Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies
User Reviews
4.4
-
Prep Time
5 mins
-
Cook Time
9 mins
-
Total Time
14 mins
-
Servings
16 cookies
-
Calories
236 kcal
-
Course
Baked Goods
-
Cuisine
American
Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies
Description
These cookies blend rolled oats and shredded sweetened coconut with all-purpose flour and chocolate chips, creating a textured cookie with a balance of chewiness and soft crumb. Coconut oil replaces butter, lending a subtle coconut flavor and moist texture. Cinnamon adds warmth, while vanilla enhances overall taste.
The cookie dough is a bit crumbly but becomes cohesive after chilling in the refrigerator for at least three hours, during which the coconut oil solidifies. This step is essential to maintain cookie shape and texture during baking. The baking process yields cookies that hold their form with slightly crispy edges and a soft, chewy center filled with melted chocolate chips and coconut flakes.
These cookies store well at room temperature and freeze nicely, making them convenient for baking in batches. Leftover dough can also be frozen or refrigerated before baking to keep fresh and provide flexible baking timing.
Ingredients
- 1 egg large
- ½ cup coconut oil melted
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- pinch salt optional and to taste
- 1 cup coconut loosely laid in, sweetened shredded
- 1 cup old-fashioned rolled oats not instant or quick cook, whole
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ¾ cup chocolate chips semi-sweet
Instructions
- In a large mixing bowl, add the egg, coconut oil (if it’s solid, briefly microwave enough to obtain 1/2 cup melted/liquid state oil, measured like you’d measure any other cooking oil), sugars, vanilla, cinnamon, optional salt, and whisk to combine.
- Add the shredded coconut, oats, flour, baking soda, and stir to combine.
- Stir in the chocolate chips. They’ll have a tendency to slip out of the dough and fall to the bottom of the bowl, but keep folding them into the dough.
- Using a medium 2-inch cookie scoop or your hands, form 16 equal-sized mounds, about two heaping tablespoons of dough each. Gently squeeze the mounds to ensure the dough is tightly packed and the chocolate chips are well-embedded. The dough is slightly crumbly yet oily, but comes together when squeezed.
- Place mounds on a large plate, cover with plastic wrap, and refrigerate for at least 3 hours, or up to 5 days, before baking; no exceptions. The coconut oil needs to re-solidfy in the fridge. Do not bake with warm dough because the cookies will spread and bake thinner, flatter, and you could have oil puddles.
- Preheat oven to 350F, line baking sheets with Silpats, or spray with cooking spray. Place mounds on baking sheets, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake about 9 minutes, or until edges have set and the tops are just beginning to set, even if undercooked, pale, and glossy in the center. The shredded coconut is prone to burning so keep a close eye on the cookies. Do not bake longer than 9 to 10 minutes for soft cookies because they firm up as they cool, and as the days pass they’ll dry out quicker.
- Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.
Notes
- Chill cookie dough for at least 3 hours to allow coconut oil to solidify and prevent spreading during baking.
- Store baked cookies airtight at room temperature up to 1 week or freeze up to 4 months for prolonged freshness.
- Unbaked dough can be refrigerated up to 5 days or frozen for up to 4 months to bake fresh cookies as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 236kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 12mg | 4% |
| Sodium | 109mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
