Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies

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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!

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



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.

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.

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

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

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:

  1. Whisk together the melted coconut oil, egg, sugars, vanilla, cinnamon, and salt.
  2. Then, stir in the dry ingredients and fold in the chocolate chips. 
  3. Scoop the dough into balls and chill for at least 3 hours, or up to 5 days.
  4. 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.
  5. Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.
Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies - No butter & no mixer used in these easy cookies dripping with chocolate. Recipe at averiecooks.com

FAQs

Can I Use Instant Oats in This Recipe?

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.

Can I Use Other Mix-Ins? 

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. 

Do I Have to Chill the Dough? 

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.

Can I Scoop the Cookie Dough After I’ve Chilled It?

No, that would be really hard to do. You need to scoop the cookie dough before chilling it for best results. 

How to Store the Cookies

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.

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

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.

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

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Yield: 16 cookies

Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies

Soft and Chewy 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!

Prep Time 5 minutes
Cook Time 9 minutes
Total Time 14 minutes

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

Instructions

    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 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.
    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).
    7. 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.
    8. 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 Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 236Total Fat: 11gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 109mgCarbohydrates: 26gFiber: 2gSugar: 16gProtein: 2g
Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies - No butter & no mixer used in these easy cookies dripping with chocolate. Recipe at averiecooks.com

Banana Oatmeal Chocolate Chip Cookies — These cookies are soft, moist, and oh-so chewy. They taste like banana bread and chocolate chip cookies rolled into one dessert! 

Banana Oatmeal Chocolate Chip Cookies 

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

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Cowboy Cookies 

Chewy Oatmeal Coconut Brown Sugar Cookies {Anzac Biscuits} — The flavors of the coconut, honey, and maple syrup, along with the butter and brown sugar that caramelize while baking, give the cookies layers of flavors and an abundance of textures that just won’t quit.

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


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Comments

  1. These are delicious! Perfectly soft and chewy, not too sweet and easy to make. I added a little bit of orange zest and it brought some extra zing. I’ll be making these again! Thanks for the recipe :)

    Rating: 5
    1. But you had no problem leaving a rude comment….so they must not be too terrible.

      Have a nice Sunday.

      1. Great reply to FGHJ!! lol. I am on your site daily and have NEVER seen a single ad. So to FGHJ: I suggest you change browsers my dear-that is what is causing your problem. You may have to spend a couple bucks a month but your blood pressure will thank you. Thanks for super recipes Averie and now back to baking! (Please feel free to edit, Averie)

      2. I appreciate your support and your reply! Glad you enjoy my site and my recipes!

  2. These were awesome. I used a plant based egg replacer as we don’t consume eggs (given the cruelty of the industry) and it was hands down one of the best oatmeal chocolate chip cookie recipes we’ve had and we’ve had a lot of cookies! Thanks!

    Rating: 5
    1. Thanks for the 5 star review and glad you loved the recipe! Glad it worked out great with an egg replacer!

  3. Out of the dozen or so recipies I’ve tried on your site these are definitely my favorite! They are my go to cookies. I’m not even a big fan of coconut but I make these exactly as described and they are perfection.

    Rating: 5
    1. Thanks for the 5 star review and glad these are your absolute faves and that’s wonderful that you’ve tried so many others, too!

  4. Averie, I love your recipes, I’m a huge fan! I have so much coconut oil that I need to start using up before it spoils so these are on my list. My question though is, if I leave the shredded coconut out, do you should I replace it with extra oats because of the missing volume? I’d love your thoughts on this!

    1. I haven’t tried leaving the shredded coconut out so really can’t say what to replace it with; likely you will need something. I would honestly just use it because these cookies are great as-is!

    2. Did you ever make without coconut? My husband doesn’t like it & I was wondering the same thing you were. Thanks!

      1. I didn’t end up making them, sorry! Still have too much coconut oil, maybe I’ll attempt this weekend :-)

    1. I personally don’t like the taste of olive oil in cookies all that well. It has a flavor that’s great for savory but I don’t love it in baked goods like cookies or cakes and don’t recommend it.

  5. 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 !!!

    1. Thanks for commenting on a recipe! First ever – I appreciate it! I am so glad you’re loving these and have made them 3x in 3 weeks!

  6. 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!

    1. Thanks for trying the recipe and I’m glad it’s an absolute tried and true favorite! Thanks for sharing my page with your friends! I love it that these are your go-to cookies!

  7. 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.

    1. Thanks for trying the recipe and I’m glad it came out great for you with your swaps! They sound delish!

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

    1. Thanks for trying the recipe and I’m glad it came out great for you! And that the sugar wasn’t missed!

  9. 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.

    1. Thanks for trying the recipe and I’m glad it’s THE go-to cookie in your house! The flax and chia probably add a nice twist!

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

    1. Yes there is a HUGE difference and the two are not interchangeable. Use coconut oil for this recipe.

  11. 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!!

    1. Wow glad the recipe still came out amazing for you given all the tweaks! Love hearing when my recipes are adaptable like this! So glad you’re enjoying the cookies!

  12. 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 

    1. Thanks for trying the recipe and I’m glad it came out great for you and I hope your bf gets to sample one :)

  13. 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. 

  14. 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?

    1. The texture will be fine I think but the taste may be a little on the not-so-sweet-side for cookies and they may taste a bit ‘healthy’ but I don’t know for sure.

  15. 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!

  16. 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?

  17. 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!!

    1. 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!

  18. 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!

    1. Glad these are your favorite cookie recipe, wow, such high praise! And great call on freezing the dough balls and then just baking on demand when you need them! That’s what I do, too!

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

  20. 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!

    1. 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 :)

    1. Dessicated is the really fine, teeny tiny coconut right? It may work, maybe not. I would just use shredded that way you know for sure it will work.

  21. I’m obsessed with these cookies! I’ve made them many, many times since finding your recipe. I just wrote about them on my blog this morning and just wanted to say Thank you!!

  22. I found your recipe when searching for an oatmeal scotchies recipe using coconut oil. These are amazing! I did end up swapping out the chocolate chips for butterscotch chips, leaving out the shredded coconut since I’m not a fan of the texture, and upping the flour to 1 1/3 cups. Also went the pan cookies route since I was feeling lazy (spread it into a 8×8 Pyrex dish), and they came out perfect at 350 for 22 minutes. Thanks for the keeper!

    1. Glad you loved the recipe and sounds like you took the recipe and ran with it – baking in an 8×8 pan is always a nice option for those times when you don’t want to deal with making individual cookies :)

  23. Tried these cookies today but missed the part that said to put the fought in rounds before the fridge. Had to make hard dough into balls after it refrigerated. Cookies still came out great but will remember that step next time. Lol

    1. Glad they came out great and yes that little ‘detail’ you missed….With coconut oil and how firm it gets in the fridge, yes, scoop/form balls THEN chill :) You’ll never forget that one again I bet!

    1. I’m sorry you experienced that. I just sent a message to the person who handles this for me and they’re checking into it.

  24. I just made the Chewy Oatmeal Coconut Chocolate chip cookie recipe, they came out so moist and yummy and were so easy to make!! I was a little skeptical because I have never made cookies with coconut oil and I did need to tweak it because I can’t have gluten so I just used GF flour and oatmeal, my daughter & mother who do not like oatmeal cookies both raved about these and said I need to make these again – so thank you for sharing, I can’t wait to try some of your other recipes!!

    1. Thanks for trying these, glad the met the approval of even non-oatmeal cookie fans, and that you were also able to keep them GF – excellent news!

  25. These have become a STAPLE in my house! I mix up the batter and keep them ready to cook in the fridge and I sub flax seed + water for the egg…partly so we don’t blow through all of the eggs in our house (oh, we already do that between the three of us haha!) and partly so I don’t feel guilty if I need to eat one (or two) before they make it into the oven…. ;)

    Thanks!!!

    1. I love that you’re not even vegan, but you’ve adapted these to be vegan cookies, how awesome! Great info in case anyone else reading wants to keep them egg-free/vegan. Thanks for sharing!

      So glad these are a staple in your house. They’re some of my fave cookies ever!

  26. I made these a few days ago and they were AWESOME! pretty easy, quick, and absolutely delicious! I didn’t have shredded coconut on-hand, so I substituted the 1 cup with 0.5 cup more oats and 0.5 cup pecans. I also didn’t have enough chocolate chips on-hand, so I broke up a milk chocolate bar and threw that in with the chocolate chips I had–the chocolate chunks made the cookies look super tasty! Thanks for sharing your recipe! :)

    1. I love your resourcefulness and they sound like they turned out great! Pecans, some milk chocolate bar crumbled in, mmmm, perfect!

  27. I used about 1/3 cup coconut oil, because it was all I had left. I’m terrible about reading all the directions before starting a recipe so I didn’t realize I was supposed to referigerate the dough. I didn’t have time to do that, but they seemed pretty solid so I figured I would just try a batch anyway. They turned out perfect! No oil puddles, no falling apart. Perfection. Thanks for the recipe!

    1. Sounds like even though you didn’t chill the dough, everything worked out just fine for you! That’s great and so happy you’re finding them to be just perfect!

  28. I’m gonna be honest – as I was trying desperately to get the stinkin’ chocolate chips to stay in the dough I was saying to myself, in frustration, “I don’t care HOW good these are, I’m never making these again!”

    Aaaaaand then I ate one.

    I’m totally making them again! But I may try doing them as a bar so I can just sprinkle the chips on top and avoid the chips-falling-out stage.

    Thank you for a great recipe, I can’t wait to try out more!

    1. I know, with the coconut oil, it makes those chips so darn slippery! You could use less next time, that would help, but they may not taste quite as good :) Or you could use like 1/2 cup less in the dough, and then with the 1/2 cup that you shorted the dough, you could press those chips onto the top of the finished dough mounds, and that may be a good little trick – plus the cookies will look prettier with all those chips staged right at the top surface. The idea of bars is good, too!

  29. Thanks for the recipe! These were good although we added more chocolate chips because we are chocoholics here. These were the first cookies I made that didn’t get hard after they had cooled, yay!

    1. I’m glad you honored your choclaholic cravings and added more chips – I like the way you think :) And glad you liked the cookies and they stayed soft after cooling!

    1. I havent tried steel cut (which are usually a bit thicker/tougher/denser than old-fashioned) but you’d probably be okay.

  30. 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.

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

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

    1. 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! :)

  32. 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!!

  33. 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!

    1. 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!

  34. 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?

    1. 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.

  35. 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!

    1. 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!

  36. 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!

    1. 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.

  37. 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. ;)

  38. 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!

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

  39. 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,

    1. 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.

  40. 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!

    1. 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!

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

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

    1. Thanks for pinning and for all the comments tonight. And oh, re it just being a week since your engagement…I have a warped sense of time down here in the tropics apparently :)

  43. 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!

    1. Great call on putting the bowl in the freezer, then rolling, then re chilling! Sounds like they came together perfectly for you and so glad you’ll be making them again!

  44. 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!

  45. 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!

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

  47. 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!

    1. Leave it to you to make something the same day I posted it :) THANK YOU, Michele! So glad they turned out perfectly! Have a great (almost) weekend :) xo

  48. 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).

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

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

    1. It may but the flavor will be totally different and they’ll probably be crunchier since butter will yield crunchier results in general.

  51. 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.

    1. I’m noshing on some tequila right now :) And I am glad to hear you’re a coc oil convert! Girl I love that!

  52. 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!

  53. 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!

  54. 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.

  55. 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!

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

  57. 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!

    1. 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 :)

  58. 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.
    Boooooo

    1. It’s been raining here pretty much non-stop since we landed :( Boo. Praying it changes soon! Stay warm girl!

  59. 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.

    1. 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!

  60. 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!

    1. Do you bake on Silpats and use high quality flour like King Arthur? Those 2 things will help immensely with the spreading issues, either with coc oil, butter, etc.

  61. 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!

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

  63. 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!

    1. 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.

  64. 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 ;)

  65. 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!

  66. 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.

  67. 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 ;)

  68. 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!

  69. 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!

    1. Oh I love that story, thank you for sharing that :) I hate over-baked stuff…it’s just not worth the calories!

  70. 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!

    Valerie
    Greenville, SC

    1. Interesting and odd!! I just saved the recipe to my own Ziplist and it was fine, “You added Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies to your recipe box”

  71. 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!

  72. 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^_^

  73. 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!!!

    1. 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! :)