These melt-in-your-mouth coconut oil cookies are soft on the inside with golden edges. They’re paleo diet-friendly, gluten-free, and dairy-free. Serve them with a drizzle of melted dairy-free dark chocolate on top for a pretty presentation.
These cookies have a texture similar to shortbread cookies, but they’re made with coconut oil instead of butter. For the most delicious results, use organic virgin coconut oil instead of refined coconut oil if possible. I love the subtle coconut flavour and soft, luxurious texture the virgin coconut oil gives these cookies.
This recipe calls for coconut flour which adds another layer of coconut flavour to these cookies. Coconut flour is a grain-free, gluten-free, paleo diet-friendly flour made from dried, ground coconut meat. I don’t recommend substituting any other flours in this recipe because coconut flour is particularly absorbent and can’t really be swapped 1:1 with any other flours.
I added some pure vanilla extract to these cookies because vanilla complements the flavour of coconut oil so nicely. Be sure to use pure vanilla extract as opposed to artificial vanilla if possible because you can really taste the difference.
This recipe calls for two eggs. I don’t recommend substituting any egg alternatives in these particular cookies, but if you’re looking for an egg-free cookie recipe, try these chocolate buckwheat cookies instead. They’re easy to make and have crispy edges and chewy middles.
The last key ingredient in these cookies is salt, which balances out the sweetness and gives them a satisfying, shortbread style flavour.
How to make them
These coconut oil cookies are really easy to make. Start by adding the eggs to a large mixing bowl, then use a whisk to mix them well.
The next step is to add the rest of the ingredients to the mixing bowl, then use your hands to mix and squish until a dough is formed. I prefer to wear disposable gloves for this job (but they aren’t necessary if you don’t mind getting a bit sticky).
Next you’ll form the dough into a log shape and wrap it in plastic wrap before placing it in the freezer for 30 minutes to chill and harden enough to be sliceable.
Once the dough has hardened, preheat the oven, remove the dough from the plastic wrap, then slice it into 1/2 inch thick slices using a sharp kitchen knife. Place the slices of dough on a parchment paper lined sheet pan, then bake the cookies for 20 minutes or until they’re golden around the edges.
Once the cookies are finished baking, remove them from the oven and allow them to cool completely. The final (optional) step is to drizzle some melted dairy-free dark chocolate on top of the cookies, then place them in the fridge for 30 minutes to allow the chocolate to harden before serving.
Store these coconut oil cookies in an airtight container for up to three days or freeze them for up to six months.
Alternative flavour ideas
If you’re a fan of citrus flavoured desserts, add a teaspoon of freshly grated orange zest, lemon zest, lime zest, or grapefruit zest to the cookie dough.
Or if you love the combination of coconut and chocolate, add 2 tablespoons of unsweetened cocoa powder to the eggs before whisking them. And be sure to add the optional chocolate drizzle too.
More coconut oil recipes
- These chocolate buckwheat flour muffins have a luxurious, cake-like texture from the melted coconut oil and mashed bananas in this recipe.
- These sauteed peaches are sweet, juicy, golden brown, and loaded with flavour.
- Or try these paleo crepes fried in coconut oil. They’re gluten-free, dairy-free, and paleo diet-friendly.
Coconut Oil Cookies (Paleo, Gluten-Free, & Dairy-Free)
- Parchment paper
- Sheet pan
- 2 eggs
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 1 cup coconut flour
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- Optional: melted dairy-free dark chocolate for drizzling on top
- Preheat the oven to 375 degrees Fahrenheit.
- Add the eggs to a large mixing bowl and whisk well.
- Add the coconut oil, maple syrup, coconut flour, vanilla extract, and salt to the bowl, then use your hands to mix and squish until all the ingredients are thoroughly combined and a dough is formed (I prefer to wear disposable gloves while doing this).
- Form the dough into a log shape, then wrap it in plastic wrap before freezing it for 30 minutes.
- Use a sharp kitchen knife to slice the freezer-chilled dough into 1/2 inch slices, then place them on a parchment paper lined baking sheet.
- Bake at 375 degrees Fahrenheit for 20 minutes or until the cookies are slightly golden around the edges.
- Allow the cookies to cool completely before serving.
- Optional: once the cookies have cooled completely, drizzle melted dairy-free dark chocolate on top, then place them in the fridge for 30 minutes to allow the chocolate to harden before serving.
- Store these coconut oil cookies in an airtight container for up to three days or freeze them for up to six months.