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Nutiva Organic Virgin Coconut Oil -- 29 fl oz

Nutiva Organic Virgin Coconut Oil
  • Our price: $21.99

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Nutiva Organic Virgin Coconut Oil -- 29 fl oz

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20% off: Hurry, enter promo code ALLNUTIVA at checkout by 5/31 at 7:00am ET to save!

Nutiva Organic Virgin Coconut Oil Description

  • Organic Superfood
  • Ideal Culinary Cooking Oil
  • Non GMO Project Verified
  • USDA Organic
  • Kosher


Simply Pure

This creamy taste of the tropics is great for sautéing and baking, enhancing your favorite recipes, as well as body care.  Savor the rich aroma and enticing light taste of this cold-pressed and unrefined oil. A pinch of salt reduces the coconut flavor in savory recipes.



Made without pesticides, GMOs or hexane



Ideal as a medium-heat cooking oil, and delicious on bread, vegetables or popcorn.  A nutritious substitute in baking and great for skin care, hair care and massage.


No refrigeration required; solid at room temperature and melts at 76°F. Note: Any brown specks present are natural to coconut.
Free Of
Trans fat, GMO, BPA, hexane.

*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.

Supplement Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: About 57
Amount Per Serving% Daily Value
   Calories from Fat130
Total Fat14 g22%
   Saturated Fat13 g65%
   Trans Fat0 g
   Polyunsaturated Fat Less than0.5 g
   Monounsaturated Fat Less than1 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate0 mg0%
Other Ingredients: Organic, unrefined, cold-pressed, coconut oil. Bottled in a facility that packs peanut oil.

Bottled in a facility that packs peanut oil.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend 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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Gluten-Free Oatmeal Cream Cookies

Out of mind, out of sight, they say. If only that philosophy applied to desserts. But anyone who has a wicked sweet tooth knows that sweets and treats are never really out of your thoughts. This seems especially true for most forbidden confections, like those oatmeal cookie sandwiches with cozy, creamy filling. If the memory of those cream pies still haunts you and your healthy diet, consider a good-for-you alternative that’s made without the questionable ingredients you’d rather avoid these days. Bonus? There's no crinkly plastic wrap standing between you and these gluten-free delights.

Gluten-Free Oatmeal Cream Cookies

Gluten-Free Oatmeal Cream Cookies


1 cup large-flake rolled oats (not instant)
½ cup chickpea flour
½ cup dark buckwheat flour
? cup packed demerara (dark brown) sugar
2 Tbsp. arrowroot flour (arrowroot starch)
1 tsp. ground cardamom
½ tsp. baking soda
½ tsp. baking powder
½ tsp. ground cinnamon
½ tsp. salt
¼ tsp. xanthan gum
1 large egg
½ cup unsalted butter, room temperature
1 Tbsp. honey
2 tsp. vanilla extract


? cup coconut oil, melted and cooled slightly (must be liquefied)
4 oz. (½ brick) full-fat cream cheese, room temperature
1 Tbsp. honey
½ tsp. vanilla extract


  1. Preheat oven to 375 degrees F.
  2. In a large bowl with a hand mixer or in a stand mixer with a paddle attachment, cream together sugar and honey. Add in egg, honey and vanilla and mix. Set aside.]
  3. In a large, clean mixing bowl, combine toats, flours, spices, baking powder, baking soda and xanthan gum.
  4. Add dry mixture to wet mixture and mix until combined.
  5. Scoop mixture out into balls about the size of 2 tablespoons. Place balls on 2 large baking sheets and flatten.
  6. Bake for 6 minutes, rotate pans and continue to bake for an additional 4 to 6 minutes, until the bottoms have browned, but the middle is still moist. Remove from oven and let cool completely on sheet while you prepare the filling.
  7. To make the filling, you must fit the stand mixer with the whisk attachment and clean the bowl. Beat cream cheese until whipped and smooth, scraping down the sides as necessary.
  8. Put the mixer on medium-low and slowly add in the coconut oil liquid, honey and finally vanilla. Scrape down sides of bowl again and increase mixer speed to medium-high and continue to beat until mixture is fully incorporated and fluffy. Pour mixture into a bowl and place in the fridge to chill until firm.
  9. Once set, scoop a tablespoon of filling and place on a cookie. Place another cookie on top to sandwich. Repeat with remainder of filling and cookies.

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