Chewy coconut oatmeal cookies are the ultimate five-ingredient cookie, irresistible to any coconut lover, grab a mixing bowl and get started.
Did I mention that oatmeal coconut cookies are gluten and dairy free? This is an oatmeal cookie recipe without flour or dairy.
Oatmeal Coconut Cookies
These cookies are so chewy, so irresistible, I actually burned my mouth eating a second cookie while they were still piping hot from the oven.
If you have a coconut lover in your life, you need these coconut lover’s cookies. This is the chewiest, most coconut filled cookie I have ever tasted.
With just a handful of ingredients, a bowl, and a spoon, you can stir these coconut oatmeal cookies together in about three minutes. They are beyond easy to make!
The only ingredients that you’ll need are:
- coconut oil
- light brown sugar
- egg
- old fashioned oats
- sweetened coconut flakes
If you truly love coconut, if you would happily eat shredded coconut by the spoonful, if you think there is no such thing as too much coconut, you’ll probably love these as much as I do.
True confession: I wound up eating these cookies for my lunch, dinner, and breakfast the following morning.
While I enjoy most desserts, my sweet tooth is usually pretty easily satisfied with just a couple of cookies. The oatmeal coconut cookies were so good that I found them completely irresistible.
Coconut Oil Oatmeal Cookies
I’ve made lots of coconut treats that use sweetened coconut flakes in the dough. Toffee Coconut Pecan Chocolate Chip Cookies combine some of my favorite things into one delicious cookie and I’ll never turn down Coconut Scone Cookies for breakfast.
For these cookies, I got even more coconut flavor into the cookies by using melted coconut oil in the dough.
Coconut oil acts very similarly to butter when baked resulting in a flaky, moist cookie. It also makes this recipe completely dairy free.
I love baking for people and knowing that I can share these favorite cookies with both my dairy free friends and wheat free friends is delightful! That said, most people would never guess these cookies don’t have any butter in them.
Gluten Free Coconut Cookies
Did I mention that Oatmeal Coconut Cookies are also gluten free? This is an oatmeal cookie recipe without flour.
Rolled oats are combined with the coconut, coconut oil, brown sugar, and eggs to make the dough.
PLEASE NOTE: This is a loose cookie “dough,” as you can see in the video. You’ll need to press the cookies together with your hands after scooping them onto the cookie sheet.
Oatmeal Cookie Recipes
A chewy oatmeal cookie is always welcome on my snack plate. From classic Chewy Oatmeal Raisin Cookies to Oatmeal Butterscotch Cookies and Cranberry Chocolate Chip Oatmeal Cookies, I love them all.
Oatmeal cookies have inspired plenty of other meals, snacks and treats that my family enjoys too.
If you haven’t tried my Chewy Raisin Baked Oatmeal Cups for breakfast, add it to your list, along with Oatmeal Cookie Ice Cream.
If you love the combination of coconut flakes and oatmeal in these Coconut Lover’s Oatmeal Cookies, you’ll also enjoy these Coconut Oatmeal Cookie Dough Bites that I shared a while back. They’re delightfully bite sized treats packet with coconut flavor.
Give our Pineapple and Coconut Baked Oatmeal recipe a try to add a tropical twist to your next breakfast! I’ve also been eyeing the recipe for Coconut Baked French Toast with Oatmeal Crumble I found over on Foodie Crush. Doesn’t that sound incredible?
Oatmeal Cookies with Coconut
I cannot wait for my fellow coconut fans to give this recipe a go. You’ll be amazed by how few ingredients it takes to create a cookie that satisfies all your coconut cravings.
Be sure to let these cookies cool at least 5 or 10 minutes before taking a bite! The incredible smell of these treats as I pulled them from the oven got the best of me and I wound up burning my mouth because I just couldn’t wait. Learn from my impatience!
Everything about these oatmeal coconut cookies is delicious. Slightly crisp on the outside with plenty of coconut flavor and brown sugar sweetness, these are oatmeal cookies I’ll be making again and again for years to come.
Kitchen Tip: I use these bowls, this scoop, this spatula, and this baking sheet to make this recipe.
If you’re as big a fan of the oatmeal + coconut combination as we are, you’ll want to check out the recipes too!
Juicy bites of pineapple, mixed with chewy oats and sweet coconut to give this Pineapple Baked Oatmeal a fun tropical twist.
Coconut Cranberry Oatmeal Cookies have the crisp edges and soft centers that everyone craves. They are loaded with coconut and cranberries and they have been a hit with everyone who tries them.
Chewy bites of oatmeal cookie dough are filled with coconut, tart dried apple bits, and cranberries to create the Coconut Oatmeal Edible Cookie Dough that’s a total win with my family.
For more coconut deliciousness, you’ll want to try my grandmother’s Coconut Bars are a childhood favorite that I still dearly love today. And this Coconut Pound Cake is so good that I often serve and eat it without any glaze at all.
The Coconut Meyer Lemon Meringue Cake by Comfortably Domestic puts a coconut spin on the classic lemon meringue dessert. This Coconut Rice Pudding by The Noshery is a must-try for all of you rice pudding fans out there. And these Coconut Cream Cheesecake Bars by Love from the Oven are yet another option to try.
oh! Last but not least, Coconut Scone Cookies? You need to try them too!
Can you tell that I really, really, unabashedly LOVE coconut?
Coconut Oatmeal Cookies
Ingredients
- ½ cup melted or very soft coconut oil
- ½ cup light brown sugar
- 1 egg
- 2 cups old fashioned oats
- 1½ cups sweetened coconut flakes
Instructions
- Preheat the oven to 325°F. Stir together the coconut oil, sugar, and egg until smooth. Add the oats and stir until well combined. Stir in the coconut.
- Scoop 2 tablespoon portions onto a parchment or silicone lined baking sheet. Press the cookies together with your hands, as needed.
- Bake for 12 minutes and then let cool at least 5, preferably 10 minutes, before removing to a wire rack or plate. Store in an airtight container. Enjoy!
Notes
Nutrition
{originally published 5/26/14 – recipe notes and photos updated 12/22/22}
Anonymous says
Just made them, with added chocolate chunks and vanilla and they turned out sooo delicious! Thanks so much for sharing this wonderful recipe! The dough was a bit crumbly initially, but I pressed it together and they baked up wonderfully, no problem at all.
JL says
I used coconut sugar (with a tad more oil for moisture) and added some pumpkin spice baking chips I found during the holidays, and some cinnamon. It turned out great! I made sure to smoosh them together a little when putting on the pan before baking. I though they might break apart after baking, but after they sat for the 10 minutes, they were perfect.
Sandy Moar says
Thank you for this recipe! Amazing!
Tricia @ Saving room for dessert says
These sound, and look wonderful Mary! I have a jar of coconut oil calling my name 🙂 Have a lovely weekend!
Shelly says
I received this coconut cookie recipe in my email this morning, I captured a screen shot on my cell phone and then showed it to my husband. He's obsessed this recipe and wants it tomorrow. We already have everything on hand, but he panicked and bought extra coconut oil (he does "bulletproof coffee" and uses coconut oil and grass fed butter in his morning coffee. He thought he'd love these cookies so much he'd need a double batch.
The Hungry Mum says
Guess what I'm gonna make for the gals' lunchboxes?! 🙂
Lyndsay says
These are great! I used honey instead of sugar and they turn out really good! They are crumbly so you definitely need to let them cool a lot on the pan before moving them but then they work wonderfully!
Unknown says
i made these this aft and they are soooo yummy. I used unsweetened coconut (which i didnt think altered the taste in a bad way at all!) and added an extra egg bc they just wouldn't "stick" together. I'm not a baker by any means but it seemed to work amazingly well. my husband is almost mad bc they are so good and he can't stop eating them!! will definitely be making these again and again.
Aunt Sukey says
This recipe needs something more to hold the ingredients together. I ended up with a mess of loose granola.
Mary says
As you can see in the video, this is a loose cookie "dough" recipe. You need to press the cookies together and then let them cool before transferring them off the cookie sheet. I am sorry they didn't work for you! They do hold together nicely though, as written.
Marsha says
Going to make these. Even if they don’t stick together what a great base for granola with some nuts added
Mary Randall says
I just made these and for the life of me, I couldn't get them to stick together. I actually added peanut butter and then went to my granola cookie recipe and added this dough. They are finally staying together but now are not gluten free
Sharon Bycko says
I love these cookies! I've made them twice with chocolate chips. both my son and I are GF and it's a struggle to satify the cookie cravings. This does it!
Great data for Seattle Water Main Repair says
These were great! the first time i made oatmeal cookies and a total success.
Clarisa Rhodes says
Look great! Have you heard of anyone trying something else to substitute the egg? (egg allergy)
Yuriko Nugent says
I am going make this! But don't have experience in baking cookies…Could you tell me how oats should be prepare? I have regular oats. Not quick oats. Should it be soaked in water before?
THank you!
Mary says
Just stir in the dry oats with the rest of the ingredients. They don't need to be prepared in any way beforehand. Enjoy!
Sally M says
I saw this recipe this morning and realized I had the ingredients on hand so I made them right away! I love how fast it is to make! I used melted butter instead of the coconut oil. For those having trouble having the dough hold together, while my first batch cooked, I put the remaining dough in the fridge to chill. I took it out when the first ones came out of the oven and the dough held together beautifully to form the cookies! I did bake them a few extra minutes. Thank you for a keeper recipe!
Glenn says
Just made up a batch. These are very good! Never used or even saw coconut oil before. I look at it as a special crisco in a jar. Second pan baked I added mini-chocolate chips. Next pan trying to decide if I drizzle melted chocolate across the tops or just dip the whole top in chocolate like a macaroon. Love oatmeal and coconut so this is a good mix!
Roxana says
Esta buenísima la receta, ya la hice, pero sustituí la mitad de el aceite de coco por mantequilla y pues lo único es que hay que cuidarlas por qué se pueden quemar fácilmente. La recomiendo mucho! Gracias por aportar la receta
Jeannine Lawall says
I have been on an “elimination” diet for possible IBS since October – so many of my favorites have been forbidden to me for so long now! I was excited to see this recipe, so I tried it – absolutely fantastic! Literally the best thing I’ve eaten in a long, long time! Thank you!! The batter was sort of dry, as you warned, so I added an extra egg, and it was a lot easier to deal with at that point. Thank you again, I’ll be sure to check out the rest of your site. 🙂
Mary says
YAY! I’m thrilled that the cookies were a hit. Thanks for taking the time to tell me!
Cathy says
Can I use unsweetened coconut flakes?
Mary says
Yes, you can. The finished cookies won’t be quite as sweet.
Pam says
I have made these a number of times for both my gluten free friends and non gluten free friends. They have been a hit with everyone. I read some of the reviews about batter not sticking together. If you use small ice cream scoop (type with trigger handle) the dough sticks together. When on pan flatten the cookies a bit before placing in the oven. Thanks for such a great easy recipe.