These mouth watering coconut oil cookies are soft on the inside with golden edges. These paleo shortbread cookies are gluten free and dairy free. Serve them with a drizzle of melted dairy-free dark chocolate on top for a pretty presentation. They’re easy to make and freeze well.
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 flavor and soft, luxurious texture the virgin coconut oil gives these cookies.
This recipe calls for coconut flour which adds another layer of coconut flavor 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 all purpose flour or any other flours in this recipe because coconut flour is particularly absorbent and can’t really be swapped 1:1 with any other flours.
These cookies are sweetened with maple syrup and don’t contain any added white sugar. You can substitute other liquid sweeteners such as honey or agave if you prefer.
I added some pure vanilla extract to these cookies because vanilla complements the flavor 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 flavor.
How to make these coconut oil cookies
Start by adding the eggs to a large mixing bowl, then use a whisk to mix them well.
Add the room temperature coconut oil, maple syrup, coconut flour, vanilla extract, and salt 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 cookie sheet pan, then bake the coconut oil cookies for 20 minutes or until they’re golden around the edges.
Once these paleo shortbread 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.
Alternative flavor ideas
If you’re a fan of citrus flavored 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.
Storage and freezing
Store these coconut oil cookies in an airtight container in the fridge for up to three days or freeze them for up to six months. Then thaw at room temperature before serving.
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 caramelized peaches are sweet, juicy, golden brown, and loaded with flavor.
- Or try these paleo crepes fried in coconut oil. They’re gluten free, dairy free, and paleo diet friendly.
- This vegan raspberry muffin recipe is easy to make and delicious.
Coconut Oil Cookies
- Parchment paper
- Sheet pan
- 2 eggs
- 1/2 cup coconut oil (at room temperature – not melted)
- 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 room temperature 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 in the fridge for up to three days or freeze them for up to six months.