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!

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.

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.

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

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.

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 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.

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

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.

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.