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Chewy Dairy-Free Coconut Oil Cookies Recipe with Toasted Coconut Tips

chewy dairy-free coconut oil cookies - featured image
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These chewy dairy-free coconut oil cookies feature toasted shredded coconut for a toasty crunch and subtle tropical flavor. They are quick, easy, and perfect for a comforting treat without dairy.

Ingredients

Scale
  • 1 ½ cups (180 g) all-purpose flour (or gluten-free 1:1 blend for gluten-free option)
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ⅓ cup (75 ml) coconut oil, melted
  • ¾ cup (150 g) packed brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons (30 ml) dairy-free milk (almond, oat, or coconut)
  • 1 cup (90 g) shredded unsweetened coconut, toasted
  • Optional: ½ cup (90 g) dairy-free chocolate chips or chopped nuts

Instructions

  1. Toast the shredded coconut: Place 1 cup (90 g) of unsweetened shredded coconut in a dry skillet over medium heat. Stir constantly for 3–5 minutes until golden brown and fragrant. Transfer to a plate to cool.
  2. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  3. In a large bowl, whisk together 1 ½ cups (180 g) all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon fine sea salt. Set aside.
  4. In a separate bowl, stir melted coconut oil (⅓ cup or 75 ml) with ¾ cup (150 g) packed brown sugar and 1 teaspoon vanilla extract until smooth.
  5. Pour in 2 tablespoons (30 ml) of your chosen dairy-free milk and mix well until the mixture is glossy and thick.
  6. Gradually add the dry ingredients to the wet, stirring gently with a wooden spoon until just combined. Avoid overmixing.
  7. Fold in the toasted shredded coconut and any optional add-ins like ½ cup (90 g) dairy-free chocolate chips or nuts. Stir gently to distribute evenly.
  8. Using a tablespoon or small cookie scoop, drop dough balls about 2 inches apart on the prepared baking sheet. Flatten slightly with your fingers.
  9. Bake for 10–12 minutes until edges are lightly golden but centers remain soft. Cookies will firm up as they cool.
  10. Transfer cookies to a wire rack and cool completely for at least 10 minutes before serving.

Notes

Toast the shredded coconut carefully to avoid burning. Use melted but cooled coconut oil for best texture. Mix dough gently to avoid toughness. Flatten dough balls slightly before baking. Bake on middle oven rack for even heat. Store cookies in airtight container at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: dairy-free cookies, coconut oil cookies, chewy cookies, toasted coconut, gluten-free option, vegan cookies, easy cookie recipe

Find it online: https://twinkletaste.com/chewy-dairy-free-coconut-oil-cookies-recipe-with-toasted-coconut-tips/