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Coconut Oil White Chocolate Cookies

These Coconut Oil White Chocolate Cookies are soft, chewy, and bursting with tropical coconut flavor and creamy white chocolate chips—perfect for any sweet craving!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Keyword: Chewy, Coconut Oil, Cookies, Easy, White Chocolate
Servings: 24 servings

Ingredients

  • 1/2 cup coconut oil softened to the consistency of soft butter; not rock hard or melted
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup bread flour all-purpose flour may be substituted and used exclusively
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt optional and to taste
  • 1 cup white chocolate chips (6 ounces)
  • 1/2 to 1 cup roughly chopped macadamia nuts optional

Instructions

  • Start by softening your coconut oil to the consistency of softened butter. It should be soft enough to scoop and mix but not melted or liquid. If too hard, leave at room temperature for 15-20 minutes. Avoid microwaving.
  • In a mixing bowl, combine softened coconut oil, granulated sugar, and light brown sugar. Beat with an electric mixer or whisk until light and fluffy, about 2-3 minutes.
  • Add the large egg and vanilla extract to the bowl. Mix until fully combined and smooth.
  • In a separate bowl, whisk together all-purpose flour, bread flour, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture. Stir with a spatula or wooden spoon until just combined. Do not overmix.
  • Gently fold in the white chocolate chips and roughly chopped macadamia nuts if using.
  • Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone mat. Use a scoop or spoon to drop cookie dough balls (1 to 1.5 tablespoons each) about 2 inches apart on the sheet.
    Bake for 10-12 minutes, until edges are lightly golden but centers are soft.
  • Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack. Enjoy warm or at room temperature.

Equipment

  • Mixing Bowls
  • Electric mixer or sturdy whisk
  • Measuring Cups and Spoons
  • Baking Sheet
  • Cooling Rack
  • Spatula or Wooden Spoon
  • Scoop or spoon

Notes

  • Properly soften coconut oil to avoid overly thin and crispy cookies.
  • Bread flour yields chewier cookies; all-purpose flour can be used exclusively.
  • Optional salt enhances flavor; try sprinkling flaky sea salt on top before baking for extra taste.