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Dark Chocolate Raspberry Coconut Oatmeal Cookies (made with coconut oil!)

Chewy raspberry coconut oatmeal cookies bursting with raspberries, dark chocolate chunks and sweet coconut! Made with coconut oil to keep them dairy free and full of coconut flavor — yum!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

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Raspberry coconut oatmeal cookies in two stacks

Before Tony and I started officially dating, I baked him four different batches of cookies and shipped them to him in the cutest wrapped Martha Stewart boxes I purchased off Amazon. I thought to myself, if this man wants cookies, he’s going to get some damn good cookies. I stayed up until the wee hours baking and packaging each batch in anticipation of this incredible relationship that was about to begin. My entire heart went into those cookies as I knew that would be it for me. When Tony received the box, he texted me, “You have won my heart.”

True story. We’re romantics and I wouldn’t have it any other way.

Still to this day, I bake for the ones I love. Because if there’s any way to bring a smile to someone’s face, surely it’s by mixing up a batch of sweet-sticky dough layered with puddles of chocolate. I’m actually not sure what’s better: baking from scratch for someone you love; or watching them scarf down your creation in a moment of pure bliss. You have to admit, it’s a little incredible how something sweet can make us feel joyful.

Raspberry coconut oatmeal cookies

Tony’s favorite cookie is my White Chocolate Coconut Blueberry Oatmeal and I don’t blame him for loving them so. They taste a bit like a blueberry muffin, except with crispy edges and an oat texture that’s undeniably addicting. I wanted to do something a bit different with the cookies this time, so I swapped dark chocolate for white, jazzed it up with coconut sugar and used raspberries in place of the blueberries. Now I’m the one in love.

The cookies are full of coconut flavor too thanks to the goodness of coconut oil and shredded coconut. I won’t get into too much detail about all the flavor profiles because I think it’s self-explanatory. The only thing I’d like to mention is that the dough can be difficult to work with once you add in the raspberries. I like to flatten the dough ball down in the palm of my hand, then stuff two or three raspberries in the middle and fold the dough back over them, rolling the dough back into a ball. Enjoy!

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Raspberry coconut oatmeal cookies in a stack

Dark Chocolate Raspberry Coconut Oatmeal Cookies

5 from 2 votes
Raspberry coconut oatmeal cookies in a stack
Course Cookies, Dairy Free, Dessert
Keyword raspberry oatmeal cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Serves 12

Raspberry oatmeal cookies packed with coconut and dark chocolate. These cookies are made with coconut oil for a unique cookie combo.


  • 3/4 cup white whole wheat flour (all purpose also works)
  • 1/2 cups old-fashioned rolled oats
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1/3 cup coconut oil, melted and cooled
  • 1/2 cup coconut sugar
  • 2 teaspoons vanilla extract
  • 1 egg
  • 1/2 cup unsweetened shredded coconut
  • 3 oz your favorite dark chocolate bar, coarsely chopped (or 1/2 cup dark chocolate chips, dairy free if desired)
  • 1/2 cup frozen raspberries


  1. Preheat oven to 350 degrees F. In large bowl whisk together flour, oats, baking soda, and salt; set aside.
  2. In bowl of an electric mixer beat together melted coconut oil and coconut sugar until smooth. Add in egg and vanilla; beat again for 2 minutes or until smooth.

  3. Stir in flour & oat mixture to the wet ingredients; mixing until well combined. Slowly fold in coconut and dark chocolate chunks. 
  4. Use a cookie scoop to gather a large rounded tablespoon of dough. Flatten the dough in the palm of your hand and add two raspberries on top, roll dough back into a ball and place on cookie sheet. It's a bit obnoxious to do, but these cookies are quite delicious! It's best to use frozen raspberries as they have a lessened chance of bursting when you roll the dough.
  5. Repeat with each dough ball then place cookies on cookie sheet 2 inches apart and bake for 10-13 minutes or until edges just begin to turn golden brown. 
  6. Remove from oven and cool for a few minutes on baking sheet until the cookies firm up a bit. Transfer to a wire rack to allow cookies to cool completely. Makes 2 dozen.
Servings: 12 cookies
Serving size: 1 cookie
Calories: 152kcal
Fat: 9.3g
Carbohydrates: 16.2g
Fiber: 2.2g
Sugar: 8g
Protein: 2.4g

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