Coconut Oil Recipes

Whole Wheat Waffles with Coconut Oil

photo by recipe author

Servings: 4
Preparation Time: 20 minutes

2 large eggs
1 1/2 cups yogurt
1/2 cup filtered water
¼ cup coconut oil, melted
1 teaspoon vanilla
1 ½ cups flour
1/4 cup whole cane sugar
¼ teaspoon baking soda
2 teaspoons baking powder
pinch salt

In a medium large bowl combine eggs, yogurt and water and mix thoroughly. Slowly add in melted coconut oil stirring constantly until well-combined.

In a separate bowl mix dry ingredients thoroughly. Slowly add to wet ingredients until just combined.

Follow waffle maker directions for how to cook your waffles.

Jackie from Dexter, OR won $50 for this recipe and photo! Submit your recipes here!

Gluten Free Coconut Flour Brownies

photo by recipe author

Servings: 16
Preparation Time: 5-10 minutes

1/4 cup applesauce, room temperature
1/4 cup coconut oil, melted
3 eggs
1/4 cup maple syrup
1/4 cup raw honey
1 teaspoon vanilla
1/3 cup cocoa powder
1/3 cup coconut flour, packed
2 tablespoons flax meal
1/2 teaspoon baking soda
1/3 cup chocolate chips, divided
1/4 cup chopped nuts (walnuts, almonds, peanuts)

Preheat oven to 300° F and grease an 8×8 inch baking dish.

Whisk together liquid ingredients and cocoa powder. Add in coconut flour, flax meal, and baking soda. Whisk until well combined. Stir in half the chocolate chips and pour batter into prepared pan.

Sprinkle top with remaining chocolate chips and chopped nuts.

Bake for 35 minutes, or until toothpick comes out clean.

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Baked Apples with Cinnamon and Oatmeal Topping

photo by recipe author

Servings: 6
Preparation Time: 20 minutes

4 large apples, sliced
1 tablespoon plus 1 teaspoon cinnamon, divided
6 tablespoons coconut oil, divided
1 tablespoon maple syrup
1/2 cup whole grain rolled oats

Preheat oven to 350° F.

In a skillet heat 4 tablespoons coconut oil, then add sliced apples and cook for about 10 minutes. Move to casserole dish.

Heat remaining 2 tablespoons coconut oil, 1 teaspoon cinnamon, maple syrup, and oatmeal in skillet. Cook about 5 minutes, until oatmeal browns a little.

Top apples with oatmeal mixture, and bake for about 30 minutes.

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Oven-Roasted Chile Rellenos stuffed with Grass-fed Beef

photo by recipe author

Servings: 7-8
Preparation Time: Approximately 1 hour

5 tablespoons coconut oil
7-9 poblano peppers
1 pound grass-fed ground beef
1 small white onion, chopped
1 teaspoon cumin powder
1 16-ounce can tomato sauce
2 tablespoons flour
1/2 cup water
3-4 tablespoons chili powder
1 teaspoon Himalayan Pink Salt
1 teaspoon garlic powder or 1 clove raw garlic crushed
shredded cheese, topping

Heat oven to 400° F.

Rinse poblano peppers and coat in 2 tablespoons coconut oil. Place in casserole dish (side by side) and place in oven, turning over when outside becomes “roasted” and skin begins to blister. Once both sides are roasted, remove from oven to cool. (Should take about 10-15 minutes per side.)

Meanwhile, cook beef with 1 tablespoon coconut oil, chopped onion, one chopped poblano, and 1 teaspoon cumin powder. Cook until beef is done and onions and peppers are tender.

When baked poblanos are cool enough to touch, slice lengthwise on one side, leaving in casserole dish. Remove the stem and seeds, and scoop out any remaining seeds carefully with a spoon. Stuff each poblano with ground beef mixture, and top with grated cheese.

Using same pan that beef was cooked in, add remaining 2 tablespoons coconut oil and flour, stirring over low-medium heat. Add water, tomato sauce, chili powder, garlic and salt, stirring until chili sauce thickens. Pour sauce over beef and cheese stuffed poblanos. Cook another 15 minutes.

Remove from oven to cool slightly before serving. Garnish with olives, fresh avocados, and sour cream, if desired.

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Gluten Free Biscuits – Plain or Garlic

photo by recipe author

Servings: 12
Preparation Time: 20-30 minutes

8 tablespoons coconut flour
4 tablespoons flax meal
2 teaspoons baking powder
1 teaspoon salt
2-3 teaspoons garlic powder, optional
4 teaspoons coconut oil
4 eggs
4 tablespoons greek yogurt or sour cream
1/2 cup – 1 cup water

Preheat oven to 350° F.

In a mixing bowl, combine dry ingredients. Melt coconut oil then add to dry ingredients. Mix well.

Next combine eggs, greek yogurt or sour cream and add to dry ingredients. Mix well. Add water a small amount at a time until you get a muffin batter consistency.

Grease a 12 cup muffin pan with coconut oil and divide batter evenly among the cups.

Bake in preheated oven for 12-15 minutes or until a toothpick inserted in the center of a biscuit comes out clean and the tops are lightly browned.

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Crispy Coconut-y Chocolate Chip Cookies

photo by recipe author

Servings: 24 cookies
Preparation Time: 20 minutes

1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 cup whole cane sugar
1 cup oatmeal
1 1/2 cups coconut oil, melted
3 teaspoons vanilla extract
2 eggs
1 cup dark chocolate chips

Preheat oven to 350° F.

Combine flour, baking soda, salt, cane sugar, and oatmeal in a large bowl and mix thoroughly.

In a medium bowl combine coconut oil, vanilla extract, and eggs and mix thoroughly.

Slowly add wet ingredients to dry and stir until well combined. Add chocolate chips and stir in evenly.

Scoop dough into balls and drop onto a cookie sheet that has been greased with coconut oil, press each cookie down slightly. Cook for 10-12 minutes or until golden brown. Remove from oven and allow to cool before removing from tray.

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