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.
How would I need to change this recipe for high altitude? I’m having a hell of a time baking in this altitude.
What happens if I used quick oats? Wasn’t paying attention and just realized it after I made all the balls.
You already have your answer but I have used both in many recipes and they always turn out fine.
I make these with a flax egg and extra dark chocolate for a practically vegan version and they are the besttttt! My husband and I are obsessed with Specialty’s chocolate chunk cookies and swear they’re the best ever chocolate chip cookie, but these seriously rival and considering they’re not filled with butter this is definitely my top rated cookie recipe!!!
Definitely going to have to try using a flax egg in the future! So glad to hear they’re such a big hit!
I would suggest beating the melted coconut oil, sugars, and vanilla together by hand, as I tried to use a hand mixer for the first time and it didn’t work until I stirred in the eggs. Turned out great, but it gave me a heart attack at first when it didn’t beat smooth, and remained mostly separated. I’ve been using this recipe successfully and have loved it for about a year and a half now, and that was the first time that happened. I don’t put in the coconut flakes, and add a bit more (~1 oz more for the single batch, ~3 oz for a triple batch) chocolate, and it still turns out awesome!
Can you substitute the sugar for honey?