Bite into the joy of these Coconut Oil Oatmeal Chocolate Chip Cookies, uniquely made with coconut oil for a chewy, tropical-flavored treat that’s irresistibly good!
Dairy Free, But Delicious
Ever since I was placed on a dairy-free diet last year (for a few months), I have loved finding new ways to use coconut oil in recipes. I’m a huge fan of anything coconut, so lucky for me using coconut oil, coconut milk, coconut cream and cultured coconut yogurt was really easy and delicious!
These cookies are one of my favorite sweets to make because not only are they made with coconut oil, but they are packed with oats, brown sugar, sweetened coconut, chocolate, and sprinkled with little flecks of sea salt. A little bit of tropical paradise in each bite!
If you have never baked with coconut oil, this is the recipe for you! It will totally convert you! Once you’ve fallen in love with these, I’d highly suggest making my Tropical Banana Bread or my Chocolate Coconut Muffins!
Table of Contents
Recipe Ingredients
- Coconut Oil/Butter: Adds a rich, tropical flavor and moist texture.
- Vanilla Extract: Provides a sweet, aromatic flavor.
- Semisweet Chocolate: Offers a smooth, rich taste with a balance of sweetness and bitterness.
See the recipe card for full information on ingredients and quantities.
Variations
- Add Nuts: Enhance your dairy free Oatmeal Chocolate Chip Cookies by adding a mix of nuts: ¼ cup each of chopped walnuts and pecans, plus a choice of almonds or cashews. This blend brings diverse textures and rich, nutty flavors.
- Chocolate Variation: For a decadent twist, replace the semisweet chocolate chips and chunks with dark chocolate chips in the Oatmeal Chocolate Chip Cookie recipe. This swap infuses a bolder, richer chocolate flavor, appealing to dark chocolate lovers.
- Vanilla Extract Option: For a deeper, richer flavor, opt for high-quality vanilla extract in your cookies. Using something like Tahitian vanilla can impart a fruitier note. While any pure extract is good, a premium choice adds a subtle, yet noticeable difference to your cookies.
How to Make Oatmeal Chocolate Chip Cookies with Oil
Step 1: In a large mixing bowl or the bowl of a stand mixer, combine the melted coconut oil, brown sugar, granulated sugar, and vanilla extract; beat until smooth. Add the egg and mix until combined.
Step 2: In a small mixing bowl, stir together the oats, flour, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chocolate chips, chopped chocolate, and the coconut.
Step 3: Using a standard-size cookie scoop, portion the cookie dough and roll it into smooth balls. The chocolate may not stay in place, but just be forceful. Place balls of dough onto a plate or large baking sheet and sprinkle with sea salt. Refrigerate for 1 hour.
Step 4: Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius); line baking sheets with parchment paper or baking mats. Place 12 cookies on a sheet. Place in the oven and bake for 10-11 minutes, being careful not to overbake! The cookies will look soft and slightly underbaked, but they should be firm on the edges and lightly brown on top. Remove from the oven and allow to cool on the pans for 2-3 minutes before transferring to a wire rack to cool completely.
Expert Tips
- Chill the Dough: For perfect Oatmeal Chocolate Chip Cookies, chill the dough overnight. This enhances flavor complexity and ensures better shape and texture by solidifying the coconut oil, minimizing spread during baking.
- Finishing Salt Tip: Enhance your Oatmeal Chocolate Chip Cookies by finishing them with sea salt flakes. This salt not only adds a burst of flavor but also a delightful crunch.
FAQs
Yes, simply use dairy free chocolate chips and you are all set!
Yes, you can mix the dough by hand, although it might require more effort to get a smooth consistency.
Storage Info
STORE these Coconut Oil Oatmeal Chocolate Chip Cookies in an airtight container at room temperature for up to 1 week. For longer storage, you can freeze the cookies for up to 3 months. To FREEZE, place them in a single layer on a baking sheet until solid, then transfer to a freezer-safe container.
To WARM them, microwave for a few seconds or in a 300°F (150°C) oven for a few minutes to restore their fresh-baked warmth and texture.
More Oatmeal Cookies to Try
Oatmeal Chocolate Chip Cookies with Coconut Oil Recipe
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Ingredients
- 1/2 cup coconut oil - melted or coconut butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 egg
- 1 cup old fashioned whole rolled oats - not instant or quick cook oats
- 1 cup all purpose flour
- 1/4 teaspoon salt
- 1 tsp baking soda
- 3/4 cup sweetened coconut flakes
- 1/2 cup semisweet chocolate chips
- 2 oz semisweet chocolate - chopped, or bittersweet chocolate
- sea salt - for sprinkling
Instructions
- In a large mixing bowl or the bowl of a stand mixer, combine the melted coconut oil, brown sugar, granulated sugar, and vanilla extract; beat until smooth. Add the egg and mix until combined.
- In a small mixing bowl, whisk together the oats, flour, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chocolate chips, chopped chocolate, and the coconut.
- Using a standard-size cookie scoop, portion the cookie dough and roll it into smooth balls. The chocolate may not stay in place, but just be forceful. Place balls of dough onto a plate or sheet and sprinkle with sea salt. Refrigerate for 1 hour.
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius); line baking sheets with parchment paper or baking mats. Place 12 cookies on a sheet. Place in the oven and bake for 10-11 minutes, being careful not to overbake! The cookies will look soft and slightly underbaked, but they should be firm on the edges and lightly brown on top. Remove from the oven and allow to cool on the pans for 2-3 minutes before transferring to a wire rack to cool completely.
I use this recipe all the time – even for kids parties and everyone LOVES them every time!
Any suggestions on how to make without the egg? I have a friend needs a recipe for her daughter and she is allergic to eggs along with dairy!
You can substitute with ground flax seed. 1 Tbsp ground flax and 3 Tbsp water = 1 egg
Can I omit the oats? If so do I just add more flour? All I have on hand are coaches oats. They are quick cook and steel cut 🙁
I can’t really say, I’ve never made them without oats, however, I have made this recipe and it’s delicious!
This recipe is absolutely genius! I tried it today and everybody love these cookies !
Thanks Nelly!
Uhhh I’m making these RIGHT NOW and I cannot get enough of this DOUGH!!! (I loooove Cookie dough!!)
So, the rest of the dough balls are in the fridge – waiting for this hour to be up so I can bake!
*Just a note to anyone trying this recipe – the dough is not firm, as “normal” dough is… it’s very sticky and loose but forms into balls easily. Just sticks to your hands. 🙂 But it tastes darn good!!! LOL
OKAY. They’re done. Verdict is in: OFFICIALLY DEE-LICIOUS!!!! Yummy yummy YUMM-OO!
(I’m trying to give it 5 stars but it’s not letting me!)
I just pulled a tray out of my oven with these babies, I must say the smell is intoxicating… the only thing a bit different is the colour of my cookies, they are a shade darker than in your pics…could it be I omitted the desiccated coconut flakes cos I didn’t have them at hand and I was just too greedy to stuff them in my mouth to wait and shop for the flakes… waiting for the cookie to be cool enough to handle and I will let you know how they taste…
I just have to come back and say, I’m in love!!! Seriously, I love you for sharing this… I’ve wanted to havr healthy(ish) bakes for a long time, mostly the ones I tried were not a raging success. This was my first time and this is for keeps. I was going to give these to my cousin who just had a baby, now I’m gonna have to make another batch just for me. they’re THAT goooood!