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

MY OTHER RECIPES

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. 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!

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

  3. 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.

  4. 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!

  5. 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!

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

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

  8. 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.

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

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

  11. 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).

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

  13. 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!

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

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

  16. 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!

  17. 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!

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

  19. Those seriously made me drool a little!

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

  21. 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!

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

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

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

Leave a Reply

Your email address will not be published.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