Oatmeal Coconut Chocolate Chip Cookies — Soft, chewy, and packed with old-fashioned oats, sweet shredded coconut, and semi-sweet chocolate chips, these easy cookies are rich, textured, and full of cozy homemade flavor.
Oatmeal Coconut Chocolate Chip Cookie Recipe
These oatmeal coconut chocolate chip cookies are made without butter, yet they still bake up wonderfully soft, chewy, and satisfying. Instead of butter, the recipe uses melted coconut oil, which gives the cookies a subtle coconut flavor and a tender texture that works beautifully with the oats and chocolate.
Another bonus is how simple the dough is to prepare. Since the coconut oil is melted, everything can be mixed together in one bowl without a mixer. The result is an easy oatmeal cookie recipe with minimal cleanup and plenty of homemade cookie comfort.
This is also a smaller-batch cookie recipe, making about 16 medium-small cookies. It is ideal when you want a fresh batch of cookies without ending up with several dozen sitting on the counter. The brown sugar gives the cookies depth and chewiness, the shredded coconut adds sweetness and texture, and the semi-sweet chocolate chips make every bite rich and chocolatey.
The combination of oats, coconut, cinnamon, and chocolate makes these cookies taste both classic and slightly tropical. They are hearty without being dry, sweet without being overwhelming, and chewy in the best possible way. If you enjoy oatmeal chocolate chip cookies and coconut desserts, this recipe brings both together in one easy cookie.
The dough does need to be chilled before baking. This step is important because the coconut oil must firm up again in the refrigerator. Baking warm dough will cause the cookies to spread too much, so plan ahead and give the dough at least 3 hours to chill.
Ingredients in Oatmeal Coconut Chocolate Chip Cookies
To make these soft 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
These cookies come together quickly, but the chilling time is essential. The dough is slightly oily and a little crumbly at first, which is normal when baking with melted coconut oil. Once the dough is pressed into mounds and chilled, it holds together and bakes into soft, chewy cookies.
Here is a simple overview of the process:
- Whisk the egg, melted coconut oil, brown sugar, granulated sugar, vanilla extract, cinnamon, and salt in a large bowl.
- Stir in the shredded coconut, oats, flour, and baking soda until combined.
- Fold in the semi-sweet chocolate chips, pressing them into the dough as needed.
- Scoop the dough into 16 equal mounds, then chill for at least 3 hours or up to 5 days.
- Bake the chilled cookie dough at 350F until the edges are set and the centers are just beginning to set.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a rack.
FAQs
No. Use old-fashioned whole rolled oats for the best texture. Instant oats or quick-cooking oats are finer and more broken down, so they behave more like flour. Using them can make the dough dry, crumbly, and less chewy.
You can try different chocolate chips or even butterscotch chips. However, changing the mix-ins may affect the flavor and texture, so keep the total amount of add-ins close to what the recipe calls for.
Yes. Chilling is required because the melted coconut oil needs to firm up before baking. If the dough is warm, the cookies can spread too much and may bake thinner and flatter.
It is best to scoop the dough before chilling. Once the coconut oil firms up in the refrigerator, the dough becomes much harder to portion.
Store the baked cookies in an airtight container at room temperature for up to 1 week. They can also be frozen for up to 4 months. Unbaked cookie dough can be refrigerated airtight for up to 5 days or frozen for up to 4 months.
Tips for Making Oatmeal Coconut Chocolate Chip Cookies
Do not overdo the chocolate chips: Extra chocolate can be tempting, but too many chips will make the dough harder to hold together. The dough is slightly oily and slightly crumbly, so use the amount listed for the best results.
Measure coconut oil in liquid form: If your coconut oil is solid, briefly microwave it until melted, then measure it as you would any other oil. The recipe calls for 1/2 cup melted coconut oil.
Use old-fashioned oats: Whole rolled oats give these cookies their chewy, hearty texture. Quick oats and instant oats are not recommended because they absorb moisture differently.
Watch the cookies closely: Sweetened shredded coconut can brown quickly. Bake only until the edges are set and the centers are just beginning to set. The cookies will continue to firm as they cool.
Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies
Ingredients
- 1 large egg
- 1/2 cup melted coconut oil
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- Pinch of salt, optional and to taste
- 1 cup sweetened shredded coconut, loosely measured
- 1 cup old-fashioned whole rolled oats, not instant or quick-cooking oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 3/4 cup semi-sweet chocolate chips
Instructions
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In a large mixing bowl, whisk together the egg, melted coconut oil, brown sugar, granulated sugar, vanilla extract, cinnamon, and optional salt.
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Add the shredded coconut, oats, flour, and baking soda. Stir until the dough is combined.
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Fold in the chocolate chips. If some chips fall out of the dough, press them back in as you shape the cookies.
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Using a medium cookie scoop or your hands, form 16 equal mounds, about 2 heaping tablespoons each. Gently squeeze each mound so the dough holds together.
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Place the dough mounds on a large plate, cover, and refrigerate for at least 3 hours or up to 5 days. Do not skip this step.
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Preheat the oven to 350F. Line baking sheets with baking mats or lightly coat them with cooking spray. Place the chilled dough mounds at least 2 inches apart.
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Bake for about 9 minutes, or until the edges are set and the tops are just beginning to set. The centers may look slightly pale and glossy. Watch closely because shredded coconut can brown quickly.
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Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a rack to finish cooling.
Notes
- Store baked cookies in an airtight container at room temperature for up to 1 week.
- Freeze baked cookies for up to 4 months.
- Unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days or frozen for up to 4 months.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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