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Nutiva Organic Coconut Oil with Buttery Flavor -- 14 fl oz

Nutiva Organic Coconut Oil with Buttery Flavor
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Nutiva Organic Coconut Oil with Buttery Flavor -- 14 fl oz

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Nutiva Organic Coconut Oil with Buttery Flavor Description

  • Coconut Oil with Organic Buttery Flavor
  • Organic Superfood
  • Ideal on Popcorn & Toast
  • Non GMO Project Verified
  • USDA Organic
  • Vegan
  • Kosher

Popcorn • Spread • Bake • Sauté


All the goodness of coconut oil combined with the delicious organic buttery flavor. This all purpose cooking oil is perfect in any recipe. Drizzle on air-popped popcorn for a healthier, movie-theater style snack.


The vegan "buttery flavor" is made from pure non-GMO certified organic, fermented, gluten-free plants including sunflower, coconut and mint. Toss directly with veggies and pasta or use as a butter replacement when baking. Can be sautéed at low to medium eat.


Vegan • Non-Hydrogenated • Non-GMO

0 g Trans Fat • No Hexane • 62% MCTs



Storage: No refrigeration required; store out of direct sunlight. Coconut oil is naturally liquid at warmer temperatures and is semi-solid to solid at cooler temperatures.
Free Of

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: About 28
Amount Per Serving% Daily Value
Calories from Fat130
Total Fat14 g22%
   Saturated Fat13 g65%
   Trans Fat0 g
   Polyunsaturated Fat0.5 g
   Monounsaturated Fat1 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate0 g0%
Protein0 g
Not a significant source of dietary fiber, sugars, vitamin A, vitamin C, calcium or iron.
Other Ingredients: Organic refined expeller-pressed coconut oil, organic vegan buttery flavor, organic unrefined red palm oil (for color).
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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S’mores Brownie Squares (Gluten-Free)

Sun-kissed skin, starry skies, summer campfires and s’mores – all such sweet nostalgia. This recipe offers a more grown-up (but still fun!) take on the gloriously gooey childhood treat. A combination of grain-free flour, cinnamon, honey, vanilla and buttery coconut oil gives the cookie base a graham flavor without the gluten found in traditional graham crackers. Bake on a dark chocolate ganache and vegan marshmallows for a better-for-you treat that takes you back. Gluten-Free Smores Brownies |

S’mores Brownie Squares (Gluten-Free)

Cookie base

  • 2 cups Bob’s Red Mill Paleo Baking Flour
  • 1/2 cup Nutiva Coconut Sugar
  • ½ tsp. Redmond Real Salt Sea Salt
  • 1 tsp. cinnamon
  • 3/4 tsp. Bob’s Red Mill Baking Soda
  • 1 large egg
  • 3 Tbsp. Nutiva Buttery Coconut Oil
  • 1 tsp. vanilla extract
  • 2 Tbsp. honey
  • 2 Tbsp. SunButter Sunflower Butter
  • 3 Tbsp. Sproud Plant-Based Milk

Chocolate ganache layer

  • 1 13.5 oz. can organic coconut milk (reserve 2 Tbsp. for glaze)
  • 1 Tbsp. SunButter
  • 2 Tbsp. maple syrup
  • 1 cup dark chocolate chips
  • 2 large eggs
  • 1 tsp. vanilla extract
  • ¼ tsp. salt

Marshmallow layer

  • 1 bag Dandies All Natural Marshmallows


  • 2 Tbsp. coconut milk
  • 2 oz. bittersweet chocolate
  • 1 tsp. maple syrup
  • 1 Tbsp. water

Cookie base

  1. Preheat oven to 350°F and grease brownie pan.
  2. In large mixing bowl, mix together flour, coconut sugar, salt, cinnamon and baking soda.
  3. Add egg, oil, honey, vanilla, SunButter and milk and mix until dough forms.
  4. In pan, flatten dough. Bake 13 minutes.

Ganache layer & top layer

  1. In sauce pan, bring coconut milk to simmer. Turn off heat and add chocolate, stirring until smooth. Let cool 10 minutes.
  2. In small bowl, whisk eggs with SunButter, maple syrup, vanilla and salt. Add to coconut milk/chocolate mixture and stir together.
  3. Pour ganache over top of cookie base and bake for 25 minutes, until firm.
  4. Sprinkle on marshmallows. Set oven to broil. Cook 3-5 minutes until golden-brown. Avoid burning.


  1. In small sauce pan over medium heat, heat reserved coconut milk, maple syrup and water. Turn off heat and add chocolate, stirring until melted.
  2. Drizzle glaze over marshmallows. Let cool slightly. Cut into squares.
  3. Serve warm or refrigerate to set even more. Keep unused portion refrigerated.

Add the ingredients to your cart and make these treats!

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