Chewy Chocolate Chunk Coconut Oatmeal Cookies {made with coconut oil}
Prep time
Cook time
Total time
Ultra chewy oatmeal cookies with layers of coconut and chocolate chunks. Made with coconut oil instead of butter!
Recipe type: Cookies
Serves: 24 cookies
  • 1 1/4 cup quick oats (or can use regular oats but they might be thicker/more chewy)
  • 1 1/3 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup melted and cooled virgin coconut oil
  • 3/4 cup packed dark brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup shredded coconut
  • 3.5 oz semi-sweet 70% chocolate, coarsely chopped (I use one Ghiradelli chocolate bar)
  1. Preheat oven to 350 degrees F.
  2. In large bowl whisk together flour, oats, baking soda, and salt; set aside.
  3. In bowl of an electric mixer beat together melted coconut oil and brown sugar until smooth. Add in eggs and vanilla; beat again for 2 minutes or until smooth.
  4. Add in flour & oat mixture to the wet ingredients; mixing until well combined. Slowly add in coconut and chocolate chunks.
  5. Drop dough with cookie scoop or by large rounded tablespoons onto ungreased cookie sheet. Bake 9-11 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 a few minutes on baking sheet. Transfer to wire rack to finish cooling. Makes 2 dozen.
If you want thin, chewy flat cookies then reduce flour to 1 cup and bake as directed.
If you want them thicker, increase flour to 1 1/3 cups.
Recipe by Ambitious Kitchen at