Oatmeal Coconut Cookies

Oatmeal Coconut Cookies! Sweet, chewy and coconutty, these cookies are a sweet twist on oatmeal cookies just for the coconut lovers in your life.

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There’s nothing like a classic oatmeal cookie, but sometimes, it’s nice to mix things up!

Flaked coconut adds a delicious flavor and texture to these oatmeal coconut cookies. They don’t require any chilling time and bake into perfectly sweet and chewy cookies that will keep you coming back for more!

Looking for more versions of beloved oatmeal cookies? Try my Oatmeal Craisin Cookies or Banana Oatmeal Cookies!

This recipe can easily be made gluten free. (See variations & substitutions.)

Ingredients

• Unsalted butter
• Coconut oil
• Egg
• Vanilla extract
• Brown sugar (or coconut sugar — see notes)
• All-purpose flour
• Baking soda
• Cinnamon
• Sea salt
• Rolled oats
• Unsweetened coconut flakes

Instructions

Preheat Oven & Prepare Sheets: Preheat oven to 375°F. Line baking sheets with parchment paper.

Combine Wet Ingredients: In a stand mixer, blend butter, coconut oil, egg, and vanilla until smooth.

Incorporate Dry Ingredients: Mix brown sugar into the wet mixture. Separately, combine flour, baking soda, cinnamon, salt, oats, and coconut.

Blend Dry with Wet: Gradually add dry mix to wet ingredients on low speed until fully combined, avoiding over-mixing.

Shape and Space Dough: Use a cookie scoop to place dough on prepared sheets, leaving 2-3 inches between each for spreading.

Optimal Baking Time: Bake for 9-11 minutes until edges turn golden and center sets.

Cooling Process: Let cookies cool on the sheet for 5 minutes before transferring to a rack for further cooling.

Recipe FAQ’s

Variations & Substitutions

Try these variations!

• Oatmeal Coconut Chocolate Chip Cookies. Add 1/2 to 3/4 cups chocolate chips or chocolate chunks.
• Oatmeal Coconut Cranberry Cookies. Add 1/2 cup dried cranberries.
• Oatmeal Raisin Coconut Cookies. Add 1/2 cup raisins.
• Oatmeal Pecan Chocolate Chip Cookies. Add 3/4 cup toasted chopped pecans.

Diet-Specific Substitutions

• Gluten-free: Swap cup for cup gluten free flour blend in place of regular flour & ensure that the oats are certified gluten free.

Oatmeal Coconut Cookies

Oatmeal Coconut Cookies! Sweet, chewy and coconutty, these cookies are a sweet twist on oatmeal cookies just for the coconut lovers in your life.

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Course Dessert

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Servings 24 cookies

Author Dianna Muscari

Ingredients  

• 8 tablespoons butter softened to room temperature
• ¼ cup coconut oil solid
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup brown sugar
• 1 cup all-purpose flour
• ¾ teaspoon baking soda
• ¼ teaspoon cinnamon
• 1 teaspoon sea salt
• 2 cups rolled oats
• ⅓ cup unsweetened coconut flakes

Instructions 

• Preheat oven to 375°F degrees. Line 2 baking sheets with parchment paper and set aside.
• In the bowl of a stand mixer, beat butter and coconut oil together until relatively smooth. Add egg and vanilla and beat until fully incorporated.
• Add brown sugar and beat until smooth.
• Meanwhile, whisk together flour, baking soda, cinnamon, salt, oats and coconut.
• With the mixer on low speed, slowly add the dry mixture and mix until fully incorporated. Don’t over mix the dough, just make sure that there are no patches of dry ingredients left.
• Using a cookie scoop or a tablespoon measure, scoop dough onto prepared cookie sheet leaving about 2-3 inches between cookies. {I like to make these cookies with a double scoop of dough, resulting in large, chewy cookies.}
• Bake for 9-11 minutes or until the edges are lightly browned and the middle is just set.
• Remove from oven and allow to cool on cookie sheet for about 5 minutes until they set up so they are easier to move to a cooling rack.

Dianna’s Tips

• For chewy cookies, bake as directed. For crispier cookies, bake 1-2 minutes longer.
• The original recipe called for 1/2 cup of coconut sugar. I have not tried making the recipe with only coconut sugar, but a 1/2 and 1/2 combination.

Variations

• Oatmeal Coconut Chocolate Chip Cookies. Add 1/2 to 3/4 cups chocolate chips or chocolate chunks.
• Oatmeal Coconut Cranberry Cookies. Add 1/2 cup dried cranberries.
• Oatmeal Raisin Coconut Cookies. Add 1/2 cup raisins.
• Oatmeal Pecan Chocolate Chip Cookies. Add 3/4 cup toasted chopped pecans.

Diet Specific Substitutions

• Gluten-free: Swap cup for cup gluten free flour blend in place of regular flour & ensure that the oats are certified gluten free.

To make a parfait dessert: Crumble one cookie into the bottom of a small container and press down lightly. Top with a few tablespoons of vanilla Greek yogurt. Top with chopped fruit of your liking.