Two Peas and Their Pod

Chewy Coconut Oatmeal Cookies

I didn’t make any healthy eating resolutions, but since most people do, I have laid off the cookies. I didn’t want to tempt anyone by posting a cookie recipe. Well, it’s the middle of January and I can’t wait any longer. If you are still going strong on your resolution, ignore me. Or maybe listen because these Chewy Coconut Oatmeal Cookies have NO butter.

That’s right, there is no butter in the recipe, only coconut oil. And there is oatmeal, so these cookies are totally healthy. Sure, there is plenty of sugar, but I am counting them as healthy. New Years, Schmoo Years! It’s time for a cookie!

I’ve missed making a baking mess in our kitchen. There is something comforting about Gold Medal Flour everywhere and a sink full of dirty dishes. So maybe the comforting feeling of dirty dishes doesn’t last long, but these cookies are worth it. And that is what Josh is for. He’s a pretty handsome dish washer:)

If you have’t baked with coconut oil before, you are missing out. Run to the store and buy some. I buy Coconut Oil at Trader Joe’s. It is cheap and I love their brand. If you don’t have a Trader Joe’s, I am so sorry. Salt Lake City just recently got one and I want to move in. Love that store! Most stores carry coconut oil, so don’t worry. You can still find it.

Back to baking. The coconut oil is heavenly in these cookies. I am a butter lover, but I don’t miss it in these cookies. I added in shredded coconut to enhance the coconut flavor. The coconut smell is intoxicating!

The cookies are more on the simple side, but in a good way. The coconut flavor will transport you to a tropical island. And don’t we all need to be on a tropical island right now? Oh, wait…we are on our way to Hawaii right now. Wish you could all join us. Next time:)

Until then, make a batch of Chewy Coconut Oatmeal Cookies and enter coconut bliss!

Chewy Coconut Oatmeal Cookies

Yield: 2 1/2 dozen cookies

Cook Time: 10 minutes

Chewy coconut cookies made with coconut oil, coconut, and oatmeal. Coconut lovers will go crazy for these cookies.

Ingredients:

2 3/4 cups Gold Medal all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 cup brown sugar
2 large eggs
1 cup coconut oil (measured solid), melted and slightly cooled
2 teaspoons vanilla extract
1 cup shredded, sweetened coconut
1 cup quick oats

Directions:

1. Preheat the oven to 350 degrees. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.

2. In a large bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

3. In a large bowl cream together the sugar, eggs, coconut oil and vanilla extract until light and fluffy. Slowly add the dry ingredients and mix until combined. Stir in the oatmeal and coconut.

4. Drop by tablespoonfuls onto prepared baking sheet. Bake at 350 degrees for 10 minutes, or until the cookies are set and slightly browned. Let the cookies cool on the baking sheet for 2 minutes. Transfer to a wire cooling rack and cool completely.

If you like these Chewy Coconut Oatmeal Cookies, you might also like:

This post is in partnership with Gold Medal Flour, but our opinions are our own. We love Gold Medal Flour and use Gold Medal Flour in all of our recipes. Check out our Farm to Table Event in Kansas City with Gold Medal Flour.

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169 Responses to “Chewy Coconut Oatmeal Cookies”

  1. Two Peas — January 16, 2013 @ 7:30 pm

    Oh the humidity:) I haven’t tried measuring it in liquid form. Maybe try the same amount?

  2. Two Peas — January 16, 2013 @ 7:30 pm

    A pie crust does sound good. I will have to try it and let you know!

  3. Two Peas — January 16, 2013 @ 7:31 pm

    Maybe “cream” isn’t the best word to use, just mix them together until smooth!

  4. Two Peas — January 16, 2013 @ 7:32 pm

    You should get some coconut oil at Trader Joe’s. It’s amazing! I am sure butter would work, but you might lose some of the coconut flavor.

  5. Carmen Gigstead — January 16, 2013 @ 7:53 pm

    So funny..I made cookies today too. I was trying to be good after the holidays and I just couldn’t wait any longer. I am so going to try this recipe. I have been wanting to have an excuse to by coconut oil and we have a Trader Joes in Olympia.

  6. janetha @ meals & moves — January 17, 2013 @ 12:07 am

    Mmm.. can’t wait to make!

  7. Joanne — January 17, 2013 @ 9:11 am

    These definitely count as health food in my book! Also – breakfast worthy. 😛

  8. Megan @ whatmegansmaking — January 17, 2013 @ 2:59 pm

    These look wonderful! I’ve never had coconut oil in cookies, but I bet it gives a great flavor. And I agree – I can only go so long without posting a dessert recipe 😉

  9. jenna — January 17, 2013 @ 3:35 pm

    youre a cookie queen for sure! these look delicious!

  10. Susan — January 17, 2013 @ 4:41 pm

    I can’t WAIT to make these cookies! We moved from So. Cal. to VA in 2010 and I’ve waiting two and a half LONG years for Trader Joes to make it’s way out here. Finally, one opened about 45 min. from me and I make a monthly trip out there. I get my coconut oil there, too. Thanks for the recipe!

  11. Patty Goodman — January 17, 2013 @ 5:14 pm

    Just wondering why you are trying to use healthy ingredients and you use bleached flour?! While you’re at TJ’s get their flour too! :)

  12. najwa kronfel — January 17, 2013 @ 6:25 pm

    I love the flavor combination! Oatmeal cookies are my son’s fav, I’m sure
    he would love it even for with coconut!

  13. Emily @ Life on Food — January 17, 2013 @ 7:52 pm

    I wouldn’t even have to share these with the hubby. Coconut makes me weak in the knees.

  14. Kryss — January 17, 2013 @ 8:36 pm

    Pinterest brought me here — These look amazing! I might have to add toasted macadamia nuts and dip them in chocolate…

  15. Jeanette — January 17, 2013 @ 10:43 pm

    Instead of all the sugar, you could try using a sugar and stevia mix! I think I will make these this weekend! I love coconut! :)

  16. Jennifer G. — January 17, 2013 @ 11:00 pm

    Had to make these tonight as I had everything in the pantry and the coconut oil intrigued me. Love the crunch yet chewy texture. I did add a teaspoon of coconut extract just to be sure they were coconutty enough. I think next time I make them I would like to add some chopped macadamia nuts. That would make them perfect.

  17. animlgrl — January 18, 2013 @ 4:53 pm

    I made these today, was worried when I took them out of the oven! They were still puffy and looked uncooked…but one bite and YUM! Oh, and I added a cup of chocolate chips too!!!

  18. Jennifer — January 18, 2013 @ 6:24 pm

    I’m not a huge coconut fan but my husband is. He’s been gone all week on business so I’m making them for him for the weekend. I made the dough last night and baked 4 cookies to test it. Yummmmmmmmy! I followed the recipe and they turned out perfectly. Crispy on the outsides and chewy in the middle. The rest of the dough is getting baked as I write this. Thank you for such a good recipe without using butter!

  19. Laurie A. — January 19, 2013 @ 12:11 pm

    I’m planning on making these today but I don’t want to have to go out and buy quick oats when I have a TON of old fashioned oats in the house. Would that work or is there a problem? These look fantastic! I will be dividing the dough and making one part “plain”, one part with chocolate chips, and one part with nuts to see which is best…. whichever is the winner will be included in the several hundred cookies I have to bake for next weekend for my daughter’s school (getting my volunteer hours done)! Yum. And in the meantime, enjoy Hawaii!

  20. Caroline @ Pink Basil — January 19, 2013 @ 3:06 pm

    Coconut & oatmeal are maybe my two favorite ingredients in cookies…can’t understand why I haven’t tried them together yet but this looks perfect!

  21. Wendy — January 19, 2013 @ 9:47 pm

    These must smell and taste wonderful. I love a chewy cookie. I have just started experimenting baking with coconut oil and hope to use it in recipes as a substitute for vegetable shortening. Even butter flavored Crisco tastes yucky to me and coconut oil smells and tastes great! Thank you!

  22. Tanya — January 21, 2013 @ 12:42 pm

    Hi There,

    I made these last week.
    In the directions, you don’t include adding the coconut and oatmeal. I added them to the dry ingredients and the cookies ended up coming out dry. I suspect because the flour should be decreased if you are adding oatmeal?
    I overcooked mine as well.
    However, they are very tasty and I added coconut sugar instead of brown sugar.
    I am going to try again and take them out of the oven way earlier and decrease the flour.

  23. natalie@thesweetslife — January 21, 2013 @ 3:13 pm

    I love coconut oil but have never tried it in cookies–this combination sounds fantastic!

  24. Two Peas — January 21, 2013 @ 3:15 pm

    Thanks for catching that, you stir in the oats and coconut after you add the other dry ingredients. The amounts are correct though. The dough is a little crumbly, but my cookies don’t come out dry. Try baking them for a shorter amount of time.

  25. Allie {Urban Feast} — January 21, 2013 @ 6:00 pm

    Yum! My roommate actually just bought some coconut oil yesterday, what perfect timing!

  26. Chelsea — January 21, 2013 @ 10:36 pm

    OMG!! These are seriously too. friggen. good. I ended up using whole wheat flour & all brown sugar since that’s what I had on hand and they still taste amazing. Totally taste like they have butter in them. 😉 Definitely my new fav!!

  27. Adrienne — January 21, 2013 @ 11:29 pm

    I really wanted these to turn out, but alas… they didn’t.

    This recipe was a whole slew of firsts: first time cooking with coconut oil, first time using the new Kitchenaid & cookie sheets I got for Xmas. First time I’ve ever had a cookie dough turn out like this (or not turn out, rather).

    That should’ve been the first clue. The finished dough was crumbly & dry, and didn’t really spoon well when trying to put it on the baking sheet. My first batch of “cookies” were little half-spheres that aside from the slight golden edges, resembled exactly the uncooked dough on the baking sheet. I tried adding more coconut oil & pressing the cookies with a fork like you would a peanut butter. They pretty much crumbled everywhere after baking. Not the pretty little cookie in the above pictures, that’s for sure.

    A plus: the raw dough tastes great.

    Apart from that, I have no reason to make these again. Now what to do with the half jar of coconut oil left.

  28. Simone — January 22, 2013 @ 3:52 pm

    Um these are amazing. Sincerely, me, my boyfriend, and every person that ate one of these cookies.

    My boss told me they are his new favorite. Well done.

  29. Lindsay — January 22, 2013 @ 10:10 pm

    Fantastic cookies! Loved every bite. I did add chocolate chips to mine and they were perfect!

  30. Hannah — January 24, 2013 @ 3:13 pm

    YUM! Since some comments indicated these came out a bit dry/crumbly, I reduced the flour to 2 1/2 cups and they came out fantastic! Thanks for the great recipe!

  31. Carolyn — January 25, 2013 @ 4:14 pm

    These look wonderful, Maria! I adore coconut oil, it makes everything so tender.

  32. LisaMarie — January 26, 2013 @ 4:27 pm

    Just made them, two thumbs up from Frederick , MD! And yes it is freezing here as well. I used 2 1/2 c flour as my Kitchen Aid was struggling. I slightly melted the coconut oil in the microwave. Our Costco now sells the coconut oil. First try making cookies with it. Hubbie loves them :) Thank you.

  33. Gabrielle — January 27, 2013 @ 12:01 am

    Made these cookies the other day and they were fabulous!

  34. Le renard et Les raisins — January 27, 2013 @ 3:20 am

    Wow ! Looks delicious and so original ! I absolutely have to make this recipe one day !

    Thanks for sharing !

  35. Two Peas — January 27, 2013 @ 10:13 am

    I will have to look for the coconut oil at Costco! Thanks for the tip!

  36. Pingback: Chewy Coconut Oatmeal Cookies – sort of… « Andrea's Adventures in Baking

  37. Daniele — February 1, 2013 @ 3:09 pm

    This was a fantastic, easy recipe. A friend of mine referred me to it, and I made a couple changes to make it a little bit healthier (you know, so you can eat more of them with less guilt) and it worked out great.

    I used non-quick oats which I buy in bulk from a local organic farm; I didn’t heat the coconut oil and it worked out fine to have it solid; I substituted 3/4 cup coconut sugar (which is unrefined, unlike cane sugar) and used 1/4 cup cane sugar along with the brown sugar; and I added about 3/4 cup chocolate chips.

    The texture was perfect, the taste was well-balanced, and even my pickier organic-only friends can enjoy these! Next time, I may even try a gluten-free version using coconut flour in lieu of the all-purpose flour…

    Such a versatile recipe!

  38. Jamie — February 7, 2013 @ 2:34 pm

    I made these cookies and the dough was hard and crumbly and i couldnt form them into balls. I had tojuat mash it into a pie pan an make a giant cookie. It tastes great but its also hard as a rock. Its definitely not overbaked and i measured everythig correctly. Not sure what i did wrong. But it tastes good. Just wish i had the chewy individual cookies

  39. Kate — February 8, 2013 @ 4:32 pm

    Great cookies. I used chocolate chips instead of coconut flakes – they were a hit!

  40. Elyn — February 10, 2013 @ 4:13 pm

    These are amazing. I made a few miniscule changes (didn’t melt the coconut oil, used old fashioned oats that I whizzed up in the food processor) but I doubt that had a significant effect. They are moist, flavorful and delicious.

    I also grated some nutmeg on top of them before I put them in the oven, it added a great spice flavor. I think I might try cardamom next time.

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