Cookies are a big deal to me. They’re here to bring you joy. And these particular ones? OMG OMG OMG.
This recipe is a throwback from 2013, but I’ve made some tweaks and got them PERFECT this time and I cannot wait for you to try them out, because let’s be honest: who isn’t craving a REALLY REALLY REALLY good cookie these days? #quarantine
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Just imagine puddles of rich chocolate in ultra chewy oatmeal cookies with layers of coconut and infused with plenty of coconut flavor thanks to coconut oil. Yes, they really are a dream come true.
The shredded coconut and oats in these cookies make the exceptionally chewy, and coconut oil also adds additional coconut flavor that really comes through. I apologize if you aren’t into coconut, but maybe these will change your mind?!
My favorite part of these cookies are the puddles of chocolate from the chopped chocolate chunks. It really seeps into the cookie so that with each bite you get a layered flavor profile that’s truly unforgettable.
Ingredients in coconut oatmeal cookies
These delicious coconut oil oatmeal cookies are packed with shredded coconut, dark chocolate chunks and chewy oats. My favorite part of these cookies are the puddles of chocolate from the chopped chocolate chunks. It really seeps into the cookie so that with each bite you get a layered flavor profile that’s truly unforgettable. Here are the ingredients you need:
- All purpose flour: we’re making these with regular flour for a delicious traditional cookie. I haven’t tried them with any other flour and would not recommend any subs.
- Quick oats or regular oats: I recommend using quick oats in this recipe to ensure that the cookies bake up properly and have that delicious chew to them, but I’ve also tested these with regular rolled oats and they work perfectly! Do not use steel cut oats.
- Baking soda & salt: to ensure these bake up properly.
- Coconut oil: coconut oil gives these healthy oatmeal chocolate chip cookies the right amount of moisture and flavor.
- Dark brown sugar: we’re sweetening these cookies with good old brown sugar. I prefer dark brown sugar for nice, toasty molasses flavor. Light brown sugar works too!
- Egg + egg yolk: you’ll need 1 egg + 1 egg yolk.
- Vanilla: an essential for yummy baked goods.
- Shredded sweetened coconut: coconut gives these coconut oatmeal cookies a delicious chew to them and are essential to the recipe’s success. I do recommend using sweetened coconut for best results and flavor! I haven’t tried it with unsweetened but let me know if you give it a shot.
- Chocolate chunks: I recommend using your favorite dark chocolate bar in this recipe and chopping it into chunks; they’ll melt into every corner and nook of the cookie, making the irresistible.
Tips for making coconut oil oatmeal cookies
- Melt then cool your coconut oil. Measure out your coconut oil after it is melted and then allow it to sit at room temp for 5-10 minutes to allow it to cool off a bit. While your coconut oil is cooling off, you can measure your other ingredients out.
- Use dark brown sugar. Normally I choose dark brown sugar because it has a tiny bit more molasses in the flavoring, which again, helps to achieve an out of this world cookie. Don’t worry though, light brown sugar also works! I haven’t tried coconut sugar, but think that it might change the texture we’re trying to achieve so would not recommend.
- Egg + egg yolk. This recipe calls for 1 egg + additional 1 egg yolk, which makes all the difference in creating rich texture and the perfect consistency. Just trust me.
- The right type of oats. I’ve tested this recipe with both quick oats and regular oats. I liked the quick oat version just a little bit more, but both work!
- Dark chocolate bar>chips. Using a dark chocolate bar allows you to control how big you want your chocolate chunks. Chocolate bars also tend to melt better and create those glorious puddles of chocolate. Of course, if you don’t have a chocolate bar, you can use 1/2 cup chocolate chips of choice.
- Use sweetened coconut. This recipe is supposed to be made with sweetened shredded coconut for best results!
How to freeze coconut oil oatmeal cookie dough for later
- Roll your cookie dough into balls and place them on a cookie sheet lined with parchment paper. Chill the dough in the freezer for 30 minutes. This is known as a flash freeze.
- Once the cookie dough balls firm up, you can transfer them to a reusable freezer-safe bag or container. Cookie dough will keep well for up to 3 months.
- When ready to bake, simply bake the coconut oatmeal cookies as directed in the recipe. You’ll likely just need to add a few extra minutes of baking time!
How to freeze baked coconut oatmeal cookies
If you want to freeze the already baked coconut oatmeal cookies for later, simply wait for them to cool completely, then transfer them to a reusable freezer-safe bag or container lined with wax or parchment paper. I like to place them in a single layer to avoid any cookies breaking. Cookies will keep well for up to 2 months. Once ready to eat, simply thaw out at room temperature and enjoy.
I hope you all enjoy these cookies. I love them best with a cup of coffee or a big glass of almond milk. They’re SO delicious. I can’t wait to hear what you think.
Don’t forget to leave a comment and rate the recipe below. I appreciate hearing from you. xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Chewy Chocolate Chunk Coconut Oatmeal Cookies {made with coconut oil}
Ingredients
- 1 cup all-purpose flour
- 1 cup quick oats or regular rolled oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup melted and cooled virgin coconut oil
- 1 cup packed dark brown sugar (light also works)
- 1 egg + 1 egg yolk, at room temperature
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- 1 (3.5oz) 70% dark chocolate bar, coarsely chopped
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In large bowl whisk together flour, oats, baking soda, and salt; set aside.
- In a large bowl, mix together melted coconut oil and brown sugar until smooth. Add in egg, egg yolk, and vanilla; mix again until smooth and well combined.
- Add in flour and oat mixture to the wet ingredients; mixing until well combined. Fold in shredded coconut and chocolate chunks. Let dough sit for 5 minutes before baking.
- Drop dough with cookie scoop or by large rounded tablespoons onto prepared cookie sheet. Bake 9-12 minutes or until edges just begin to turn a golden brown. Do not over bake; we don't want crispy cookies! Remove from oven and let cool for 5 minutes on baking sheet, then transfer to wire rack to finish cooling. Sprinkle with sea salt if desired. Makes about 20 cookies.
Recipe Notes
Nutrition
Recipe originally published 8/23/2013 and republished 4/19/2020.
More cookie recipes you’ll love:
Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
The Best Gluten Free Chocolate Chip Cookies You’ll Ever Eat
These cookies are the best. For those of us who can’t do dairy, they are a definite treat!
Absolutely! Glad you love them!
These were so easy to make and they are DIVINE! I’m not even a huge coconut fan but the coconut gave them a wonderful texture. I used milk chocolate chips cause thats all I had and we are in love! Great recipe!!
So happy to hear that!
Love these! I only had unsweetened coconut, they are still awesome! Thank you for the great recipe! Butter is getting so expensive, its nice to have some recipes without it! Not sure if I did something wrong but these were very flat, but I actually love them like that.
So glad you enjoyed! Hmm if you do want them a little thicker, feel free to try adding 1-2 extra tablespoons of flour and/or chill the dough a bit before baking.
These are my tried and true, been making them for years and they never fail everyone always loves them!
So happy to hear that!
Oh my goodness, these are divine! I ground the oats and added pecans and I could hardly stop eating the dough, so good!!!
Such a great treat!!
These cookies taste so good. But I’m having issue with them spreading too much and they come out real thin. Any advice?
Hmm maybe try adding a couple more tablespoons of flour! Let me know how it goes 🙂
I loved these cookies!! I made them with 1/2 cup light brown sugar instead of 1 cup, used rolled oats , and unsweetened coconut and they still turned out amazing!! Will definitely keep these in my rotation 🙂
I’m so glad you had success with a little less sugar!
Hi, First of all I want to thank you for all the great recipes that I get by email. My first recipe I made was the chicken soup with ginger and tumeric. Absolutely delicious!! I make that every other week. I recently made oatmeal, coconut choc chip cookies. I did add walnuts too. I did use the one cup of brown sugar but how would it be with half that? My cookies were not puddles of goodness but flat crunchy goodness!! So delicious, perfect for the snowy weekend. Next I want to try the cauliflower sweet potato soup!! Thanks again!!😇
Thank you Karen!
The dough spread more than I had expected and almost covered my baking sheet, so I just cut it into squares. I used brown coconut sugar instead because I didn’t have regular brown sugar. These are so delicious!!
Does anyone have the old recipe? I loved those cookies and want to make them again!
I give these cookies 5 stars. They are delicious and easy to make. I love that they are made with coconut oil. I didn’t have a chocolate bar so used semi sweet chocolate chips. I did add 1 C of chopped walnuts and I cut the sugar back to 1/2 C. dark brown packed sugar. Might not be sweet enough for some but it was perfect to me. Thank you so much for this recipe. It will be my go to now.
Love it! Such a great dessert!
These cookies are SOOO GOOOD!!! I used milk chocolate chips and added pecans, and they were like German Chocolate Chip Cookies, so delicious. Lots of fiber too, so kind of healthy! Absolutely delicious recipe!
LOVE that idea!!
Fine. The came out looking like scones when I wanted something that looked large thin and oozing with flavor. Very cakey. I prefer cookies with butter.
Sorry to hear that! I’m not sure what could’ve gone wrong here. Did you cool the coconut oil completely? I have tons of cookie recipes that use butter as well – check out my full cookie category here.
Simple and Scrumptious !!!
I did add a cup of chopped walnuts, successfully and cookies looked so much like your picture and where chewy with a “coconut maroon” type taste and texture.
I also used my favorite dark chocolate chip.
Amazing! Glad you loved these!
Great recipe for the use of infused coconut oil. Chewy melt in your mouth with every bite!
Absolutely! Glad you loved them!
These are amazing! If I freeze the dough, how long should I thaw and should I thaw in refrigerator or at room temperature?
Hi! You can bake the cookies straight from frozen (no need to thaw). Just add a couple minutes of baking time!
My cookies turned out paper thin. I followed the recipe exactly. Any idea why?
Hi! Very strange. There could be a few things going on – did you make sure your ingredients were at room temp (both the coconut oil and the eggs)? And was your flour measured correctly using the spoon and level method? Lastly, make sure your baking soda is fresh!
Always make these cookies 🍪 they’re a hit every time
One of our favs, too 🙂
I am blown away by how delicious, soft and chewy these cookies are! I’m out of oat milk so I was searching for a recipe and I’m so glad that I found this one!
I used a flax seed egg and they still turned out great!
Great! Glad they turned out delicious for you!
Very tasty but too much spread for me personally, even after refrigerating the dough. I found that cooking on convection 325 F helped keep the cookies a little rounder. I added pecans (great addition) and loved the crunch of finishing salt after they were cooked. Thanks for a different kind of cookie recipe — coconut oil, who knew!! 😉
Of course, happy to hear you’re enjoying this recipe!
Made these cookies today following the recipe exactly. They are very good, though next time I will reduce the amount of coconut oil as these spread out a lot and the dough felt “over oiled” … like 1/4 cup less coconut oil would’ve still done the trick. Also, while they have coconut texture from the shredded flakes, the cookies don’t have any coconut flavor, at least not as they taste to me. Next time making these I will add in 1/4 to 1/2 tsp of coconut extract, perhaps reducing the vanilla by same amount. Thanks for the recipe — despite some issues they are really good!
As I now read more of the comments (boy, there are a lot for this recipe!) I see that my error may have been using refined coconut oil which apparently does not have the coconut flavor…pretty new to using coconut oil in baking so lesson learned!
The cookies were chewy, they had a nice texture, and they were satisfying and tasty.
The perfect treat! Glad you enjoyed!
I really like a lot of your recipes but this one was a like greasy. I thought 3/4 c coconut oil was a lot.
Sorry to hear that! I’ve find that that amount of coconut oil gives these cookies the perfect amount of chew and moisture. You may want to try chilling them a bit before baking!
The cookie recipe was easy and simple to follow. I thought I would try the Chewy Chocolate Chunk Coconut Oatmeal Cookies and to my surprise, the cookies were scrumptious. Per your suggestion, I added one cup of flour as well as 1/2 cup of pecans and turned out nicely. Thank you
these look great! I like the descriptive directions & photos. The IQF freezing is a great suggestion, I’ve also made dough logs to save time, allow to defrost slightly after pulled & slice- diameter of log dependent on dough/required size for baking.
Just made this and came out really good. Unfortunately I can’t eat too much coconut but tried a couple. It was delicious. I mainly made it for my husband. He loved it!
Great flavor. I will definitely make them again but will try adding the extra 1/4 cup of flour. Either that or reduce the Virgin Coconut Oil a bit to improve the shape
Let me know how it goes the next time around, too! Glad you liked the flavor.
These cookies might seriously be the best cookies I’ve had in a very long time. SO good especially if you like a chewy, flatter oatmeal cookie. I did half with no chocolate and used walnuts instead and they turned out great. I only had unsweetened coconut on hand so just used that and still great. If I make them again I’ll probably just stick with unsweetened because I wouldn’t want them any sweeter. I will also mention that I almost never do reviews but I have been reviewing your recipes as of late because they’re too good not to give you some praise. Amazing. Thanks again for a great recipe. It’s a keeper!
Omg thank you!! I’m SO happy to hear you loved them 🙂 And thanks so much for leaving a review — it means a lot!
My husband & I love these cookies! Not sure if I will ever go back to tollhouse 😁After we eat our first 2 or 3 cookies I put the rest in the fridge &for us that’s another level of flavor, Cold! Thanks for this go to “chocolate chip cookie ” recipe!😃🍪
OMG, these are the bomb! My picky eater( who doean’t eat cookies had 4). So happy to have found this recipe!
Woohooo!! So thrilled to hear you both loved them!
These cookies tasted so amazing, I’m just wondering if anyone else had a problem with them spreading quite alot.
Happy they tasted amazing! Sorry to hear about the spreading, though. I’d recommend downloading our free Ultimate Guide to Cookie Baking ebook and heading to the troubleshooting section to learn about cookie spreading! There’s also a section in there about how to measure flour which I’d recommend reading 🙂 Hope that helps!
What did I do wrong?!? Made these twice and they turned into puddles in the oven… Please help!
Oh no! Did you follow the recipe precisely?
I made these without the coconut, only because I didn’t have any on hand and was really craving some chocolate chip cookies but wanted to try a “healthier” version. Not sure what I did wrong, but they came out SUPER thin, almost like lace cookies. They still taste delicious but would have liked them to be like regular cookies. I didn’t see the note about adding extra flour until the cookies were in the oven. I’ll probably try that next time and maybe less coconut oil, and definitely the shredded coconut! If anyone has any thoughts on what I did wrong, please share!
Hi, Allison! The coconut definitely holds these cookies together so that’s my guess as to why they spread so much. Would definitely recommend trying them with the coconut next time! I also have a bunch of other chocolate chip cookie recipes here that you might like 🙂
Fool proof delicious cookies!!! I love the texture and its just the right about of baking soda to make them fluffy too!
I tried with unsweetened coconut and loved them… its a little salty sweet treat 😉
These are absolutely unreal utterly delicious cookies. I used 1/2 a cup of unsweetened coconut instead of the cup of sweetened coconut really because that was all I had and they still turned out completely magical. Make these stat!!
YAY I’m so happy you loved them, Kristina! Thanks for leaving a review 🙂
These are my go-to cookies!! Love love love the flavor and texture and that they contain healthier ingredients! Everyone who tastes them loves them!
I’ve made these twice now and they are incredible! They do spread out a lot on the pan, more than I expected both times (I forgot after the first time, oops) so I don’t recommend more than 8 to a baking sheet. Sea salt is such a great addition and love how it sticks to the melted gooey chocolate chunks.
Happy you love them! Yes good call on not over-crowding the pan 🙂 And YES to the sea salt!!
These cookies are sooooooo delicious! I’ve made them twice in the past two weeks, that’s how good they are. I substituted Bob’s Red Mill GF baking flour, and they turned out great.
Yay!! I’m so happy you’re loving them. Glad to hear the Bob’s flour works well!