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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Can i leave out the shredded coconut?
I am planning on making those but want to do bars instead of cookies. Do you think I should adjust the baking temp? I know I will have to adjust the time.
Just the time, not the temp.
Thanks! And they turned out awesome! Going to make them as cookies this weekend!
Great! :)
These cookies are delicious! Glad I looked for the coconut oil instead of replacing with something else!
Thanks for trying them as written with the coconut oil and glad you’re a fan of them!
Thanks for a great recipe – I reviewed the cookies (with photos of my results!) on my blog here: https://living-learning-eating.blogspot.com/2014/03/recipe-review-soft-and-chewy-oatmeal.html
Since you used margarine (not coconut oil) which can be very tricky to bake with and gets runny AND you used honey (runny) and white sugar (which runs more than brown sugar), I am impressed they even held together, but they did! Try the recipe next time as written and you’re going to be super happy! :)
I wanted to make these the instant I saw them but I don’t have coconut oil :( I know I could use canola but I think I’ll wait till I get to the store. I’m really excited, though!!
I would definitely wait for coconut oil. It’s really so important in this recipe!
Im allergic to coconut what would you suggest to use instead of it?
Extra flour, enough so the dough comes together. Maybe 1/2 cup or so.
My experiences with baking cookies were always terrible! I’ve tried so many recipes and they never turned out to be i’ll-kill-for-that-cookie recipe. Your recipe was sooo damn good that I was actually proud of myself, I’m gonna bake another batch :)
thank you!
I love that you had such amazing success with these that you’re going to make another batch – awesome! Thanks for trying these and LMK they worked out so well for you!
Hi! Can’t absolutely wait to try this recipe out, they look scrumptious from the pics! I was wondering, do you think I would yield equally as delicious results by substituting the all-purpose flour with whole wheat flour? If so, how much do you think would suffice?
Please don’t change a thing :) I love this recipe & wouldn’t tinker with it at all because yes, the taste, texture, everything will change if you change to w.w. flour & for these, I love them just as they are.
I just made these today and they are AMAZING! The texture seemed a bit strange when I was making them and I wasn’t sure how they would turn out, but I can’t stop eating them! Thank you so much for this great recipe! I ended up making the dough last night then cooking them this afternoon, and it worked perfectly. Love them and cannot believe there is no butter!
So glad you love them and yes when you remove butter from batter and use coc oil, it can sometimes be a little different in texture but it bakes up great! Glad you’re a believer!
I made a batch of these today and they are DELICIOUS!! Now I am ready to make a batch of dough to keep in the freezer. One question though, would you bake the dough straight from the freezer or let it thaw first?
Thanks again for the great recipes!
Glad to hear you love them! When I use frozen dough balls, I just set them on a cookie sheet while the oven preheats and after 15-20 mins, I just bake as normal. I may extend baking time by 1-2 mins if they were still rock hard going into the oven, but no need to wait for them to come all the way up to room temp before baking.
I don’t have any coconut oil, so I cheated and just used regular old canola. I fridged them to firm them up and did not have a problem with spreading!
They tasted great; I love the flavor combination you’ve got going here! The cinnamon doesn’t take over the way cinnamon has a habit of doing but rather quietly adds another dimension of flavor that really makes the cookie shine. ;)
These are absolutely perfect! I made a batch last night and decided we need a scene batch today. I cannot wait to share with friends and family on Christmas! Even my picky child loved them! Thanks for sharing!
Glad that you loved them and are making a second batch today – two batches in two days, equals success! Even with a picky kiddo!
I’ve made double batches twice in a week of these! They’re delicious. I had to flatten the cookies halfway through baking because they didn’t spread very much otherwise. The insides stayed too undercooked on the batch I didn’t flatten. I used unsweetened coconut (I mistakenly ordered five lbs of it a while ago and need to use it up) and thought they were plenty sweet–as did all of my guests. I also made your soft and chewy molasses cookies. They were gone in two days. My little ones said they were their favorites! Thanks for the delicious recipes,
Thanks for trying these & the Molasses Cookies, too! As for flattening, glad you have a system down that works for you. When working with melted coc oil (and the shreds, too), ingredients can vary so widely and most people complain of spreading which is harder to fix but you have an easy smoosh technique – perfect :) I have to do that a lot in San Diego b/c it’s dry & things stay domed frequently.
Oh my god…cookie dough – done. It’s in the fridge…and it tastes soooo good and smells just as good. It’s like a coconut candle.
I made a huge batch (even though I haven’t even tried them yet) so that my man can take them to his family for the holidays since I can’t join (had to get surgery). I know they’ll be amazing because all of your baked goods are, so who needs to test them?
Thanks always Averie!
I am so glad you made these! I loved them! And thanks for making a huge batch, sight unseen, so to speak – or recipe untried. Thanks for trusting in my recipes enough to do that! And what a Saint you are to be baking cookies despite having to have surgery. My gosh – speedy recovery to you, Cori!!
And yes, like a coconut candle – great comparison!
*bookmarked* The roads are too icy for grocery shopping and I’m out of butter – all signs point to coconut oil. :D
I LOVE using coconut oil, these cookies look like they may become my new fave oatmeal cookie! Pinning!
Thanks for pinning and for all the comments tonight. And oh, re it just being a week since your engagement…I have a warped sense of time down here in the tropics apparently :)