Coconut Cookie with Coconut Oil

While I was on a dairy free diet for the year that I breastfed I had to find alternatives to every dessert recipe I had because they all had butter as the main ingredient. This coconut cookie made with coconut oil is really good and you can’t even tell that it doesn’t have butter.


  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup melted coconut oil
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 1/3 cups flaked coconut


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine the flour, baking soda, and salt and set aside.
  3. In a medium bowl, mix the coconut oil, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy.
  4. Gradually blend in the flour mixture, then mix in the coconut.
  5. I like to chill my dough before baking. Drop dough by teaspoonfuls onto a cookie sheet and chill for at least 30 minutes in the fridge or freezer. Cookies should be about 3 inches apart, they will spread slightly when they bake.
  6. Bake for 9 to 12 minutes in the preheated oven, or until lightly toasted.

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