Coconut Oil White Chocolate Cookies

I don’t know why I waited this long to make cookies with coconut oil.

Cookie baking will never be the same.

Coconut Oil White Chocolate Cookies - All the butter has been replaced with coconut oil in these soft & chewy cookies loaded with white chocolate! If you've wanted to start baking with coconut oil, this is an easy recipe to try!

I’m no stranger to using, cooking, and baking with coconut oil. I have 40+ Coconut and Coconut Oil Recipes. I’ve used it on Roasted Vegetables and Chocolate Coconut Kale Chips. I’ve made No-Bake Coconut and Chocolate Chip Cookie Dough Bites and have baked Samoas Bars, but had never made cookies with it.

I worried the coconut oil was going to turn the cookie dough into a soupy, sloppy mess and I hate wasting time and ingredients. But curiosity got the better of me, I tried it, and I’m in coconutty lust with the results.


Normally I am a butter-only girl with cookies. The taste and richness are hard to give up, and as a baker, it lends a consistency to dough that’s difficult to replicate. Of the probably 35 cookie recipes on my site, only one uses shortening, Puffy Vanilla and Peanut Butter Chip Cookies. Ironically, they got pretty popular on Pinterest for awhile, but they aren’t my personal favorite because I miss the butter.

Coconut Oil White Chocolate Cookies - All the butter has been replaced with coconut oil in these soft & chewy cookies loaded with white chocolate! If you've wanted to start baking with coconut oil, this is an easy recipe to try!

I sure didn’t miss the butter in these cookies. Coconut oil proves to be every bit as flavorful and rich as butter does, but in a different way. Coconut oil is not a flavor-neutral oil and anyone who says it doesn’t make your food taste like coconut has different taste buds than I do. Or they use a brand I’ve not tried.

I’ve tried many brands, including Tropical Traditions, Kelapo, Trader Joe’s, Nutiva, Nature’s Way, Spectrum, and Artisana. For these cookies I used Tropical Traditions Gold Label Virgin Unrefined Organic Coconut Oil. The main distinctions among coconut oils, after organic versus non-organic, is in the refined versus unrefined aspect. Refined is more highly processed and generally has less coconut flavor; unrefined is processed less and has more coconut flavor. It’s been suggested that people who don’t like coconut should try refined since it’s less in-your-face.

However, I think all coconut oil, no matter the brand or type, imparts flavor. Here, the coconut oil perfumes the dough and the overall coconut flavor is palpable, but it’s in the background. It doesn’t cause me to feel like I’m eating tanning lotion or anything. It’s subtle yet present.

Coconut Oil White Chocolate Cookies - All the butter has been replaced with coconut oil in these soft & chewy cookies loaded with white chocolate! If you've wanted to start baking with coconut oil, this is an easy recipe to try!

If you don’t like coconut or coconut oil, I won’t tell you to make these cookies. There are plenty of other cookies to try. But for anyone on the fence about coconut, who likes it, or if you love it, please make these cookies asap.

Coconut oil keeps them soft, moist, and tender. It imparts richness, fattiness, and a melt-in-your mouth quality without being greasy in the least. I’ve had greasier storebought granola bars than the cookies. And because coconut oil and the overall flavor of the dough base was just begging for a little something extra, a copious amount of white chocolate chips prominently rounds out the flavors.

I made the cookies by adapting one of my favorite cookie dough bases, the Sugar-Doodle Vanilla Cookie base. I’ve used it in Cranberry and White Chocolate Chip Cookies, Maraschino Cherry White Chocolate Cookies, and now these. It worked beautifully.

Begin by combining coconut oil with sugars, an egg, vanilla extract, and cream the ingredients until they’re soft and fluffy, about five minutes. It’s important to use coconut oil that’s softened to the consistency of softened butter. The same consistency you’d use for creaming butter with sugars and eggs in traditional cookie dough.

Coconut Oil White Chocolate Cookies - All the butter has been replaced with coconut oil in these soft & chewy cookies loaded with white chocolate! If you've wanted to start baking with coconut oil, this is an easy recipe to try!

If your coconut oil is rock hard, microwave it in a small bowl for five or ten seconds, or just until it begins to soften. If it’s runny or melted, place it in the freezer momentarily until it firms up. A tiny amount of runniness is fine; it’s an oil and that happens. But do not use melted or purely liquid coconut oil because you can’t effectively cream a liquid; it would be like trying to cream liquid butter. Doesn’t work.

Add the flours, baking soda, and mix to just incorporate. I used a combination of bread and all-purpose flours in these cookies. I feel like a broken record saying this, but bread flour has a slightly higher protein and gluten content (11-12%) than all-purpose (10%), and that little bit of extra gluten helps create chewier baked goods with greater structure. Cookies made with bread flour are chewier and less prone to spreading while baking.

I didn’t want my cookies to spread, and figured with the coconut oil they could use all the help they could get. You could likely get away with exclusively using all-purpose, but I haven’t tried. For $4.99 and a bag of flour, you have insurance against spreading, and you can make more cookies, dinner rolls, and soft pretzels, too. Lucky you.

Coconut Oil White Chocolate Cookies - All the butter has been replaced with coconut oil in these soft & chewy cookies loaded with white chocolate! If you've wanted to start baking with coconut oil, this is an easy recipe to try!

The dough is thick yet light, and reminds me a bit of Play-Doh. When pinched, it should hold together it’s shape and stick together, but it’s not tacky like regular chocolate chip cookie dough. If you pull off a little hunk and make a marble with it, it should hold together easily, not crumble; nor should it be oily, loose, or falling apart. If your dough isn’t holding a shape and is loose, add a tablespoon or two more flour to dry it out; or if you’ve overdone the flour, adding a teeny tiny drizzle of coconut oil will moisten it back up.

Fold in the white chocolate chips and although you could use milk or semi-sweet sweet, I think white chocolate and coconut are the perfect paring. And even though I hate nuts in baked goods, I mean, I despise pebbles in satiny dough. But if there was ever a cookie that I could really see macadamia nuts working with, it’s this one. It would be take the classic white chocolate macadamia nut cookie to new heights. But I had no intentions of putting rocks into this soft, buttery, butter-less dough.

Form the cookies into mounds that are 2.25-ounces each by weight, or just shy of one-quarter cup in size, about three heaping tablespoons of dough. The recipe only makes 15 cookies so you could just divide into fifteen equal-sized mounds. I used a cookie scoop to dig out the dough from the mixing bowl, then rolled the balls in my hands a bit to smooth them. If the white chocolate chips are falling out, just keep putting them back in and squeezing them in.

Coconut Oil White Chocolate Cookies - All the butter has been replaced with coconut oil in these soft & chewy cookies loaded with white chocolate! If you've wanted to start baking with coconut oil, this is an easy recipe to try!

Flatten the mounds slightly. They still should be domed, but don’t keep them in perfectly round balls with tons of height because they won’t cook through properly. It’s very important to get your dough in exactly the shape you plan to bake it inbecause after you chill it, you can’t change the shape. And it goes without saying, warm Play-Doh is not suitable for baking. Don’t even think about not chilling it. Place all the mounds on a large plate, cover it with plasticwrap, and refrigerate for at least 2 hours, up to 5 days, before baking.

Bake the cookies at 350F for 9 to 11 minutes. My dough was rock hard coming out of the refrigerator after a 3 day chill session, and I allowed it to sit on baking sheets at room temperature for 30 minutes before baking. I baked for just under 10 minutes, rotating trays midway through. Keep an eye on these and err on the lower end of the baking time range if you’re unsure. The tops should barely be set, and will be glossy and appear underdone at 9 or 10 minutes, but they firm up as they cool. Any longer than 11 minutes and you run the risk of the bottoms browning too much. Everyone’s coconut oil, oven, climate, and personal preferences are different, but they taste best when they’re pale, soft, and gooey.

Coconut Oil White Chocolate Cookies - All the butter has been replaced with coconut oil in these soft & chewy cookies loaded with white chocolate! If you've wanted to start baking with coconut oil, this is an easy recipe to try!

The cookies are a new favorite and I can’t wait to try other cookie recipes with coconut oil rather than butter. It was just like using a stick of butter, except it smells so much better than butter. The fragrance and flavor of coconut oil isn’t over-powering. It’s just right, even for those who don’t love-love coconut oil. Scott didn’t know what was different about these cookies and couldn’t put his finger on it until I told him. Then he proceeded to inhale a few.

The cookies have chewy edges and tender, dense interiors. They’re moist, soft, and stayed soft for days. They’re oozing with white chocolate and it’s a pronounced flavor. I’m a white chocolate fiend, so that’s especially perfect.

I feel like I’m on vacation when I inhale the scent of one of these.

Coconut Oil White Chocolate Cookies - All the butter has been replaced with coconut oil in these soft & chewy cookies loaded with white chocolate! If you've wanted to start baking with coconut oil, this is an easy recipe to try!

Coconut Oil White Chocolate Cookies - All the butter has been replaced with coconut oil in these soft & chewy cookies loaded with white chocolate! If you've wanted to start baking with coconut oil, this is an easy recipe to try!

Coconut Oil White Chocolate Cookies
Prep time
Cook time
Total time
There's no butter in these cookies and it's been replaced with coconut oil. If you've never baked with coconut oil, you're in for a real treat. The cookies don't taste overtly of coconut and instead, the coconut oil creates a subtly sweet undertone and perfumes the dough with a luscious scent. The cookies are soft and chewy with firmer edges and moist, soft, dense interiors. The white chocolate chips complement the flavor of the dough perfectly and are oozing in every bite. The coconut adds richness, depth of flavor, and you'll never miss the butter in these new favorites.
Serves: 15 cookies
  • ½ cup coconut oil, softened (softened to the consistency of soft butter; not rock hard and not runny or melted, see below)
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 1 large egg
  • 1½ teaspoons vanilla extract
  • 1 cup all-purpose flour
  • ¾ cup bread flour (all-purpose flour may be substituted and used exclusively; bread flour yields chewier cookies that will spread less and is recommended, see below)
  • 1 teaspoon baking soda
  • ¼ teaspoon salt, optional and to taste
  • 1 cup (6 ounces) white chocolate chips
  • ½ to 1 cup roughly chopped macadamia nuts, optional
  1. To the bowl of a stand mixer fitted with the paddle attachment, combine coconut oil, egg, sugars, vanilla, and beat on medium-high speed to cream until light and fluffy, 4 to 5 minutes. Note - Coconut oil should be the consistency of soft butter like you'd use to cream with sugar and eggs in tradtional cookies. If coconut oil is rock hard, microwave it in a small bowl for 5 to 10 seconds or just until it begins to soften. If coconut oil is runny or melted, place it in the freezer momentarily until it firms up. A tiny amount of runniness is fine; it's an oil and that happens. But do not use melted or purely liquid coconut oil because you can't effectively cream a liquid; it would be like trying to cream liquid butter.
  2. Stop, scrape down the sides of the bowl, and add the flours, baking soda, salt, and mix until just combined, about 1 minute. Solely using all-purpose flour will work, but the cookies will not be as chewy, may not rise as well, and may be more prone to spreading while baking. Bread flour creates chewier, puffier cookies that spread less.
  3. Add the white chocolate, optional nuts (I didn't use any and if using the full cup, reduce the white chocolate somewhat so the dough can hold it all) and beat momentarily to incorporate or fold in by hand.
  4. Using a 2-ounce or medium cookie scoop, form heaping mounds weighing 2¼-ounces each. This is a scant ¼ cup of dough, or 3 heaping tablespoons; or divide dough into approximately 15 equal-sized pieces. They will look on the large side. Place dough mounds on a large plate, and slightly flatten each mound. Very important to get the dough mounds in the exact shape you want to bake them in because after chilling, flattening or re-shaping them is very difficult. Cover with plasticwrap, and refrigerate for at least 2 hours; up to 5 days. Do not bake these cookies with dough that has not been properly chilled because they will spread.
  5. Preheat oven to 350°F, line a baking sheet with a Silpat Non-Stick Baking Mat,, parchment, or spray with cooking spray. Place dough on baking sheet, spaced at least 2 inches apart; I bake a maximum of 8 per sheet. Bake for 9 to 11 minutes, or until tops have just set, even if slightly undercooked and glossy in the center. They firm up as they cool and I recommend the lower end of the baking range because they taste best when softer and paler. Allow cookies to cool on the baking sheet for 5 to 10 minutes before moving. Store cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months. Alternatively, unbaked dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
  6. Adapted from Cranberry and White Chocolate Chip Cookies and Sugar-Doodle Vanilla Cookies

Related Recipes:

Sugar-Doodle Vanilla Cookies – These cookies inspired both today’s recipe and Cranberry and White Chocolate Chip Cookies because the dough base is just so scrumptious. There’s nothing fancy in the ingredients, but they combine so wonderfully to produce soft, chewy, and moist cookies with fragrant vanilla notes

Sugar-Doodle Vanilla Cookies averiecooks.comWhite Chocolate Snickerdoodle Cookies – The cookies are rolled in a cinnamon-sugar coating prior to baking, making for a truer snickerdoodle than the Sugar-Doodles (above), and they’re loaded with white chocolate chips

White Chocolate Snickerdoodle Cookies - White Chocolate Snickerdoodle Cookies - Cranberry and White Chocolate Chip Cookies – Inspired by the Sugar-Doodles, these cookies are part chewy sugar cookie with chewy edges and tender, soft, pillowy centers. And part Cranberry Bliss Bars, in cookie form. They’re bursting with texture and each bite is loaded with either tart and chewy cranberries or sweet and smooth white chocolate. As the cookies bake, the white chocolate melts and meshes with the buttery dough in a scrumptious way for a soft and moist cookie that’s a 2012 favorite. Since I posted them in December, I receive more praise and success stories from readers on these cookies than any other

Cranberry and White Chocolate Chip Cookies Maraschino Cherry White Chocolate Cookies – Maraschino cherries play a starring role in these very soft cookies with chewy edges and tender, soft, pillowy centers. Coupled with an abundance of white chocolate in every bite, there’s plenty of texture in these uber moist cookies. A perfect choice for Valentine’s Day, Mother’s Day, girlie birthdays, showers, or for anyone who loves cherries and melt-in-your-mouth cookies

Maraschino Cherry White Chocolate Cookies - averiecooks.comCoconut Cream Pie Smoothie (vegan, GF) – A coconut cream pie in a glass

Coconut Cream Pie Smoothie (vegan, GF) averiecooks.comCoconut Oatmeal Toffee Cookies – Coconut flakes and oatmeal lend lots of texture to these hearty cookies, that are filled with toffee bits, chocolate, butterscotch, and white chocolate chips. I made them one day to clean out my pantry odds-and-ends. It’s a small batch recipe with an adaptable ingredients list

Coconut Oatmeal Toffee Cookies -averiecooks.comPeanut Butter Oatmeal White Chocolate Chip Cookies – One of my favorite cookies on my entire blog. From the peanut butter included, to the texture from the oats, and the sweet bits of white chocolate in each bite, they’re an all-time favorite. They stay soft and chewy for days. Very easy to make and no-mixer-required

Peanut Butter Oatmeal White Chocolate Chip Cookies - averiecooks.comMagic Eight Bars – Even people who claim they don’t like coconut have no problem devouring these bars, which are a spin on the popular Seven Layer Bars, Magic Bars, or Hello Dolly Bars as they’re also known

Magic Eight Bars - averiecooks.comCoconut and Coconut Oil Recipes – 40+ recipes included that either use coconut oil, coconut milk, or shredded coconut. Everything from knockoff Girl Scout Homemade Samoas Bars that taste like the popular cookies to Coconut Milk Kefir to Roasted Fennel with Coconut Oil

And White Chocolate Recipes here

Do you like coconut and coconut oil? Do you bake or cook with it?

If you have favorite recipes feel free to share the links.

Thanks for the FoodSaver Vacuum Sealing System Giveaway and Kind Healthy Peanut Butter Snacks Giveaway entries

158 comments on “Coconut Oil White Chocolate Cookies”

  1. What a great idea! I bet these are wonderful!

  2. These cookies look amazing! So thick, so chewy, exactly hat I love in cookies. And I love even more that they are made with coconut oil. Hubby and I came to love it! And I totally think these would be great with macadamia nuts, but then again, I am a lover of nuts and crunch in my baked goods ;)

  3. I really love baking (and cooking) with coconut oil, it gives baked goods such a great texture and flavour and richness.

  4. I agree with the unrefined coconut oil. I just did a review for Tropical Traditionals Gold Label–wow. I’ve had a bunch of the others, including those you listed, and this Gold Label is amazing. I’ve baked with coconut oil, and had terrific results. These cookies look spectacular, too! Love the change-up of using white chocolate chips. :)

  5. This is awesome! I made chocolate white chocolate macadamia nut cookies using just coconut oil two days ago for some guests. They loved them and didn’t know there was no butter!

    Discovering something new in baking can be so excited so good on ya for trying it :)

  6. I love coconut oil and (and all coconut related products)! I am SO glad to see cookies made with it–I have thought about it before but always wondered if they’d be too runny….chilling the dough solves that! I have used it in brownies and had good results–otherwise, it gets drizzled on my veggies and I also use it in place of nut butter in my homemade protein bars. Macs would be the perfect nut in these….and I might be tempted to toss in a bit of toasted coconut too!

  7. I have been meaning to use my coconut oil in some baked goods. ( I usually just slather it on my freshly shaved legs ) Glad they will turn out scrumptious!

  8. Ok good tip on the consistency of it. I melted it when I baked with it last – but the recipe didn’t call for creaming it…so maybe ok?

  9. So apparently the rumors are true and coconut oil is the secret to perfectly-textured cookies! I really need to bake with it more. These look awesome!

  10. Do you have a general conversion rate you used for butter – coconut oil? I have a lot of cookie recipes I love and I’d like to try it out in a few!

  11. I THOUGHT THE SAME THING!! okay, sorry for yelling ;) I have been developing some coconut oil baking recipes for an off blog project, and before I accepted I tested a couple of my own recipes, thinking the same thing (this will NEVER work!).

    I use coconut oil for Every Other Thing… why not cookies!? :D

    • So glad I am finally on the train that sounds like you boarded recently as well. And yes, sometimes we are pleasantly surprised with a recipe success that we never saw coming. (way better than the fails we never saw coming…lol) Cant wait to hear more about the project!

  12. I will try this recipe for sure.

  13. Hey girl! Thanks for trying out the coconut oil for me. I have wanted to try it in my favorite chocolate cake recipe as a substitute for the vegetable oil, but I’m afraid. I know, I sound like a wimp, but I hate to waste all that time on something and not have it taste good in the end. Baking is fun, but more of a chore for me and only something I like to do when I have some free time on my hands. I wish you were my neighbor so my kids could just pop over after school and pick up their after dinner dessert from your abundance of sweets! Lately, I have been making chocolate milkshakes and ice-cream sundaes for the kids, as its a great substitute for a baked good for dessert and takes no time to whip up. These cookies look great and I’m super happy that you made something you love with coconut oil! You go girl! xoxo, Jackie

    • And I don’t know if it would work in a cake or not; or how it would behave exactly. Because when it cools, you want a cookie to sort of harden up. But with cake…mmm, not so much. Because of it’s varying states at various room temps, I do not know how it would behave in a cake or if it would be good, or not, or what. LMK if you try it in a cake!

  14. I personally LOVE coconut and am happy with that sun tun lotion flavor :)

    I haven’t done a ton of baking with it- like you I’m a sucker for the butter flavor. These look so soft though, looks like I need to give it a go!

  15. love, love , love the ‘flavor’ of coconut. i am not a huge fan of the actual coconut flakes. i have never baked with coconut ‘oil’ though, but i will when i try these cookies! they look so moist, and soft. the addition of the white chocolate chips is right up my alley.

  16. WHAAAT. I love coconut oil. Oh this is a game changer. A GAME CHANGERRRR.

  17. It’s so funny, because when you posted the veggies last week I was wondering if you ever had used coconut oil for baking. These sound incredible!!! I loooove white chocolate and it sounds like the perfect complement to the coconut oil. I mentioned before that I’m very new to using coconut oil, so I can’t wait to try making cookies with it!

  18. I used to bake with coconut oil all the time, but for some stupid reason I haven’t used it in AGES! I don’t know why, I loved how moist it made things and I really like the flavor. Have you tried Melt spread before? It’s a butter like spread made from coconut oil, and it’s really, really good. I was sent a sample a while ago to try and I fell in love with it. I used it on toast, to saute, bake, you name it. So good! I LOVE these cookies Averie…so yummy looking. :) Pinning!

    • Melt Spread. No, I’ve never heard of it! I have quite a few combos of spreads to say the least from coconut oil-peanut butter to various forms of coconut oil.

      Maybe what you’re talking about is coconut butter? Which is different than coconut oil. And I’ve used Artisana brand in the past. Very pricey but it’s like a gift from heaven. I bet we’re talking about the same thing. Coconut butter, different than coconut oil. Incredibly fabulous!

  19. I love the coconut oil in these cookies, great idea! I agree that the recipe would make a great white chocolate macadamia nut cookie, yum yum!

  20. You always make such pretty cookies!

    By the way, those chocolate peanut butter cookies were fabulous! I didn’t chill the dough long enough (I know! I know! I got impatient!), but they were still so yummy!

    • Well, there’s always next time to chill longer. I have batches of dough balls just chilling all week…and reach in and grab a few and bake them as needed. And hopefully they sit there and make it to the being-baked stage rather than the nibbling-on stage :)

  21. I love cooking with coconut oil, but I don’t think I have ever had a baked good with it. These sound amazing. They look really chewy too. Just the way I love my cookies! yum

  22. OMG, the sugar doodles may have been out-done, which is hard to say since I LOVE them, BUUUT… coconut oil? And white chocolate? Be still my heart! I had no idea you could use coconut oil in place of butter but I am SO going to TJ’s right now to pick some up and start baking! Holy cow. I can only imagine how heavenly your kitchen smells when you whip these up. And I love coconut, so this is a perfect little addition to my cookies for that hint of sweet, nutty flavor. Love!

    • “I can only imagine how heavenly your kitchen smells when you whip these up.” — you cannot even begin to imagine. Hayley, it’s mindblowing good. The dough on these itself is so scrumptious,I can’t even tell you. Insanely.good. Keep me posted on what you make even if you dont blog about it!

  23. Okay, these cookies look awesome, but that coconut cream pie smoothie — OMG!

  24. I’ve never baked with coconut oil, but this post could be the thing that convinces me to finally try it!

  25. I legitimately feel you like you read my mind with these! This morning I was thinking about how I want to bake cookies tonight, but I am all out of butter. Logic would say “go to the store” but instead I’ve been toying with the idea of using all coconut oil. And then here these are!! Oh this is such great news. They look amazing! I can’t wait to try it!

  26. “the coconut oil perfumes the dough”<–
    Love this Averie! I think I enjoy reading your thoughts/descriptions of your recipes almost as much as I enjoy baking/eating them! :)

  27. These cookies look wonderful. I love using coconut oil in my cooking and baking too. Love that sweet aroma that you won’t get from anything else. :)

  28. You’re one of the few bloggers who appreciates white chocolate as much as I do :D Great cookies! I love cooking with coconut oil but need to start baking more with it too.

  29. Great tip Averie. I would never have thought to use coconut oil in baking cookies either. Glad you tried it out first :)

  30. These look amazing, Averie! I’m not a huge fan of coconut oil, but I’ll definitely give these a try! Is the coconut flavor noticeable in the cookies?

  31. These cookies look incredible, Averie! Love the coconut oil/white chocolate combo!

  32. Averie, I am so blown away. I mean you know I’ve been curious about the coconut oil thing too. Or, I was months ago and I forgot about it!! But girl you did it. and you NAILED it. I remember you saying how much you wanted to try it and results came with a HUGE success. How many cookie recipes will you post before I try cookies with bread flour? Seriously? What is my problem. :)

    I am in love with these cookies and I need an excuse to use up my huge jars of coconut oil. I freaking LOVE the stuff and coming from another butter-only girl, I know what it’s like to stray from the familiar. I am LOVING these. And I would def add the macadamia nuts. I love all that white chocolate too! I am SO impressed! And the photos! Ok I’ll stop with the exclamation points and smileys…. :)

    • Sally you will love love love baking with it. I too have massive amts of it to use and when you start baking with it, it does go pretty quick :) And the smell of the dough, it’s seriously the most heavenly dough I’ve ever had. Not kidding! And we’ve talked about shortening and why we just don’t use it…but you will not miss the butter here. And I’m super!! picky about that :)

  33. Coconut and vanilla: heavenly combination! Love it. Although my favorite coconut oil and coconut mild dish doesn’t have vanilla: coconut curry soup with shrimps! I can eat it every day, three times a day. To bad my teenager doesn’t like any curry, and even smell of it. I make it when he is out for a whole day, so by the time he gets back there’s no smell of curry in the house (it gives him headaches and nausea symptoms, weird, ha?).
    Cookies, on the other hand, he can eat in bulks , just keep baking! Actually, I started to teach him basic cooking and baking skills. Now if he wants something, he is making it and I am his helper. :) Your recipes are very good for teenagers, you know? No bake one they like the best (no wonder there, right?!). :)

    • it gives him headaches and nausea symptoms, weird, ha? = NO not weird at all. It does the SAME THING to me. I literally cannot smell it or I feel like I’m going to be sick. I cannot tolerate garlic, onions, and definitely not curry! Omg NO! I actually had allergy testing done once that shows I’m allergic to all of them; and that manifests through a super strong visceral reaction to them!

      • Wow, that is quite a reaction you have. Thanks for sharing, now I’ll be more even sensitive about cooking it. Allergies are no fun, I know it well myself, although I am allergic to aspirin, not to food. Stay safe!

  34. Coconut oil is amazing, it keeps things so moist and really kicks up the flavor. White chocolate is a huge favorite of mine forever!!

  35. Wow, Averie, the texture of these cookies looks incredible! So dense, moist and chewy. I have coconut oil on my grocery list for this week. I can’t wait to buy some and get baking.

  36. Your photos are gorgeous. They make me want to grab a cookie right through the screen! And I never would have thought to bake with coconut oil, but these cookies look and sound delicious.

  37. The gooey white chocolate is just k i l l i n g me in these pictures! I feel like I can literally taste them through the screen.

  38. ALL these cookies look amazing and I totally agree, why have I not made cookies with coconut oil? I use it all the time but just not in sweets yet. Mostly really, as a deep conditioner for my hair. I need to move it back out of the bathroom so I’ll think to use it more!

  39. Coconut + White Chocolate + Macadamia Nuts = YUM!

  40. I love making cookies with coconut oil! And coconut oil leads to coconut sugar…and then a delightful coconut cookie (although subtle) is the amazing result! I love the addition of white chocolate. This really makes me crave a cookie :)

  41. Love the idea of making cookies with coconut oil! Coconut and white chocolate is a perfect combination!

  42. Well your beautiful photos are making a believer out of me! I have been trying to use coconut oil more in cooking but have never tried it in baked goods. I must, asap!

  43. I LOVE coconut oil! Usually if I use any sort of fat in my baking, that’s what I choose, and the fact that you combined it with my true love of white chocolate….It’s basically drool city over here. Can’t wait to try these Averie!

  44. Um… wow. This may be my favorite of your amazing creations yet.

  45. Coconut oil is so stellar-versatile and yummy. And you had me at white chocolate…Your photos are absolutely gorgeous!

  46. I have never baked with coconut oil, but I can’t wait to try. These cookies look awesome!

  47. Wait, wait…I can ALMOST taste the awesomeness!! Do you know how much I love these two flavors together?! WOW!
    By the way, I went out earlier today to get some coconut oil… I went to 3 stores and they didn’t have any… argh! What is this world coming to?! :-D

  48. I have to try these! I’m in lust with coconut oil too. :)

  49. These cookies look perfectly soft and moist and wonderful! I have a cookie recipe using coconut oil I’ve been wanting to try but it may have just been replaced. I have a jar of TJs coconut oil in the pantry. Did you like theirs?

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