Soft Brown Sugar Cookies Without Butter

4 from 4 votes

These Brown Sugar Cookies have chewy centers and make for the best cookies! You would never guess there's no butter in these delicious, soft cookies.

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: American

Keyword: brown sugar cookies, brown sugar cookies without butter, coconut oil cookies, cookies, no butter cookies

Servings:

Calories: 184kcal

Preheat the oven to 350ºF and line two baking sheets with parchment paper or silicone baking mats. Set aside.
In the bowl of a stand mixer or electric hand mixer, add the coconut oil, brown sugar, and granulated sugar. Turn on low speed.
With the mixer on low, pour in the milk, then mix until fluffy, 3–4 minutes.
Add eggs and vanilla mixing on medium until smooth and well incorporated.
With mixer off add in the flour, baking powder, baking soda, and salt.
Stir on low just until combined. Do not over mix.
In a separate small bowl, whisk together the granulated and brown sugar to remove any lumps
Using a 2-tablespoon scoop, scoop dough and roll into a ball between your palms then toss in the sugar mixture to coat all sides.
Place onto the prepared cookie sheet about 2 inches apart.
Bake until edges are just golden brown and tops start to crackle, about 10-12 minutes, rotating trays front to back and top to bottom halfway through baking.
Cookies may look underdone and slightly puffed when you remove them from the oven. They will continue to bake on the trays.
Allow cookies to cool on the trays.

If the dough is too soft to roll, chill it for 10–15 minutes.
Store cooled cookies at room temperature in an airtight container for up to 1 week.
Cookies are best when they are slightly warm. Place in the microwave for 30-45 seconds on 50% power.
To freeze, place in a single layer on a baking sheet and place in the freezer for at least one hour.
Store cookies in a freezer safe bag for up to 6 months. Thaw at room temperature then warm in the microwave.