Coconut Oil White Chocolate Cookies

There’s something undeniably delightful about the combination of coconut oil and white chocolate in a cookie. The rich, buttery flavor of the white chocolate paired with the subtle sweetness and nutty undertone of coconut oil creates a cookie that is not only delicious but also unique. These Coconut Oil White Chocolate Cookies are perfect for any occasion, whether you’re hosting a gathering, need a sweet treat to enjoy with your afternoon coffee, or simply want to indulge in something heavenly.

With just a few simple ingredients, you can whip up a batch of cookies that will have everyone asking for the recipe. Grab your mixing bowl, and let’s get baking!

Why I Love This Recipe

I love this recipe because it strikes the perfect balance between chewy and crispy. The coconut oil gives the cookies a beautiful, slight crisp on the outside while keeping the inside soft and chewy. Plus, white chocolate is a favorite of many, and the addition of macadamia nuts (if you choose to include them) adds a delightful crunch that complements the smoothness of the chocolate. This recipe is simple enough for beginners, yet impressive enough to wow your friends and family.

Ingredient Notes

• Coconut oil: Make sure to soften it to the consistency of soft butter—smooth but not melted. This helps achieve the perfect texture in your cookies.
• Granulated sugar: This adds sweetness and helps with the structure of the cookies.
• Light brown sugar: Packed brown sugar contributes moisture and a slight caramel flavor.
• Large egg: This binds the ingredients together and adds moisture.
• Vanilla extract: A must-have for flavor—use pure vanilla for the best taste.
• All-purpose flour: This is the base of your cookie dough.
• Bread flour: Using this in combination with all-purpose flour yields chewier cookies that won’t spread as much.
• Baking soda: This leavening agent helps your cookies rise slightly and gives them a soft texture.
• Salt: Enhances the overall flavor of the cookies; adjust to your preference.
• White chocolate chips: The star of the show—creamy and sweet!
• Macadamia nuts (optional): Adds texture and a nutty flavor; roughly chop them before adding.

Tools & Equipment Needed

• Mixing bowls: For combining ingredients.
• Measuring cups and spoons: Accurate measurements are key to perfect cookies.
• Whisk or electric mixer: To cream the coconut oil and sugars together.
• Spatula: For folding in the flour and chocolate chips.
• Baking sheet: Line it with parchment paper for easy cleanup.
• Cooling rack: Essential for letting your cookies cool properly.

The Method for Coconut Oil White Chocolate Cookies

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly.

Step 2: Prepare the Baking Sheet

Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.

Step 3: Cream the Coconut Oil and Sugars

In a large mixing bowl, combine the softened coconut oil, granulated sugar, and light brown sugar. Use a whisk or an electric mixer to beat the mixture until creamy and smooth.

Step 4: Add the Egg and Vanilla

Crack in the large egg and pour in the vanilla extract. Mix until everything is well incorporated.

Step 5: Combine the Dry Ingredients

In another bowl, whisk together the all-purpose flour, bread flour, baking soda, and salt (if using). Gradually add this dry mixture to the wet ingredients, mixing until just combined.

Step 6: Fold in the Chocolate and Nuts

Gently fold in the white chocolate chips and macadamia nuts (if using) until evenly distributed throughout the dough.

Step 7: Scoop the Dough

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving enough space between each cookie for spreading.

Step 8: Bake the Cookies

Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked.

Step 9: Cool the Cookies

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a cooling rack to cool completely.

Dietary Customizations

• Dairy-free: Use dairy-free white chocolate chips to suit dairy-free diets.
• Gluten-free: Substitute the all-purpose and bread flour with a gluten-free flour blend.
• Nut-free: Omit the macadamia nuts if you have nut allergies.
• Vegan: Substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let sit for 5 minutes).

Common Errors (and Fixes)

• Cookies are too flat: Ensure your coconut oil is not too warm and that you are measuring your flour correctly—too little flour can lead to flat cookies.
• Cookies are dry: Avoid overbaking. Remove them from the oven when they look slightly underbaked, as they will continue to firm up while cooling.
• Too sweet: If you prefer less sweetness, you can reduce the amount of granulated sugar used in the recipe.
• Chocolate chips melted too much: If you want your chocolate chips to hold their shape better, try chilling the cookie dough for about 30 minutes before baking.

Best Ways to Store

To keep your Coconut Oil White Chocolate Cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them for longer, you can freeze them. Just place the cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer-safe bag or container. They can last for up to three months in the freezer. When you’re ready to enjoy, simply thaw at room temperature or warm them up in the oven for a few minutes.

Helpful Q&A

Can I substitute coconut oil with another type of oil?

While you can use another type of oil, coconut oil gives these cookies a unique flavor and texture. If you need to substitute, try using a neutral oil like canola or vegetable oil, but keep in mind it won’t have the same coconut flavor.

What if I don’t have bread flour?

You can use all-purpose flour exclusively if you don’t have bread flour on hand. The cookies will still be delicious but may spread slightly more.

Can I add other mix-ins?

Absolutely! Feel free to add chopped dried fruits, different types of nuts, or even a sprinkle of sea salt on top before baking for an extra flavor boost.

How do I know when the cookies are done baking?

The edges should be lightly golden brown and the centers should look slightly underbaked. They will continue to cook as they cool, giving you a perfectly soft cookie.

In Closing

These Coconut Oil White Chocolate Cookies are an irresistible treat that combines the creamy sweetness of white chocolate with the subtle flavor of coconut oil. They are easy to make, customizable, and perfect for sharing or indulging in yourself. Whether you’re baking for a special occasion or simply craving something sweet, this recipe is sure to satisfy.

So, gather your ingredients, preheat the oven, and get ready to enjoy the delightful aroma of freshly baked cookies wafting through your kitchen. Happy baking!

Coconut Oil White Chocolate Cookies

These Coconut Oil White Chocolate Cookies are a delightful treat! Chewy, crispy, and bursting with flavor, they're perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 24 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Cookies:

• 1 cup Coconut oil softened to the consistency of soft butter
• 1 cup Granulated sugar
• 1/2 cup Light brown sugar packed
• 1 large Egg
• 2 teaspoons Vanilla extract use pure for best taste
• 1 cup All-purpose flour
• 1 cup Bread flour
• 1 teaspoon Baking soda
• 1/2 teaspoon Salt adjust to your preference
• 1 cup White chocolate chips
• 1 cup Macadamia nuts optional, roughly chopped

Equipment

• Mixing bowls
• Measuring cups and spoons
• Whisk or electric mixer
• Spatula
• Baking sheet
• Cooling rack

Method

 

Method

1. Step 1: Preheat Your Oven

   Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly.
2. Step 2: Prepare the Baking Sheet

   Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
3. Step 3: Cream the Coconut Oil and Sugars

   In a large mixing bowl, combine the softened coconut oil, granulated sugar, and light brown sugar. Use a whisk or an electric mixer to beat the mixture until creamy and smooth.
4. Step 4: Add the Egg and Vanilla

   Crack in the large egg and pour in the vanilla extract. Mix until everything is well incorporated.
5. Step 5: Combine the Dry Ingredients

   In another bowl, whisk together the all-purpose flour, bread flour, baking soda, and salt (if using). Gradually add this dry mixture to the wet ingredients, mixing until just combined.
6. Step 6: Fold in the Chocolate and Nuts

   Gently fold in the white chocolate chips and macadamia nuts (if using) until evenly distributed throughout the dough.
7. Step 7: Scoop the Dough

   Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving enough space between each cookie for spreading.
8. Step 8: Bake the Cookies

   Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked.
9. Step 9: Cool the Cookies

   Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a cooling rack to cool completely.

Notes

• Store cookies in an airtight container at room temperature for up to a week.
• Freeze cookies for up to three months by placing them in a single layer on a baking sheet before transferring to a freezer-safe bag.
• Try adding dried fruits or different nuts for extra flavor variations.