Looking for a chocolate chip cookie with a little something extra? These Oatmeal Coconut Chocolate Chip cookies are a delicious twist on a classic recipe. Soft and chewy cookies packed with oats, shredded coconut, and lots of chocolate chips.
This recipe is a delicious addition to our chocolate chip cookie archives. Have you tried our Best Chocolate Chip Cookies, Double Chocolate Chip Cookies, or Chocolate Chip Cookie Cups? We have a chocolate chip cookie for everyone! Today we’re making chocolate chip cookies packed with coconut and oats.
These cookies are
- Soft in the center and crisp at the edges
- Chewy from oats and shredded coconut
- Packed with chocolate chips
- Flavored with brown sugar, vanilla, coconut, and chocolate
- Quick and easy to prepare (no chill time)
Note: The full recipe is below in the recipe card.
Start by pulsing the oats in a food processor (more on this below). Combine oats, flour, baking soda, and salt.
In a separate bowl, using a hand mixer or stand mixer, beat coconut oil and sugars. Add egg and vanilla.
Add the dry ingredients to the wet ingredients and beat until well combined.
Stir in the coconut and chocolate chips.
Scoop the dough into 3 tablespoon portions and from into a thick disc (more on this below). Bake on a parchment-lined baking sheet for about 10 minutes. Place on a wire rack to cool completely.
By pulsing the oats in a food processor the oats get broken down into small pieces. This allows the oats to evenly disperse through the dough and creates a great chewy and moist texture. Don’t have a food processor? You can still make this recipe, just omit that step.
Coconut oil should be solid but soft (similar to room temperature butter). This ensures that the coconut oil blends into the other ingredients well and that the cookies don’t spread too much while baking.
This dough does not spread very much. I recommend shaping the dough into discs to encourage spreading. They will puff up a tiny bit and spread outwards slightly, so keep that in mind when shaping your dough.
These cookies will be very delicate when you pull them out of the oven. They will firm up as they begin to cool. Cool them on the baking sheet set on a wire rack.
How to get perfectly round cookies
Immediately after the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a perfect round shape.
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Oatmeal Coconut Chocolate Chip Cookies
- ¾ cup old fashioned oats
- 1 ¼ cups all purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup coconut oil, solid but soft
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¾ cup sweetened shredded coconut
- ⅔ cup chocolate chips, plus extra for topping
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Place oats in the bowl of a food processor. Pulse several times until the oats are broken down into small pieces. Combine oats, flour, baking soda, and salt. Set aside.
- Using a hand mixer or stand mixer, beat coconut oil and both sugars until combined. Add egg and vanilla extract, beating until smooth. Add the dry ingredients and mix until well combined. Stir in coconut and chocolate chips.
- Scoop the dough into 3-tablespoon portions and shape into thick flat discs. The cookies will spread a little, but not too much, so shaping the dough is important. If desired, press a few extra chocolate chips on top of each cookie. Bake for 9-11 minutes, until the edges are beginning to turn golden brown but the center of each cookie is still underbaked. The cookies should be so soft and fragile that you cannot pick them up of the baking sheet. See notes about shaping the cookies when they come out of the oven. Place the baking sheets on wire racks to cool completely. Sprinkle with flaky sea salt, if desired.
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
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