Chewy Coconut Oatmeal Cookies

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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!

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Chewy Coconut Oatmeal Cookies

Chewy coconut cookies made with coconut oil, coconut, and oatmeal. Coconut lovers will go crazy for these cookies.
4.34 from 15 votes



  • Preheat the oven to 350 degrees. Line a large baking sheet with a parchment paper or a Silpat baking mat.
  • In a large bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  • 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.
  • 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.


Calories: 131kcal, Carbohydrates: 26g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 14mg, Sodium: 129mg, Potassium: 49mg, Fiber: 1g, Sugar: 15g, Vitamin A: 28IU, Vitamin C: 1mg, Calcium: 20mg, Iron: 1mg

Have you tried this recipe?

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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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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. I made these tonight after stumbling across this on facebook. These little bundles of goodness are AMAZING! Soft, melt in your mouth, plesant looking delightfullness. If you contemplate making these I highly recommend you do. These are by far my new favorite cookie. Not to mention I am thinking of using the dough for other cookies because it is just that good! Thanks for sharing the recipe.

  2. Just made these for our Christmas cookie platter. The dough was FABULOUS and the cookies were even better. Super delicious and I love that they have coconut oil in them. Followed the recipe except for using Turbinado sugar in place of the regular sugar. I will make these again.

  3. These cookies look really good. But am looking for an eggless version. What would u suggest ? I do have enerG brand egg replacer. How much would I need and when do I need to add them .. Ur response would be highly appreciated. We r coconut lovers and am sure looking forward to making these very soon !

  4. I just made these wonderful nuggets of coconut. I did add a scant half cup of whole milk because the dough seemed a bit dry. I also added some raisins as we love them. The cookies came out perfect.

  5. YUM! I made these last week and am about to make them again today. Beautiful cookie with a marvelous taste. I found the dough a bit too dense, I added a scant half cup of milk and it was perfect. Everyone that I shared with wants the recipe~a compliment to you!

    1. 2 1/2 dozen cookies. I roll the cookies in balls, the same size! You can also use a cookie scoop.

  6. These are amazing! My husband couldn’t stop eating them! I added choc chips to half the batch and wow they were even better which i didn’t even think was possible! The coconut oil makes a world of difference in these! Thanks!

  7. I was looking for a cookie recipe with coconut and I found these! Just made them and they are absolutely delicious! I did use unsweetened coconut instead of sweetened, which made them perfect–not too sweet, but still perfectly coconutty! Delicious! Thank you for the recipe!

  8. I wonder why, but whenever I try one of your cookie recipes, the dough is too dry and crumbly and the cookies end up crispy. It only does that with the recipes on your website. I’m from Canada so maybe there’s some difference with the ingredients. I know the flour isn’t exactly the same, but I don’t have this problem with other american recipes.

    Anyway, it’s not a very big deal: I keep using your cookie recipes because they taste SO good. I could eat a thousand of them (or maybe even more, I haven’t tried yet). I’m gonna try using less flour and oats. Or maybe you would have another suggestion? I don’t mind the crispiness but the cookies are a little difficult to shape when the dough is dry like that.

    Thanks 🙂

  9. I have a lot of coconut oil cookie recipes that I love but these are a new favorite. I added chopped dates as well. Must. Stop. Eating!!

  10. I use this recipe to bake my (medicinal) cannabis cookies. Excellent for flavor, manageable calorie content and healthy delivery of meds. Great recipe!

  11. These cookies are completely amazing first off! My coworkers request them all the time and everyone who’s tried them loved them. I wanted to try them gluten free and was wondering if coconut flour could be substituted for the flour?

  12. I made these last night. They’re delicious! I used flax instead of eggs to make the recipe vegan (and it’s what I had on hand). I also added 1/4 cup of almond milk so the dough wasn’t crumbly. I made half the recipe and got 19 cookies. They’re a great shape and texture – just a little crunchy on the outside and chewy in the middle. Thanks for the recipe!

    1. But can you use coconut oil that is already oil and so there is no reason to melt in microwave?

  13. 3 stars
    Substituted half the oil for one mashed banana, and used unsweetened coconut. These were incredibly sweet! Next time will but back to 1/2 cup each of the sugars – that should do the trick. Otherwise the texture was great.

  14. 5 stars
    These were excellent! I divided recipe and added dark chocolate chips. I had family do taste test. Husband loved plain coconut but my dark chocolate loved ones preferred the chip cookies! Thanks for posting

  15. 5 stars
    Oh wow. These biscuits are truly something! I was craving something sweet but was completely out of butter so I knew my usual go-to recipes were out of the question. I did have coconut oil though so thought I’d give this recipe a whirl. I’d never made biscuits with coconut oil before so I didn’t know what to expect but I was blown away with the end result. The biscuits were so soft, chewy and the perfect sweetness! These ingredients all complement each other and we’re the perfect accompaniment to a cup of tea. I’ll be keeping this recipe and plan to make it again and not only when I run out of butter!

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