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
Technically, yes. Quick oats are just rolled oats that are processed into smaller pieces. However, rolled oats tend to result in a better texture as they retain their shape. Swapping them for one another may result in different textures.
Yes, the dough can be scooped and "flash frozen" on a baking pan and then kept in an airtight container in the freezer. You may need to add a minute or two to the bake time if starting from frozen.
Variations & Substitutions
Try these variations!
- Oatmeal Coconut Chocolate Chip Cookies. Add ½ to ¾ cups chocolate chips or chocolate chunks.
- Oatmeal Coconut Cranberry Cookies. Add ½ cup dried cranberries.
- Oatmeal Raisin Coconut Cookies. Add ½ cup raisins.
- Oatmeal Pecan Chocolate Chip Cookies. Add ¾ 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
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.
Notes
- For chewy cookies, bake as directed. For crispier cookies, bake 1-2 minutes longer.
- The original recipe called for ½ cup of coconut sugar. I have not tried making the recipe with only coconut sugar, but a ½ and ½ combination.
- Oatmeal Coconut Chocolate Chip Cookies. Add ½ to ¾ cups chocolate chips or chocolate chunks.
- Oatmeal Coconut Cranberry Cookies. Add ½ cup dried cranberries.
- Oatmeal Raisin Coconut Cookies. Add ½ cup raisins.
- Oatmeal Pecan Chocolate Chip Cookies. Add ¾ cup toasted chopped pecans.
- Gluten-free: Swap cup for cup gluten free flour blend in place of regular flour & ensure that the oats are certified gluten free.
Shaina Wizov says
I can totally attest for the original recipe these cookies were inspired by... I got to try those, with the dark chocolate, and they were HEAVEN! These sound delicious too, and I love the idea of crumbling them into a parfait!
thekitchenprep says
These would be delightful with the chocolate, too! Chocolate + coconut = <3 I left it out this time knowing that they'd be paired with pineapple, but I think chocolate will be present next time!
Nicole says
These cookies look irresistible!
thekitchenprep says
Thanks, Nicole! I can assure you, I have NOT been able to resist, so you are correct!;)