Delicious Chocolate Oatmeal Coconut Cookies are rich in chocolate and have super soft oatmeal middles. There is tons of chocolate and coconut in every bite! The best part? No chill time required!
Between the chewy coconut and hearty oats, these cookies have the best texture. They're rich, sweet, and so delicious. I added these cookies to my Christmas cookie box this holiday season, I'm obsessed!
If you love a nostalgic, feel-good cookie, this recipe is definitely for you. It’s an easy, family-friendly bake that comes together in just minutes, and the best part is you don’t even need an electric mixer.
If you want to enhance the coconut flavour of these cookies even more, feel free to add half butter and half melted coconut oil!
Step by step instructions
Here is how to make and bake these chocolate oatmeal coconut cookies. You will need two trays lined with parchment paper, two mixing bowls, a spatula, a whisk, and a standard 2 tbsp ice cream scoop.
Step 1 - Mix dry ingredients. In a medium-sized bowl, add in flour, sifted cocoa, oats, shredded coconut, baking soda, baking powder, cinnamon, cornstarch, and salt. Stir to combine and set aside.
Step 2 - Whisk butter and sugars. In a large bowl, add in the butter, white sugar, and brown sugar. Whisk together until well combined and smooth (about 2-3 minutes).
Step 3 - Add eggs and vanilla. Whisk in the eggs and vanilla, scraping the bowl as needed.
Step 4 - Add in dry ingredients. Combine together until a soft cookie dough forms. Do not over-mix!
Step 5 - Mix in chocolate chips. Mix in a few times until well combined.
Step 6 - Scoop and bake. Scoop the cookies 2-3 inches apart from one another and bake for 14-18 minutes or until the edges are baked and the middles are slightly puffy.
Allow the cookies to cool, and enjoy!
Expert baking tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. You can toggle between cups and grams in the recipe card. Using a gram scale produces the most accurate results! This is the one I use.
- Add coconut oil and butter. If you're a big fan of coconut like I am, adding 1/2 cup of coconut oil and 1/2 cup of unsalted butter is the way to go!
- Sift the cocoa powder. Cocoa powder clumps up really easily, so sifting prevents any dry clumps from being added to your cookie dough.
FAQ
How do I store these cookies?
These cookies stay good on your counter in an airtight container for 3 days, and in the fridge for up to 1 week.
Do I have to add coconut?
Yes, it is a main ingredient in this recipe. For a coconut-less recipe, try Chocolate Oatmeal Cookies.
Should I use sweetened or unsweetened coconut?
Both work! I always prefer to use unsweetened while baking, but sweetened works well too.
Do I have to add chocolate chips?
No!
When are these cookies done baking?
It's tough to know when chocolate cookies are done baking because of their color. These cookies are done baking with the edges are baked, but the middle still remains soft. The cookies will continue to bake as they cool.
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Chocolate Coconut Oatmeal Cookies
Ingredients
- 1 cup unsalted butter melted and cooled*
- 3/4 cups dark brown sugar
- 1/2 cup white sugar
- 2 large eggs room temperature
- 1 tbsp vanilla
- 1 3/4 cups all-purpose flour
- 1 1/4 cups rolled oats
- 1/3 cup cocoa powder sifted
- 1 tsp cornstarch
- 1/4 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup unsweetened shredded coconut
- 3/4 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350℉/180℃. Line 2 baking trays with parchment paper and set aside. Melt the butter and allow it to cool as you prep the rest of the ingredients.1 cup unsalted butter
- In a bowl, add the flour, oats, cocoa powder, shredded coconut, baking soda, baking powder, cornstarch, cinnamon, and salt. Stir to combine and set aside.1/4 tsp cinnamon, 1 tsp baking soda, 1/2 tsp baking powder, 1/3 cup cocoa powder, 1 1/4 cups rolled oats, 1 cup unsweetened shredded coconut, 1 3/4 cups all-purpose flour, 1 tsp cornstarch
- In another large bowl, add the melted and cooled butter, brown sugar, and white sugar. Whisk to combine and set aside.3/4 cups dark brown sugar, 1/2 cup white sugar, 1 cup unsalted butter
- Add in the eggs and vanilla and continue whisking until smooth.2 large eggs, 1 tbsp vanilla
- Add the dry ingredients in, and with a spatula gently fold until a soft cookie dough forms. Do not over-mix!
- Mix in the chocolate chips.3/4 cups semi-sweet chocolate chips
- Scoop 6 cookies at a time per baking tray, spacing them evenly apart from one another. Add extra chocolate chips on top if desired.
- Bake for 15-18 minutes or until the cookies are baked on the outside and the middles are still slightly puffy. Allow to cool, transfer to a cooling rack, and enjoy!
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