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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.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Dessert
Cuisine: American
Servings: 24 cookies
Author: The Kitchen Prep

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
  • 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.
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.
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.