These cookies combine tender coconut-oil based dough with a satisfying mix of steel-cut and old-fashioned oats, shredded coconut, and melty chocolate chips. They have soft, chewy centers and slightly crisp edges. Perfect for some weekend baking! Easy to scoop, bake, and even easier to enjoy!
Ingredients Needed
- flour
- baking soda
- kosher salt
- dark brown sugar
- white sugar
- egg
- vanilla
- coconut extract – optional
- coconut oil – this recipe is a little different in that it uses oil instead of butter. I prefer coconut oil here because it lends well to the mellow coconut flavor in the cookies, but you can substitute vegetable oil here as well.
- quick steel cut oats – I used Quaker 3-Minute Steel Cut Oats. Steel Cut oats are whole oat groats that have been chopped into pieces. They have an entirely different texture than regular old fashioned oats, and I knew they would be really great in a cookie!
- old fashioned oats – you can make this recipe with all steel cut oats, but I found I especially liked it with a combination of steel cut and old fashioned. It’s just more great texture and the old fashioned oats help give the cookies a little shape. But I’ve made them several times both ways, and they’re super delicious with all steel cut as well. My family was split on which version they like better.
- shredded sweetened coconut flakes
- dark or semi-sweet chocolate chips
- My go-to cookie making supplies are a cookie scoop and a silicone baking sheet.
How to Make Coconut Chocolate Oatmeal Cookies
This is a simple overview of the recipe, you’ll find a full printable recipe below!
- Preheat oven and prep baking sheets.
- Mix sugars, egg, vanilla, extracts, and coconut oil until smooth.
- Stir in dry ingredients, then fold in oats, coconut, and chocolate chips.
- Scoop dough onto baking sheets and bake until edges are set and centers look soft.
- Let cool briefly on the pan, then transfer to a rack.
Storage & Other Tips
- Once cooled, store the cookies in an airtight container at room temperature for up to 4 – 5 days. This helps keep them soft and chewy.
- Cookies freeze really well for up to 3 months. First, flash freeze them spread out on a baking sheet, then pack in an airtight container or freezer-safe bag with parchment paper between layers.
- You can also make the cookie dough ahead of time. You can scoop or shape the dough into balls and freeze them on a tray until firm. Then, store in a bag or container and freeze for up to 3 months. You can bake them straight from frozen, just add a minute or two to the baking time.
Frequently Asked Questions
If your cookies seem too cake-like, it may be from over-mixing after adding the flour. Always mix gently and measure flour carefully, ideally spooning it into your measuring cup or using a scale.
If they firm up too much, storing them airtight at room temperature is key. To revive chewiness, sometimes I stick a slice of bread in the container to help retain moisture.
Quick oats will change the texture and make the cookies less chewy. Old-fashioned oats give the best hearty bite.
Sure, but just know we haven’t tested it that way and can’t guarantee the results. It will give a slightly different flavor and texture, probably richer and more traditional. The coconut oil gives it a light coconut note.
Yes! Pecans or walnuts work great alongside the oats, coconut, and chocolate.
Coconut Chocolate Oatmeal Cookies
Equipment
Ingredients
- 1 cup flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt if using table salt, use closer to ¼ teaspoon
- ½ cup dark brown sugar
- ¼ cup white sugar
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon coconut extract optional
- ½ cup coconut oil melted
- ½ cup quick cooking steel cut oats I used Quaker 3-Minute Steel Cut Oats
- ½ cup old fashioned oats
- ½ cup shredded sweetened coconut flakes
- ¾ cup chocolate chips dark or semi-sweet
Instructions
- Preheat oven to 350 degrees.
- Combine flour, baking soda and salt in a bowl and set aside.
- In a mixing bowl, combine brown and white sugars, egg, vanilla, extracts, and coconut oil.
- Mix until well blended and add in flour mixture.
- When well combined, add in oats, coconut, and chocolate chips and mix until combined. Use a cookie scoop to portion dough into balls and place baking sheets.
- Bake for 9-11 minutes or until edges are set and centers still appear soft. Remove from oven and let sit for 2-3 minutes before transferring cookies to a cooling rack.
Questions & Reviews
Thanks for sharing this recipe. I also wanted to thank you for the chance to enter your giveaway without having to enter through Facebook/Pinterest/Twitter or any other way other than the initial entry!!!!
These look delicious! I can’t wait to try it! Thanks for sharing.
Is it possible to make something following the Fodmap diet?
But the question is, can this be made with all old fashioned oats…that is the option I would like to try. Thanks!
absolutely 🙂
My cookies turned out flat. What is up with that?
I’m not sure; it may have something to do with altitude, where are you?
Heber City Utah
Should I make an adjustment?
Suzette, I made these today and I am in Heber City Utah as well, my first pan was flat so I went back and added an additional 1/2 of flour to the dough and they were much better. I have to do that with most cookie recipes so they don’t flatten.
Would lovvvveeee this!
🙂
Yum!! Thanks for sharing!
Three of my favorite things: oatmeal, chocolate, and coconut 🙂
Those look so delicious! I am excited to make them and test the yumminess on my little family:)
These look amazingly awesome! Can’t wait to make them. Thanks for sharing.