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

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

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

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

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 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

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

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

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

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

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.


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


  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

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

  1. These look amazing, Averie! I love any recipe that uses melted coconut butter, since it takes a matter of moments to get near melted in my 80-degree kitchen. ;) And congrats to Bev!!!

    • I’m in Aruba right now and it’s so hot here, too (although I made these in San Diego and I rarely have to melt it in the micro there, either). Thanks for your comment the other day about telling me you tried my Overnight Cinn Rolls, too! If you try the quickie version, LKM! :)

  2. I love the chunky texture of these! Such a winner for any time of cookie mood. I am sure Bev would love to down a few of these with you^_^

  3. Averie, these cookies are seriously RIDICULOUSLY good looking. And I love reading all these posts about Bev, I kind of want to be best friends with her now!

  4. When I save the chocolate chip recipe to my recipe box on your website, it says “You added Soft and Chewy Gingerbread Molasses Chocolate Chip Bars to your recipe box.” Um, no, I added “Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies.” I know that they are all delicious, but can we get a name fix, please?

    Thank you, and I love all of your recipes!

    Greenville, SC

  5. Oozing with chocolate is right…and I like all the coconut and oats packed in there too! I had a taste of someone’s home baked cookie over the weekend and thought the flavor was good but….they were really crisp/over baked and I was thinking “these are nothing like Averie’s cookies”. Your recipes have me spoiled in that regard!

  6. I love your smaller batches. These sound completely wonderful and I love the addition of coconut and coconut oil. I have to try some of your cookies using coconut oil. Yum!

  7. No Butter and they still look like this! Can’t wait to try these!

  8. No butter? OMG, these look amazing!! Love!

  9. I don’t bake with coconut nearly often enough even though I love it! These cookies look amaaaazing, and I love that the recipe doesn’t make too many cookies at one time. Although, that might force me to make a double batch ;)

  10. I have never baked with coconut oil! I need to try these asap!

  11. Love that these are so easy to make! They also have the perfect ratio of oats. Most recipe cram way too many oats into the cookies and they are dry.

  12. Insanely incredibly, Averie!! Oatmeal, coconut and chocolate is honestly 3 of my favorite ingredients. The oozing chocolate in these is to dies for!!

    Happy baby shower to Bev!! I am beyond excited for her!

  13. You are the cookie queen!! Next year I am inviting you to my swap. ;)

  14. Oh man, these cookies look SO good. All of that chocolate is out of control! I’ve been eating my weight in cookies as of late (with the cookie swaps and everything), but I’m sure an extra couple of these wouldn’t do any harm ;)

  15. DEAAAAAR LOOOOOORD! I mean Averie.

    These cookies, hold me hold me hold me. You know in my state these days I can take down a cookie or 25345. These are gorgeous and oozing chocolate and I basically need to go to second base with them.

    Thank you so much for being a part of today’s surprise! I’m seriously blown away by everyone’s contributions. Why isn’t this happening in real life? ;)

    You’re SO sweet Averie. Thank you so much! XO!

    • I WISH it was happening in real life! Seriously, how FUN would that be! I think about you all the time when I see pregnant ladies and wonder how you’re doing! I made these b/c I know you’re not a huge baker, but that you do like your coconut oil (and in your pregnant state, I figured the chocolate would be a bonus). I wish you and Aaron the best and that your new family of FOUR!! gets settled into a routine and flow as soon as possible :)

      And Julie D did an amazing job coordinating this little shin-dig. I want that girl in charge of all details in my life, forever.

  16. Averie how do you do it?! These cookies are just calling my name to come bit into them! I can not resist melted chocolate!!

  17. These cookies look really amazing Averie! One of the things that I love the most about them is the absence of the butter. The other one – coconut oil. I am starting to explore coconut oil lately so I will definitely have to try this deliciousness! Thanks!

  18. I’ve never tried baking cookies with melted coconut oil, and I often have the problem where the oil melts/spreads in the oven. Maybe you have the solution here, these look delicious and congrats to Bev!

  19. As you know, I’ve converted to coconut oil exclusively for my cookies. The stuff I use definitely has a “taste” in the same sense that butter does; meaning that you notice it but it isn’t overpowering. I ALWAYS melt it though because not only do I think it is easier, but the results are actually worse with the non-melted. I end up with coconut oil clumps. I’m sure that wouldn’t happen if I had a stand mixer though.

    • It wouldn’t happen with a stand mixer, you are right :) What you can do with semi-soft coconut oil with sugar and an egg – oh you and whip it into soft, fluffy perfection!

      Also some jars of coc oil are just more ‘meaty’ and clumpy. There’s usually about 25% of the jar that stays pretty clumpy for me, and the rest, the oil pours off easily.

      And what you said about the taste of it and butter, perfect comparison!

  20. What I wouldn’t do for some of that melty chocolate! Heaven!

  21. Yes please to melty chocolate everywhere, love these!

  22. Coconut!
    Yes please!
    I am making a batch of cc cookies with coconut.
    Hope you are having a relaxing time–I totally thought of you today as we have dark and snowy here with 32 degrees.
    No sight of sun anytime soon.

  23. These cookies are a DREAM come true. Averie, you are the queen of coconut oil and melty chocolate. These cookies screams you! I love it when cookie doughs do not require a mixer. Just one less huge tool in the kitchen to worry about! I just had dinner and now all I want is some chocolate coconut goodness.

    Congrats to Averie for an amazing all-star, omg-i-want-it-now cookie and to bev for twins!

    • I’m glad that they scream me. I think we all have our signature dishes/recipes and as much as I want to try to be the muffin queen or the pizza maven or whatever, it’s not going to happen very easily. But melty chocolate, yes that, that will always be my thing :)

  24. These cookies are outrageous with all those chocolate chips stuffed in. I love the coconut, too!

  25. The gooey factor alone is killing me. I need to use coconut oil! I’m jumping on that train ASAP.

  26. I’m going to open my mouth as wide as I can – just throw a couple my way and see if I catch ’em! ;) YUM OH!

  27. stupid good! I could seriously eat at least at the minimum 2 dozen:)

  28. Those pictures of the ooey gooey melty chocolate chips are incredibly irresistible! Great photography Averie and for such a fun celebration! I love using coconut oil in place of butter in baking too.

  29. Ohhhh my goodness, Averie. To die for. These look absolutely incredible. I’ve never baked with coconut oil before but I think you’ve convinced me to try with these. They look absolutely perfect!

  30. I have a jar of coconut oil begging me to use it in these cookies! You’re so kind to make this virtual cookie for your friend!

  31. This is a cookie I could fall in love with.

  32. They look delicious! I am checking out her site right now.
    I have twins too :)

  33. You have officially converted me to using coconut oil in nearly everything! I especially love it in those freakin’ cookies, though — still one of the BEST cookies ever! No doubt. I love this chewy, tropical oatmeal version. It looks so perfect to nosh on while sitting on the beach in Aruba. Or, you know, in my living room huddled by a fire, haha.

  34. These look so incredible! I live overseas and can’t get unrefined coconut oil here :( Do you think melted butter would work?

  35. these are just oozing with goodness!! i could definitely go for a batch of these cookies right now.

  36. You had me at oozing chocolate! And what perfect timing. I have a huge bag of shredded coconut to use up (I made coconut shrimp over the weekend).

  37. so. many. melty. chips. and so fluffy! the perfect cookie

  38. I made these cookies yesterday and oooh did they turn out PERFECT! Love these. So did my youngest. (Oldest is away on soccer showcase so he missed out!) Your recipes are fantastic, Averie. I mean…every single time!

  39. I love using coconut oil – only problem is my husband can’t stand the coconut taste. Ah well, I use it sometimes any way…

  40. I love everything about this cookie! Its perfect!!

  41. Soft, chewy, moist is the way oatmeal cookies should be! These look SO amazing! I always add coconut to my oatmeal cookies now. SO good. I want all that melty chocolate I can see oozing out. Perfectly captured!

  42. These look divine! Love that there is no butter in them too :) Although I think the chocolate makes up for it and I am perfectly ok with that!

  43. I’d love to dive right into that chocolaty, gooey goodness!!

  44. Those seriously made me drool a little!

  45. Wow what a perfect cookie! Everything I love rolled up together :) I am so excited to make these!

  46. I made these today and they were so good! Rolling them into balls warm was a huge pain so I chilled the whole bowl of dough in the freezer for 30 minutes, then made the balls and re-chilled in the freezer about 20 minutes and they cooked up beautifully in 10-11 minutes. I will definitely make these for the holidays!

  47. Made these tonight, hubby loved them – he said they tasted slightly snickerdoodle-ish. Yummo!

  48. I LOVE using coconut oil, these cookies look like they may become my new fave oatmeal cookie! Pinning!

  49. *bookmarked* The roads are too icy for grocery shopping and I’m out of butter – all signs point to coconut oil. :D

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