Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies

There’s no butter in these cookies.

There is, however, chocolate oozing everywhere.

Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies - No butter & no mixer used in these easy cookies dripping with chocolate. Recipe at averiecooks.com

The 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. Cookies without a mixer and the related dishes. Score.

Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies - No butter & no mixer used in these easy cookies dripping with chocolate. Recipe at averiecooks.com

I’ve made coconut oil cookies where I’ve creamed solid-state coconut oil with sugar and an egg like traditional cookie recipes, and I’ve made cookies with melted coconut oil.

My results with melted coconut oil have been just as good as if I creamed it, and since it’s much quicker and easier to melt it and whisk the ingredients together, that’s what I did.

Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies - No butter & no mixer used in these easy cookies dripping with chocolate. Recipe at averiecooks.com

It’s also a smaller-batch recipe, making just 16 medium-small cookies, perfect when you don’t want or need dozens of cookies laying around.

I have oodles of recipes for oatmeal cookies, but these are new favorites. They’re re soft, moist, chewy, filled with tons of texture from coconut flakes and oats, and are loaded to the max with chocolate.

Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies - No butter & no mixer used in these easy cookies dripping with chocolate. Recipe at averiecooks.com

To make them, whisk together melted coconut oil with sugars, egg, and cinnamon, before adding shredded coconut, oats, flour, baking soda, and chocolate chips. 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.

I used Nutiva Coconut Oil from iHerb.com. Code AVE630 at checkout saves you $10 off your order. I love iHerb for everything like probioticsbulk cinnamonpumpkin pie spiceliquid vanilla stevia dropsbulk white stevia powdermedicinal fancy-grade honeychia seedsface cleanser, and nutritional yeast. If you absolutely don’t want to use coconut oil, I’m sure that you could sub with vegetable or canola oil.

Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies - No butter & no mixer used in these easy cookies dripping with chocolate. Recipe at averiecooks.com

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.

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.

Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies - No butter & no mixer used in these easy cookies dripping with chocolate. Recipe at averiecooks.com

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.

Speaking of kids, I’m contributing this post as part of a virtual baby shower some friends and I are throwing for Bev. She’s pregnant with twins, and is due very shortly. I remember reading Bev’s blog when she first started blogging, and I was instantly amazed by her stunning photography, fabulous story-telling, and most of all, her sense of humor. The things that come out of her mouth make me truly laugh out loud.

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I don’t think she has quite the sweet teeth that I do, but I’v seen her bake with coconut oil and I hope she likes these cookies.

I know she’s going to be an amazing mom, and better her than me one day having her turn cleaning chocolate off two little mouths and four hands.

Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies - No butter & no mixer used in these easy cookies dripping with chocolate. Recipe at averiecooks.com

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.

Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies - No butter & no mixer used in these easy cookies dripping with chocolate. Recipe at averiecooks.com

Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies - No butter & no mixer used in these easy cookies dripping with chocolate. Recipe at averiecooks.com

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Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies

There's no butter in these soft, moist, chewy cookies that have tons of texture from shredded coconut and oats, and are loaded to the max with chocolate. It's a smaller-batch recipe, making just 16 medium-small cookies. I used melted coconut oil and made the cookies without a mixer in one bowl. Use whole-rolled old-fashioned oats, not quick cook or instant. The dough must be chilled before baking so the coconut oil can resolidify, no exceptions, or you'll have oil puddles not cookies. Don't exceed the 3/4 cup chocolate chips called for because the chips will slip out and the dough won't hold together. The chewy oats, the brown sugar-dominant dough, the sweetness from the shredded coconut, the subtle tropical flavor from the coconut oil, the abundance of chocolate, and the ease of the recipe make these an automatic new favorite.

Yield: 16 medium-small cookies

Prep Time: 5 minutes

Cook Time: 9 mintues

Total Time: 3+ hours, for dough chilling

Ingredients:

1 large egg
1/2 cup melted coconut oil
1/2 cup light brown sugar, packed
1/4 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
3/4 cup semi-sweet chocolate chips

Directions:

  1. 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.
  2. Add the shredded coconut, oats, flour, baking soda, and stir to combine.
  3. 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.
  4. 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.
  5. Place mounds on a large plate, cover with plasticwrap, 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.
  6. 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.
  7. 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.

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Thick and Chewy Oatmeal Raisin Cookies – The thickest oatmeal cookies I’ve ever had, and are packed with density, chewiness, texture. There’s an abundance of raisins and they’re soft without being cakey in the least

Oatmeal Raisin Cookies – Almost the same ingredients as the cookies above, but melted butter and unchilled dough so they bake up much thinner, but are still chewy. If you don’t want to use a mixer and don’t have time to chill the dough, you can be eating cookies in 20 minutes from start to finish

Dark Rum Oatmeal Raisin Cookies – Now you don’t have to choose between drinks or dessert with rum-soaked raisins baked into these cookies that are so soft and moist they’re bendable

Slice-and-Bake Oatmeal Raisin Chocolate Chip Cookies – A healthier twist on dough-in-a-tube and made with whole wheat flour. Chewy, hearty, and loaded with chocolate chips

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Chewy Oatmeal Coconut Brown Sugar Cookies {Anzac Biscuits} - Soft, Chewy, Easy, No-Egg, No-Mixer Cookie Recipe at averiecooks.com

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Soft Molasses Coconut Oil Crinkle Cookies - No butter, no problem. My favorite molasses cookies ever. Easy recipe at averiecooks.com

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No-Bake Samoas Cookie Granola Bars (vegan, GF) - Healthy granola bars that taste like Samoas Cookies. Easy recipe at averiecooks.com

40+ Coconut and Coconut Oil Recipes - Ideas for how to put your coconut oil to use

Check out the other posts being contributed to Bev’s Virtual Baby Shower #bevsbabyshower by so many blogging friends:
Appetizers
Bacon Cotija Guacamole from Gaby Dalkin
Gruyère Gougères from Shaina Olmanson
Lemon Risotto Tarts from Kelly Salemi
Goat Cheese Crostini with Pesto and Roasted Red Peppers from Liz Della Croce
Spinach and Feta Quinoa Bites from Aggie Goodman
Roasted Red Grape, Brie and Rosemary Flatbread from Laurie McNamara
The Fastest Appetizer Ever from Brooke McLay
Apple Pear Tart – Two Ways from Sarah Glyer

Drinks
Chocolate Chai Frappe from Brandy O’Neill
Cherry Chocolate Kiss Smoothie from Amy Flanigan
Cranberry Sorbet Bellini – Non-Alcoholic and Alcoholic from Megan Keno
Peppermint Mocha Affogato from Christina Lane
toasted marshmallow cream hot chocolate from Jessica Merchant
Pomegranate Lemonade Punch from Heather Christo

Salads
Kale Salad with Pomegranate, Orange and Pine Nuts from Rachel Gurk
Pear Cranberry Arugula Salad from Tracy Benjamin
Brussels Sprout Salad + maple roasted cranberry dressing from Katie Unger
Gluten-Free Pasta Salad from Lisa Thiele
Hearty Roasted Winter Vegetable Salad with Honey Ginger Dressing from Heather Disarro
Winter Citrus Salad from Catherine McCord

Entrees
Creamy Roasted Red Pepper and Chicken Sausage Pasta from Heidi Larsen
Eggplant Parmesan Lasagna from Joanne Ozug
cheesy chicken enchilada ‘double’ stacks from Lauren Grier
Jalapeno Popper Chicken Soup from Kevin Lynch
Thai Spiced Chicken with Coconut Cream Swiss Chard from Brandi Evans
Sausage and Red Pepper Quiche from Tasty Kitchen
Roasted Red Pepper Pasta with Goat Cheese from Julie Deily

Desserts
Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies from Averie Sunshine
Glazed Dulce de Leche Pound Cake from Meagan Micozzi
Mississippi Mud Pie Brownie Ice Cream from Megan DeKok
Buttermint Frosted Sugar Cookie Cups from Shelly Jaronsky
4-Ingredient Peanut Butter Chocolate Cookies from Ali Ebright
Sweet Potato Creme Brulee from Brian Samuels
Whole Wheat Double Chocolate Mint Cookies from Aimée Wimbush-Bourque
Mini Chocolate Stout Cheesecake with Salted Beer Caramel Sauce from Jackie Dodd
Red Velvet Hi Hat Cookies from Kristan Roland
Double Chocolate Panini from Kathy Strahs

Favorite oatmeal cookie recipe? Favorite way to use coconut oil? Favorite thing to eat at a shower?

   

108 Responses to “Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies”

  1. #
    51
    Cori — December 17, 2013 at 5:04 pm

    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!

    Reply

    • Averie Sunshine replied: — December 17th, 2013 at 6:30 pm

      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!

      Reply

  2. #
    52
    Karen — December 19, 2013 at 4:42 am

    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,

    Reply

    • Averie Sunshine replied: — December 19th, 2013 at 6:06 am

      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.

      Reply

  3. #
    53
    Katie — December 23, 2013 at 10:08 am

    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!

    Reply

    • Averie Sunshine replied: — December 23rd, 2013 at 10:10 am

      Glad that you loved them and are making a second batch today – two batches in two days, equals success! Even with a picky kiddo!

      Reply

  4. #
    54
    Avra-Sha Faohla — January 8, 2014 at 9:49 am

    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. ;)

    Reply

  5. #
    55
    Katheryn — February 2, 2014 at 12:43 pm

    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!

    Reply

    • Averie Sunshine replied: — February 2nd, 2014 at 1:15 pm

      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.

      Reply

  6. #
    56
    Allie — February 8, 2014 at 8:36 pm

    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!

    Reply

    • Averie Sunshine replied: — February 9th, 2014 at 5:30 pm

      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!

      Reply

  7. #
    57
    Liv — February 20, 2014 at 5:39 pm

    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?

    Reply

    • Averie Sunshine replied: — February 20th, 2014 at 5:42 pm

      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.

      Reply

  8. #
    58
    Lorraine — February 23, 2014 at 11:40 am

    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!

    Reply

    • Averie Sunshine replied: — February 23rd, 2014 at 1:25 pm

      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!

      Reply

  9. #
    59
    Marie Else — February 27, 2014 at 11:18 am

    Im allergic to coconut what would you suggest to use instead of it?

    Reply

    • Averie Sunshine replied: — February 27th, 2014 at 4:55 pm

      Extra flour, enough so the dough comes together. Maybe 1/2 cup or so.

      Reply

  10. #
    60
    Stephanie — March 12, 2014 at 12:39 pm

    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!!

    Reply

    • Averie Sunshine replied: — March 13th, 2014 at 2:24 am

      I would definitely wait for coconut oil. It’s really so important in this recipe!

      Reply

  11. #
    61
    Sabrina @ Living, Learning, Eating — March 26, 2014 at 6:40 am

    Thanks for a great recipe – I reviewed the cookies (with photos of my results!) on my blog here: http://living-learning-eating.blogspot.com/2014/03/recipe-review-soft-and-chewy-oatmeal.html

    Reply

    • Averie Sunshine replied: — March 26th, 2014 at 2:11 pm

      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! :)

      Reply

  12. #
    62
    Ivory — March 26, 2014 at 6:18 pm

    These cookies are delicious! Glad I looked for the coconut oil instead of replacing with something else!

    Reply

    • Averie Sunshine replied: — March 26th, 2014 at 8:36 pm

      Thanks for trying them as written with the coconut oil and glad you’re a fan of them!

      Reply

  13. #
    63
    Nicole — March 28, 2014 at 12:26 pm

    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.

    Reply

    • Averie Sunshine replied: — March 28th, 2014 at 8:14 pm

      Just the time, not the temp.

      Reply

      • Nicole replied: — April 3rd, 2014 at 9:26 am

        Thanks! And they turned out awesome! Going to make them as cookies this weekend!

  14. #
    64
    Tangina — April 3, 2014 at 6:32 am

    Can i leave out the shredded coconut?

    Reply

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