5 Desserts You Can Bake with Virgin Coconut Oil

Coconut cake slice

Who said desserts can’t be healthy? By using the right ingredients, these so-called sinful treats can be guilt-free delights. And one of the things you can use is virgin coconut oil, which is known for several health benefits. Among these is the ability to lower bad cholesterol and accelerate your metabolism, allowing you to burn more calories within a shorter time. It even makes you feel fuller after eating too.

Using this oil in baking can help you make delicious and mouthwatering treats. Let’s take a look at five recipes that use this ingredient:


  1. Double Chocolate Avocado Cookies


1/2 cup ripe avocado

1 egg

1 ½ tsps. pure vanilla extract

1/2 cup tapioca starch

1/2 cup + 2 tbsp. coconut palm sugar

1/4 cup unsweetened cocoa powder

1 tsp. baking soda

1/4 tsp. finely ground sea salt

1/4 cup melted organic virgin coconut oil (not hot, just needs to be in liquid form)

1/8 cup dairy free



– Preheat your oven 400F. Line a baking sheet with parchment paper.

– Combine avocado, egg and vanilla extract in a food processor bowl, or in a high powered blender. Process until smooth.

– Add tapioca starch, palm sugar, cocoa powder, baking soda, sea salt and melted coconut oil. Process until completely incorporated and batter is smooth. You may need to use a spatula to scrape the bowl a couple of times.

– Use a tablespoon to scoop leveled rounds of the batter onto the baking sheet.

– Use your clean fingers or the tip of a spatula (coated in coconut oil) to gently flatten each cookie.

– Once flattened, sprinkle with chocolate chips.

– Bake on the center rack for 18 to 20 minutes. Remove and allow to cool on the baking sheet for 3 to 5 minutes.

– Transfer to a rack to cool and serve.


  1. Pumpkin Chocolate Chip Cookies


3/4 cup virgin coconut oil

1/4 cup butter

3/4 cup organic whole cane sugar

1 egg

1 tsp. vanilla extract

1 cup all-purpose flour

3/4 cup organic spelt flour

1/4 cup organic coconut flour

1 cup rolled oats

1 tsp. baking soda

1 tsp. ground cinnamon

1 tsp. ground ginger

1/4 cup pecan meal, or finely chopped pecans

1 cup canned pumpkin

1/4 cup water

1½ cups semisweet chocolate chips



– Preheat oven to 350 degrees.

– Cream the coconut oil, butter, and sugar in a mixing bowl. Beat in egg and vanilla. Combine the flours, oats, baking soda, cinnamon, ginger, and pecans. Stir into creamed mixture alternately with the pumpkin and water combination. Fold in the chocolate chips.

– Drop by the tablespoonful onto a greased baking sheet. Bake in the preheated oven for 8-10 minutes or until the bottom of the cookies are lightly browned.


  1. Peach and Berry Cheesecake Tart with a Cinnamon Almond Crust


2 cups almond flour

4 tbsp. virgin coconut oil, divided

1 tbsp. maple sugar or brown sugar

1 egg white

1/2 tsp. cinnamon

2 cups mixed berries

3 tbsps. maple syrup, divided

1pc. 6-ounce package Neufatel cheese OR cream cheese

1/2 cup plain Greek yogurt

1 tsp. pure vanilla extract

2-3 fresh peaches, thinly sliced with skins removed



– Preheat oven to 350 degrees.

– Combine almond flour, 3 tablespoons coconut oil, maple sugar, and egg white in a mixing bowl. Mix well, then press into a tart pan that has been coated with a little coconut oil.

– Bake tart in oven for 10-15 minutes, or until lightly golden brown. When finished baking, cool slightly, then transfer to refrigerator for 20 minutes to cool completely.

– While the crust is baking, make the berry sauce. Heat 1 tablespoon coconut oil in a medium sauté pan. Add berries and 1 tablespoon maple syrup, then cook over medium heat while stirring frequently for 2-3 minutes.

– Carefully place warm berry mixture in to a blender, and blend on high until pureed. Store sauce in refrigerator until ready to use.

– Combine Neufatchel/Cream cheese, Greek yogurt, 2 tablespoons maple syrup, and vanilla extract in a mixing bowl. Beat with a hand mixer until well combined.

– Store cheese/yogurt mixture in the refrigerator until ready to use.


To prepare the tart:

– Spread cheese/yogurt mixture over tart crust, then arrange peach slices on top. Drizzle berry sauce on top to serve.


  1. Banana Caramel Sticky Buns


1 large ripe banana, mashed

6 pastured eggs, lightly beaten

1/3 cup melted ghee, butter or coconut oil

1/2 cup honey

1 tbsp. vanilla extract, preferably homemade or gluten free

2/3 cup coconut flour

1/4 tsp. sea salt



1 cup crispy pecans or walnuts, chopped

1/4 cup honey

1/4 cup ghee or butter

2 tsp. ground cinnamon

1 tsp. coconut flour



– Mix all ingredients for buns with a wire whisk.

– Evenly pour into a well-greased 12 cup muffin pan. Do not use paper muffin liners.

– Mix all ingredients for topping with a fork. Crumble topping on buns.

– Bake for 20-25 minutes, until cooked through. Cool for about two minutes and then run a knife around each bun to loosen from pan.

– Immediately remove from muffin tin to a wire rack to finish cooling. The topping will set as they cool.


  1. Coconut Oil Brownies


4 oz. bittersweet chocolate

1 cup virgin coconut oil, measured solid

1 cup granulated sugar

1 cup packed light brown sugar

3 large eggs plus 1 egg yolk

1 tsp. vanilla extract

3/4 cup all-purpose flour

1 cup unsweetened cocoa powder

1/2 tsp. salt

1/2 tsp. baking soda



– Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil or parchment paper, leaving an overhang on two sides.

– In a large heat-safe bowl combine the chocolate and coconut oil and microwave in 30 second bursts until melted and smooth.

– Let cool slightly before adding in the granulated sugar, brown sugar, eggs and yolk, and vanilla.

– Add the flour, cocoa powder, salt, and baking soda and stir until just combined. Pour the batter into the prepared baking pan and bake for about 35 minutes or until the brownies are set but moist crumbs are still attached when inserting a toothpick.


Feeling tempted yet? Try these recipes the next time you feel like baking and taste the great benefits of virgin coconut oil.

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