Coconut Oil Christmas Cookies Recipe

What kind of recipe is it?

This Coconut Oil Christmas Cookies recipe embodies the spirit of holiday baking with its delightful blend of flavors and wholesome ingredients.

Using coconut oil instead of traditional butter, these cookies aren’t only dairy-free but also offer a subtle tropical aroma that sets them apart.

Perfect for festive gatherings or cozy family nights, they cater to those seeking healthier, yet delicious alternatives.

Ideal for anyone looking to make their holiday treats a little brighter, these cookies are sure to impress both friends and family alike.

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Ingredients

Ingredient	Quantity
All-purpose flour	2 cups
Coconut oil	1 cup (melted)
Granulated sugar	1 cup
Brown sugar	1/2 cup
Baking powder	1 teaspoon
Baking soda	1/2 teaspoon
Salt	1/4 teaspoon
Vanilla extract	1 teaspoon
Egg	1 large egg
Shredded coconut	1 cup (unsweetened)
Chocolate chips	1 cup (optional)
Chopped nuts	1/2 cup (optional)

These ingredients create a delicious blend for the Coconut Oil Christmas Cookies, perfect for your holiday baking!

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Cooking Steps

Preheat the oven to 180 °C (350 °F) and position the oven rack in the center. Line two baking sheets (approximately 30 x 40 cm / 12 x 16 in) with parchment paper or silicone baking mats.
In a large mixing bowl, combine 2 cups (240 g) of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk together until uniform, then set aside.
In another mixing bowl, blend 1 cup (240 ml) of melted coconut oil, 1 cup (200 g) of granulated sugar, and 1/2 cup (100 g) of brown sugar using an electric mixer on medium speed until creamy (approximately 2–3 minutes).
Add 1 large egg and 1 teaspoon of vanilla extract to the sugar mixture. Mix on low speed until fully combined and the mixture is smooth (about 1 minute).
Gradually incorporate the dry flour mixture into the wet ingredients, mixing on low speed until just combined. Don’t overmix; the texture should be soft and slightly sticky.
Fold in 1 cup (90 g) of unsweetened shredded coconut, as well as 1 cup (180 g) of chocolate chips and/or 1/2 cup (60 g) of chopped nuts if desired, using a spatula or wooden spoon.
Use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheets, spacing the mounds about 5 cm (2 in) apart to allow for spreading. Flatten each mound slightly with the back of a spoon.
Bake in the preheated oven for 10–12 minutes or until the edges are golden brown and the centers are set but still soft. The cookies will firm up as they cool, so be careful not to overbake.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes to firm up slightly.
Transfer the cookies to a wire rack to cool completely (approximately 15–20 minutes). They should be golden brown with a soft texture.
Store the cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.

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Variations

Cocoa Coconut Cookies: Add 1/4 cup (25 g) of unsweetened cocoa powder to the dry ingredients for a chocolatey twist.
Vegan Coconut Cookies: Substitute the egg with 1/4 cup (60 ml) of unsweetened applesauce and use a vegan chocolate chip to make this recipe completely plant-based.
Gluten-Free Coconut Cookies: Replace all-purpose flour with a gluten-free flour blend (2 cups/240 g) to accommodate gluten-free diets without sacrificing flavor.
Spiced Holiday Coconut Cookies: Add 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of nutmeg to the dry ingredients for a warm, festive flavor reminiscent of holiday spices.

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Tips on plating and presentation

How can you make your coconut oil Christmas cookies truly shine on the holiday table?

I love using a festive platter or a colorful cake stand to display them.

Adding a sprinkle of powdered sugar or a drizzle of chocolate enhances their appeal.

Finally, toss in some seasonal decorations like holly or miniature ornaments to create a cheerful and inviting presentation.

Happy baking!

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What other dishes can I pair it with?

While enjoying my coconut oil Christmas cookies, I like to contemplate what other festive dishes complement their delightful sweetness.

I often pair them with spiced pumpkin bread or creamy gingerbread cake. A light fruit salad, bursting with winter citrus, balances the rich flavors perfectly.

And let’s not forget an assortment of nuts—they add a lovely crunch that pairs fantastically with my cookies.

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What drinks can I pair it with?

As I savor those delightful coconut oil Christmas cookies, I can’t help but think about the perfect drinks to accompany them.

A warm cup of spiced chai or rich hot cocoa pairs wonderfully, enhancing the cookie’s sweetness.

If I’m in the mood for something invigorating, a coconut water spritzer adds a tropical twist that complements the coconut flavor perfectly.

Cheers!

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Frequently Asked Questions

Can I Substitute Coconut Oil With Regular Butter?

Absolutely, you can substitute coconut oil with regular butter. I’ve done it before and it works great! Just remember, the flavor and texture might change slightly, but you’ll still end up with delicious cookies.

How Long Do These Cookies Stay Fresh?

These cookies stay fresh for about a week if stored in an airtight container at room temperature. I often freeze some for later; they taste great even after a few weeks in the freezer!

Are These Cookies Gluten-Free?

Yes, they’re gluten-free! I use gluten-free flour, so you can enjoy them without any worries. Trust me, you’ll love the texture and flavor just as much as traditional cookies. Happy baking!

Can I Add Nuts or Chocolate Chips?

I love adding nuts or chocolate chips to my cookies. They enhance the flavor and add delightful texture. Just toss in your favorites, and you’re sure to create a delicious treat everyone will enjoy!

What Is the Best Way to Store Leftover Cookies?

I usually store leftover cookies in an airtight container at room temperature. If I want them to last longer, I freeze them. Just thaw when I’m ready to enjoy them again!