Coconut Oil Cookies Recipe

4.87 from 22 votes

These delicious coconut oil cookies are chewy with crispy edges. They're made without butter and are one of my favorite desserts.

Prep Time15

Cook Time16

Chilling time30

Total Time1 5

Course: Dessert

Cuisine: American

Servings:

Calories: 158.2kcal

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)

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.

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.