There’s something about a classic sugar cookie that feels nostalgic! While I usually use dairy-free butter if I’m making a cut-out dairy-free sugar cookie, I also love making these coconut oil sugar cookies as an alternative for a simple drop cookie. You only need eight pantry staple ingredients to make this chewy sugar cookie recipe. I think you’ll love ‘em!
Ingredient Notes
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Coconut oil – I recommend refined coconut oil for this recipe because it doesn’t have coconut flavor to detract from the classic sugar cookie taste. That said, if you want coconut flavor, you can certainly use unrefined.
- Sprinkles – I like adding sprinkles to this recipe, and often mix them up depending on the time of year. You can see I made the ones photographed around July 4th, so I’ve got the red, white and blue star sprinkle theme going on. You can obviously use pastel sprinkles at Easter, or red and green at Christmas, or whatever colors represent the holiday you’re thinking about. Just double check the ingredients of the sprinkles; while almost all are dairy free these days, they can very rarely contain milk, so worth checking the label.
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
It’s best to use softened coconut oil, as melted oil can lead to excess spreading while baking.
These are drop cookies, so we’re not rolling them out – which means it’s OK if the dough is a bit soft. That said, if it seems like it’s excessively soft and isn’t holding shape when scooped out with a cookie scoop, you can try popping it in the fridge for a bit before portioning.
This is a drop cookie recipe and is not designed for rolling.
Store in an airtight container at room temperature for up to 4 days. For longer storage, you can freeze the cookies for up to 3 months. Just thaw on the counter when ready to enjoy.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free and peanut free.
This recipe does contain wheat/gluten (in the flour) and egg (in the egg). It also contains coconut oil, which some folks with tree nuts avoid. It also may contain soy, depending on the ingredients of the sprinkles.
To make wheat/gluten free, you can try using a gluten-free all-purpose 1-1 replacement. To make soy free, just ensure the sprinkles you choose do not contain soy.
More Dairy Free Cookie Recipes:
If you’re looking for more delicious dairy free cookies, here are a few of my favorites:
- Coconut oil chocolate chip cookies
- Double chocolate olive oil cookies
- Dairy free birthday cake cookies
- Butternut squash molasses cookies
I hope you enjoy this recipe! If you get a chance to try it, please leave a recipe rating or comment below.
Coconut Oil Sugar Cookies
Ingredients
- ½ cup refined coconut oil, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sprinkles (optional; double check to ensure dairy-free)
Instructions
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Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
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In the bowl of a stand mixer (or using a mixing bowl with a hand mixer), combine the coconut oil, sugar, egg, and vanilla.
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In another mixing bowl, combine the flour, baking soda, and salt.
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Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the sprinkles (if using).
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Portion onto the prepared baking sheets using a 1 ½-tablepsoon cookie scoop, or heaping tablespoons. Bake at 350 degrees F for 8-11 minutes, or until cooked throughout. Let cool on the pan, then enjoy!
Recipe Notes
Nutrition analysis (approximate per cookie): 152 calories, 6 g fat, 4.5 g saturated fat, 100 mg sodium, 23 g carbohydrate, <0.5 g fiber, 14 g sugar, 1.5 g protein, Vitamin D: 0%, Calcium: 0%, Iron: 4%, Potassium: 0%
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