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!
Oatmeal Coconut Chocolate Chip Cookie Recipe
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.
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.
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
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:
- 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.
FAQs
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.
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.
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.
No, that would be really hard to do. You need to scoop the cookie dough before chilling it for best results.
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.
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.
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies
Ingredients
- 1 large egg
- ½ cup melted coconut oil
- ½ cup light brown sugar, packed
- ¼ 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
- ¾ cup semi-sweet chocolate chips
Instructions
- 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.
- Add the shredded coconut, oats, flour, baking soda, and stir to combine.
- 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.
- 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.
- 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.
- 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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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.
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.
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!
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!
i just baked a double batch… they are perfect! These are nice, fat cookies and i <3 them. thank you for the wonderful recipe
Glad they worked great for you, and that you made a double-batch :) That’s wonderful!
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 :)
Hi. Can I use dessicated coconut for the shredded coconut?
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.
These cookies are AMAZING! Thanks for sharing :)
Thanks for trying them and glad you love them!
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!!
You’re welcome and I’m so glad you’re pleased! I just read what you wrote on your site and thank you! If you’re a pecan fan, I just posted these last weekend, super good :) But these oatmeal choc chip ones will always be a favorite too!
https://www.averiecooks.com/buttery-pecan-pumpkin-spice-cookies/
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!
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 :)
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
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!
great recipe eager to try.
What’s with the Annoying POP UP ADs?
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.
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!!
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!
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!!!
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!
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! :)
I love your resourcefulness and they sound like they turned out great! Pecans, some milk chocolate bar crumbled in, mmmm, perfect!
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!
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!
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!
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!
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!
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!
These sound delicious. Can you substitute using steel cut oats?
Thanks
I havent tried steel cut (which are usually a bit thicker/tougher/denser than old-fashioned) but you’d probably be okay.