Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies

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

Oatmeal Coconut Chocolate Chip Cookie Recipe

There’s no butter in these cookies. There is, however, chocolate oozing everywhere.

These coconut chocolate chip 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.

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.

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.

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 have oodles of recipes for oatmeal cookies, but these oatmeal coconut cookies 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.

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

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

What’s 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

Whisk together the melted coconut oil, egg, sugars, vanilla, cinnamon, and salt. Then, stir in the dry ingredients and fold in the chocolate chips. 

Scoop the dough into balls and chill for at least 3 hours, or up to 5 days. 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.

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

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. 

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

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. 

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 Store Oatmeal Coconut Chocolate Chip Cookies

Store oatmeal coconut 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

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.

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.

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 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

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!

Yield: 16 cookies
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: 236 Total Fat: 11g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 12mg Sodium: 109mg Carbohydrates: 26g Net Carbohydrates: 0g Fiber: 2g Sugar: 16g Sugar Alcohols: 0g Protein: 2g

More Oatmeal Cookie Recipes:

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! 

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

One-Bowl, No-Mixer, No-Chill Oatmeal Cookies — An incredibly FAST and EASY recipe that produces perfectly thick cookies with chewy edges and soft centers!! One bowl to wash, no mixer to drag out, and no waiting around!!

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

Soft and Chewy Pumpkin Oatmeal Chocolate Chip Cookies — These pumpkin oatmeal cookies are bursting with chocolate chips in every bite! They’re thick, hearty, perfectly chewy, and not at all cakey.

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.

Cowboy Cookies — These cowboy cookies are packed with oats, chocolate chips, Cornflakes, and shredded coconut. This is a flexible recipe that you can make with different mix-ins to suit whatever is in your pantry! 

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

186 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 !!!

  23. Can I substitute coconut oil for EVOO?

  24. 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!

    • 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!

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

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

  25. Thanks! I might wait too because I couldn’t find coconut at Aldi the other day😀

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