Using coconut oil instead of butter not only gives these drop cookies a healthy boost, but it also adds great flavor. Martha made this recipe on "Martha Bakes" episode 809.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. Beat oil and brown sugar in a bowl on medium speed until well combined, about 3 minutes. Beat in eggs and vanilla. Add flour, baking soda, and salt; beat until combined. Stir in remaining ingredients until well combined. Refrigerate dough until firm, about 1 hour.

  • Drop heaping tablespoons of dough, 2 inches apart, onto parchment-lined baking sheets. Bake until golden, rotating sheets halfway through, 13 to 14 minutes. Let cookies cool completely on a wire rack before removing from sheets. Cookies can be stored in airtight containers at room temperature up to 2 days.


To make gluten-free versions of these cookies, substitute 1 cup of Wholesome Flour from Cup 4 Cup (available at for the flour, and use gluten-free oats.

To make the cookies whole grain, swap in spelt flour for the all-purpose.

Reviews (1)

46 Ratings
  • 5 star values: 15
  • 4 star values: 14
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 2
Rating: Unrated
I made this recipe for my daugthers cross country team to enjoy on the bus ride home from an away meet. My daughter said that everyone loved them and asked me to make them again. My husband gave them a 9.8 out of 10! I will make these again and recommend them to anyone looking for a healthier alternative to cookies.