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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They look delicious! I am checking out her site right now.
I have twins too :)
This is a cookie I could fall in love with.
I have a jar of coconut oil begging me to use it in these cookies! You’re so kind to make this virtual cookie for your friend!
Yes put it to good use!
Ohhhh my goodness, Averie. To die for. These look absolutely incredible. I’ve never baked with coconut oil before but I think you’ve convinced me to try with these. They look absolutely perfect!
Thanks and try it!
Those pictures of the ooey gooey melty chocolate chips are incredibly irresistible! Great photography Averie and for such a fun celebration! I love using coconut oil in place of butter in baking too.
Thanks for the wonderful compliments, Jeanette! Glad you’re a fan of coc oil instead of butter, too!
stupid good! I could seriously eat at least at the minimum 2 dozen:)
Which is why I try to bake SMALL batches of stuff whenever possible:)
I’m going to open my mouth as wide as I can – just throw a couple my way and see if I catch ’em! ;) YUM OH!
LOL you are so funny! :)
The gooey factor alone is killing me. I need to use coconut oil! I’m jumping on that train ASAP.
You will never look back, PROMISE!
These cookies are outrageous with all those chocolate chips stuffed in. I love the coconut, too!
These cookies are a DREAM come true. Averie, you are the queen of coconut oil and melty chocolate. These cookies screams you! I love it when cookie doughs do not require a mixer. Just one less huge tool in the kitchen to worry about! I just had dinner and now all I want is some chocolate coconut goodness.
Congrats to Averie for an amazing all-star, omg-i-want-it-now cookie and to bev for twins!
I’m glad that they scream me. I think we all have our signature dishes/recipes and as much as I want to try to be the muffin queen or the pizza maven or whatever, it’s not going to happen very easily. But melty chocolate, yes that, that will always be my thing :)
Coconut!
Yes please!
I am making a batch of cc cookies with coconut.
Hope you are having a relaxing time–I totally thought of you today as we have dark and snowy here with 32 degrees.
No sight of sun anytime soon.
Boooooo
It’s been raining here pretty much non-stop since we landed :( Boo. Praying it changes soon! Stay warm girl!
Yes please to melty chocolate everywhere, love these!
What I wouldn’t do for some of that melty chocolate! Heaven!
As you know, I’ve converted to coconut oil exclusively for my cookies. The stuff I use definitely has a “taste” in the same sense that butter does; meaning that you notice it but it isn’t overpowering. I ALWAYS melt it though because not only do I think it is easier, but the results are actually worse with the non-melted. I end up with coconut oil clumps. I’m sure that wouldn’t happen if I had a stand mixer though.
It wouldn’t happen with a stand mixer, you are right :) What you can do with semi-soft coconut oil with sugar and an egg – oh you and whip it into soft, fluffy perfection!
Also some jars of coc oil are just more ‘meaty’ and clumpy. There’s usually about 25% of the jar that stays pretty clumpy for me, and the rest, the oil pours off easily.
And what you said about the taste of it and butter, perfect comparison!
I’ve never tried baking cookies with melted coconut oil, and I often have the problem where the oil melts/spreads in the oven. Maybe you have the solution here, these look delicious and congrats to Bev!
Do you bake on Silpats and use high quality flour like King Arthur? Those 2 things will help immensely with the spreading issues, either with coc oil, butter, etc.
These cookies look really amazing Averie! One of the things that I love the most about them is the absence of the butter. The other one – coconut oil. I am starting to explore coconut oil lately so I will definitely have to try this deliciousness! Thanks!
Hope you give them a try!