These Coconut Oil Oatmeal Cookies are the ultimate treat, where nutty coconut oil, hearty oats, and melty chocolate chips come together to create perfectly soft and chewy cookies with crisp edges.
Check out our classic Coconut Oil Chocolate Chip Cookies for a delicious oat-free option!
Coconut Oil Oatmeal Cookies
Ready to switch up your cookie game?! You’ve got to give these Coconut Oil Oatmeal Cookies a try!
Using coconut oil instead of butter not only adds a tropical flavor but also makes your cookies uniquely crispy and crumbly, that’ll make you wonder why you didn’t try this swap earlier!
Can You Taste The Coconut Oil?
The coconut taste is mild and can change based on the brand of oil you choose.
The result? Cookies that feel both new and unique, yet still comforting and familiar.
Coconut Oil Oatmeal Cookies Ingredients
- Solid Coconut Oil: Use it solid for the right texture.
- Unsalted Butter: Room temp butter mixes best.
- Brown Sugar: Packs in moisture and a caramel-like sweetness.
- White Sugar: Adds sweetness and helps create a crisp exterior.
- Eggs: Make sure they’re at room temp for a smoother blend.
- Vanilla Extract: Pure vanilla amps up the sweet flavors.
- Baking Soda: This is your lift-off agent, giving you those perfectly puffed cookies.
- Salt: Balances the sweet, don’t skip it!
- Cinnamon: Optional, but a dash spices things up.
- Old-Fashioned Oats: The old-fashioned kind gives a better texture than quick oats.
- Flour: The main support for these cookies!
- Chocolate Chips: Milk, dark, semi-sweet, or a mix—whatever you love!
How To Make Coconut Oil Oatmeal Cookies
- Cream together solid coconut oil and butter with both sugars
- Add eggs and vanilla, beat until combined.
- Mix in baking soda, salt, cinnamon, and oats; mix.
- Blend in flour.
- Fold in most of the chocolate chips.
- Chill the dough for 1 hour.
- Roll into balls, then chill again briefly.
- Bake at 350°F for 13-15 minutes.
- Press remaining chocolate chips on top right after baking.
- Cool slightly on the baking sheet, then transfer to a rack.
Recipe Tips
- Make sure the cookies are all the same size by using 3 tablespoons (70 grams) of dough for each one.
- Use a food scale for even-sized cookies.
- Don’t skip chilling the dough; it stops the cookies from spreading too much and helps the flavors get better.
- For the best texture, don’t melt the coconut oil; it should be solid, like softened butter.
- Room temperature ingredients blend more easily, so let eggs and butter sit out beforehand.
- Over-mixing the flour can lead to tough cookies; mix just until you no longer see dry flour.
- Watch the cookies closely towards the end of baking time; they can go from perfect to overdone quickly.
Quick Tip
Don’t swap old-fashioned oats with quick oats; quick oats absorb more liquid, leading to drier, less tasty cookies. Stick to old-fashioned oats for the best results in this recipe.
Storage
Freezing Coconut Oil Oatmeal Cookies
- Freeze rolled dough balls on a sheet pan for 1 hour, then transfer to a bag for up to 3 months.
- Bake from frozen, adding 1-3 minutes to the bake time, or thaw in the fridge first.
Note: While baked cookies can be frozen, they’re not as tasty when thawed.
More Desserts With Oats:
Coconut Oil Oatmeal Cookies
Coconut Oil Oatmeal Cookies are soft, chewy, and packed with nutty coconut oil, hearty oats, and melty chocolate chips—pure cookie perfection!
Equipment
- Silicone baking mat or parchment paper
Ingredients
- 1/2 cup coconut oil don’t melt! See note 1
- 1/2 cup unsalted butter at room temperature
- 1 packed cup brown sugar light or dark
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 1-1/2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 teaspoon ground cinnamon optional
- 3 cups old-fashioned oats
- 1-1/2 cups all-purpose flour
- 2 cups milk chocolate chips divided, or use semi-sweet/dark or a combo!
Instructions
- Pro Tip: For total accuracy, use a kitchen scale set to grams. Toggle on this recipe card to “metric” measurements. This eliminates the need for measuring cups—simply add ingredients directly into the mixing bowl on the scale.
- In a stand mixer fitted with the whisk attachment (or use a hand mixer), cream the solid coconut oil, butter, brown sugar, and granulated sugar until creamy and well combined. Beat in the eggs and vanilla extract until smooth.
- Directly add the baking soda, salt, cinnamon (if using), and oats into the wet ingredients. Beat until everything is just incorporated. Gently mix in the flour until no dry streaks remain. Stir in 1-3/4 cups of the chocolate chips.
- Cover the bowl tightly with plastic wrap and refrigerate the cookie dough for at least 1 hour, but not longer than 3–4 hours to prevent the dough from drying out.
- Once chilled, scoop out 3 leveled tablespoons (70g) of dough per cookie. Roll into balls. You should get approximately 20 cookies.
- Preheat your oven to 350°F (175°C). After rolling the dough into balls, chill them in the fridge again for 5–10 minutes to firm up.
- Place 6 chilled dough balls at a time on a sheet pan lined with silicone mats or parchment paper, spacing them at least 3 inches apart. Bake for 13–15 minutes. Watch for the cookies to lose their glossiness on top—a sign they’re done. They should be slightly underbaked to achieve soft centers with crispy edges.
- As soon as you take the cookies out of the oven, press the reserved 1/4 cup chocolate chips onto the tops and tidy up any ragged edges by pressing them inward with a metal spatula. Let the cookies rest on the sheet pan for 3–4 minutes before transferring them to a cooling rack.
Recipe Notes
Note 1: To measure the coconut oil, scoop it out in its solid form and pack it into a 1/2 cup measuring cup, leveling off the top.
Storage: Freeze rolled dough balls on a sheet pan for 1 hour, then transfer to a bag and freeze for up to 3 months. Bake from frozen, adding 1–3 minutes to the bake time, or thaw in the fridge first.
Nutrition
Serving: 1serving | Calories: 176kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 77mg | Potassium: 86mg | Fiber: 2g | Sugar: 10g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
These coconut oil oatmeal cookies look absolutely delicious! I love that you used coconut oil for added flavor and health benefits. Can’t wait to try them out this weekend! Thanks for the recipe!
Thanks Carry! I’m so excited for you to try them!
Just made these…our new go to recipe!! Absolutely perfect, I used butter in place of coconut oil, and all chocolate was chocolate chips, but still an excellent cookie. Thanks for a perfect cookie recipe!
I’m so glad to hear this! Thanks Betsy! 🙂
Hi Chelsea,
Made these yesterday and I must say that the whole family loved them. Will definitely make them again. By the way, I used butter instead of coconut oil because that’s all I have. Thanks for a great recipe!
Chelsea, could these be made using oat flour and
rolled oats? I’m trying to get away white flour.
Thanks
d
Sorry Diana, I’ve never tried this recipe with oat flour so I really couldn’t say. I do have a recipe without any white flour though; check it out here: https://www.chelseasmessyapron.com/the-best-healthy-oatmeal-chocolate-chip-cookies/
I made this recipe it is so good thanks. Can i use butter or vegetable oil instead of coconut oil because it is too expensive in my area ???
Thank you! I haven’t actually tried either so I can’t say for sure, but I believe butter would work fine here. Hope that helps!
Thanks
Made these today…. The WHOLE family loved them!!!
YAY!! So glad to hear it 🙂 Thanks for the comment Kiki!