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 there’s no rolling pin or cookie cutters required. Soy free.

I’ll be the first to admit that I absolutely LOVE traditional cut out sugar cookies. 

There’s the rolling of the dough, the decorating with frosting and sprinkles. It’s a total Christmastime tradition.

But. Sometimes we just need EASY. 

And that’s exactly where these coconut oil sugar cookies come into play. 

Soft baked and mega chewy, there’s no need to bust out the rolling pin or cookie cutters for these drop style cookies.

Buttery without the actual butter, they’re also loaded up with festive sprinkles for plenty of holiday cheer.

Or, if you’re making these during another time of the year, you can do a quick roll in sugar before baking. 

Either which way, you can’t go wrong.

{PS – Looking for the traditional version? Try my cut out dairy free sugar cookies!}

How To Make Coconut Oil Sugar Cookies

So, let’s talk about how these delicious cookies go down:

Mix the dry ingredients. First up, we’ll whisk together some flour, baking soda and salt.

Beat the wet ingredients. Next, we’ll 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, we’ll fold in some optional sprinkles, then scoop the dough into balls and chill in the fridge until firm. 

Bake until just set. Finally, we’ll 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

1. First things first. I like to use unrefined virgin coconut oil in these cookies. I personally don’t think you can taste the coconut in the final product, but if this concerns you use refined coconut oil instead.
2. Now, along those lines, you want your coconut oil to be softened but NOT melted. When it’s 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 don’t need to soften it at all.
3. When measuring out your flour, fluff it in the container then scoop into your measuring cup with a spoon and level off. Don’t dunk the cup straight into the bag as you’ll likely use too much.
4. 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!
5. While I normally try to avoid my stand mixer for cookies, I’ve 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.
6. And finally, please don’t skip the chill time for the dough balls. I know it’s 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. They’ll 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! I’d love to hear from you.