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.

MY OTHER RECIPES

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.

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

Soft Chewy Oatmeal Coconut Chocolate Chip Cookies - NO BUTTER no mixer used in these easy cookies dripping with chocolate!

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.

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.
Only Eats

Related Recipes

Soft and Chewy Oatmeal Scotchies Cookies – My favorite dough base for classic oatmeal cookies. Add raisins for a classic or butterscotch chips for Oatmeal Scotchies

Soft and Chewy Oatmeal Scotchies Cookies averiecooks.com

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

Chocolate Chip Peanut Butter Oatmeal Cookies – A trifecta of favorite ingredients, all rolled into an easy, soft, and chewy cookie

Coconut Oatmeal Toffee Cookies – Add your favorite add-ins like butterscotch chips, white chocolate chips, or raisins to these easy, small-batch, no mixer required cookies

Chewy Oatmeal Coconut Brown Sugar Cookies {Anzac Biscuits}

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

Soft Molasses Coconut Oil Crinkle Cookies

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

Soft Batch Dark Brown Sugar Coconut Oil Cookies – One of my favorite cookie recipes of all-time

Soft Batch Dark Brown Sugar Coconut Oil Cookies averiecooks.com

Soft and Puffy Peanut Butter Coconut Oil Cookies

Soft and Puffy Peanut Butter Coconut Oil Cookies averiecooks.com

Coconut Oil White Chocolate Cookies – Coconut and white chocolate are made for each other in these soft and chewy cookies with vanilla undertones

No-Bake Samoas Cookie Granola Bars (vegan, GF) – Coconut oil is perfect in these easy bars great for breakfast or snacks

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

172 comments on “Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies”

  1. These cookies are AMAZING! Thanks for sharing :)

  2. Hi. Can I use dessicated coconut for the shredded coconut?

  3. I made these cookies this week, and my boyfriend and I had to practice some serious restraint so we wouldn’t gobble them up in one sitting! He usually doesn’t like the texture of shredded coconut, but for some reason, he loved it in these. You were right about the chocolate chips–I used maybe a tablespoon or two more than called for, and they started falling out of the batter. Pressing the chips back into the chilled dough balls seemed to help a little. No matter, they were delicious, and they stayed so perfectly soft and gooey. Thinking of making these again for my father for Thanksgiving, in lieu of his all-time favorite chocolate-dipped macaroons. Will have to find a way to reduce some of the sugar, since he’s trying to watch his sugar intake. Any suggestions? Again, thanks for this gem of a recipe!

    • Glad you love the recipe and since it came out so perfectly for you, I personally wouldn’t alter the sugar or anything else, since sometimes tiny tweaks can have seemingly large-impact results. I would just tell your dad to use portion control…haha! They’re a treat after all so trying to do the lower sugar thing with these, well, I wouldn’t :)

  4. i just baked a double batch… they are perfect! These are nice, fat cookies and i <3 them. thank you for the wonderful recipe

  5. I have made these cookies several times.
    They are delicious! I make double batches and freeze the cookie dough balls. When I am ready to bake them I pop them on a lined baking sheet and they are good to go! Delicious! Probably my favorite cookie recipe!

  6. Can walnuts be added?

  7. These cookies are the best! When I’m short on time, I put the tray in the freezer for an hour to solidify (instead of the fridge for 3 hrs) and then bake and they come out perfect. Thanks so much for this recipe!!

    • I do that too sometimes :) but it’s less of a science and more of a ‘these look/feel about right’ so at least with the fridge I can write it more scientifically on the recipe :)

      Glad these are a hit for you!

  8. I’m so eager to try these cuz of all the good comments! I don’t have baking soda tho and I’m planning to substitute with baking powder, and I’m using fresh shredded coconut. Any comments?

  9. OMG just made a batch of these and they are so delicious. I left out the coconut flakes since I didn’t have any but they were still really yum! Love the flavor and scent of the coconut oil. in these goodies Thanks so much for this recipe!

  10. I have unsweetened coconut in the pantry – do you think that would work for these cookies?

  11. Thanks for commenting back on the unsweetened coconut. I can’t figure out how to reply to your reply.

    One more question: if I want to make bars instead of individual cookies, should I still refrigerate the dough?

  12. cant. Stop. Eating. These. Send helpppp

  13. These turned out great. I followed the directions exactly as stated. Ne

  14. These were great. I followed the recipe exactly. I think next time I’ll use less chocolate morsels than specified. Other than that, Love them. The coconut flavor really stands out. 

  15. These came out amazing as I’ve suspected :) I love the twist on the oatmeal chocolate chip with the coconut. I baked mine for 10 minutes (I think it’s my oven, I always have to do about one minute more with baking). And I already scarfed down 2 .. the first one kind of still warm and the second one when it really set. Hopefully the rest of the batch will survive before my bf comes 

  16. Hi, stumbled here after googling chocolate chip, coconut, oatmeal cookie. I didn’t have enough chips to do my regular cookies and was looking for something that I could use. I wanted the cookies NOW so refrigerating for 3 hours was not part of my plan. As such I adapted your recipe. I used butter instead of coconut oil, had quick cooking GF oats on hand so used that, used GF flour and reduced the sugar to about 75% (personal preference). The result is wonderful. Cookie stayed together and looks a lot like your pic but with less chocolate. I will try the recipe again with the coconut oil, when the craving for something sweet isn’t so strong :) Thanks!!

  17. Could I use coconut milk instead of coconut oil? Is there a difference? Maybe this is obvious but I’m just wondering…Thanks!

  18. Every time I make these cookies, someone asks me for the recipe. They are “THE” cookie – as in, everyone in my house asks, “Are those THE cookies???” when they see me baking.
    I add about a tablespoon each of flax seed and chia seed. The chia gives them a slightly nutty flavor, which is great because I hate nuts in my cookies.
    I found that baking them at 325 degrees for about 15 minutes, or until the edges just start to brown, works best. At 350, they don’t always fully melt down, and I’m left with a cookie slightly undercooked in the middle.

  19. These were heaven! I made a double batch but used half the sugar. It wasn’t missed! Will be making these again very soon!

  20. I have been making these cookies for the last couple of years. They are one of our favorite cookies. I typically use whole spelt flour, sucanat, mini chocolate chips (they stay in better) and unsweetened coconut. I sub some dried cherries for part of the coconut. They are awesome! Thank you for sharing.

  21. These cookies are INCREDIBLE. I have made these for multiple occasions and one of my friends calls them “crack cookies” because they are addictive! These are now a staple for me when I bring a friend dinner who is grieving, has a new baby,etc. I have shared your page/recipe so many times with friends who beg for it!

  22. 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 !!!

Leave a Reply

Your email address will not be published. Required fields are marked *