You’d never guess that these thick, soft and chewy coconut oil oatmeal chocolate chip cookies are butter-free! That’s because they’re packed full of amazing tropical flavor!
For those of you who 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!
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 were one of my favorite sweets to make (with dairy-free chocolate, of course) because not only were they made with coconut oil, but they were 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!
They’re just as easy to make as any other cookie recipe, only of course with melted coconut oil. I’d suggest buying high quality oil or even coconut butter (it’s a little more flavorful)—either will do the trick!
How to Make Them
WET INGREDIENTS. Once you’ve got you coconut oil (or butter) melted you’ll want to beat it along with some brown sugar, granulated sugar and vanilla extract. Next add an egg and mix until combined.
DRY INGREDIENTS. Then, in a small mixing bowl whisk together the oats, flour, salt and baking soda.
COMBINE. Gradually add the dry ingredients to the wet ingredients mixing just until combined. I prefer to fold in the chocolate chips, chopped chocolate and the coconut by hand.
SCOOP. Using a standard size cookie scoop, portion the dough and roll into smooth balls. The chocolate may not stay in place, but just be forceful.
REFRIGERATE. You’re going to refrigerate the dough so that the oil re-solidifies and the oats absorb some of the moisture. Place the balls of dough onto a plate or sheet and sprinkle with sea salt. Refrigerate the dough for 1 hour,
BAKE. then bake on a parchment or baking mat lined sheet for 10-11 minutes at 350 degrees. The cookies will look slightly underbaked but that’s ok. As long as the edges are set and the tops are lightly golden brown they’re good to go! Overbaking will create dry, tough cookies and we definitely want to avoid that!
Salt: I love my little tin of Maldon flakes especially as a finishing salt and think they make chocolate chip cookies taste 100x more amazing (yes, it’s possible).
Vanilla: I used some of my Tahitian vanilla for a fruitier flavor, but any pure extract will do.
- Dark chocolate chips
- Chopped nuts
Making Ahead & Storing
Make ahead? The cookie dough should last in the fridge for 24 hours, so you can make the dough a day before baking if need be. Just make sure to let the dough sit at room temperature for a little bit so that you can easily scoop it.
Freeze dough? Scoop the dough into balls, flash freeze for 30 minutes, and place into a freezer safe bag for up to 3 months. Bake from frozen just add a few extra minutes.
Freeze cookies? Layer baked cookies in between pieces of parchment paper and freeze in a freezer safe bag/container for up to 2 months. Let them thaw at room temperature and then enjoy!
Enjoy these coconut oil oatmeal chocolate chip cookies while warm… I promise you won’t regret it. I mean look at that cookie above, doesn’t it look incredible? It tastes pretty darn good too! Just a warning before you leave: they are highly addictive, so be careful 🙂
For more oatmeal cookies, try:
- Apple Cinnamon Oatmeal Cookies
- Iced Oatmeal Cookies
- M&M Chocolate Chip Oatmeal Cookies
- Crispy Crunchy Oatmeal Cookies
Coconut Oil Oatmeal Chocolate Chip Cookies Recipe
- 1/2 cup coconut oil - melted OR coconut butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 1 egg
- 1 cup old fashioned whole rolled oats - not instant or quick cook oats
- 1 cup all purpose flour
- 1/4 tsp 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
- 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 dough and roll 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 oven to 350, 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.
- This recipe can be made dairy-free by using only dairy-free chocolate chips.
- Chopped almonds or even mound bars would be amazing in these cookies!!!