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Chewy Coconut Oatmeal Chocolate Chip Cookies recipe

Chewy Coconut Oatmeal Chocolate Chip Cookies recipe

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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Oatmeal cookies

A chewy oatmeal cookie that is the best of all worlds - incorporating coconut, chocolate chips and chopped nuts. You can omit either the coconut and/or nuts if desired.

398 people made this

IngredientsServes: 30

  • 225g butter, softened
  • 275g dark brown soft sugar
  • 100g caster sugar
  • 2 eggs
  • 2 tablespoons milk (30ml)
  • 2 teaspoons vanilla extract
  • 225g plain flour
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 250g porridge oats
  • 340g plain chocolate chips
  • 120g chopped walnuts
  • 70g desiccated coconut

MethodPrep:15min ›Cook:11min ›Ready in:26min

  1. Preheat oven to 190 C / Gas 5.
  2. In a large bowl, cream together the butter, dark brown soft sugar and caster sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla. Combine the flour, bicarbonate of soda and salt; stir into the sugar mixture until well blended. Stir in the oats, chocolate chips, walnuts and coconut until evenly distributed. Drop by rounded spoonfuls onto ungreased baking trays.
  3. Bake 10 to 12 minutes in the preheated oven for a chewy cookie or 14 minutes for a crisper cookie.
  4. Cool for 1 minute on the baking tray and then remove to wire rack. Cool completely and then store in tightly sealed container.

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Reviews & ratingsAverage global rating:(514)

Reviews in English (394)

i made some plain,some with currants,some with coconut, some with almonds,all with the one mix.they were delicious my grand children loved them. so easy to make.-06 Jan 2013

Wow how did i mess this up. Turned out to dry to stick together try correcting it and really blew it. Ill try again the rave reviews convinced me it was my mistake. I tried using Coconut Flour and i wont cook with white sugar so i substituted whole organic torbinado. I think the coconut flour sunk my attempt.. Anyone got a suggestion?-08 Dec 2017

Great base recipe. I did tweak a little. Didn't add the caster sugar and reduced sugar overall. I didn't add any nuts or coconut. I added some milk chocolate raisins and some dark chocolate chips. I cooked for a little longer and halfway through flattened the tops with a fork. Delicious.-30 Jun 2013

Coconut Chocolate Chip Oatmeal Cookies

School mayhem has begun at my home, but in spite of the craziness, I wanted to create a blissful, (possibly unattainable), domestic memory for my children as they walked in the door the smell of freshly baked chocolate chip coconut cookies. Chewy, gooey, gleefulness (real word?), with a solid milk mustache to boot.

I was in the middle of creating such cookies when Nancy, my good friend and fabulous baker of 3o years, dropped off some cookies for our family. I had one bite of her chewy oatmeal coconut chocolate chip cookies and abandoned my ho-hum recipe to share hers with you!

Coconut-Oatmeal Cookies

Coconut is one of my favorite ingredients to add into recipes — sweet (coconut thumbprint cookies) OR savory (coconut curry chicken) so it’s about time I add it into my favorite cookie recipe. I love plain oatmeal cookies a ridiculous amount, but the coconut in these cookies takes them over the top!

While the coconut addition is subtle, it adds a great texture and mild sweetness. With melty chocolate, a rich brown sugar flavor, crisp edges, and chewy centers — these cookies might be my new favorite!

Let’s start by talking about some of the ingredients in these cookies.

Chewy Coconut Oatmeal Chocolate Chip Cookies

Thick and chewy cookies filled with oats, coconut, and melty chocolate chips! Easy to put together, plus they're vegan and gluten free!

Yield: 1 1/2 dozen

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes


  • 2 1/2 cups gluten free old fashioned oats, divided
  • 1/2 cup unsweetened finely-shredded coconut
  • 1 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1/2 cup coconut oil, solid
  • 1/2 cup coconut sugar
  • 2 tablespoons maple syrup
  • 1/4 cup unsweetened applesauce
  • 1 flax egg (1 T ground flax, 3 T warm water, let sit 5 minutes)
  • 2 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 3/4 cup semisweet chocolate chips (dairy free if needed)


  1. Preheat oven to 375 degrees.
  2. Place 1 1/2 cup of the oats in a food processor or blender and process until a fine flour forms. Pour into a bowl and mix with the remaining oats, shredded coconut, baking powder, cinnamon, and salt. Set aside.
  3. Beat together the solid coconut oil and sugar. Mix in the maple syrup and applesauce, then stir in the flax egg and extracts.
  4. Gradually add the dry ingredients to the wet ingredients, scraping down the sides as necessary. Fold in the chocolate chips.
  5. Line a cookie sheet with parchment paper. Scoop out 2 tablespoons of cookie dough, shape into a ball, then flatten lightly with your hand (see picture #2 in post). Repeat with remaining dough.
  6. Bake for 10-12 minutes, let sit on the cookie sheet for a couple minutes, then transfer to a cooling rack to cool completely.

If you have oat flour on hand, you may use 1 3/4 cup oat flour instead of blending 1 1/2 cup oats into flour.

If you want to lower the sugar in this recipe, you may reduce the chocolate chips to 1/2 cup, but I like chocolate :)

To make these gluten free, make sure your extracts are made with gluten free alcohol, or opt for an alcohol-free version.

Nutrition Information: Serving Size: 1 cookie, Calories: 192, Total Fat: 10.9g, Saturated Fat: 8.2g, Trans Fat: 0.0g, Cholesterol: 0mg, Sodium: 29mg, Potassium: 94mg, Total Carbohydrates: 23.0g, Dietary Fiber: 2.2g, Sugars: 12.7g, Protein: 1.8g

Oatmeal Chocolate Chip Cookies Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Serving Size: 1 cookie (27g)
Calories: 110 Calories


3 ⁄ 4 cup all-purpose flour


In a large mixing bowl cream butter, Truvia Cane Sugar Blend, Truvia Brown Sugar Blend, egg and vanilla until smooth.

In a second bowl, combine the flour, baking soda, cinnamon and salt.

Add the dry ingredients to the creamed mixture, mixing until uniform.

Stir in the oats and chips.

Drop tablespoons of the dough onto an ungreased cookie sheet, leaving 2 inches between cookies.

Bake for 12 minutes or until just golden at the edges.

Remove from oven and let rest for 5 minutes, then remove cookies to a wire rack to cool completely.

How to make oatmeal chocolate chip cookies

  1. Preheat oven to 350 degrees F or 180 degrees C. Line a large cookie sheet with parchment paper and reserve.
  2. In a large mixing bowl, mash bananas well and then stir in peanut butter and oats until homogeneous (PIC. 1). Fold in chocolate chips.
  3. Using either a cookie scoop (for small cookies) or an ice cream scoop (for large cookies), scoop batter (PIC.2) and roll into balls using slightly wet hands. Place onto lined baking sheet (PIC. 3). No need to place them much apart!
  4. Lightly press them into a cookie shape. Then bake for about 8-10 minutes (if small) or 16-18 minutes (if large). Transfer the baking sheet to a rack and let them cool for at least 10 minutes.

What’s the best way to store oatmeal cookies?

Of course, these oatmeal chocolate chip cookies taste best right out of the oven! (What cookie doesn’t?) They’re just as fantastic the day of baking. But don’t worry: they save well too! Just keep them in a sealed container at room temperature for up to 5 days. You can also freeze them for up to 3 months.

If you do slightly underbake to keep them on the chewy side: do not add a piece of bread to the container when you store them! Adding a piece of bread helps to retain moisture for certain types of cookies. But we tested and for these cookies, the bread adds too much moisture and makes them a little gooey. They stay good and chewy on their own: so no need to store with bread!

Oatmeal Coconut Chocolate Chip Cookies

Soft, chewy and full of oats, coconut and chocolate chips, these are scrumptious! Made with oil instead of butter, these Oatmeal Coconut Chocolate Chip Cookies will win your heart!

I know my little site is overflowing with cookie recipes, but that’s ok because the world can never have too many cookie recipes. Don’t you agree? This recipe for Oatmeal Coconut Chocolate Chip Cookies was given to me over 20 years ago by my friend at the gym. I love that some of my favorite recipes have come from gym friends . . .clearly we all love to eat, which is why we go to the gym.

These cookies are ah-mazing! The recipe calls for oil rather than butter, which gives them a completely different texture both in the dough and cookie. These are super soft, chewy from the coconut (YUM!) and have just a bit of crispness on the bottom. You certainly can cook them longer than the recipes suggests, but I don’t recommend it. I love the coconut in them. Now, I sincerely apologize if you aren’t into coconut, but maybe these cookies will change your mind.

It’s probably been over 15 years since I’ve made these cookies. I actually forgot about them and found the recipe the other day when I was going through my recipe box. It’s handwritten by my friend on a personalized recipe card, she called them Oatmeal Chipper Cookies, but I changed the name so it’s a little more descriptive of all the yumminess going on in these cookies.

Honestly, I forgot how incredibly good these cookies are. I couldn’t stop eating the dough and then after they baked up, I couldn’t control myself yet again.

The finished cookies can be frozen, just store them in a ziploc freezer bag. I haven’t tried freezing the dough, but it should work well. Just drop the dough onto a cookie sheet, then freeze until solid. Once frozen, store the cookie dough in a freezer bag for up to three months.

  1. In a mixing bowl, cream the solid coconut oil and brown sugar.
  2. Add the gluten free flour, baking soda, salt, applesauce, and non-dairy milk. Stir in the gluten free oats and chocolate chips.
  3. Drop by spoonfuls onto a cookie sheet.
  4. Bake at 350 degrees for about 10 minutes.

If you aren’t gluten free, feel free to make these with regular flour. And if you don’t have coconut oil, you can use vegan buttery spread, or regular dairy butter. Be creative! If you’d like to add coconut flakes, cacao nibs, or pumpkin seeds, go ahead! These will still be delicious.

If you make these cookies, or any of my recipes, please share on Instagram and tag me @prettybeeblog. I love to see your creations!

Chewy Oatmeal, Chocolate Chip, Coconut Cookies

My mom’s recipe for oatmeal chocolate chip cookies. My favorite childhood treat and a foolproof recipe!


  • ¾ cups Butter, Softened
  • ½ cups White Sugar
  • 1 cup Brown Sugar, Packed
  • 1 teaspoon Vanilla Extract
  • 2 whole Eggs
  • 1 teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • 1 teaspoon Salt
  • 1-½ cup Flour
  • 1-½ cup Shredded Coconut
  • 2-½ cups Rolled Oats
  • 1-½ cup Semi-Sweet Chocolate Chips


In a large mixing bowl, cream the butter and both sugars. Add in the vanilla and eggs and mix well. Sprinkle the baking powder, baking soda and salt over the batter and mix until well combined. Mix in the flour and then the coconut. Add the oatmeal and chocolate chips and mix until combined.

Drop tablespoons of dough onto a lightly greased cookie sheet. Bake for about 8 minutes or until very lightly browned. Do not over bake!