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Coconut chocolate chip cookies on a baking sheet.
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4 from 1 vote

Coconut Oat Chocolate Chip Cookies {made with coconut oil}

Moist, chewy cookies loaded with oats, shredded coconut, and chocolate chips. Made with coconut oil instead of butter, these cookies are dairy free!
Course Dessert
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24
Calories 118kcal


  • 1 ¼ cup old fashioned oats
  • 1 ¼ cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ coconut oil melted and cooled slightly
  • ¾ cup brown sugar
  • 1 large egg
  • 1 ½ teaspoons pure vanilla extract
  • 2 teaspoons milk almond milk or coconut milk can be substituted
  • 1 cup sweetened shredded coconut
  • ¾ cup semisweet chocolate chips divided (use dairy free if necessary)


  • Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone liners.
  • In a large bowl, combine oats, flour, baking soda, and salt. Set aside.
  • In a separate large bowl, using a hand mixer or stand mixer, beat coconut oil and brown sugar until combined. Add egg, vanilla extract, and milk, beating until smooth. Add the dry ingredients and mix until well combined. Stir in the shredded coconut and ½ cup chocolate chips.
  • Drop dough by the heaping tablespoon (I used a 1 ½ tablespoon cookie scoop) onto prepared baking sheets. Flatten the mounds of dough slightly. Press the remaining ¼ cup of chocolate chips onto the tops of the cookie dough. Bake for 9-10 minutes until the edges are beginning to turn golden brown. Place the baking sheets on wire racks to cool completely.


Recipe adapted from Ambitious Kitchen


Calories: 118kcal | Carbohydrates: 19g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 110mg | Potassium: 78mg | Fiber: 1g | Sugar: 10g | Vitamin A: 15IU | Calcium: 14mg | Iron: 1mg