Join the AK Dinner Party

Chewy Chocolate Chunk Coconut Oatmeal Cookies {made with coconut oil}

Ultra chewy coconut oatmeal cookies with puddles of dark chocolate chunks and flakes of sweet coconut. Dairy free and made with coconut oil instead of butter. Seriously the best chocolate chip oatmeal cookies you’ll ever have!

Prep Time
10 min
Cook Time
10 min
Total Time
20 min

This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my policy page.

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

chocolate chip coconut oatmeal cookie

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.

chocolate chunk coconut oatmeal cookies on pan

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.

stack of chocolate chunk coconut oatmeal cookies

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!

chocolate chunk coconut oatmeal cookie with a bite taken out

How to freeze coconut oil oatmeal cookie dough for later

  1. 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.
  2. 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.
  3. 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.

chocolate chip coconut oatmeal cookies in a stack

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!

Chewy Chocolate Chunk Coconut Oatmeal Cookies {made with coconut oil}

4.98 from 80 votes
stack of chocolate chip coconut oatmeal cookies
Course Cookie, Dairy Free, Dessert
Cuisine American
Keyword chewy coconut oatmeal cookies, chocolate chunk coconut oatmeal cookies, coconut oatmeal cookies, dairy free coconut oatmeal cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serves 20

Ultra chewy coconut oatmeal cookies with puddles of dark chocolate chunks and flakes of sweet coconut. Dairy free and made with coconut oil instead of butter. Seriously the best chocolate chip oatmeal cookies you'll ever have!


  • 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


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

  2. In large bowl whisk together flour, oats, baking soda, and salt; set aside.

  3. 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.

  4. 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.

  5. 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

*If you want these to be slightly thicker cookies, increase flour to 1 1/4 cup.

I think 1/2 cup of chopped walnuts or pecans would be FANTASTIC in these cookies. Let me know if you give it a try.

To make these cookies gluten free: I suggest using a GF all purpose 1:1 baking flour.

Servings: 20 cookies
Serving size: 1 cookie
Calories: 198kcal
Fat: 12.3g
Saturated fat: 8.4g
Carbohydrates: 26.3g
Fiber: 1.4g
Sugar: 12.3g
Protein: 2.2g

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

Healthier Flourless Monster Cookies

Gingerbread Oatmeal Cream Pies

Shop This Post

Download My FREE 7-Day Meal Plan

Download My FREE 7-Day Meal Plan

Join the AK email list and get my brand new, FREE Simple & Nourishing 7-day Meal Plan delivered to your inbox.

    Leave a comment & rating

    Your email address will not be published.


    This site uses Akismet to reduce spam. Learn how your comment data is processed.


    Show Comments

    You might also like