ciookie recipe with coconut and veg oil insyead of butter Ciookie Recipe With Coconut And Veg Oil Instead Of Butter

Cookies are a timeless treat that bring warmth and joy with every bite. But what if you want to enjoy your favorite cookie while skipping the butter?

Today, I’m excited to share a delightful cookie recipe that uses coconut and vegetable oil instead of butter. This twist not only gives the cookies a unique, tropical flavor but also makes them a bit lighter and perfect for those who prefer dairy-free or vegan options.

This cookie recipe balances the natural sweetness of coconut with the rich texture that vegetable oil brings, resulting in soft, chewy cookies with a hint of coconut aroma. Whether you’re baking for a family gathering, a casual snack, or just because, these cookies will quickly become a favorite in your repertoire.

Plus, they’re surprisingly easy to make, so even novice bakers can whip up a batch in no time!

Why You’ll Love This Recipe

This recipe is a game-changer for cookie lovers seeking a dairy-free or butter-free alternative. By using coconut and vegetable oil, you get moist, tender cookies without sacrificing flavor or texture.

The coconut adds a subtle, natural sweetness and a pleasing chewiness that pairs beautifully with classic cookie ingredients.

Additionally, these cookies are versatile and adaptable. You can easily add your favorite mix-ins like chocolate chips, nuts, or dried fruit.

Plus, using vegetable oil keeps the recipe budget-friendly and accessible. Whether you’re vegan, lactose intolerant, or just experimenting with new ingredients, this coconut and veg oil cookie recipe is sure to impress!

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil
• 1/4 cup unsweetened shredded coconut
• 1/4 cup coconut milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1 large egg (or flax egg for vegan: 1 tbsp flaxseed meal + 3 tbsp water)
• 1 cup chocolate chips or chopped nuts (optional)

Equipment

• Mixing bowls (one large, one medium)
• Measuring cups and spoons
• Whisk or electric mixer
• Spatula or wooden spoon
• Baking sheet
• Parchment paper or silicone baking mat
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
3. Combine sugars and oil: In a large bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined and smooth.
4. Add wet ingredients: Stir in the egg (or flax egg), coconut milk, and vanilla extract to the sugar-oil mixture until fully incorporated.
5. Incorporate dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing gently to form a soft dough.
6. Add shredded coconut and mix-ins: Fold in the shredded coconut and chocolate chips or nuts if using.
7. Scoop dough: Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet about 2 inches apart.
8. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
9. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Enjoy! Serve warm with your favorite beverage or store in an airtight container for up to a week.

Tips & Variations

For extra chewiness, chill the cookie dough for 30 minutes before baking.

If you want to boost the coconut flavor, toast the shredded coconut lightly in a dry skillet before adding it to the dough. This brings out a deeper, nuttier taste that’s irresistible.

For vegan or allergy-friendly options, substitute the egg with a flax egg (as mentioned) or mashed banana for a different flavor profile. You can also swap the vegetable oil for melted coconut oil if you want a stronger coconut taste.

Try adding mix-ins like chopped macadamia nuts, dried cranberries, or white chocolate chips for a fun twist. If you prefer a less sweet cookie, reduce the sugar by 1/4 cup.

Nutrition Facts

Serving Suggestions

These coconut and vegetable oil cookies pair wonderfully with a warm cup of tea or coffee. The subtle coconut flavor complements chai or green tea especially well.

For an indulgent treat, serve them with a scoop of your favorite ice cream or alongside a fresh fruit salad. Kids love dipping these cookies into a glass of cold milk or plant-based milk alternatives like almond or oat milk.

Looking for more creative recipes to try? Check out our Pecan Crackers Recipe, a savory snack that pairs well with sweet cookies, or dive into comforting meals like the Bariatric Meatloaf Recipe for hearty dinners.

And if you love pickles with your snacks, don’t miss the tangy Pickled Cherry Pepper Recipe.

Conclusion

Replacing butter with coconut and vegetable oil in cookie recipes is a smart and delicious alternative that doesn’t compromise on taste or texture. These cookies are soft, chewy, and infused with a lovely hint of coconut that sets them apart from the usual cookie fare.

Perfect for those avoiding dairy or simply wanting to experiment with new flavors, this recipe is adaptable and easy to make. Whether you’re baking for a crowd or a cozy solo snack, these cookies will satisfy your sweet tooth and bring a touch of the tropics to your kitchen.

Give this recipe a try and enjoy the delightful blend of coconut goodness and classic cookie comfort!

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