These mouthwatering coconut oil cookies are soft and chewy on the inside with golden, crispy edges. These dairy-free, egg-free, vegan cookies are easy to make and so delicious.
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What to serve with these coconut oil cookies
If you’re making these cookies for a party and are looking for another nutritious treat to include, try these chocolate buckwheat cookies. They’re loaded with nutrients but taste like a total treat.
Ingredients and substitutions
For the most delicious results, use organic virgin coconut oil instead of refined coconut oil if possible. I love the subtle coconut flavor and soft, luxurious texture the virgin coconut oil gives these cookies.
This recipe works well with either whole wheat flour or spelt flour. I used spelt flour this time and often choose it because it’s a nutrient-dense option. Alternatively you can substitute all purpose flour.
These coconut oil cookies are sweetened with maple syrup. You can substitute agave if you prefer.
I added some pure vanilla extract to these cookies because vanilla complements the flavor of coconut oil so nicely. Be sure to use pure vanilla extract as opposed to artificial vanilla if possible because you can really taste the difference.
How to make them
Start by adding the coconut oil, maple syrup, pure vanilla extract, and salt to a large mixing bowl, then use a whisk to mix well.
Next you’ll add the flour and baking powder to the mixing bowl, then use a spoon to mix well.
Chill the dough in the fridge for 30 minutes. When the dough has finished chilling, preheat the oven to 375 degrees Fahrenheit. Next you’ll use your hands to roll the dough into 12 evenly sized balls and place them, evenly spaced, on a sheet pan lined with parchment paper.
Bake at 375 degrees Fahrenheit for 16 minutes. Be sure to let the cookies cool off for at least 15 minutes before removing from the pan and serving.
Optional additions
Add 1/2 cup of chopped pecans, walnuts, or peanuts to the cookie dough, if desired. Stir them into the dough along with the chocolate chips.
Storageand freezing
Store these coconut oil cookies in an airtight container in the fridge for up to five days or freeze them for up to six months. Then thaw at room temperature before serving.
More coconut oil recipes
These chocolate buckwheat flour muffins have a luxurious, cake-like texture from the melted coconut oil and mashed bananas in this recipe.
These caramelized peaches are sweet, juicy, golden brown, and loaded with flavor.
This vegan raspberry muffin recipe is easy to make and delicious.
These coconut oil cookies are easy to make and delicious. These dairy-free, egg-free, vegan cookies are soft and chewy with crispy edges.
Course Dessert
Cuisine American
Prep Time 15 minutesminutes
Cook Time 16 minutesminutes
Chilling time 30 minutesminutes
Total Time 1 hourhour5 minutesminutes
Servings 12
Calories 158.2kcal
Author Jennifer Bell
Equipment
Parchment paper
Sheet pan
Ingredients
1 1/4cupwhole wheat flour or spelt flour(or substitute all purpose flour)
1/2cupmaple syrup
1/2cupdairy-free dark chocolate chips
1/4cupcoconut oil(solid, at room temperature)
1teaspoonpure vanilla extract
1teaspoonbaking powder
1/4teaspoonsalt
Instructions
Add the coconut oil, maple syrup, pure vanilla extract, and salt to a large mixing bowl, then use a whisk to mix well.
Add the flour and baking powder to the mixing bowl, then use a spoon to mix well.
Add the dark chocolate chips and stir to combine.
Chill the dough in the fridge for 30 minutes.
When the dough has finished chilling, preheat the oven to 375 degrees Fahrenheit.
Use your hands to roll the dough into 12 evenly sized balls and place them, evenly spaced, on a sheet pan lined with parchment paper.
Bake at 375 degrees Fahrenheit for 16 minutes.
Let the cookies cool off for at least 15 minutes before removing from the pan and serving.
Notes
Optional addition: add 1/2 cup of chopped pecans, walnuts, or peanuts to the cookie dough, if desired. Stir them into the dough along with the chocolate chips.
Store these coconut oil cookies in an airtight container in the fridge for up to five days or freeze them for up to six months. Then thaw at room temperature before serving.
But what everyone agreed was that the coconut oil brought out a little extra sweetness in these cookies. And also made them wonderfully chewy and thick. And well, just crazy good. The ingredients for them were standard, with the exception of coconut oil in place of any other fats.
Cookies made with coconut oil instead of butter will generally turn out OK, although they'll be a bit more crunchy. That's because butter is 16 to 17 percent water, while coconut oil is pure fat. Less moisture produces a crisper cookie.
Coconut oil can replace butter in baking at a 1:1 ratio, though it may slightly change the flavor, with some types of coconut oil affecting taste more than others. Unrefined coconut oil tends to taste more like coconut than refined varieties.
The recipe specifies shredded coconut, which is moist and slightly sweet. If desiccated coconut is used instead then the cookies will dry out more as desiccated coconut is quite dry and will absorb moisture.
You can taste a bit of coconut flavor in these chocolate chip cookies, but it's definitely not overpowering. The coconut oil also lends a very slight crispness to the outside of these butterless cookies - but the insides are soft and chewy just like a perfect chocolate chip cookie should be!
Baking. Because unrefined coconut oil has a strong coconut taste and scent, refined coconut oil may be a better choice for baking. If you use refined coconut oil, the resulting baked good will be free of a coconut taste and smell that could otherwise clash with its flavors.
When it comes to baking, coconut oil makes a wonderful substitute for butter and other oils, like olive oil, canola oil, and vegetable oil. Regardless of the type of fat used in a recipe, you can swap in an equal amount of coconut oil.
I suggest using refined coconut oil, which doesn't have a coconut-y flavor. Unrefined (or virgin) will also work, but you'll be able to taste it in the cake.
Because the shelf life of coconut oil varies depending on its form. Unrefined virgin coconut oil is the longest lasting, boasting a shelf life of up to 3 years when stored properly. On the other hand, refined coconut oil has a much shorter shelf life and should be used within 18 months of opening the jar or bottle.
Coconut oil is about 86 per cent saturated fat, about one-third more saturated fat than butter (at 52 per cent). We know that diets high in saturated fat are associated with increased bad (LDL) cholesterol in the blood, and high cholesterol is a risk factor for coronary heart disease (CHD) and stroke.
A good rule of thumb is to replace about 3/4 of the butter in a recipe with olive, canola, or vegetable oil. (If the recipe calls for 1 cup butter, use ¾ cup oil.) You can use a 1:1 ratio when it comes to coconut oil.
Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.
Because of the added sugar, the sweetened coconut will be moister and sweeter. It works best when baking sweet coconut treats. Unsweetened coconut tends to be a bit drier and chewier. It can be a great substitute for baking recipes that already include plenty of sweet ingredients.
The texture of your dish is equally as important as the flavor. Adding a bit of extra liquid will help avoid a dry or brittle bake. Using coconut oil as a vegan butter substitute in baking adds dimension to the recipe's flavor profile and results in a lighter, less dense finished product.
The reason oil is used in baking is to add and keep moisture in your baked goods. Oil essentially coats the flour, then traps the gasses produced by the chemical reaction of the leavening agent, slowing down the gluten formation and keeping your treats fluffy and delicate.
Extra virgin olive oil boasts a higher smoke point than coconut oil, making it suitable for deep-frying, baking and general high-heat cooking. Rich in good fat (polyunsaturated fat) and low in bad fat (saturated fat), it also contains plant chemicals known as polyphenols.
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Introduction: My name is Msgr. Benton Quitzon, I am a comfortable, charming, thankful, happy, adventurous, handsome, precious person who loves writing and wants to share my knowledge and understanding with you.
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