Ingredients:

  • 1 cup (240 ml) coconut oil, solid (not melted)
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1 teaspoon (5 ml) almond extract
  • 2 ½ cups (300 g) all-purpose flour
  • 1 teaspoon (5 g) baking soda
  • ½ teaspoon (3 g) salt
  • 1-2 teaspoons (5-10 g) green food coloring (gel or liquid)
  • 1 cup (150 g) dairy-free chocolate chips or red sprinkles

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, cream together the coconut oil and granulated sugar until light and fluffy. Add eggs, vanilla extract, and almond extract. Beat until well combined.
  3. In another bowl, whisk together flour, baking soda, and salt.
  4. Gradually mix the dry ingredients into the wet ingredients.
  5. Fold in the green food coloring until the desired shade is achieved.
  6. Use a cookie scoop or spoon to drop rounded tablespoons of dough onto parchment-lined baking sheets, spacing them about 2 inches apart.
  7. Lightly press a few dairy-free chocolate chips or red sprinkles into the tops of each cookie.
  8. Bake in the preheated oven for 10-12 minutes or until cookies are set and slightly golden around the edges.
  9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack.