Last Updated on December 2, 2025 by Jennifer Bell
These mouthwatering coconut oil cookies are soft and chewy with golden, crispy edges. They’re one of my favorite sweet treats. Give them a try if you’re looking for cookie recipes made without butter, like these vegan almond butter cookies, which are another yummy option.
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.
Whole wheat flour works well in this recipe, but you can substitute all purpose flour if you prefer.
These cookies are sweetened with maple syrup. You can substitute other liquid sweeteners such as agave if you prefer.
Be sure to use pure vanilla extract as opposed to artificial vanilla if possible. You can really taste the difference.
I like to use dark chocolate chips in these cookies. You can use any type of chocolate chips or chopped chocolate you prefer.
How to Make Coconut Oil Cookies
Watch this short video to see the steps:
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.
Add the dark chocolate chips, then 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. 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 for 14 to 16 minutes, then 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.
Coconut Oil Cookies Recipe
Equipment
- Parchment paper
- Sheet pan
Ingredients
- 1/4 cup coconut oil (solid, at room temperature)
- 1/2 cup maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 1/4 cups whole wheat flour (or substitute all purpose flour)
- 1 teaspoon baking powder
- 1/2 cup dark chocolate chips (or substitute any type of chocolate chips you prefer)
Instructions
- Add 1/4 cup coconut oil, 1/2 cup maple syrup, 1 teaspoon pure vanilla extract, and 1/4 teaspoon salt to a large mixing bowl, then use a whisk to mix well.
- Add 1 1/4 cups whole wheat flour and 1 teaspoon baking powder to the mixing bowl, then use a spoon to mix well.
- Add 1/2 cup dark chocolate chips, then 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 for 14 to 16 minutes or until the edges are golden brown.
- Let the cookies cool off for at least 15 minutes before removing from the pan and serving.
Video
Notes
- 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.
- Store the cookies in an airtight container in the fridge for up to five days or freeze them for up to three months. Thaw at room temperature or in the fridge before serving.
Nutrition
More Coconut Oil Recipes to Try
- These chocolate buckwheat muffins have a luxurious, cake-like texture from the melted coconut oil and mashed bananas in this recipe.
- These sautéed caramelized peaches are sweet, juicy and loaded with flavor.
These were fantastic! I made a second batch the same night with pumpkin puree added, the usual pumpkin pie spices, and butterscotch morsels and they were heavenly!
Thanks for the lovely feedback! Those modifications sound delicious!