These mouthwatering vegan coconut oil cookies are soft and chewy on the inside with golden, crispy edges. These dairy-free, egg-free cookies are easy to make and so delicious.
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 vegan 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.
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. 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.
Storage and 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.
Coconut Oil Cookies Recipe (Vegan)
Equipment
- Parchment paper
- Sheet pan
Ingredients
- 1 1/4 cup whole wheat flour or spelt flour (or substitute all purpose flour)
- 1/2 cup maple syrup
- 1/2 cup dairy-free dark chocolate chips
- 1/4 cup coconut oil (solid, at room temperature)
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
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.
Nutrition
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- These spelt flour cookies are crisp, sweet, and chocolaty.