Rating: 3.8 stars
46 Ratings
  • 5 star values: 15
  • 4 star values: 14
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 2

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.

Martha Stewart Living, September 2014

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
30 mins
total:
2 hrs 20 mins
Yield:
Makes about 40
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Variations

To make gluten-free versions of these cookies, substitute 1 cup of Wholesome Flour from Cup 4 Cup (available at cup4cup.com) for the flour, and use gluten-free oats.

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

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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
09/05/2014
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.