Coconut Oil Cut-Out Cookies


15 days till Christmas! And in this edition of my holiday cookie countdown, we’re trying something I haven’t made in years— Cut-out cookies!

I was actually inspired to try cut-out cookies again by one of my new favorite blogs: Veggie and the Beast! If you’ve never checked out Katie’s blog before, jump on over there and start perusing. I swear, the first time I stumbled upon her blog, I stayed for almost an hour checking out all her amazing recipes! One of the recipes that caught my eye was her Whole Wheat Coconut Oil Cutout Cookies, and I knew it was time to try my hand at them again.





A few years ago, when I started focusing on eating more natural foods, I rarely baked because I never liked the ingredients in most of my old dessert recipes. Over time, I learned how to adapt and adjust my recipes so they would include healthier ingredients. I tackled lots of muffins, cookies, and bars, but I never attempted to tackle cut-out cookies because I didn’t quite know where to start. Your standard cutout cookie is loaded with white sugar, butter, and enriched flour, so that’s not too promising for a healthy baker. Thanks to my blogger inspiration, and my growing experience with adapting recipes, I finally created these cookies— and boy, am I glad I did!

What I love about this recipe is that it’s made with lots of whole wheat flour, they’re not too sweet, and they include my favorite baking ingredient: coconut oil! The coconut oil keeps these babies soft on the inside, but still gives them a little crunch on the outside. These cookies have a nuttier taste, thanks to the whole wheat flour, which I think suits them perfectly. The cookie itself is not very sweet, but once you add a bit of the icing, they taste like a real Christmas treat!




In order to keep them a little lower in sugar, I only iced half of my cookies. At first, I thought it was a mistake because they looked a little funky, but actually it worked out, as the sweetness carried over through the whole cookie. No need for all that extra icing on there if you don’t want it! But if you don’t care, then ice away baby!




{Yes, that is a Pittsburgh Pirates cut-out cookie. Gotta represent my Alma Mater city.} 




Check out the other cookies in my Holiday Cookie Countdown:

Coconut Oatmeal Cookies with Chocolate & Peanut Butter Chips {vegan}

Chocolate Dipped Peanut Butter Cookies {vegan}

Baked Chocolate Donuts with Chocolate Peanut Butter Drizzle {gluten free, vegan option}

Holidays Cookie Countdown

Coconut Oil Cut-Out Cookies {vegan option}

yield:  25-30 cookies         total time: 60 minutes
adapted from veggie and the beast’s whole wheat coconut oil cutout cookies


for the cookies

½ cup coconut oil, melted and cooled
¾ cup coconut sugar
2 eggs, or flax eggs
1 tbsp pure vanilla extract
1 ¼ cups white whole wheat flour
1 cup white flour
½ tsp baking powder
½ tsp cinnamon
½ tsp salt

for the icing

1 cup powdered sugar
splash of soy milk

optional toppings: holiday sprinkles


Preheat the oven to 350 degrees. Cover baking sheets with parchment paper and set aside.

Cream coconut oil and sugar together in a large mixing bowl using a hand mixer or a stand mixer. Add in the eggs and vanilla and continue to mix. Once combined, slowly add in the dry ingredients: flours, baking powder, cinnamon, and salt. Once the dough is completely combined, wrap it in plastic wrap and refrigerate the dough for 20-30 minutes.

Once the dough is cold, roll the dough out until it is about 1/8 inch thick. I placed a second piece of plastic wrap on top of my dough, then rolled with a rolling pin so it wouldn’t stick. Use cookie cutters to cut dough into shapes. Place the shapes onto the parchment lined baking sheets and bake for 7-8 minutes. Immediately take cookies off of the baking sheet when done and let them cool completely on a cooling rack.

In the mean time, make your frosting by whisking powdered sugar and a splash of soy milk together. The icing should still be thick, so that it won’t run all over the place while you are icing your cookies. I probably used about a tablespoon of soy milk in mine. I only iced half of my cookies so they wouldn’t be too sweet, then sprinkled some holiday sprinkles on them!


Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!


  1. These came out so cute! I also love your cookie countdown – such a cute idea! We have Cookie Week on Friendly Fig this week. Love it!! <3

  2. I love how you’re doing the cookie holiday countdown! Such a great idea, and it gets my sweet tooth going 😉

    • I’m so glad you like it! Mine has been going strong since Thanksgiving… is there such thing as too many cookies??? haha

  3. What perfect timing!! I’ve been looking for some cut out cookie recipes to make with the kids, and it’s so hard to find ones that fits my nutritional beliefs. These do!! Thank you!

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