Oatmeal Coconut Chocolate Chip Cookies — These oatmeal coconut chocolate chip cookies are packed with oats, shredded coconut, and semi-sweet chocolate chips. Sure to be a new favorite recipe!
Oatmeal Coconut Chocolate Chip Cookie Recipe
There’s no butter in these cookies. There is, however, chocolate oozing everywhere.
These oatmeal chocolate chip coconut cookies are made with coconut oil and if you’ve never baked with it, it’s time to start. I love the taste, texture, and subtle flavor it lends.
Because I used melted coconut oil, I was able to make the cookies without a mixer in one bowl. Score.
It’s a smaller-batch recipe, making just 16 medium-small cookies, perfect when you don’t want or need dozens of cookies laying around.
The cookies were so chocolaty that my 6-year-old looked like she’d gone to the Willy Wonka factory because she was so messy from just one cookie.
The easy recipe, the chewy oats, the brown sugar-dominant dough, the sweetness from the shredded coconut, and subtle tropical flavor from the coconut oil made these disappear very quickly.
The batch didn’t even last one day.
Ingredients in Oatmeal Coconut Chocolate Chip Cookies
To make these oatmeal coconut chocolate chip cookies, you’ll need:
- Egg
- Coconut oil
- Light brown sugar
- Granulated sugar
- Vanilla extract
- Cinnamon
- Salt
- Sweetened shredded coconut
- Old-fashioned oats
- Semi-sweet chocolate chips
- Baking soda
- All-purpose flour
How to Make Oatmeal Coconut Chocolate Chip Cookies
I have oodles of recipes for oatmeal cookies, but these oatmeal coconut cookies are new favorites! They’re soft, moist, chewy, filled with tons of texture from coconut flakes and oats, and are loaded to the max with chocolate.
Here’s an overview of how the cookies are made:
- Whisk together the melted coconut oil, egg, sugars, vanilla, cinnamon, and salt.
- Then, stir in the dry ingredients and fold in the chocolate chips.
- Scoop the dough into balls and chill for at least 3 hours, or up to 5 days.
- Once chilled, bake the oatmeal coconut cookies on a Silpat-lined baking tray until the edges have set and the tops are just beginning to set, even if undercooked, pale, and glossy in the center.
- Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.
FAQs
No, you must use old-fashioned whole-rolled oats, not instant or quick cook. The later behaves more like flour because it’s finer and more broken down, and if you use quick cook, the dough will become dry and crumbly.
Possibly, but I’m not sure how that’d affect the taste and texture of these cookies. You could definitely use different flavors of chocolate chips, or even butterscotch chips, though.
Yes, you must chill the dough as the coconut oil needs to re-solidfy in the fridge. Do not bake with warm dough because the cookies will spread and bake thinner, flatter, and you could have oil puddles.
No, that would be really hard to do. You need to scoop the cookie dough before chilling it for best results.
Store coconut oatmeal chocolate chip cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months.
Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Tips for Making Oatmeal Coconut Chocolate Chip Cookies
Chocolate amount: In most recipes, a little extra chocolate won’t hurt. Not only won’t it hurt, it’ll probably help. However, don’t exceed the amount called for.
Too many chocolate chips will fall out and the slightly oily yet slightly crumbly dough won’t hold together if it’s overwhelmed with chips.
Measuring coconut oil: My kitchen stays warm enough that my coconut oil is usually in the liquid state, but if you need to melt yours, nuke a hunk in the micro until you can measure out 1/2 cup, the same way you’d measure 1/2 cup of any other oil.
Shredded coconut: Also note that the shredded coconut is prone to burning, so you should keep a close eye on these oatmeal coconut chocolate chip cookies.
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Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies
Ingredients
- 1 large egg
- ½ cup melted coconut oil
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- pinch salt, optional and to taste
- 1 cup sweetened shredded coconut, loosely laid in
- 1 cup old-fashioned whole rolled oats, not instant or quick cook
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ¾ cup semi-sweet chocolate chips
Instructions
- In a large mixing bowl, add the egg, coconut oil (if it’s solid, briefly microwave enough to obtain 1/2 cup melted/liquid state oil, measured like you’d measure any other cooking oil), sugars, vanilla, cinnamon, optional salt, and whisk to combine.
- Add the shredded coconut, oats, flour, baking soda, and stir to combine.
- Stir in the chocolate chips. They’ll have a tendency to slip out of the dough and fall to the bottom of the bowl, but keep folding them into the dough.
- Using a medium 2-inch cookie scoop or your hands, form 16 equal-sized mounds, about two heaping tablespoons of dough each. Gently squeeze the mounds to ensure the dough is tightly packed and the chocolate chips are well-embedded. The dough is slightly crumbly yet oily, but comes together when squeezed.
- Place mounds on a large plate, cover with plastic wrap, and refrigerate for at least 3 hours, or up to 5 days, before baking; no exceptions. The coconut oil needs to re-solidfy in the fridge. Do not bake with warm dough because the cookies will spread and bake thinner, flatter, and you could have oil puddles.
- Preheat oven to 350F, line baking sheets with Silpats, or spray with cooking spray. Place mounds on baking sheets, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake about 9 minutes, or until edges have set and the tops are just beginning to set, even if undercooked, pale, and glossy in the center. The shredded coconut is prone to burning so keep a close eye on the cookies. Do not bake longer than 9 to 10 minutes for soft cookies because they firm up as they cool, and as the days pass they’ll dry out quicker.
- Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.
Notes
- Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months.
- Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Averie how do you do it?! These cookies are just calling my name to come bit into them! I can not resist melted chocolate!!
DEAAAAAR LOOOOOORD! I mean Averie.
These cookies, hold me hold me hold me. You know in my state these days I can take down a cookie or 25345. These are gorgeous and oozing chocolate and I basically need to go to second base with them.
Thank you so much for being a part of today’s surprise! I’m seriously blown away by everyone’s contributions. Why isn’t this happening in real life? ;)
You’re SO sweet Averie. Thank you so much! XO!
I WISH it was happening in real life! Seriously, how FUN would that be! I think about you all the time when I see pregnant ladies and wonder how you’re doing! I made these b/c I know you’re not a huge baker, but that you do like your coconut oil (and in your pregnant state, I figured the chocolate would be a bonus). I wish you and Aaron the best and that your new family of FOUR!! gets settled into a routine and flow as soon as possible :)
And Julie D did an amazing job coordinating this little shin-dig. I want that girl in charge of all details in my life, forever.
Oh man, these cookies look SO good. All of that chocolate is out of control! I’ve been eating my weight in cookies as of late (with the cookie swaps and everything), but I’m sure an extra couple of these wouldn’t do any harm ;)
What’s a couple more, right :)
You are the cookie queen!! Next year I am inviting you to my swap. ;)
Insanely incredibly, Averie!! Oatmeal, coconut and chocolate is honestly 3 of my favorite ingredients. The oozing chocolate in these is to dies for!!
Happy baby shower to Bev!! I am beyond excited for her!
Love that these are so easy to make! They also have the perfect ratio of oats. Most recipe cram way too many oats into the cookies and they are dry.
Overadding of oats (or flour) – yes I know that all too well! These add just enough :)
I have never baked with coconut oil! I need to try these asap!
So easy, Shelly! You’ll love it!
I don’t bake with coconut nearly often enough even though I love it! These cookies look amaaaazing, and I love that the recipe doesn’t make too many cookies at one time. Although, that might force me to make a double batch ;)
LOL :)
No butter? OMG, these look amazing!! Love!
No Butter and they still look like this! Can’t wait to try these!
I love your smaller batches. These sound completely wonderful and I love the addition of coconut and coconut oil. I have to try some of your cookies using coconut oil. Yum!
Oozing with chocolate is right…and I like all the coconut and oats packed in there too! I had a taste of someone’s home baked cookie over the weekend and thought the flavor was good but….they were really crisp/over baked and I was thinking “these are nothing like Averie’s cookies”. Your recipes have me spoiled in that regard!
Oh I love that story, thank you for sharing that :) I hate over-baked stuff…it’s just not worth the calories!
When I save the chocolate chip recipe to my recipe box on your website, it says “You added Soft and Chewy Gingerbread Molasses Chocolate Chip Bars to your recipe box.” Um, no, I added “Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies.” I know that they are all delicious, but can we get a name fix, please?
Thank you, and I love all of your recipes!
Valerie
Greenville, SC
Interesting and odd!! I just saved the recipe to my own Ziplist and it was fine, “You added Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies to your recipe box”
Averie, these cookies are seriously RIDICULOUSLY good looking. And I love reading all these posts about Bev, I kind of want to be best friends with her now!
She’s such a sweet girl!
I love the chunky texture of these! Such a winner for any time of cookie mood. I am sure Bev would love to down a few of these with you^_^
I was hoping she’d like them :)
These look amazing, Averie! I love any recipe that uses melted coconut butter, since it takes a matter of moments to get near melted in my 80-degree kitchen. ;) And congrats to Bev!!!
I’m in Aruba right now and it’s so hot here, too (although I made these in San Diego and I rarely have to melt it in the micro there, either). Thanks for your comment the other day about telling me you tried my Overnight Cinn Rolls, too! If you try the quickie version, LKM! :)