!
Thank you for sharing this recipe! I was short on dairy free butter, which led me to stumbling upon your recipe. I made these cookies tonight in my kitchenaid and they came out amazing!ย
I’m so happy to hear this! Thanks so much for letting me know Savannah ๐
Just made these for #12daysofdairyfreechristmas and they came out moist, chewy and so delicious! Definitely wonโt miss the butter!
Love this! So glad you enjoyed! ๐
Well since I love your cookie recipes, I have no doubt that I’ll love these sugar cookies! I might have to make them very soon for your challenge ๐ย
Yes!! Do it ๐
A combination of pure can sugar and coconut oil are definitely a guarantee for some awesome cookies, and the colourful sprinkles just add the perfect festive charm and fun.
Thanks Angie!