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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I’ve baked so many things but this one by far is always requested :)
I absolutely love these cookies
That’s wonderful to hear! Glad these are by far and away the most requested!
great
Hello, I love to eat and cook, there is coffee among the drinks, thank you for the nice blog article.
I read your blog and find the best idea about coconut chocolate. I think I apply it in my kitchen. Because my baby like coconut chocolate
The absolute best cookies ever. They are now a staple cookie recipe for my household
The absolute best cookies ever. They are now a staple cookie recipe for my household
Thanks for the 5 star review and glad they are the best cookies every for you and a household staple now!
These are delicious! Perfectly soft and chewy, not too sweet and easy to make. I added a little bit of orange zest and it brought some extra zing. I’ll be making these again! Thanks for the recipe :)
These are delicious! Perfectly soft and chewy, not too sweet and easy to make. I added a little bit of orange zest and it brought some extra zing. I’ll be making these again! Thanks for the recipe :)
Thanks for the 5 star review and glad they were delicious!
I can’t stand using your website. TOO MANY ADS. They pop up, and you can’t see ANYTHING.
But you had no problem leaving a rude comment….so they must not be too terrible.
Have a nice Sunday.
Great reply to FGHJ!! lol. I am on your site daily and have NEVER seen a single ad. So to FGHJ: I suggest you change browsers my dear-that is what is causing your problem. You may have to spend a couple bucks a month but your blood pressure will thank you. Thanks for super recipes Averie and now back to baking! (Please feel free to edit, Averie)
I appreciate your support and your reply! Glad you enjoy my site and my recipes!
These were awesome. I used a plant based egg replacer as we don’t consume eggs (given the cruelty of the industry) and it was hands down one of the best oatmeal chocolate chip cookie recipes we’ve had and we’ve had a lot of cookies! Thanks!
Thanks for the 5 star review and glad you loved the recipe! Glad it worked out great with an egg replacer!
Out of the dozen or so recipies I’ve tried on your site these are definitely my favorite! They are my go to cookies. I’m not even a big fan of coconut but I make these exactly as described and they are perfection.
Thanks for the 5 star review and glad these are your absolute faves and that’s wonderful that you’ve tried so many others, too!
Could I use butter instead of coconut oil?
Probably but you will lose some of the coconut flavor.
Thanks! I might wait too because I couldn’t find coconut at Aldi the other day😀
Averie, I love your recipes, I’m a huge fan! I have so much coconut oil that I need to start using up before it spoils so these are on my list. My question though is, if I leave the shredded coconut out, do you should I replace it with extra oats because of the missing volume? I’d love your thoughts on this!
I haven’t tried leaving the shredded coconut out so really can’t say what to replace it with; likely you will need something. I would honestly just use it because these cookies are great as-is!
Did you ever make without coconut? My husband doesn’t like it & I was wondering the same thing you were. Thanks!
I didn’t end up making them, sorry! Still have too much coconut oil, maybe I’ll attempt this weekend :-)
Can I substitute coconut oil for EVOO?
I personally don’t like the taste of olive oil in cookies all that well. It has a flavor that’s great for savory but I don’t love it in baked goods like cookies or cakes and don’t recommend it.
Thank you for your response. I’ll be buying coconut oil.
Hi Averie, I just stumbled upon your ‘Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies’….. THEY ARE AMAZING ! I have made them THREE times in THREE weeks….. the last time I doubled the recipe ! I don’t bake a lot of cookies, but when I do, I like to make them on the ‘healthier’ side…. I have one with a glass of milk after I workout ! This is the first reply I have EVER sent in for a recipe. I can’t wait to go home for Christmas and share these cookies with my family. Thank you !!!
Thanks for commenting on a recipe! First ever – I appreciate it! I am so glad you’re loving these and have made them 3x in 3 weeks!