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 am looking for your original cookie recipe for the oatmeal chocolate chip cookies – no molasses, it was a few simple ingredients (light and granulated sugar creamed in unsalted butter) and no coconut etc. I had it booked marked and now the link does not work. Can you please reshare that simple easy recipes for chewy oatmeal chocolate chip cookies? Thank you!!
I’ve baked so many things but this one by far is always requested :)
I absolutely love these cookies