Learn how to make coconut oatmeal cookies that your entire family will love! These cookies have it all – they are soft and chewy on the inside with crispy edges, and are filled with sweet and nutty shredded coconut, warm cinnamon powder, and bitter chocolate chips. It’s the perfect cookie for both kids and adults!
Oatmeal cookies always win my heart. But coconut oatmeal cookies? This recipe has become a new favorite that both Ben and I enjoy eating not just as a snack, but as a breakfast food too! Stuffed with oatmeal and shredded coconut, these cookies have a comforting fall/winter feel to them. We love to warm them up in the oven for a couple of minutes before eating them. And they go so well with a nice cup of coffee!
This coconut oatmeal cookie recipe is very easy to follow and makes about 16 cookies. They are quite filling because they are rich in fiber and made with coconut oil. This means that 1-2 cookies per person should be plenty, especially if they are served after a meal. And if there happens to be plant based people at your table, this recipe can easily be made vegan as well (scroll down to learn how to).
Tools needed: Oven, baking tray, nonstick foil or parchment paper, mixing bowl, and a spatula or a spoon.
Table of contents
Coconut Oatmeal Cookies Ingredients
- Coconut oil: Coconut oil infuses the cookies with extra moisture and plenty of coconut flavor. Refined coconut oil is better for baking because it has a higher smoke point than unrefined. But you can technically use both.
- Egg: The egg is needed to bind the batter and keep the cookies in one piece.
- Rice flour and baking powder: The mixture of rice flour and baking powder gives the cookies volume and helps them stay light despite being filling.
- Sugar: The amount of sugar used is based on how sweet I like my cookies to be. ยพ cup will give you cookies that are sweet like a bowl of oatmeal with a little sugar. Using 1 cup yields cookies that are more dessert/sweets-like.
- Vanilla extract and cinnamon powder: Flavorings that marry well with the sweetness and nuttiness of coconut.
- Quick oats: I like to use quick oats over rolled oats because they bind better and give the cookies a softer texture.
- Shredded coconut: Not only are these cookies infused with coconut oil, they also contain shredded coconut for the ultimate coconut tasting cookie!
- Chocolate chips: I like to use dark chocolate chips for this recipe to control the level of sweetness, since I like my cookies sweet but not too sweet. But feel free to use milk chocolate or white chocolate chips – adjust the sweetness level to your liking!
- Milk: A little milk is added to give the cookies moisture and to help the oatmeal bind with the other ingredients.
Vegan Coconut Oatmeal Cookies
Making these cookies vegan is very easy!
- Swap the egg for a vegan egg (mix 1 tablespoon ground flaxseed with 2ยฝ tablespoons warm water and let is sit for 5 minutes).
- Use soy milk or oat milk instead of regular milk.
- Use vegan chocolate chips or use walnuts instead of chocolate chips.
How To Make Coconut Oatmeal Cookies
Scroll down to the recipe card for the full recipe.
- Turn the oven on and set it to 365ยบF. Place a grill in the center of the oven.
- Make the cookie batter by whisking the ingredients. Start with the egg, sugar, salt, and vanilla extract. Then add the rice flour, cinnamon powder, and baking powder.
- Add the remaining ingredients. Mix well until the batter is evenly wet and all the ingredients are well combined.
- Bake the cookies until they are golden. Add small scoops of cookie batter to the baking tray and bake until the cookies are golden with crispy edges.
- Serve hot or cold. I find these cookies are best when they are a little warm. But serving them cold is great too!
Recipe Tips
- Use a room temperature egg. This helps the egg to mix more evenly with the batter.
- Mix well. Very well. I’ve mentioned this in the recipe card but it’s very important to take your time mixing the cookie batter with the oatmeal, shredded coconut, and chocolate chips. The first time I made these cookies I noticed that the level of sweetness was uneven from cookie to cookie. That’s because I hadn’t taken the time to fully combine all the ingredients.
How To Store These Cookies
Store the cookies in a storage container and leave on the kitchen counter for up to 3 days, at room temperature. To have them last longer, refrigerate for up to 10 days.
Freezing these cookies. Let the cookies cool down to room temperature first. Either place the cookies in an airtight storage container or storage bag, making sure to separate the layers with parchment paper. This is to prevent the cookies from sticking together during the freezing process. They will keep in the freezer for up to 3 months.
To thaw, take them out of the freezer and leave them at room temperature for about 1 hour. I also recommend putting them in the oven for a few minutes to give them back their crispy exterior (3-5 minutes at 365ยบF).
Serving Suggestions
Serve these comforting coconut oatmeal cookies with a glass of milk, a cup of coffee, or a royal milk tea.
- They are delicious dipped in chocolate or caramel for a decadent dessert.
- For breakfast, try spreading a little strawberry jam on them. Delicious!
- Sift some confectionary sugar on the cookies and add them to your Christmas cookie spread.
Other delicious cookie recipes you might like to try: Almond tuiles, magic cookie bars, matcha mochi cookies, vegan peanut butter cookies, honey cornflake cookies, pumpkin oatmeal cookies, chocolate espresso cookies, gluten-free peanut butter and raspberry jam cookies.
Did you like these coconut oatmeal cookies? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
Print
Coconut Oatmeal Cookies
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35
- Yield: 16 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft and chewy on the inside with crispy edges, these coconut oatmeal cookies are filled with sweet and nutty shredded coconut, warm cinnamon powder, and bitter chocolate chips.
Ingredients
- 140ml coconut oil
- 1 egg
- 3/4 cup sugar, or 1 cup sugar if you like your cookies sweet
- 1 teaspoon vanilla extract
- 1/2 cup rice flour
- 1 teaspoon cinnamon powder
- 1 teaspoon baking powder
- 2 cups quick oats
- 1/4 cup dark chocolate chips or milk chocolate chips
- 3/4 cup shredded coconut
- 120ml milk or soy milk
Instructions
- Warm up the oven. Preheat the oven to 365ยบF.
- Melt the coconut oil. Place the jar of coconut oil in hot water and let the coconut oil melt until it’s very soft and easy to stir (it doesn’t have to be completely liquid). Pour 140ml into a measuring cup and add the coconut oil to a mixing bowl.ย
- Make the cookie batter. Add the egg, sugar, salt, and vanilla extract, and stir well until the ingredients have combined. Add the rice flour, cinnamon powder, and baking powder and whisk until combined.
- Add the other ingredients . Add the quick oats, shredded coconut, and chocolate chips, and mix using a spatula. Finish by adding the milk and mix well, making sure that the cookie batter is mixed well with the oatmeal, coconut, and chocolate chips.ย *This step is important to ensure that all the cookies taste the same and have the same amount of sweetness.ย
- Scoop up the batter. Line a baking tray with parchment paper and scoop a heaping tablespoon of the cookie batter. Place it on the parchment paper and repeat this step until all the batter has been used. Leave some space between each cookie to allow them to expand.
- Bake. Bake in the oven for 17-22 minutes, until the outer edges of the cookies are golden brown and crispy.
Notes
Storage: Transfer the cookies to an airtight storage container and leave on the kitchen counter for up to 3 days. To have them last longer, refrigerate for up to 10 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 13.4g
- Sodium: 21.6mg
- Fat: 11g
- Saturated Fat: 8.9g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 26.4g
- Fiber: 1.9g
- Protein: 2.7g
- Cholesterol: 11.6mg
