Coconut Oil Oatmeal Chocolate Chip Cookies

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!

Oatmeal coconut chocolate chip cookies on a plate

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!

Coconut Oil Oatmeal Chocolate Chip Cookie dough balls on a baking sheet

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!

Recipe Tips

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.

Additions/Variations:

  • Dark chocolate chips
  • Raisins 
  • Chopped nuts

Coconut oil oatmeal cookies with chocolate chips

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!

Oatmeal coconut chocolate chip cookie broken in half

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:

Coconut Oil Oatmeal Chocolate Chip Cookies

Coconut Oil Oatmeal Chocolate Chip Cookies Recipe

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!
5 from 3 votes
Pin Rate
Course: Cookies
Cuisine: American
Prep Time: 15 mins
Cook Time: 10 mins
Chill Time: 1 hr
Total Time: 1 hr 25 mins
Servings: 18 cookies
Calories: 197kcal
Print Recipe

Ingredients

  • 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

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 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.

Video

Notes

-  The same amount of melted butter can be subbed for the coconut oil. Coconut butter can also be used for a more flavorful cookie.
-  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!!!

Nutrition

Serving: 18g | Calories: 197kcal | Carbohydrates: 23g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 10mg | Sodium: 119mg | Potassium: 94mg | Fiber: 2g | Sugar: 13g | Vitamin A: 13IU | Calcium: 15mg | Iron: 1mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. Have to admit I’ve never made cookies with coconut oil before.. definitely need to try this recipe out. These cookies look so chewy and delicious.

  2. I tried out this recipe and it is divine! Usually you can taste the difference when you substitute in healthy ingredients… These do not sacrifice flavor at all! They are the perfect crunchy chewy sweet salty combo. I ran out of plain baking soda and ended up having to use Baking Powder… This did not botch the recipe in any way! I also used mini chocolate chips instead. I did not have chocolate chunks on hand… So I upoed the mini chocolate chips. Will definitely be making these again and again and again!

  3. I made these for my young dairy-free daughter but left out the chocolate & salt, as she is only one and made them kind of rusk shaped. Totally worked.
    Thanks, its nice to have dairy free treats for her.

  4. These were, by far, the best chocolate chip cookies I’ve ever made! I omitted the sea salt because I didn’t have it, and just used regular chocolate chips, but they were soooo good! I’m making another batch now for my husband to take to work.

  5. Making these right now! I substituted the white sugar for 100% pure xylitol ! You can use it the same way you use sugar with 25% less calories!! Yay! Thanks for the great recipe!

    1. How did the cookies turn out with the coconut flour? I’ve used coconut flour before and it didn’t render the results I was looking for. Just curious.

  6. Just made these. Sooo good. Addicting. . When I make cookies I usually eat 1 straight from the oven and one other when they’ve cooled. I try to be good. But I’ve already eaten 5!

  7. I read your warning & I should’ve listened… I cannot stop eating these cookies. They are freakin fabulous! Thank you so very much for sharing this recipe! I am temporarily on a dairy free/soy free diet & -with these cookies- I don’t feel like I’m missing anything at all!
    No kidding: these may be the best cookies I have ever had. Not the best dairy free–just the BEST! The oatmeal and angel flakes makes the perfect combo of chewy. The coconut oil and chocolate compliment each other perfectly. The sea salt addition is just pure genius.
    I’ll curse you in a few weeks when I’ve gained weight, but… Right now I will just say thanks on behalf of my taste buds. :0)

  8. An amazing recipe! I used raw coco nibs instead of chocolate chips and loved how they tasted!
    The salt on top gave these cookies a whole other dimension of taste! Yum!

    1. I mean raw cacao nibs 🙂 I also used unsweetened coconut shavings. Cookies still tasted sweet. A 5 – star recipe!

  9. I made these cookies and they came out so good!! But i didnt really like the salt thats on top and inside the cookies…..

  10. Made these and they are delicious! I accidentally made oatmeal lace cookies but no matter they are getting eaten at an alarming rate. I doubled the recipe but forgot to double the flour hence the lace cookies!
    Easily made them gluten free by using Bob’s Red Mill gf oats and the 1 to 1 flour. Will be keeping this recipe. (I added cinnamon too, a must for me in oatmeal cookies)

    Oh! I put half the batter in the fridge overnight and they still turned into lace cookies so it was obviously something I did.

    1. You have to let the rolled balls chill in the fridge st least 30 minutes before baking them. I once put them right in and they spreaded big time!. When you let them chill in the fridge, that wont happen.

  11. I just made these cookies. They were amazing. I added lots of coconut, chocolate chunks, raisins and lots of cinnamon. I would recommend these cookies to anyone, not just lactose free. Thanks. I tried to give it 5 stars but it didn’t work.

  12. Made these yesterday! My guy and I loved them! Made a few tweaks to our preference. I posted the picture on instagram but could not get it to tag you properly. Awesome recipe! Loved that it is a small batch and perfect for two people. Was requested to keep this recipe!

  13. 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…

    1. 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!

  14. 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!)

  15. 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 🙁

  16. 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!

  17. I just made these and tried to make them a little healthier by making a few adjustments. I was worried because the dough was very, very thick and helped me burn a few calories before enjoying the cookies! They turned out AMAZING and sweet, chewy and delicious even after these changes…in fact, I would imagine them almost too sweet as originally written. Here is what I did:

    ADDED:
    2t molasses
    1T honey
    1T ground flaxseed
    2T dry quinoa flakes
    1t pumpkin pie spice

    CHANGES (as noted after arrows):
    ½ c. melted coconut oil or coconut butter —> 1/3 c. melted coconut butter
    ½ c. brown sugar —> eliminated (since I added the molasses and honey)
    ¼ c. granulated sugar
    2 tsp. vanilla extract
    1 egg
    1 c. old-fashioned whole rolled oats (not instant or quick cook)
    1 c. all-purpose flour —> 1/2c. whole wheat flour and 1/2c. whole wheat pastry flour
    ¼ tsp. salt
    1 tsp. baking soda
    ¾ c. sweetened coconut flakes —> 1/2c. UNsweetened coconut flakes
    ½ c. semi-sweet chocolate chips —> 1/3c. mini chocolate chips
    2 oz. chopped semi-sweet or bittersweet chocolate (or white) —> eliminated
    Sea salt for sprinkling —> eliminated (really no need for extra salt)

    Thank you for the awesome recipe! Next time, I plan to reduce the sugar by an 1/8c. because I’m confident that it’d still be delicious!

  18. Just made a batch and they are so so good! I substituted for gluten free flour and coconut sugar (1/2 cup since it’s so sweet) and this is the best treat I have had since having to go gluten and dairy free!!! My kids are begging for more.?

  19. I have made these so many times. Last time I had gluten free folks but no gluten free flour. I just blended 1 cup of oats into flour and used that and they were awesome. I have also done them vegan ( forgot I didn’t have eggs) with 1/2 cute applesauce and 2 tbsp of ground flax and they may have been my favorite ever! 

  20. I rarely leave comments but this recipe is so spot on that I had to! I only substituted dark chocolate chunks instead of chips and chopped chocolate, and unsweetened large coconut flakes. The result was the best cookie I’ve made in ages. Brought it to a potluck and everyone raved about how they could taste the goodness. A keeper!

  21. awesome cookie, I made one change… 1 cup light brown sugar. no granulated sugar. they came out so moist and delicious. baked mine 12 min. probably the best cookie i ever made. thank u for the recipe. Cookies change lives.

  22. Just finished making these cookies and they are so very fabulous! Thanks so much for such a wonderful recipe, I will be making more very soon. p.s. don’t rush cooling the cookie dough, it’s a very important step.

  23. Made these numerous times; thee best cookie recipe. No joke. I have substituted items here and there, and they come out great each and every time. Really pay attention to the cook time! Do not overbake these! 10 mins in my oven and they’re perfect, just slightly underdone and fabulous. Thank you sooo very much for a wonderful, solid cookie coconut oil recipe. 

  24. This looks perfect to have with a cup of coffee! One question, iif I add some mashed banana to this recipe (for kids snack boxes), will I need to changge the amount of coconut oil ?

  25. 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!

  26. 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!!!

    1. Definitely going to have to try using a flax egg in the future! So glad to hear they’re such a big hit!

  27. How would I need to change this recipe for high altitude?  I’m having a hell of a time baking in this altitude. 

  28. Made these cookies following the recipe just added some chopped walnuts instead of coconut flakes…turned out DELICIOUS!! and I was not patient enough to let them chill for 1 hour..still turned out! great recipe

  29. These are so good! I’ve been really struggling with being dairy free for my breastfeeding baby and these really hit the spot. 

  30. 5 stars
    I have made these with coconut oil and also with extra virgin olive oil without the coconut flakes. Delicious both ways. I love coconut and chocolate so that version is my favorite. But some of my kids prefer the olive oil version.

  31. 5 stars
    I discovered this recipe on my own search for chewy delicious cookies… using coconut ingredients. I used this recipe again to make a HUGE batch for my husbands office as a Thankyou for throwing him a dad baby shower at work. These were a hit!